Homemade pecan cinnamon chocolate

I feel sorry for people who don’t like chocolate.Yes, dear reader, there are people out there who don’t like this heavenly brown creation. I’m not one of those people. Whilst I hate cheap chocolate, of the kind we used to get high on as kids at Easter time, there is nothing better than that first burst of drug-like euphoria after getting your mitts on some.

I’ve been threatening to make real homemade chocolate for about six months, ever since this gold-brick-type object (or is it a weapon?) landed on my doorstep.

Cacao butter

Cacao butter - weapon of mass consumption

For anyone curious, it has a subtle smell of chocolate and looks like a block of white chocolate, but is absolutely rock hard. Just like my abs will be one day.

I’d made a beautiful chocolate slice before which uses coconut flour and coconut oil, but hadn’t made actual chocolate. I was totally daunted by the prospect so held off for ages.

Finally, I tracked down some recipes and picked what looked to be like the one I could least screw up! And I didn’t screw up, it turned out fabulously. I used cinnamon (of course), rice and maple syrup as sweeteners and pecans which surely have to be one of the best nuts around with their silky texture and distinct taste.  It turned out to be pretty similar to 85% Lindt chocolate and is quite rich, so you really can get away with just eating tiny morsels at  a time, unlike Cadbury’s where you could easily gorge on half a block before retiring to the bathroom deep in regret.

The finished product

The finished product - nom nom nom!


  • 100g Raw Cacao Butter
  • 6 tbsp Raw Cacao Powder
  • 2-3 tbsp rice and/or maple syrup (I used a combo)
  • 1 Small pinch of fine sea salt (optional but helps draw out the chocolate flavour)
  • 30g chopped pecans
  • 2 tsp ground cinnamon


Ensure all utensils and the bowl are completely dry before the ingredients are added as water can cause the mix to separate.

Place the raw cacao butter in a double boiler – this is simply a bowl over a pan of water on a low heat. Ensure the bowl does not touch the water. Allow to melt gently.

Melting cacao butter in the double boiler

Melting cacao butter in the double boiler

Once melted add 6 tbsp raw cacao powder and mix well using a metal ballon whisk (as wooden spoons don’t blend as well). Ensure the heat is low and add the sweetener, cinnamon and pecans. Taste the mix once melted and add more sweetener if you prefer a sweeter taste.

Adding in the cacao powder gradually

Adding in the cacao powder gradually

Once completely melted and blended remove from heat. Your mixture should be runny and easy to pour and can be poured or spooned into ice cube tray or silicone moulds (I used silicone cupcake moulds). Place in the freezer and leave to set for 20mins to half an hour on in the fridge for around 2 hours.

Silicone cupcake moulds came in handy.

Silicone cupcake moulds came in handy.


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