Chocolate – the word brings up visions of the waterfall at Willy Wonka’s factory, that commercial where the lady is biting into chocolate like it was her soulmate, a shared moment with a friend.

Chocolate is welcome at any gathering. Heavenly, heavenly chocolate. There are so many choices when it comes to buying chocolate, yes? There is good chocolate and bad chocolate….did I actually say there is bad chocolate? I sure did! Cheap chocolate with fillers and who knows what in it does not evoke the enthralling majesty of the lovely cacao bean. I have been known to pick up a crappy bar of chocolate in an emergency situation, however, disappointment sets in with the first bite and I end up tossing the rest away.

Did you know that chocolate contains bitter principles that stimulate cells in our stomach and intestinal linings to produce hormones that block inflammatory markers? What ho! Chocolate is medicinal! These bitter principles in chocolate, called polyphenols aka antioxidants, also have anticancer actions, can dilate and protect cardiac pathways, help with graceful aging, and protect cells from damage, just to name a few of their superpowers.

I am a chocolate snob with food allergies. Even high quality – melt in your mouth at first touch – chocolate sometimes contains things that I can’t eat, or is manufactured in a facility where my allergens are also present. Boo! Born out of necessity, I searched the internet for clues to great chocolate recipes and created this recipe for an amazing chocolate treat that takes very little time and is so easy to make!

Anytime is a good time for chocolate and this recipe is sure to please!

Heaven’s To Betsy Healthy Chocolate Morsels

You’ll first need to gather your ingredients and utensils – a double boiler and candy thermometer are must haves and needed for this recipe.

I use Santa Barbara’s Chocolate because not only do I love their ethics and chocolate, but they sell their many varieties of chocolate in 3 pound bags! I prefer unsweetened chocolate to keep the glycemic index down, but semi sweet chocolate can be substituted for a sweeter taste.

The recipe calls for honey and coconut oil. I only use organic coconut oil and local herbal infused honey. That’s my thing and it’s how I “get the medicine to the people in ways that they will delight in taking!” Plain honey may be used instead of herbal infused, but please, try infusing plants in honey for added medicine and nutrition. I often use hawthorn, willow, cottonwood, and lavender infused honeys in my batches. Click here for easy DIY directions: Plant Medicine Made Easy

There are so many substitutions and ways to personalize the chocolate. I’ll give the main recipe and then share additions and substitutions. Feel free to experiment with your favorites!

Bottom layer:

1/2 cup unsweetened chocolate, melted

Top layer:

1/3 cup organic coconut oil
1/3 cup herbal infused or plain honey
1/4 cup organic cocoa powder

In the double boiler, melt 1/2 cup unsweetened fair trade chocolate, then pour into a 4 x 8 container lined with parchment paper. Put into the freezer  (if you can find room) while the top layer is being created.

While the bottom layer is setting up in the freezer, mix 1/3 cup each coconut oil and honey in a saucepan. On high heat, stir constantly until it reaches a temperature of 260 degrees on your candy thermometer. Take off the heat and add 1/4 cup cocoa powder.

Pour over bottom layer and return to the freezer for about an hour to solidify completely. Take your dreamy chocolate out of the freezer and let come to room temp before cutting. Enjoy!!!!!


Add a few (5-7 drops) food grade essential oils such as peppermint, blood orange, and lavender for extra flavor and pizzaz. My current favorite is peppermint EO in the bottom layer and blood orange EO in the top layer. So yummo!

Add a tablespoon of shredded unsweetened coconut to either layer.
Stir in a teaspoon of nut or seed butter to the melted chocolate in the bottom layer.
Stir in 1 -2 tablespoons of crushed nuts or seeds to the bottom layer. I love crushed cashews and almonds in mine!

This picture is a double batch, because really, when would one batch be enough??!!?

Suzanne Tabert

Suzanne "Queen Bee" Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild, Partnership in Education with United Plant Savers, and the American Herb Association.


  • Robin Williams Lebo says:

    Thanks for the chocolate recipe. I used vanilla infused orange honey. I modified the recipe a bit. Put everything together, omitted the nuts, put in a pastry bag and made my own chips for my cookie recipes.
    Thanks so much.

    • Woohoooo Robin! This recipe begs for people to put their own touch on it. Vanilla infused orange honey? Yowza! How did you manage the 2 layers? Did you just use the top layer to make the chips? They sound lovely!!

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