Did I ever tell you that I went on a weekend-long yoga retreat at Samudra last year?
Or that we made incredible raw chocolate while we were there?
Ohhhhh yeahhhhh, we did…
Did I ever tell you how easy it is to make your own raw chocolate at home?
Well pull up a chair, beautiful! It’s about to get a whole lot sweeter around here!
Skip down to your local, friendly health food shop and ask them for raw cacao butter, raw cacao powder and your favourite liquid sweetener.
Skip back home and make your own delicious raw chocolate in any flavour you like in less than ten minutes! Think almond butter, crushed nuts, pepitas, goji berries, dried blueberries, cherries, figs, spirulina, vanilla beans, peppermint essence, maca, lucuma, mesquite, mmmmm… so many choices!
Why Raw Chocolate?
Besides the obvious (yummm!) it’s jam-packed with antioxidants, magnesium and bliss nutrients that can help keep you energised, healthy and happy. Pass the spoon!
Now I’ve tried making raw chocolate with coconut oil (instead of cacao butter) before and to me it’s just not the same. Coconut butter would probably work better but if you can get your paws on some cacao butter, you’ll be rewarded with the truly decadent, creamy, smooth texture that great quality chocolate brings.
The mood struck me for coconut yesterday so I whipped up this batch at home just so I could show you.
It’s a tough job.
- 1/2 cup finely chopped raw cacao butter
- 1 tbsp organic coconut oil
- 1/3 cup raw cacao powder
- 3 - 4 tbsp organic agave/maple syrup/coconut nectar
- 1/2 tsp pure vanilla essence
- Pinch sea salt
- Flavouring of choice - I used 5 tbsp organic shredded coconut
- In a small saucepan over very low heat, very gently heat cacao butter and coconut oil until just melted.
- Remove from heat immediately and stir in all other ingredients until well combined.
- Pour into moulds/patty pans or onto a plate lined with greaseproof paper.
- Pop into the fridge or freezer to set for ten minutes or so, then enjoy!
AimeeJuly 10, 2013 at 12:38 pm (10 years ago)
Om nom nom nom!
Stoked to find your corner of the interwebs, I’m a health-loving lady who just moved back to Perth after years away, so your posts are going to keep me busy (and well fed!)
* Vegan Sparkles *July 12, 2013 at 9:53 am (10 years ago)
Oh I’m so happy you found me too, Aimee! Welcome! 🙂 x
Nina VJuly 10, 2013 at 6:33 pm (10 years ago)
What a beautiful, simple treat. 🙂
I’m going to have a go at making these, with my munchkins, tomorrow. Think I’ll pop some finely chopped glace cherries in them too, Cherry Ripe-esque.
Thank you for sharing this recipe with us. xx
* Vegan Sparkles *July 12, 2013 at 9:55 am (10 years ago)
Oh fabulous! Such a fun thing to make with your munchkins. 🙂
You can adjust the cacao up or down depending on how strong you all like it, too. LOVE your Cherry-Ripe idea – you could use dried or even fresh cherries too! xx
Katie (A Fork in Hand)July 12, 2013 at 3:21 am (10 years ago)
You made raw chocolate while on a yoga retreat?! Please let me know the next time you’re planning a trip to heaven so that I can join you!
* Vegan Sparkles *July 12, 2013 at 9:55 am (10 years ago)
haha, I know, right??? Bliss. 🙂 x
KristyJuly 20, 2013 at 10:46 am (10 years ago)
How did you know I needed more chocolate? Perfection! xx
* Vegan Sparkles *July 23, 2013 at 8:47 pm (10 years ago)
hehe, lucky guess. 😉 xx
CraeJuly 20, 2013 at 12:12 pm (10 years ago)
I’ve been looking for a recipe that is similar to the snacks made by Laughing Giraffe (you can find their snacks at Whole Foods) since they are so expensive. I love the chocolate snakeroons….so darn delicious. Thanks for sharing this recipe..
* Vegan Sparkles *July 23, 2013 at 8:48 pm (10 years ago)
Ooh I ate so many delicious snacks from Whole Foods when I was in the States, yum!
My pleasure, Crae. 🙂
beckyOctober 5, 2013 at 7:43 pm (9 years ago)
Hi Bex thank you for the delicious recipe can’t wait to look round the rest of your site. I was wondering why coconut oil is used in raw chocolate if someone also has cacao butter available does it make it better somehow?
* Vegan Sparkles *October 6, 2013 at 6:56 am (9 years ago)
Hi Becky! You can most definitely make it without the coconut oil but it won’t be as creamy. It just creates a better texture. 🙂 x
BeckyOctober 6, 2013 at 8:10 pm (9 years ago)
Great thank you so much i think i’m going to make some today and dip some mango strips in it :)x
ChristyDecember 18, 2013 at 5:45 am (9 years ago)
Wow, I just made this and its so good. I made it with peppermint and with. So good Thank You!
Happy Holidays! 🙂
* Vegan Sparkles *December 23, 2013 at 4:09 pm (9 years ago)
My pleasure, Christy. So happy to hear you loved it! 🙂 Happy Holidays. x
EileenDecember 23, 2013 at 11:01 pm (9 years ago)
Just made some with chopped brazil nuts, walnuts and almonds and dried cranberries, as well as some lucuma – sneak tasted 2, delicious 🙂
Vegan SparklesSeptember 2, 2014 at 3:34 pm (9 years ago)
Ooh, cranberries! Scrumptious! 🙂
AdelleJanuary 2, 2014 at 10:12 am (9 years ago)
I have been trying RAW Chocolate for a while now, and I just can’t EVER get it right, i stir as much as i can but I always end up with some bitter sections and some sweet sections. Then If i don’t leave it in the freezer it melts to buggery.
I need to perfect it soon…I don’t want to give up on this healthy chocolate hit. Can you suggest any OTHER chocolate that is not too bad for you? Pre made vegan chocolate??
Thank you xx
* Vegan Sparkles *January 3, 2014 at 3:27 pm (9 years ago)
Ooh it could be the heat you’ve got it at? Raw choc is a fragile little thing and doesn’t like to get too hot.
In the meantime, Lindt or any good quality choc with more than 70% cacao is your (healthy) friend. 🙂 xx
Oooh, or my fave: http://www.panachocolate.com/
AdelleJanuary 3, 2014 at 6:42 pm (9 years ago)
Awesome, i’ll check them out! And i’ll maybe try just soft butter and not microwave it? Sounds like I’ll be in the kitchen all weekend!
ThemailmanswifeSeptember 1, 2014 at 6:44 pm (9 years ago)
Microwave is your problem for sure! Heating it way too high. Use a pot on low. Or double boiler. It can’t get too warm or it kills the nutrients as well. 🙂
LizFebruary 7, 2014 at 12:09 pm (9 years ago)
Hello, for some reason when I added the coconut nectar the mixture went into a gluggy mess that would not pour…any ideas? Thank you for your wonderful recipes (;
* Vegan Sparkles *February 7, 2014 at 1:11 pm (9 years ago)
Oh, it could be that the coconut nectar is too cold, Liz. Try adding it to the saucepan while it’s still over the heat and you should be ok. 🙂 x
SarahMay 4, 2014 at 3:24 pm (9 years ago)
Hi, what do you think about replacing agave nectar with rice malt syrup?
From Sarah, Australia
Vegan SparklesMay 5, 2014 at 11:16 am (9 years ago)
By all means, experiment with different sweeteners, Sarah, and find one you like best. There are benefits and drawbacks (e.g.: GI/fructose content) to each one. 🙂 x