Google's automatic generated answer linked to a research titled" okra pectin as lecithin

substitute in chocolate" published in 2019 on Journal Scientific African.

According to this research, you probably can use okra pectin instead!

In this research, they use different proportions of okra pectin in place of lecithin in the

milk chocolate-making process and found that all the chocolate samples from the various

formulations had similar sensory properties as well as textural parameters (aka hardness,

cohesiveness, adhesiveness, springiness, and chewiness), which suggests that it is possible

to use okra pectin as an emulsifier to produce milk chocolate that is acceptable to consumers.

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