Ho Ho Ho Heavenly Chocolate!

So here it is, my much-promised Heavenly Chocolate recipe with a few Ho Ho Ho naughty sprinkles on top! But at its basis is home made, raw, organic chocolate which is low GI, dairy free and is actually very good for you! It’s so packed full of goodness – which is why I call it Heavenly Chocolate – you can eat as much as you like and your halo doesn’t slip!

Raw home-made chocolate, which hasn’t had all the goodness baked out of it like the commercial chocolate, is choc-full of nutrients like:

  •  Magnesium, and other essential minerals including calcium, sulfur, zinc, iron, copper, potassium, and manganese
  • Polyphenols called flavonoids, with antioxidant properties
  • Vitamins: B1, B2, B3, B5, B9, E
  • Essential heart-healthy fat: oleic acid a monounsaturated fat
  • Fibre
  • Protein

This means that raw, organic chocolate is very good for lowering blood pressure, improving blood circulation, neutralising free radicals and improving the digestion – not to mention mental and emotional wellbeing.

Raw chocolate is also very easy to make. You just use regular kitchen equipment and you should be able to get all the ingredients from your local health food store… if not, we have featured them in the right hand column. Just click on the pictures to get taken to where you can buy them on Amazon.


(I never weigh anything, so these are all rough approximations and you do start to get a feel of how much is needed as you go on. So start practising now and you’ll have it down to a fine art by Christmas Day!)

  1. Half a medium-sized bowl of raw cocoa butter
  2. 5 dessertspoons of organic cocoa powder or nibs
  3. 5 dessertspoons of coconut sugar
  4. 1 handful of chopped nuts
  5. 1 handful of chopped fruit
  6. Flavourings – spices and essences


  1. Boil some water in a large saucepan, about two inches deep, and then place a bowl in it. Pour some cocoa butter into half the bowl, and then watch and stir occasionally as it melts.
  2. Once it’s melted, add the cocoa powder or nibs, stirring all the time, and then stir in the coconut sugar.
  3. Finally, add the chopped nuts and dried fruits – and any spices, like cinnamon and ginger, or flavourings you fancy, such as almond, vanilla or orange. (The fillings and flavourings you can put in are limited only by your imagination! My favourites are goji berries, dried apricots, dates and sliced almonds.)
  4. Pour into molds, and put them in the fridge until they set.

The best and most easiest to use molds are made of silicone, because they’re non-stick and bendy, and so it’s easy to get the chocolate out when they’ve set. Here’s a few moulds that we recommend for their size, variety and also low price. Just click on the link to get them on Amazon.

Freshware 30 Cavity Silicone MouldFreshware 30-Cavity Silicone Chocolate Jelly and Candy Mold

Sorbus heart shaped silicon mouldSorbus Heart-Shaped Silicone Mold for Chocolate, Jelly and Candy

And here’s a special seasonal silicone mold with designs for Christmas-shaped yummies! Christmas mould

Freshware CB-604BR 16-Cavity Christmas Tree Ornament and Star Chocolate Candy Silicone Mold


Once the chocolates are set, take them out of the molds, and then you and your children can have oodles of fun rolling them in cocoa powder, or icing sugar, or hundreds-and-thousands, or Smarties, or marshmallow bits… or any kind of Christmas twinkles that take your fancy!

I do recommend that you eat them within a few days… they can start to taste a bit stale after that. But to keep them for longer, storing them in the fridge helps.

I guarantee that after eating this real chocolate, you will never want to go back to the shop-bought kind.

And don’t forget to leave some out for him too!



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