5-Ingredient Chocolate

5 Ingredient Chocolate

Say hello to your new chocolate fix! Easy to make, cheaper than chocolate alternatives, and contains antioxidants.

Serving Suggestions:

Enjoy with as is or with almond butter dip and coconut whipped cream. We love putting them in fun shaped silicone mini molds (Michael’s has several options for $3-5). Top with your choice of nuts and a dash of kosher salt for even more mouthwatering texture.

5 Ingredient Chocolate

Recipe by Nerd Out NutritionDifficulty: Easy


Prep time


Cooking time



Say hello to your new chocolate fix. Easy to make, cheaper than chocolate alternatives, and contains antioxidants.


  • 1 cup raw cacao butter*

  • 1 cup raw cacao or high-quality cocoa powder*

  • 1/3 cup Erythritol/Monk Fruit Extract Powder (either powdered version or finely ground, or sub 2-4 tbsp other sweetener)*

  • Spices
  • 1 tsp vanilla extract

  • Kosher salt for sprinkling

  • Optional Add-Ins
  • Chopped pecans or other nut

  • Fruit or dried fruits

  • Puffed rice

  • Crushed mint leaves

  • Almond butter

  • Equipment
  • Double broiler (or oven safe container that can be placed in pot of boiling water)

  • Containers for pour liquid chocolate into that will fit in your freezer like an 8×8 baking dish, small baking sheet, or other container with edges.

  • Silicone ice cube molds (optional)*


  • Line baking dish that can be placed into the freezer with parchment paper.
  • Fill a double boiler (or small 1-quart pot with oven/stove safe container on top) with enough water to reach inserted container.
  • Bring to a boil over medium.
  • Add cacao butter to top container of double boiler (or oven/stove safe bowl) and stir to prevent burning.
  • When completely melted, transfer to bowl and combine with cacao powder, sweetener, and vanilla extract. Stir until well mixed. 
  • Transfer to lined baking dish or silicone molds.
  • Sprinkle kosher salt on top of liquid chocolate. Mix add-ins if using.
  • Place baking pan in freezer for about 10 minutes or until set and harden.
  • Remove from freezer and snap into pieces, serve, and enjoy.*
  • Store in an airtight container in freezer for up to 1 month.


  • *Cacao Butter: I use Terrasoul Superfoods Organic Cacao Butter. You could also try this with coconut oil or half coconut oil/half cacao butter (I like this way a lot too, plus it’s cheaper and good if you’re not used to the bitter essence of raw cacao), but this cacao butter is already chopped into chucks that can be easily measured and tossed into the broiler.
  • *Raw Cacao Powder: There is a big difference nutrient wise between Cacao powder and Cocoa powder. Basically, Cocoa powder comes from Cacao powder after it’s been roasted at a high temperature which destroys many of the nutrients such as flavonoids, antioxidant, vitamins/minerals, magnesium and iron. Cacao is best, but it can be more bitter if you’re not used to it. If you’re not used to the taste of Cacao, using half Cacao and half Cocoa works too. You can also  substitute a high quality Cocoa powder if you need to for this recipe like this one or this one). 
  • *Erythritol: I actually prefer powdered erythritol better after making this several time. It blends better than the monk fruit. Swerve is non-GMO, but with everything, use in moderation and read the label.
  • *Monk Fruit Extract: The amount of depends on the sweetness you like. Monk fruit extract is about 200 times more sweet than sugar, but does not raise blood sugar. We’ve used Lakanto Monk Fruit Extract Powder. It’s non-GMO. We’ve tried the Classic and Golden (more maple type flavor). I prefer the Golden. Note: This brand is a mix of Monk Fruit Extract and Erythritol (a fermented sugar alcohol), but you can find other pure monk fruit brands. This is more budget friendly for us.  
  • *Sweetener: We want finely ground or the powdered version to create a smooth texture. Granulated tends to sink to the bottom. To finely ground granulated sweetener, run it through a spice mill. Swerve (erythritol) comes in powdered form and works really well for this recipe. We use this as well because it’s so easy to incorporate.
  • *Other Sweeteners: The erythritol/monk fruit sweetener make it “sugar-free”, but if you don’t tolerate it well (i.e get heartburn or feel “cold” from it), don’t use it. You can sub it out for raw honey, minimally processed maple syrup, unrefined coconut sugar, or even stevia. Because agave is 100% fructose which goes straight to your liver and is stored as fat, we avoid it). If subbing with another sweetener, start with 2-4 tbsp and increase from there.
  • *Step 9: You can either snap pieces off, or remove the chocolate from dish, place in a gallon-sized ziplock bag and drop it to create bark-like pieces (as pictured).
  • This chocolate is not tempered, so it will melt fairly quickly once removed from the freezer. We don’t find it to be a problem since we eat it so quickly, but if you’re traveling with it to share with others, you can place it in lunch box with a few ice packs.

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