Chocolate Delight Recipe

This "Chocolate Delight Recipe" has been revised after evolving for the last two years. Some of ingredients have changed, the source of the ingredients have changed and I am getting extraordinary results.

We use only the highest quality ingredients. We are always looking for higher quality and the last change was the coconut oil which topped it off about five months ago. We've been using the same raw organic certified Cacao Nibs, Cacao Powder and Mesquite Powder from this one source - Sunfood Superfoods for at least a year. What makes it so creamy has been the Sunfood Cacao Butter. But when we added this new coconut oil, it got even creamier.

I'll be updating the Ingredients List page so you know what we use and suggestions on best places to purchase all the the products. If you'd like to be notified, just subscribe to our RSS Feed or Blog Updates using the Blog Signup Form.

I've used other ingredient brands but they never came out this wonderful. So here you go...

Chocolate Delight Recipe

  • 6 Tbsp Raw Certified Organic Cacao Nibs
  • 3 Tbsp Raw Certified Mesquite Powder
  • 3 Tbsp Raw Organic Cacao Butter
  • 4.2 Tbsp Raw Organic Extra Virgin Coconut Oil
  • 1.8 Tbsp Mt Capra Goat Whey Minerals
  • Stevia to taste - about 1/2 tsp but be sure to taste test to get it right for you
  • Himalayan Pink Salt to taste (about 1/8 tsp)
  • 4.2 Tbsp Raw Certified Cacao Powder
  • 2.7 Tbsp Non-GMO Soy Lecithin Granules
  • 1.25 Cups Good Water
Blend the following ingredients in a good blender (I use a mini container for Oster so I can stop and scrape blades every couple of minutes) I blend until the mix turns a deep dark brown (the oils from the nibs are opened up which makes the mix a darker brown color (the mesquite powder totally disappears).

  • 6 Tbsp - Cacao Nibs
  • 1 Tbsp - Mesquite Powder

Note: You'll add the rest of the mesquite powder and ingredients after you do the following step.

  • Scrape cacao butter with a knife and measure out the 3 Tbsps
  • Put 1 Cup of the Good Water into regular blender
  • Add all the ingredients except the Cacao Powder and Lecithin
  • Blend while counting to 60 and then add Cacao Powder
  • Continue to blend to the count of 60
  • Stop and scrape sides after blending for count of another 60
  • Add Lecithin and continue to blend stopping to scrape sides as needed
  • Mixture will thicken - add more water to reach consistency of soft pudding if needed

Chocolate Delight Recipe Final Step

Ingredients are not always the same from batch to batch even though from the same manufacturer due to natures contribution from season to season. Taste your results. At this stage, the mixture should thicken up in the refrigerator or be like soft pudding at room temperature.

  • Too bitter? Add a tiny bit more Stevia and taste.
  • Too sweet? Add a little bit more Cacao Powder
  • Too thin? Add a little more Lecithin or Coconut Oil.
  • Too thick? Add a little more water.

Have fun experimenting to match your own taste.

Serving Sizes

Pour into 4 oz containers having lids and place in refrigerator for about an hour or so if you like it firm. If not, just serve! When it sits in the fridge for a day or more, this Chocolate Delight gets even better. I recommend making it the day before you want to eat it, that way you'll get the best.

You should end up with 6 to 8 containers of this Chocolate Delight Recipe with about 2 or 3 ounces in each, depending on how much you want to eat at a time. (I make enough for Glen and I to eat daily so that's why 6 or 8. I have a little kitchen scale but you can always just guess how much you want and fill evenly in each container.

I usually make about 3 oz per serving. I use the 4 oz Ball Jelly Jars because I prefer glass. Amazon seems to have the best price on these.

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