homemade raw, vegan chocolate in only 3 or 4 ingredients!

Yes that’s right, vegan, healthy, raw, antioxidant rich CHOCOLATE (that still tastes decadent). Is it normal (read: healthy) to be in love with a food so much? Let’s not answer that ;) I seriously can’t believe I haven’t been making this forever! No more will I forgo making a recipe because I am out of baking chocolate/chocolate chips. Or become moody because all I want is a piece of chocolate and there is none to be found. Because this is just so easy and healthful that as long as you have 3 basic pantry ingredients, you can make it!

The Ingredients


  • high in antioxidants which protects the cells from toxins and promotes health in so many ways such as improving circulation and reducing cardiovascular risk and repairing and resisting damage done by free radicals, reducing cancers
  • increases serotonin and other neurotransmitters- promotes a positive outlook and just makes us feel good!
  • rich in minerals like magnesium (deficiencies linked to heart disease, diabetes and joint problems), sulfur (a beauty mineral- helps detoxify your system and promotes healthy skin!), calcium, iron, copper, manganese and potassium

Coconut oil:

  • yes it is composed of mostly saturated fats BUT much of the fatty acids come from lauric acid might is a medium chain fatty acid that is claimed to help combat both viruses and bacteria
  • lauric acid also helps prevent heart problems like high cholesterol and blood pressure through it’s promotion of “good” cholesterol (HDL) and reduction of “bad” cholesterol (LDL). Also reduces injury to arteries!
  • promotes weight loss by increasing metabolism- the fatty acids are super easily absorbed so can be burned instead of being stored.  It also supports our organs, such as the pancreas allowing us to burn more energy.
  • improves digestions and helps with digestive related problems such as IBS. Also improves absorption of vitamins and minerals! (I can personally attest to this benefit)

I could go on and on about these two stellar ingredients, but basically they act as major health, beauty and mental boosters. They make you look good and feel good from the inside out!

but I remember eating healthy, vegan, raw chocolate :)

I’ve made this a few times now, using slightly different recipes every time and while I have a favourite, they are all awesome and I suspect they are widely open to interpretation. I stuck to the basic chocolate flavour for now but I seriously can’t wait to start incorporating other flavours and textures by adding flavour extracts like peppermint or orange and other add-ins like almonds and goji berries. I serisously have so many ideas of what to do with this I am bursting! I’m going to share with you 2 recipes that I used over the course of my chocolate-making adventure and highlight how they differ and my impressions on the applications they would be best for and finish off with a recipe that includes one of the chocolates.  But I mean, just take the basic recipe and go with it! It’s so easy, it’s almost impossible to mess up! Although it has to be said that I actually did mess up once because of a stupid mistake. BUT don’t worry. None of you will make it because you can learn from my example. Do as I say, not as I do (except DO make this because it is amazing).

Procedure: The procedure for both recipes is the same. First, melt the coconut oil over a low heat. REMOVE from the heat as soon as it’s melted. Do not leave it on the heat and proceed with the next few steps. If you do, you will be left with chocolate with a funky texture. I think in the chocolate world this has something to do with improper tempering of the chocolate. Basically heating it too much making it get kind of pasty and chunky. It still tasted good but definitely not visually appealing and doesn’t have as nice of a mouth-feel. After taking it off the heat sift in the cacao powder and whisk until completely combined. Then add in the sweetener of choice. And that’s it! You are ready to do whatever you please! Drizzle it over fruit, pour it into molds or just spread it on a baking sheet and make bars. To get the chocolate to set, put it in the fridge for 10-15 min. One thing to be careful of, is this chocolate gets melty pretty fast, so you should store it in the fridge and be prepared to have a little chocolate left on your fingers after eating it. A little mess never hurt anyone :) Note: I used agave and stevia as my sweeteners in these recipes, but feel free to play around: maple syrup (not raw though) and coconut nectar could be used and honey for the non-vegans! Experiment and see what tastes you like the best! **Updated 2014: I no longer use agave in my kitchen. I would now use maple syrup, coconut nectar or raw honey in these. I have updated the recipes below to reflect that!

Raw Chocolate Recipe #1 (Gluten-free, Raw, Refined Sugar-Free)

  • 1/4 cup coconut oil, melted
  • 2/3 cup cacao powder
  • 2 tbsp raw honey/coconut nectar/maple syrup
  • 5 drops stevia
I used this recipe to make chocolate in molds like shells. Little bites of heaven! This chocolate is not as thick as the next recipe, making it easier to get into all the little crevices.

This one was sweeter than the others, probably really good for people who tend to be into milk chocolate. I found I could detect the stevia in it, which I didn’t mind but I think it definitely lended to the intense sweetness. Really nice in small doses for those sweet cravings. If you love sweet chocolate, this one is for you. *And for all the Canadian’s out there, these chocolate loonies taste wayyyy better than the cheap ones you buy in the store.

Raw Chocolate Recipe #2 (Vegan, Gluten-Free, Raw, Refined Sugar-Free)

  • 1/4 cup coconut oil, melted
  • 2/3 cup cacao powder
  • 4 tbsp raw honey/coconut nectar/maple syrup
This is thicker than the other recipes because of the additional syrup (agave) so for this one I spread it out on a baking sheet covered with parchment paper. Put it in the fridge then cut it into chunks. Perfect for topping off fruit bowls, oats, or just popping in your mouth when no one’s looking….

This one is still sweet, but more of a chocolately taste.  This would be great to make bars with maybe chopped up nuts and dried fruit. Or some peppermint extract and cacao nibs. The possibilities are endless.. I was also ridiculously happy with the way I used this chocolate. Raw Almond Butter Cups. Step aside Reese’s there’s a new cup in town

Raw Almond Butter Cups (Vegan, Gluten-Free, Raw, Refined-Sugar Free)

  • 1 recipe of Raw Chocolate (I used #1, but any will work!)
  • 1/4 cup raw almond butter
  • 1/4 + 1/8 tsp nutritional yeast (trust me here. It helps give the filling a “Reese’s taste”)
  • 8 drops vanilla creme stevia (or some agave to taste)
  • pinch of salt

First, you need some muffin liners. I made 4 normal sized ones and 6 min sized. Fill the bottoms of each liner with chocolate making sure the bottom and sides are covered. Should look like this: Put them in the freezer to harden for 10 min and while you wait, mix up the filling. When the chocolate has set, take out of the freezer and put some of the almond butter in the center of the cups. I used about 1 1/2 tsp of the filling for the larger ones and 3/4 tsp for the small. Like so: Next spoon in more chocolate on top of the almond butter and spread it out to the sides of the cups, completely covering the almond butter. Make sure there are no gaps or there will be almond butter peaking through the finished products! Return to the freezer for another 10 min or so until the chocolate has set. Then take them out and try not to eat every single one. It’s tough, believe me! I had a little chocolate left over so I decided to dip some strawberries in.

And just in time for St. Patrick’s Day:

A little pot of gold with chocolate money :)

Wishing you all a wonderful, chocolate-filled day!

I am submitting this recipe to Wellness Weekends, Slightly Indulgent Tuesdays, Allergy Friendly Fridays and Allergy Free Wednesdays!

198 thoughts on “homemade raw, vegan chocolate in only 3 or 4 ingredients!

  1. I’ve used honey in this recipe and then tried maple syrup. Both times they’ve separated from the other ingredients. I’ve whisked as I poured but it still separated. I used silicone candy molds. Any advice? Thank you!

    • Food grade cocoa butter would work great. Also, note I said food grade, as some is only good enough for making lotion and lip balms and isn’t clearly labeled as such. You may have hears of lotions containing cocoa butter, that’s what it is.

      Cocoa butter is a oil that solidifies at room temperature like dairy butter or coconut oil would, but it’s made from cocoa beans. Part of the process of making cocoa powder involves separating the liquids from the power, which are chocolate liqueur and cocoa butter. Dairy free chocolates you can buy are generally made with cocoa that has the cocoa bean’s natural butter/fat left in, or is added back just the way this recipe would work.

      Note: Compared to coconut oils, it’s expensive. Around $20-40 for a pound. However, as you’re simply recombining what was originally extracted from the cocoa beans in this case, and it should work very well. :P

      This site is sold out right now, but it shows you what to look for.

    • They list alternative options which would make that particular recipe Vegan, and anyone who knows the very basics about veganism would know if they wanted it vegan they would just omit the honey and use the maple syrup instead, which, as I said, they listed as an alternative.

      • Gosh no kidding. You have a great website/blog and excellently produced recipes, pics, directions etc with a humerus and fun spin..some purists have bees in their bonnets…thanks for your easy and awesome recipes

  2. I’ve just stumbled across this and it has saved my life! I love chocolate so have kept falling off the vegan bandwagon but I think that now I should be fine (although I’m missing feta cheese and egg). Thank you!

  3. I just made these and am in love with their scrumptious flavor! The nutrition yeast was a great touch I wouldn’t have thought to add yet ended up really enjoying! These are delicious. Thank you very much for sharing the recipe!

  4. I was just playing around with cacao and mixed in the cacao, coconut oil and then added peanut powder which is lower in carbs!! Then vanilla creme stevia drops with a teaspoon of vanilla!! So yummy! I poured mine in silicone muffin liners and then froze them!

  5. Surprisingly …Coconut oil nourishes the skin, leaving it soft, smooth and free of stretch marks and scars.In cooking and baking,COCONUT OIL maintains its nutrients even at high temperature.You have providing wonderful sweet dish.Thanks for sharing.

  6. Great web site you have here.. It’s hard to find excellent writing like yours these days. I honestly appreciate individuals like you! Take care!!

  7. Oh my goodness, just made this (I used maple syrup as my sweetener) and it tastes divine. Thank you so much for sharing this recipe! :)

  8. Very good post. I recently located your website plus planned to say that I have truly liked surfing around your blog post blogposts. In any case I am subscribing for ones rss and that i we imagine you produce again soon!

  9. Do you think this will melt if you bake with it? I’m totally okay with it being gooey, I just wanted to hear your opinion, Thank you!

    • almost 100% sure it will melt as pure coconut oil has a melting point of 25C – so that of a warm day. The added ingredients :chocolate etc. will change the melting point slightly – but still it should melt

  10. Pingback: Almond Butter Cups (gluten-free, egg-free, dairy-free, nut-free option, vegan, raw, paleo option)

  11. Please be careful when calling something raw. If you are using cocoa powder, it is anything but raw, as the temperature is raised will over 120*F in order to achieve the proper separation of cocoa butter and cocoa powder. Plus, most cocoa powders have added alkaline in them.

  12. wondering about the recipe -where you use the slashes/ – Does that mean use all those ingredients 1/2/3 OR is it optional which of them you use? Hope my question makes sense! My hubby loves chocolate and I want to surprise him when he gets back from his current road trip!

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  19. I just made the second variation with manuka honey and this stuff is amazing. Super easy and fast. Esp love the coconut flavour from the coconut oil.

    Dangerous stuff. I don’t think it’s going to last very long XD

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  22. Hi Gabby,

    I like your simple approach to vegan chocolate. One thing concerns me however and that is the use of agave. Some articles I’ve read indicate that many agave sweeteners on the market are highly processed and much of the sweetness in the product is due to high fructose sugars not present in raw agave extract that first comes from the plant. I like the use of stevia but in my experience there is a better sweet taste when it is used in combination with a sugar type sweetener as you have indicated. Any comment?


    • Hi Carl!

      You are correct. This is an old post and I have since stopped using agave as you state. I don’t think it’s necessarily the devil and if you used it occasionally to sweeten your coffee while you are out- totally fine. But I don’t keep it in my house. My preferred sweeteners are now coconut nectar, maple syrup, raw honey and brown rice syrup. I do use stevia as well, but in combination with the others.

      Thanks for your comment!

  23. Thanks so much for this recipe! I made it for the first time and it turned out great except it had a powdery bitter after taste. I used ghiradelli 60% unsweetened cocoa and think that was the culprit. Do you have a favorite cocoa you like to use?

  24. Pingback: 15 recipes for a long weekend stay-cation or easter entertaining - the veggie nook | the veggie nook

  25. Hello,
    I made this perfectly the first time, however… every attempt after that has been a fail!
    It turns out thick, almost fudge-like. Could I be using too much cacao powder, or is it a problem if the coconut oil is too hot when adding the cacao powder?

  26. hi i jus came across ur recipe..the prob is am living in india here we don’t get stevia agave etc…my son does not like honey…so its out of the ques….so can u advice whether i can use powdered sugar or icing sugar?or castor sugar?i have tried so many choc recipes but none of them fruitful…also here we get coconut oil in liquid format only..even then should I heat it slightly?????pls pls pls reply i am so crazy to make choc….so do reply thanks in advance…..

    • Hi Sandy,

      Coconut oil starts to melt around  20 Cel. I would say your coconut oil will set hard in the fridge, as I would guess, it doesn't get very cold in your area? You can subsititue all types of sweeteners of your choice with a little experimenting. I like to layer my sweeteners, and avoid refined sugars. I love to use dates made into a paste with a little hot water, and/or grade B maple syrup, (depending on how sweet I need to get the recipe) and spices bring out natural sweetness in foods especially, Cinnamon, and Cardonmon (which also have great health benefits). Where do you live in India? 

  27. hi..loved ur chocolate recipies… but can i make chocolate that we put in moulds with ur recipie 1. Can i use honey in place of agave nectar. n if i want to make chocolate bowls( with balloons ) should i set the chocolate first n then again melt it? can i drop stevia( as its not available in India)

    • It should be ok, just a little thicker! If you want, maybe increase the coconut oil by a couple tbsp to get it runnier! Yes use honey by all means, or maple syrup, these will just have stronger flavours that will come through the chocolate! Or you could drop stevia all together of course, it will just be less sweet!

      To make chocolate bowls, probably just let it cool slightly first so it’s not as runny, then proceed, but I wouldn’t let it set completely. I have never done this before though so I can’t say for sure! Let me know how it goes so I can share with my readers!

    • I made molded chocolates out of the second recipe … first time using molds and it worked out fabulous.  I filled them half way .. let them set in the fridge then put a date caramel I made in the middle and filled up the remainder of the mold with the chocolate and put them in the fridge.  They came out perfect and glossy …. very professional looking and very yummy!  My friends couldn't believe I made them ….. They need to be kept in the fridge as they will get too soft if left out.

  28. I found your chocolate recipe today and just made the simple recipe with 4tbl sp of agave … I poured it over dried cranberries and raw pumpkin seeds and it was delicious …. so easy and such an inexpensive way to have a raw chocolate treat! To buy it is soooo expensive. Thank you so much for the time you spend to share your knowledge with others …. it inspires and motivates me. :)

  29. Beware – agave use is a good way to put yourself in insulin resistance and perpetuate a fast decline into carb reactivity and diabetes. Please do research it and stop using agave – raw organic honey is a better alternative – or just simple sugar alcohols like stevia and xylitol.

    • yes, is post is quite old, I don’t use agave in my kitchen anymore. I don’t think it’s something that needs to be completely gotten rid of, especially if one already has a lot in stock, but it is not the solution to sweetness like people thought it was at one point. I’m all about the raw honey now.

    • @Maya …..


      " Unlike high fructose corn syrup that stores its energy as starch, Agave syrup stores its energy as Inulin, also known as Fructans or Levulose. Inulin is typically found in roots or rhizomes. There is no starch in Agave syrup. Inulin bypasses digestion in the stomach and small intestine and is actually digested in the large intestine. Inulin is beneficial in that it feeds the probiotic bacteria in our digestive system. This is absorbed slowly into the bloodstream giving it a low glycemic index. Therefore it is diabetic friendly. It is also the perfect sweetener for children, as it does not significantly raise blood sugar levels, preventing the highs and lows associated with sugar intake and instead provides a sustained, steady source of energy."

      • Hey Shelley, you can't say I didn't warn you.

        Did you notice that your pro-Agave reference comes from An Agave Vendor?  

        Really?  That's who you are going to trust for full, comprehensive information?  Really?  A single source??

        I recommend you google "agave insulin resistance" and pull at least 10 references pro-agave and 10 references against agave and think twice before you continue using single-sources or Money-hungry Vendors as your research base.

        Or, not.  Your funeral.

        • Maya, while I appreciate and admire your passion, please be respectful of and kind to other readers. This is an open and safe space and I don’t appreciate the multiple comments and attacks you have left. Differing opinions are understood and even welcomed and I am not saying you do not have valid points but please express them with respect. Thank you for your understanding.

  30. YAY!! I LOVE these recipes! I’m vegetarian, but my 17 year old just decided to become vegan. So proud of her…and I love the challenge to cook for her (for all of us actually). I cook vegan dinners so I don’t have to cook a million dinners….if someone wants something else…the kitchen’s open! Ive been looking for something to do for her for Valentine’s Day! THANK YOU for posting these!

  31. Hey!
    I tried making recipe #1, all was going great until I added the 2 tbsp of agave.
    Once the agave was added to the mixture it turned a play-dough texture. Surely not a texture you could pour into molds.
    I don’t understand what I did wrong…
    Any ideas..?

    • Hmmm I’m not sure! Perhaps you kept on the heat too long? And make sure your coconut oil is very liquidy when mixing and don’t let too much time pass between when it’s melted to when everything else gets added. If you need to, you can always leave the mixture on VERY low heat while mixing to make sure everything stays thinner. Also, maybe your brand of agave is really thick? I hope some of this is helpful!

      • OK, thanks!
        Some time passed till I mixed everything in but the coconut oil and cocoa powder mixture looked thin and fine before I added the agave, so I don’t think it’s the time factor.
        I’ll give it another try when leaving on low heat as you suggested!
        Or maybe I can sweeten only with stevia drops and skip the agave?

            • Hi Gabby, I’ve tried recipe 2 several times now and every time I have exactly the same problem as Olga; the second the agave/maple syrup (I’ve tried both) touches the mixture, the whole thing curdles and and becomes unusably thick. The only way I’ve been able to thin it out in the end is by adding loads of almond milk and turning it into a sort of chocolate truffle mix (which in itself is actually very nice by the way! aha) But I am really determined to succeed in making proper chocolate, do you have any suggestions? Thanks!
              P.S. all the ingredients were at room temperature, so I don’t think that was the problem. It’s definitely every time I add anything sweet. I would try just using stevia, but the liquid form isn’t available where I live :(

  32. Thanks! I have just started learning about consuming and preparing raw foods, and recipe #2 was my first time making chocolate ever. It was so simple and wonderful that I am encouraged to continue my journey into the raw food world. THANKS :D

  33. Pingback: Making homemade raw vegan chocolate - Eating Vibrantly

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  36. Hello,
    Coconut oil is very runny here, and I just made some coconut butter, and this one gets thick at room temperature. Do you think it would work fine in this recipe insted coconut oil?

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  38. Hey there! Totally just googled this recipe (have made something like it, but couldn’t remember ratios), and then I saw your chocolate loonies! It’s awesome to stumble across fellow Canadian veggie bloggers. :) I saw in your ‘about’ that you’re Toronto-based! I just moved to Toronto from Regina a couple weeks ago (it was a LONG roadtrip), and I’m not sure why I didn’t move years ago, Toronto is a great city. And I have an uncle who lives in Kingston and loves it there! Anyway, just wanted to say hi and thanks for the super thorough chocolate notes. :)

    • Hello! Congrats on the move to Toronto! I have been here about a year now and just love it!

      I have been reading your blog for quite a while and really enjoy it, so I’m glad you stumbled on mine :) Once you are settled if you’d ever like to get together for delicious vegan food let me know!

      Glad you liked the chocolate!

      • Oh man! I feel super silly, I thought your blog sounded really familiar!  You've totally commented on my blog before, sometimes it takes me a while to put two and two together, lol.  Adding you to my blogroll!   I'm a huge fan of delicious vegan food, so I'll be sure to be in touch. :)

  39. Pingback: Top 25 Raw Vegan Chocolate Recipes | Raw Vegan Power

  40. Hello! thank you for sharing this amazing recipe! I had a quick question, and not sure if you had already answered it. How long can the chocolate keep in the fridge and freeze?

    Thank you!

  41. I just made the coconut oil, cocoa powder and agave chocolate, and I love it! I used less cocoa and more agave, and it was really sweet. Thanks for the recipe :)

  42. Pingback: Vegan Chocolate | Taste Sunshine

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  44. I love your recipe! I do use honey in mine, at first it had a very strong taste, but I like it a whole lot so it didn’t bother me and now I don’t taste it at all, where as stevia on the other hand, tastes like a packet of sweet n low to me :( anyway, I adapted it a little for a “quick fix”… 3tbs cocoa, 3tbs honey ( I know, a lot lol) , and 1 tbs coconut oil…. it’s wonderful… but not good for anything but licking off the spoon haha

  45. Made these tonight…love ’em! For anyone who might be wondering, the higher amount of cocoa creates a softer chocolate bite (reminiscent of milk chocolate), and it works really well as a candy! My daughter and I are stuffing our face with them right now (the Reeses’). Thanks, as always, for another great recipe!

  46. Pingback: My first vegan experiences | Love von Beauty von Love

  47. You are SO amazing and an inspiration at only twenty years old. Girl, you’re gonna do big things!! I’m making recipe #2 tonight cause I can’t stand the taste of stevia in raw desserts unfortunately. But coconut nectar will definitely do the trick and I love that it’s low glycemic. Thank you for this post!

  48. hello there!! I have a number of questions, hope you could help.
    i’m from the Philippines and ther’s an abundant supply of coconut products here. I use vco ( virgin coconut oil) to make raw cookies. can I use the same with your raw chocos? thing is, it is not in a solid state so no need to liquefy it. do I have to just heat it a bit? also, I bought cacao butter, what should be the proportions for it?
    so excited to try your recipe!!! :D

  49. Pingback: Allergy-Friendly Chocolate Search: Part Deux | Dairy-Free Switzerland

  50. I just found you whilst looking to make vegan chocolate spread! So pleased I have :)
    I was wondering if this would work with cacao that has been roasted? I have a big block of 100% cacao but says its been roasted. Thanks

  51. Hi! I found your blog a month ago and have done this chocolate recipe twice a week since. Delicious! Thanks for sharing. Do you have any tips of what can I do to make it harder? I like the way it is. But it would be nice to have a bit more confidence that it won’t melt if I want to take a bar to work, or want to leave it out of the fridge a little longer. Thanks much!

    • That’s awesome, so glad you like it!

      Unfortunately, that’s one of the negatives of working with coconut oil- depending on your climate and temperature of the room, it can get quite melty. You could try subbing in some coconut butter, but apart from that you might have to venture into cocoa butter! That’s what really gives store bought chocolate it’s hardness outside of the fridge. 

  52. Hey, for the Almond butter cups, could I use some peanut butter instead, and replace the yeast with coconut flour? I heard you can eat coconut flour raw.

    • You know, I’m not 100% sure Katie. I haven’t cooked with ghee too much and I’m not sure about the flavour and how this would work, considering such a high volume would be needed. Let me know if you try it, sorry I couldn’t be more help!

  53. Pingback: Raw Vegan Chocolate | Raw Vegan Power

  54. You should also try hot and spicy using the very refined flavor of the sichuan pepper, or the hot chillies , just a hint…..

    Let me know if you like it,

  55. I finally bought some coconut oil and raw cacao (actually, they only had cacao nibs, so I hope i can grind them into powder) and I’ve been searching for raw chocolate recipes. Interesting that most recipes call for equal amount of coconut oil and cacao powder (1/4 cup & 1/4 cup or 1/2 and 1/2 cup), and a few call for just a tiny bit more of cacao powder (like 1/4 cup of oil and 1/4 cup + 1 t of cacao) but yours calls for more than 2x as much of cacao powder than coconut oil. In theory I am kind of drawn to your idea, I rather want my chocolate to taste like chocolate than coconut oil. I am wondering though how you came to the conclusion of adding this much cacao and how does this differ from recipes adding equal or close to equal amounts of cacao? (if you’ve tried recipes like such) And though I do have agave, I am wondering if raw honey would work with these recipes?

    • Hi Kat! You know I’m not really sure why others call for such a higher proportion of coconut oil than mine, I haven’t tried any of them! But I do know my recipe takes super chocolatey- less filler ;) feel free to experiment though, I wish I could be more help! And yes raw honey would work very well! I’ve actually tried that and it tastes delicious! The honey flavour definitely comes through though whereas the agave is more neutral. If that doesn’t bother you, go for it!

      • Thanks, I will be experimenting today and let you know! Actually, I think honey would be fab with chocolate. I was at folklore market here the other day and they had all sorts of honey like cinnamon honey and likerice (sp?) honey and hazelnut-chocolate-honey! Now for the hazelnut-chocolate-honey, talk about amazingness, couldn't believe it, it is like nutella and honey but all natural (doubt it was raw, but who knows, the man didn't really understand my question about raw)…I kind of want to try to recreate it… So anyways, I think a honey-flavored chocolate bar would rule. 

  56. Pingback: Raw Vegan Chocolate - Raw Vegan Power

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  59. I can’t believe a recipe can be so simple, delicious, and packed full of nutrients. Great work. Can’t wait to try the reese’s imitations!

    • It might but the meltiness is mostly from the coconut oil since if it’s above a certain temperature the oil starts to liquify- pitfalls of using coconut oil as opposed to cacao butter. But I still like it as it’s so healthful and melts in your mouth!

  60. Thank you sooo much for yournyummy recipes and especially for nutritional information!you are absolitely magnificent and your recipes are too!!!raw chocolate that i made with your recipe went in no time!!! it just mepletd in the mouth and boosted my endorphins so much i felt in love with the world! and amazingly endorphins with no nasties and no side-effects!!! awesome:))) now im making your raw almond buttercups!exciting!:)

  61. Pingback: sugar-free carob almond butter cups | the veggie nook

  62. Gabby, what’s your say on agave syrup? I went out and bought some today, but when I got home and did some research, I was surprised to see that it has a really high fructose content and is though to be unhealthier than most other sweeteners.

    • Hey there!

      So my view on agave had changed a bit in recent months, something I have been meaning to write a post on. Since I’m in the midst of a sugar-free challenge, now might be the perfect time!

      I don’t personally use agave as one of my main sweeteners anymore. It’s pretty highly refined and processed, is not a traditional food, isn’t local, is depleting indigenous Mexican plants and is pretty high in fructose (92%). It also uses a patented process to be made which kind of weirds me out- patents on food?? Now I’m not saying throw it away! Use small amounts and not as your main sweetener. Just last week I put a little in my coffee since that was the best option the coffee shop I was at had. Just don’t rely on it. If you want to make the chocolate I recommend either a mix of coconut nectar and stevia or all of one of those, or maple syrup, or local raw honey if you eat honey. I hope this helps!

  63. Oh my, Gabby this is incredible! Let me tell you – this is my first visit to your blog, and also coming on my first week into raw-veganism – you might be a lifesaver right now. Ok, I might be exaggerating a tiny bit, but I have been in such fear that chocolate wasn’t RAW. But you tell me otherwise, and give us 3 recipes plus another bonus to make the Raw- vegan nut butter cups. I’ma make some immediately, and Gabby I have to say congrats on all your awards for being a great blogger! my favorite might be that you got awarded for great storytelling :D I enjoyed reading this, and will return.

      • SO glad you are liking this chocolate recipe! Being, raw DOES NOT mean no chocolate, if it did, there is no way I’d be into it ;) I need me some chocolate! Thanks so much for all your kind words, I really appreciate it and I’m so glad I’ve been able to help!

        In regard to cacao powder, you will be able to find it at any health food store, or you can easily get it online. I’m not sure where you’re based, but if you are in Canada, I suggest Upaya naturals, or if you are in the U.S. amazin sells it! Just let me know where you are based and I can send you some links. But ya, health food stores always have it if you have access to one!

  64. Just made recipe #3, and cannot get it to liquefy. Followed the recipe measurements to a “t” but ended up with a crumbly mixture instead of something pourable. Tried adding more coconut oil, but no luck — crumbles just got more moist. Any suggestions?

    • Oh no! Did you maybe leave it over the heat when you added in the cacao and sweetener? Because that does cause it to clump if it’s overheated. Are you using cacao or cocoa? They might be different. Is the coconut oil fully melted?

  65. Thank you for these amazing recipes! I’ve tried making recipe #2 on two occasions and both times, adding the sirup turned the mixture harder. I was then unable to just “pour” the mixture in my molds but had to press them down. Any reason why? This said, it still tasted very good each time!

    • Hmm well that is the thickest of the recipes, maybe it’s just being heated a little too long? And I would make sure not to let it cool down too much either before pouring. You could always try adding a little extra coconut oil too to help thin it out! I hope this helps!

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  67. I made this awesome chocolates using dishfor making ice cubes and so I got plenty of little chocolates :)))) it’s delicious! Taste exactly the same as the ones from raw restaurant on my street! :D whats a success ! Btw r u from Ireland? Thank u :)

    • Awesome, what a great idea! I’m really glad you liked it :) I am always making up batches of this, so versatile!

      I’m not from Ireland, I just lived there for a year. But I miss is terribly and feel homesick if that’s even a thing after living there for such a short time. I fell in love with the country and the people! Is that where you’re from??

    • The only thing I can think of would be cacao butter since it needs to be an oil that’s solid at room temperature. You could always try a vegan butter substitute but I can’t vouch for the results with that! Let me know if you figure something out!

  68. Pingback: Raw Chocolate « s17healthshare

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  70. Yum! I’ve been trying all kinds of homemade chocolate recipes lately to avoid the refined sugar in store-bought chips and bars. yours looks like it worked out perfectly so I’ll be trying one of your recipes next! have you tried baking the chunks into cookies or anything? just wondering if they’ll keep their form or melt in the oven.
    Also I would have never thought to put nutritional yeast in pb/almond butter cups but I could see how it would make them more reese’s-like! Thanks for sharing this!!

    • I haven’t tried them in cookies yet but it’s on my list of things to do soon, so I’ll let you know how it turns out!
      And the nutritional yeast really adds that Reese’s quality, it’s amazing. I wonder what other sweet things I can add it to….lol

  71. wow! love the sound of these! I’ve used cacao butter in raw chocs before and coconut oil in some other creations – this sounds like a perfect match though. Loving the sound of the nut butter filled ones too! Can’t wait to try them :) xx

    • Ya it seemed like a good way to use 2 ingredients I tend to keep in the pantry. I’ve never bought cacao butter before, but I like that coconut oil can be used for so many other things. And now I know it makes delicious chocoalte!

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