I know that a lot of experts say we shouldn’t eat chocolate. Stimulant. Theobromine. Caffeine. Phytic acid. Highly acidic. I also know that I’ll probably never have a cacao tree growing on our property and therefore will never be eating truly homegrown chocolate.

But if chocolate is wrong I don’t want to be right.

That is to say I’ll probably always eat a little bit of it here and there… for as long as it is possible. It’s just, possibly, one of my favorite foods and part of that 20% of the 80/20 rule (if I subscribed to that).

The one thing I don’t like in my chocolate is a pound of sugar. Sugar makes me cranky, fat, and tired. There, I said it. Any sweetener can do that to me if I have too much, which is why I like just a touch of honey in this recipe.

Honey, for me, is a much more sustainable sweetener than cane sugar or maple syrup. Right now I can get it from a lady down the road who sells raw honey at the farmer’s market. Having bees someday seems more likely than growing sugar cane or having maple trees, which is why raw honey is our sweetener of choice.

Oh, and it makes some pretty good chocolate.

Honey-Sweetened Chocolate

Recipe note: This makes for a very dark, very rich chocolate. You can always adjust the honey to suit your tastes. Half of this recipe will fix the most stubborn of chocolate cravings (not that I would know anything about that.)


  • 2 tablespoons butter (or other fat)
  • 2 teaspoons raw honey
  • 6 tablespoons cocoa powder


  1. Gently melt the butter. Add the raw honey and whisk with a fork. Stir in the cocoa powder until well combined.
  2. At this point you should have something between pourable chocolate and frosting. Let it cool and eat it with a spoon or refrigerate to harden and use as chocolate chips in cookies or grain-free scones.

How do you get your chocolate?