Real chocolate. No sugar.
Rich, smooth and intensely chocolatey, this homemade sugar-free chocolate is made with real 100% dark chocolate and cocoa butter — no coconut oil-based chocolate substitute here.
With just three simple ingredients, you can make your own chocolate bars or chocolate chips at home and control exactly what goes into them. Using powdered Eiravee Sweet Blend keeps it sugar-free while balancing the deep, intense flavour of 100% chocolate.
The simple home-tempering method also helps create a smoother, firmer finish — without making the process complicated.
About the ingredients used in this recipe
100% dark chocolate
Using 100% dark chocolate gives this recipe its rich, authentic chocolate flavour without relying on added sugar. Because it contains no added sweetener, its natural bitterness is balanced by the Eiravee Sweet Blend or Truvia.
For the best texture, choose a good-quality 100% chocolate with a simple ingredient list.
Natural cocoa butter
Cocoa butter is the natural fat found in cocoa beans and an essential part of real chocolate. Adding a little extra here helps create a smoother texture and makes the melted chocolate easier to work with.
Make sure you use natural, food-grade cocoa butter intended for cooking or chocolate making.
Eiravee Sweet Blend
For this recipe, the sweetener needs to be ground into a very fine powder. This is particularly important in chocolate, as larger sweetener crystals can leave the finished chocolate feeling grainy.
You can make your own Eiravee Sweet Blend using my free recipe, or use powdered Truvia in similar proportions.
Tip: It is much easier to grind a larger quantity of sweetener at once. Store the extra powdered sweetener in an airtight container so it is ready for your next recipe.
A quick visual guide to some of the key stages of the recipe, showing how it comes together along the way. For the complete step-by-step instructions, follow the full method below.
Real Sugar-Free Chocolate
Making your own sugar-free chocolate is much simpler than you might think. With just three ingredients, you can create rich, smooth chocolate using real 100% dark chocolate and cocoa butter — without added sugar or unnecessary extras. Make it as a chocolate bar or turn it into little chocolate chips ready for your favourite bakes.
- 75 g 100% dark chocolate - I used this
- 10 g natural cocoa butter - I used this
- 10–15 g powdered Eiravee Sweet Blend - FREE RECIPE or powdered Truvia sweetener
Adjust the amount of sweetener to your preferred level of sweetness.
1. Prepare the ingredients.
Weigh all the ingredients into separate bowls.
Grind the Eiravee Sweet Blend or Truvia into a very fine powder using a coffee grinder or a powerful blender. For the smoothest chocolate, try to get the sweetener as fine as possible.
2. Divide the chocolate.
Break 50 g of the 100% dark chocolate into rough pieces.
Finely chop the remaining 25 g into very small pieces and set aside. You will add this portion later.
3. Prepare a bain-marie.
Add a small amount of water to a saucepan and bring it to a gentle simmer. Place a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water.
Add the cocoa butter and powdered sweetener to the bowl and begin to melt them gently.
4. Melt the chocolate.
When the cocoa butter is almost completely melted, add the 50 g roughly broken chocolate.
Continue heating gently, stirring until everything has completely melted and the mixture looks smooth and uniform.
5. Temper the chocolate.
Remove the bowl from the heat.
Immediately add the reserved 25 g finely chopped chocolate and stir continuously until it has completely melted into the warm chocolate and the mixture is smooth.
This simple seeding method is an accessible way to temper chocolate at home and can help give the finished chocolate a firmer, smoother finish.
6. Fill the mould.- I used this
Pour the melted chocolate over your silicone chocolate mould and use a spatula to spread it evenly into the individual cavities.
If needed, gently tap the mould against the worktop to help settle the chocolate and release trapped air bubbles.
7. Set the chocolate.
Leave it at room temperature for a few minutes, then transfer the mould to the fridge until the chocolate has completely set.
If making chocolate chips
Once completely firm, press the chocolate chips out of the silicone mould onto a sheet of baking parchment.
Transfer them to an airtight glass container and keep refrigerated until needed.
They are perfect for adding to cookies, muffins and other homemade bakes.
Storage
For the best texture, I recommend storing the finished chocolate in an airtight container in the fridge until you are ready to use it.
Allow chocolate bars or individual pieces to sit at room temperature for a few minutes before eating if you prefer a slightly softer texture.
For the smoothest result, make sure your sweetener is ground into a very fine powder before adding it to the chocolate. Keep the heat gentle and avoid getting any water into the mixture, as even a small amount can cause the chocolate to seize.
The sweetness can be adjusted to taste, but bear in mind that 100% chocolate has a naturally intense, bitter flavour. I recommend starting with 10 g of powdered sweetener and adding more if you prefer a sweeter chocolate.
Store the finished chocolate in an airtight container in the fridge.
Nutritional information per 100 g (whole recipe)
Energy (Kcal): 549 kcal
Fat: 50.5 g
Protein: 9.8 g
Carbohydrates: 8.3 g
of which sugars: 0.4 g
Salt: 0.02 g
Nutritional values are calculated without polyols. As this recipe uses a sugar-free sweetener blend, individual responses may vary.
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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