Heart Of The House

When Chocolate is inevitable …… make it a good one!

Over the Easter holidays, I received an email from Pam, a friend and member of our monthly cook & chat group,  sharing a recipe for a homemade chocolate that she created.   With her permission, I am posting her recipe here:

When Chocolate is inevitable – make a good one!






Someone gave me a small box of cherry liqueur chocolates which started me thinking!  Loved the liqueur bit and I had some dried cranberries so here is the recipe –
Easter Chocolate Special

2 heaped tablespoons Creamed Coconut
1 tablespoon good coconut oil
1/2 cup Organic Cocoa
1/2 cup Organic Carob  (it is naturally sweet so no sugar needed)
1/2 cup flaky Coconut
1/2 cup dried Cranberries, chopped a bit smaller
1/2 cup of a chocolate liqueur mixed with a raspberry liqueur  (left over Christmas gifts!)
Dash of pure Vanilla
1 desert spoon home made butter
1/4 to 1/2 cup good thick cream

Soak the chopped Cranberries in the liqueur for as long as possible

As the creamed coconut was solid I put the lot minus the cream into a double boiler and stirred it over hot water till it all melted together

Take it off the heat and stir in the cream.  I think at this stage as much stirring as possible helps with the smoothness of the chocolate.

I set about half into heart shaped moulds.

Set the rest on a piece of baking paper on a flat tray. Freeze then cut into squares.

Store in freezer or fridge depending on how hard you like it.

Have fun.

Happy & Healthy eating(plus chocolate!)


Following on from Pam’s recipe, I  made a batch at home using mostly carob (recipe after the photos).


  • 100 gm creamed coconut
  • 35 gm coconut oil
  • 35 gm cultured butter
  • 60 gm roasted carob powder
  • 20 gm raw cacao powder (for the chocolaty flavour)
  • 1/4 tsp sea salt
  • for variations you can add dried fruits, nuts, ……


  1. Place the creamed coconut, coconut oil and butter in a double boiler over low heat and stir until melted.
  2. Remove from heat and add the sifted carob powder, cacao powder & salt, stirring until well combined.
  3. Place in chocolate moulds or baking tray.
  4. Refrigerate.

 I put some into chocolate moulds and placed a sour cherry in each mould and to the rest I  added a couple drops of peppermint oil and spread thinly onto a parchment paper to make thin mint.

This recipe is for special occasions when chocolate is inevitable …..

More about carob here.

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