After my many successes and achievements I decided I am going to start making my own homemade dark chocolate. The results are amazing! Best chocolate ever! So here’s a recipe if you’d like to try. Enjoy
Low-Point Homemade Chocolate Squares
Prep Time: 5 minutes
Freeze Time: 20–30 minutes
Yield: Approx. 36 bite-sized squares (about 1–2 WW Points per serve depending on sweetener & fat used)
Ingredients
½ cup Unsweetened Cocoa Powder (or raw cacao powder)
½ cup Coconut Oil (melted) or ½ cup Lily’s Sugar-Free Dark Chocolate Chips
3–4 tbsp Granulated Monk Fruit / Erythritol Sweetener (or zero-point powdered sweetener like Lakanto, adjusted to taste)
½ tsp Vanilla Extract
Pinch of Fine Sea SaltInstructions
Pop Out & Store: Gently pop the chocolate squares out of the silicone mold. Keep stored in an airtight container in the freezer or refrigerator, as coconut-oil-based chocolate melts quickly at room temperature.
Points & Tips
Ultra Low-Point Variation: Swap part of the melted coconut oil with unsweetened almond milk and a tiny pinch of xanthan gum to lower the fat/point count while keeping the chocolate rich and thick.
Melt & Whisk: If using coconut oil, melt it in a microwave-safe bowl for 20–30 seconds. Whisk in the cocoa powder, sweetener, vanilla, and salt until completely smooth and free of lumps.
Pour: Place a square silicone grid mold on a small baking sheet for stability. Carefully pour or spoon the chocolate mixture evenly into the cavities.
Chill: Freeze for 20 to 30 minutes until completely solid and firm to the touch.
