Gluten- Free Homemade Greek Honey Nut Chocolate Bar



A chocolate bar with benefits! Say goodbye to unhealthy sugar-laden chocolate and hello to a silky smooth free-from nasties, dark chocolate bar! Healthier choices shouldn't mean you have to avoid the nice things in life, especially when raw cacao comes with many health benefits!

There has been some confusion between cocoa and cacao but effectively they are the same thing. A cocoa bean is a cacao bean whether roasted or not. 

Cacao butter is obtained from the beans which are fermented and roasted for flavour and then pressed to separate the butter from the cocoa solids. It is a pale yellow, creamy colour and smells just like chocolate!

Cacao mass/paste or cocoa liquor is made when cacao beans are placed under pressure and the cacao bean mass (nibs) is turned to liquid. On cooling, the cacao paste hardens to a solid block and is solid at room temperature. It looks and smells like chocolate but it has a very intense bitter taste. We have to mix it with the cacao butter and sweetner of choice to make it a bit more palateable. 

For this recipe I prefer to use organic natural cacao butter and single origin organic Peruvian criollo cacao mass.


8 Bars / 1 slab


5 Minutes


20 Minutes


  • 100g organic natural cacao butter, grated

  • 80g organic cacao mass

  • 4 Tbsp Greek honey (or maple syrup, agave or coconut blossom syrup for vegan)

  • 1 tsp vanilla paste/powder/extract

  • 1 tsp rose water (optional)

  • 2 Tbsp maca root powder or Lucuma powder (optional)

  • 1 tsp baobab powder (optional)

  • ½ tsp fine sea salt

  • 60g almonds, toasted and roughly chopped

Equipment you will need:

  • cooking thermometer

  • flat baking tray with edges (like one you would make brownies in)

  • chocolate spatula

  • chocolate bar moulds, silicone ice-cube tray or a baking tray lined with baking paper to make one large slab of chocolate bark.

Optional add ins:

  • Toasted nuts, toasted seeds, shredded coconut, orange extract / zest, goji berries and other dried fruit pieces, cinnamon, maca, lucuma, baobab powder, crystallised ginger etc.


  1. Place the nuts in a large frying pan and lightly toast until golden, keeping an eye not to burn and giving them a shake inbetween to toast the other side. Remove from heat and leave to cool. Then chop into to small pieces.

  2. Over a medium heat, melt the cacao butter and cacao paste in a glass bowl on top of a small pan with an inch of water, ensuring the bottom does not come into direct contact with the water. Gradually melt to 55°C.

  3. Remove from the heat and pour 3/4 of the mix into your clean tray, leave the thermometer on the side to keep an eye on the temperature, and use the chocolate spatula to move the melted chocolate back and forth until it reaches 27°C. This is called "tempering" so the choclate which will have a nice shine and "snap".

  4. Once cooled to 27°C, add in the honey, vanilla paste/powder and sea salt and sieve in the baobab and maca powder take care not to clump. It will smell amazing!

  5. Return the chocolate to the bowl with the remaining 1/4 and stir well to incorporate. The temperature should read 31˚C, if the chocolate is hotter than 32˚C you will need to repeat the process in the tray again; if it is cooler then heat up to exactly 31˚C. 

  6. If you are using chocolate moulds, pour it in carefully and sprinkle the roasted chopped nuts on top. If you dont have chocolate moulds, you can use a clean flat baking tray (with sides) lined with baking paper and pour the mixture in to make a large choclate bark. Top with the roasted nuts or other optional toppings of choice.

  7. Leave to cool in the fridge for a several hours. The chocolate will contract as it sets making it easier to remove. 


  • Store in an air tight container in the fridge or at room temperature. It will keep for 2-3 weeks. If it lasts that long!



Cacao/cocoa butter - is a naturally healthy saturated fat, similar to coconut oil, that could contribute to a healthy heart and maintains a good amount of antioxidants, minerals and plant polyphenols. (Source)

Cacao/cocoa mass - also known as cocoa paste or cocoa liquor. It's a nutrient dense mass made from the cacao bean and has more antioxidant flavonoids than blueberries and up to four times the quantity of antioxidants found in green tea. (Source)

Greek honey - is nutritionally dense and filled with vitamins, minerals and antioxidants. (Source)

Baobab powder - made from the fruit of the iconic African baobab tree. It's quite tart in flavour but pairs well with caco. Baobab is an excellent source of vitamin C and minerals including phosphorus, potassium, iron, and calcium. It also acts as a prebiotic due to its high fiber content.

Maca powder - is a popular adaptogen which helps the body deal with stress and react more calmly to external stresses. Maca is helpful in balancing hormones and is known for boosting mood and energy levels.

Almonds - high in protein and fibre and are an excellent source of Omega 3 and 6 Fatty Acids and Vitamin E.


I'd love to hear your thoughts! Leave me a comment below, tag your snaps on Instagram @glutini and use the hashtag #glutini so I can see or leave me a message on Facebook!

  • Many of my recipes call for Greek products like Greek extra virgin olive oil, Greek honey or Greek oregano. It is not mandatory for it to be Greek in order to make the recipe, you are more than welcome to use a good quality alternative; just keep in mind if you are after the authentic flavours of Greece these details do make all the difference in Greek cuisine. You can shop these ingredients here.​

  • Kindly note, by purchasing products via certain affiliate links in this post, I may receive a commission. This in no way increases the cost to you. I only recommend products based on my preferences to help you get the best results. Thank you for your support.

  • Disclaimer: None of the health benefits listed are intended to diagnose or treat any pre-existing health conditions. Always consult a health care practitioner before making any health decisions. The benefits listed are from my own research and personal interest, and encourage you to follow the Source and do further research.


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