Guilt-Free Chocolate

For all the chocolate lovers out there, here is a simple, low sugar recipe that you can play around with and indulge in completely guilt-free! And for the ladies out there that need a little magnesium boost or get terrible cravings around ‘that time of the month,’ then this recipe is for you! I feel like chocolate gets a bad rep when in reality, CACAO is FABULOUS for you! Manufactured, processed, highly refined chocolate full of additives, sugar, wax, and flavourings are actually the stuff you want to stay away from. So educate yourself! Before picking up your favourite chocolate bar, look at the ingredients and tell me how many you can pronounce and how many of them you actually recognize in it? Chocolate is super simple to make and doesn’t need to be complicated or bad for you!

Cacao is so good for you in fact, that they have actual Cacao ceremonies in yoga communities! Cacao is used in sacred medicinal rituals, where intentions are set and once consumed, euphoric states are unlocked, negative emotions are released and participants are able to connect to themselves and the loving energy in their body.

And if that wasn’t enough, Cacao also has multiple health benefits such as: 40 times the antioxidants of blueberries, one of the highest plant-based sources of Iron (calling all Vegans!), also one of the highest plant-based sources of Magnesium (which MOST of us are deficient in), and can help boost those happy chemicals in the body (serotonin, tryptophan, tyrosine and phenylethylamine) which can improve mood and help with depression and anxiety. (SEE – chocolate really DOES solve everything! Science says so.)




  • 1 cup Cacao Powder
  • 1 cup Cacao Butter
  • 3 tbsp Raw Unpasteurized Honey or Maple Syrup (omit and replace with stevia or 1/4 cup mesquite to make it Candida friendly)


  • BPA-free rubber chocolate molds
  • Small-Medium sized pot
  • Small-Medium sized stainless steel bowl
  • Whisk
  • Rubber Spatula
  • Measuring Cups – Liquid measuring cup to pour chocolate


  1. To make your double boiler, fill your pot about 1/3 of the way full with water and bring to a light boil.
  2. Turn the heat down to a simmer and put your stainless steel bowl on top of the pot (ensure that the bowl is big enough to rest on top of the pot comfortably but not too big that it could easily get bumped and topple over).
  3. Chunk up your cacao butter into tiny pieces – this will make it melt faster and easier. Add in cacao powder and sweetener.
  4. Whisk together until all of the ingredients have been mixed and you have a smooth texture.
  5. Pour chocolate into molds and put into a freezer until fully frozen. Depending on how big your molds are, this can take anywhere from 5min – 30min.

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  • 1/4 cup Mesquite – you may need to add an extra 1/4 cup of cacao butter in order to keep it the smooth consistency however, you can play around with the quantities until you get the smooth consistency you like.
  • Hazelnuts (or any nut!) – I like to add whole hazelnuts into the molds before pouring the chocolate overtop.
  • Nut Butter – Pour a small amount of chocolate into the molds first and freeze (takes only a few minutes to freeze). Pull molds out of the freeze and scoop a tiny amount of nut butter into the molds. Pour chocolate overtop until molds are full. Put back into freezer until fully frozen.
  • Sea Salt – I like to mix in a bit of sea salt into the chocolate mixture first. Pour chocolate into the molds and freeze until almost frozen. Top with large chunks of sea salt and continue freezing until fully frozen.
  • Shavings (Coconut, Orange Peel, Lemon…) – Add about a 1/4 cup of shavings to the chocolate, pour into molds and freeze until almost frozen. Top with shavings and continue freezing until fully frozen.
  • Extracts (Peppermint, Orange, Lavender..) – Add about 1 – 2 tsp of extract to the chocolate, pour into molds and freeze until almost frozen. Top with shavings (if available) and continue freezing until fully frozen. *NOTE* extracts are VERY strong. Add 1tsp at a time and taste the chocolate before adding more. I find you notice the flavour a lot more once they are frozen so be cautious!


  • You can use a 50/50 ratio of Cacao Butter to Coconut Oil if you do not have enough cacao butter however, this will cause the chocolate to melt a lot faster when taken out of the freezer so they would need to be eaten faster than these ones would be.
  • I like to keep my chocolates in the freezer until ready to use. The recipe provided works well to take on hikes or for travelling but try not to keep them in a warm place if possible!


With love,
Heidi MacAulay
“Eat more plants. Do more yoga. Read more books.”

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