Honey-Cacao Master Chocolate
Three ingredients whisked into a glossy chocolate that sets hard when cold — for dipping bananas, drizzling barks and coating clusters. This is what keeps the whole book honest.
Why you'll love this recipe
- Not one spoon of refined sugar
- No baking required
- Sweetened with real honey
- Makes enough for 16
- Easy, with clear steps and nothing fussy
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1/2 cup (120 ml) melted coconut oil (or cacao butter for a firmer snap)
- 1/3 cup (35 g) raw cacao or cocoa powder
- 3 tbsp raw honey or maple syrup
- 1/2 tsp vanilla, pinch salt
How to make it
Gently melt the coconut oil (or cacao butter).
Whisk in the cacao powder until smooth and glossy.
Whisk in the honey, vanilla and salt until fully combined and pourable.
Use immediately for dipping/drizzling — it sets within seconds on anything cold, and in a few minutes at room temperature.
Store leftovers in the fridge; re-melt gently to reuse. > Note: Honey can seize if overheated — keep everything warm, not hot, and whisk briskly. If it stiffens, add 1 tsp more melted oil.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Honey-Cacao Master Chocolate really made without refined sugar?
Yes. All the sweetness comes from honey - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Do I need to bake Honey-Cacao Master Chocolate?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
How long does Honey-Cacao Master Chocolate keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Honey-Cacao Master Chocolate make?
This makes enough for 16. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Honey-Cacao Master Chocolate
Three ingredients whisked into a glossy chocolate that sets hard when cold — for dipping bananas, drizzling barks and coating clusters. This is what keeps the whole book honest.
Ingredients
- 1/2 cup (120 ml) melted coconut oil (or cacao butter for a firmer snap)
- 1/3 cup (35 g) raw cacao or cocoa powder
- 3 tbsp raw honey or maple syrup
- 1/2 tsp vanilla, pinch salt
Instructions
- Gently melt the coconut oil (or cacao butter).
- Whisk in the cacao powder until smooth and glossy.
- Whisk in the honey, vanilla and salt until fully combined and pourable.
- Use immediately for dipping/drizzling — it sets within seconds on anything cold, and in a few minutes at room temperature.
- Store leftovers in the fridge; re-melt gently to reuse. > Note: Honey can seize if overheated — keep everything warm, not hot, and whisk briskly. If it stiffens, add 1 tsp more melted oil.
