This homemade dark chocolate recipe combines the strong flavor of true cacao with those crunchy walnuts. The result is an ultra rich dark chocolate with a nutty flavor and a surprise at each bite.
This recipe is very easy to make and it’s perfect for the beginner chocolate maker or for the experienced connaisseur. There’s one secret to making a good chocolate and I’m going to share it with you here: make sure to use the best ingredients you can buy! For example, use raw cacao instead of cheap cocoa powder, use the best cacao mass and cacao butter, use extra virgin coconut oil, real organic cinnamon and vanilla powder and last, but not least, use coconut sugar instead of table sugar.
I must confess that my chocolate turned out a bit on the solid side but I think it was because I used a bit more cacao mass than I should’ve (cacao mass turns rock solid at room temperature). But this recipe is also about crunchy walnuts, lots of healthy fats, and a strong cacao flavor. Almost forgot … if you like your chocolate a bit sweeter, you can just double the coconut sugar quantity and you should be ok.
I hope you’ll give this one a try and let me know how it turned out. Want to share a photo on Instagram? Tag it #refreshmyhealth so I can follow up with you. Enjoy your chocolate!
Similar low-carb chocolate recipes
All these recipes are low-carb and keto friendly, and always gluten-free and sugar-free. Enjoy!
Have you made your own chocolate before? Would you try this recipe? Share your experience!
Homemade Dark Chocolate with Walnuts
- 70 g cacao mass
- 70 g cacao butter
- 20 g butter or coconut oil (use coconut oil for vegan recipe)
- 3 tsp coconut sugar
- 1 tsp vanilla powder
- 1 tsp cinnamon powder
- 1 handful walnuts (chopped)
- Start by adding the following ingredients into a double boiler: cacao mass, cacao butter, butter (or coconut oil), coconut sugar, vanilla and cinnamon.
- Once everything has combined into a chocolate paste, remove from heat.
- In a small heat resistant oven dish (glass or ceramic), add chopped walnuts and spread them on the entire surface.
- Pour the chocolate paste, covering the walnuts. Since the chocolate paste is rather liquid, it’s ok if the walnuts will float around.
- Transfer chocolate in the fridge for 4-6 hours or until it becomes rock solid.
- When solid, remove from fridge and cut into desired size.