Dark Chocolate with Sea Salt

It might surprise you how easy it is to make chocolate at home – without vegetable fats or refined sugars. The following quantities can be adjusted to taste, they’re just a guide to use as a starting point. Cacao powder can be quite bitter for new users, so it’s best to start with a smaller amount, and keep adding small amounts to find your desired taste.

Inte rmediate
— Mins
Cook Time
— Mins
247.0 cals


4 organic, free-range chicken thighs or 2 breasts (chopped)
1 pure coconut milk (1 Tin)
1 brown onion (large brown, chopped)
1 clove garlic (minced)
2 ginger ((or more if you like), minced)
2 organic tomatoes
1 coconut amino or tamari Himalayan salt, pepper to taste ((or ‘medium’ if you prefer it spicier))
Good cooking fat (ghee, coconut oil, olive oil, animal fat)
1/2 bone broth and/or water
1/2 fresh cauliflower (grated (to make ‘rice’))
Chili if you like heat, paprika, turmeric, fresh coriander leaves for flavour and garnish, other herbs and spices of choice, spinach leaves, celery 


Large saucepan Grater or food processor for the cauliflower ‘rice’
2 x large cooking spoons



Add the curry ingredients to a slow cooker and cook all day or overnight on low. 


Another time, or if you have two slow cookers like I do, add the grated cauli and cook on low for 3-4 hours. 


If you make a large batch of the rice and store away in the freezer you’ll always have some to thaw, heat and serve!


This recipe is a great base for all kinds of chocolate goodies. Omit the sea salt and add in roasted nuts or use the melted chocolate to coat strawberries or banana.