Healthier Chocolate (no sugar, no emulsifiers)

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This Weston A. Price–friendly recipe transforms intense 95% cacao chocolate into a creamy, milk-style treat your kids will love — without adding sugar. Grass-fed butter and macadamia butter soften the bitterness, while buttermilk powder adds a rich, tangy dairy flavour.

PREP: 10 mins ⏱️ COOK: 5–10 mins 🍳 MAKES: ~200g bar 🍫

Ingredients

  • 100g 95% cacao chocolate, finely chopped

  • 10g grass-fed salted butter (e.g., Anchor Pure New Zealand Butter) 🧈

  • 10g smooth, unsweetened macadamia butter 🌰

  • 70–80g buttermilk powder (preferably from grass-fed, cultured buttermilk) 🥛 — use 70g for ~60% cacao, 80g for ~55% cacao

  • Pinch of unrefined salt 🧂 (optional, if your butter is lightly salted)

  • ½ tsp real vanilla extract or vanilla bean paste 🌿 (optional)

Method

  1. Prepare a silicone chocolate mold or a loaf tin lined with baking paper. Ensure everything is completely dry.

  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water (bain-marie), stirring gently.

  3. Add the grass-fed salted butter and macadamia butter. Stir until fully melted and combined. Remove from heat.

  4. Sift in the buttermilk powder a little at a time. Whisk thoroughly or use a stick blender for a smooth, creamy texture.

  5. Stir in the vanilla and a pinch of salt if desired.

  6. Pour into the mold/tin. Tap gently to remove air bubbles. Cool at room temperature for 15–20 minutes, then refrigerate for 1–2 hours until set.

  7. Remove from the mold and store in an airtight container in the fridge for up to 2 weeks, or freeze for longer storage.

Serving suggestion: 🍫 Enjoy as a bar, chop into chunks for baking, or melt into hot milk for a creamy, sugar-free hot chocolate.

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