Overview

This simple raw chocolates recipe combines a few simple ingredients into chocolate shapes for freezing.
  • Prep Time

    5 min
  • Total Time

    1 hour 5 min
  • Suggested Servings

    10 servings
  • Yield

    10 small chocolates
  • Shelf Life

    1 week in freezer
  • Equipment

Ingredients

Nutrition Facts

Directions

  • 1. If coconut oil is hard/solid place it oil in a bowl. Then place bowl inside a BIGGER bowl that is filled with hot water so that it will melt. Don't mix them together, though! You just want to liquify the pure coconut oil for use in this raw chocolates recipe.
  • 2. Blend all raw chocolates recipe ingredients together in a blender until smooth. Must use a blender!! (Hand mixing or whisking will not be enough to properly combine the ingredients.)
  • 3. As fast as you can, place chocolate mixture in chocolate molds to be set in the freezer (or pour into a small glass baking dish to set in the fridge until set). Do not let it sit! (Ingredients will seperate if you are too slow.)
  • 4. Freeze for at least 3 hours (ideally longer).
  • 4. Once frozen, enjoy! (If not using molds, cut into bars after they are solidly frozen.)

The Rawtarian's Thoughts

By The Rawtarian

These raw chocolates are super easy to make and all you need is a blender and a freezer.

Your chocolates must be kept in the freezer all the time, otherwise they will melt :)

I recently updated the photography for this recipe. I used these adorable little silicone chocolate molds to get such cute little chocolate squares. They turned out perfectly!

Also, in the pictures you can see there is some discoloration from where the coconut oil seperated a little bit. Don't sweat it, they still taste to die for.

Lastly, you can definitely halve this recipe for a smaller batch.

Tip: You must be ready to pour these into your molds immediately after blending! Do not let the recipe sit at all, or it will separate. Speed is of the essence!

This simple raw chocolates recipe was contributed by my good friend Ashley Kent. Please visit her and like her Raw and Radiant Facebook page for raw love and more simple, raw recipes like this raw chocolates recipe!

Ashley's tip for an even better raw chocolates recipe:

"You can also add in chopped almonds, pecans, coconuts, goji berries, raisins or which ever else your heart desires."

Doesn't this raw chocolate recipe sound easy and fabulous? And what a perfect way to keep instant sugar-fixes on hand for those emergency moments. Thank you, Ashley, for this delicious, simple raw chocolates recipe. Enjoy!

Nutrition Overview

B+grade
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a good source of Riboflavin.

Printable Recipe (PDF)

Feature available to Members.. Join today to unlock instantly.

Photos

Comments and Reviews

Top voted

203 votes
+
Vote up!
-
Vote down!

I absolutely adore the simplicity of these chocolates! Kudos, every time I search google for a recipe- the healthiest and simplest ingredients are always on your site. :)

197 votes
+
Vote up!
-
Vote down!

I am about to make this in my nutrition club. There has been so much controversy about using Agave Nectar. Help! Is it really bad for you?

189 votes
+
Vote up!
-
Vote down!

Hi I'm making coconut oil a little cocoa and carob powder I find it quite weird tasting have you got any ideas

All

21 votes
+
Vote up!
-
Vote down!

I want to add some peppermint oil but how many drops ?

19 votes
+
Vote up!
-
Vote down!

Hi Celmah, not many! Perhaps 4 or 5? Subtle flavor is best :)

67 votes
+
Vote up!
-
Vote down!

I am having problems with my chocolates sticking to the silicone molds. They do not pop out whole, but leave a good bit of the chocolate behind....I can't figure out what I am doing wrong. I tried using a combo of cacao butter with the melted coconut oil hoping that the candy would freeze a bit harder but that didn't work either! Any suggestions?

56 votes
+
Vote up!
-
Vote down!

Hi Sandy,

What shape are your molds? If they are too complicated and textured then more choco will stick.

Also, are you being patient and waiting a long time before trying to remove them from the freezer? :)

64 votes
+
Vote up!
-
Vote down!

Another great recipe! Everyone deserves a little treat, the rawists too! And without feeling guilt ;) thanks once again!

70 votes
+
Vote up!
-
Vote down!

Hi Mica! I'm all about the treats! :)

68 votes
+
Vote up!
-
Vote down!

My chocolate mixture separated just like described in previous reviews despite following the recipe to the T.
HOWEVER, I filled the mix into my chocolate molds and froze it anyways and the end result was dark chocolate TOFFEE! The texture was amazing and I can only imagine what happens if I add a little coffee flavor.... YUM! :)

71 votes
+
Vote up!
-
Vote down!

Hi Christina! Glad you found the silver lining in this one. Did you use a blender?

76 votes
+
Vote up!
-
Vote down!

I did use a blender. And I think the coconut oil is the culprit. I used unrefined coconut oil in my chocolate to get the extra coconut flavor and when I used the unrefined coconut oil in your superfood brownie recipe a similar oiliness happened that did not happen when I used refined coconut oil)...

69 votes
+
Vote up!
-
Vote down!

Hi Christina!

Thanks for coming back and explaining - that makes sense to me.

I just remade the recipe a few days ago, and it was super tasty. (I use refined coconut oil.)

84 votes
+
Vote up!
-
Vote down!

Thank you for sharing this...I love chocolate and this is what I need...a healthier version of treats...no more guilt!

84 votes
+
Vote up!
-
Vote down!

Life has to have some chocolate in it! :) Guilt-free, preferably!

81 votes
+
Vote up!
-
Vote down!

Use this recipe all the time for my family, friends and even my students. Everyone loves it.
I use it to teach kids and parents about healthy / unhealthy chocolate. Thank you!!

81 votes
+
Vote up!
-
Vote down!

Awww!!! Thanks for sharing your photos, Scott! Lovely! :)

84 votes
+
Vote up!
-
Vote down!

I use rice syrup when making my choccy and yes it is a bit separated but not that much it is so yummo and I mixit up with either coconut or just peppermint oil, tastes like after dinner mints!

60 votes
+
Vote up!
-
Vote down!

Thanks, Bernadette! The peppermint oil is a good idea! :)

57 votes
+
Vote up!
-
Vote down!

Thank you for this super, simple & raw chocolate recipe.
I made a batch today and froze them for the hour described,
but I had the 'will it stick to the plastic molds of the
ice container?' thought come through, and yep it did!
Should i have lined it with a paper?
It tasted super!!!!

33 votes
+
Vote up!
-
Vote down!

Hey Chad! Yes, you answered your own question very correctly :) Next time line with parchment paper (if you aren't using silicone molds that you can pop out and reverse - this is the easiest way to do it)

49 votes
+
Vote up!
-
Vote down!

I came across this recipe after trying a similar recipe that used palm sugar which i wanted to substitute with agave syrup. Unfortunately i didn't have the success i had hoped. I melted down the coconut mass which was bought in bottles in a pan of water. I then then placed a bowl over the heating water and added the coconut oil and the agave syrup and they appeared to float above one another. I continued to heat them together whilst stirring in the hope that the liquids would blend. They still remained partly separated but added the cocoa powder. At this point the chocolate mixed together smooth, but then quickly got thicker and eventually formed a blob with what i guess was the coconut oil separated from the mass in the bowl. I am not sure i got the measurements when substituting the ingredients. I think i will try your ratios next time and hope for the best.

22 votes
+
Vote up!
-
Vote down!

Hello Graham, It sounds like you burnt the chocolate as the oil was maybe too hot. Once the oil is melted it doesnt need heating, i melted the oil in a bowl of hot water, then removed from bowl of hot water, added the cocoa, then the agave syrup, worked a treat. Hope it works for you next time!

15 votes
+
Vote up!
-
Vote down!

Great tips Hazel!

30 votes
+
Vote up!
-
Vote down!

Hi Graham, Thanks for sharing your experience. Perhaps maple syrup would do better for this recipe?

33 votes
+
Vote up!
-
Vote down!

Not sure what happened with this recipe but it did not work, no matter how much I mixed. I used all the same ingredients and exact measurements, but like someone else said, the oil did not mix with the rest of the ingredients. It was super oily and in the end, my chocolate was a sort of chunky mess, even while heating it in a double boiler of sorts.

I used what I could while trying to remove the puddles of oil and used it to coat some dried fruit which looks super bumpy and so not pretty. After I gave up on this mess, I will end up using all that leftover chocolate mix for something else in an attempt to salvage the ingredients.

32 votes
+
Vote up!
-
Vote down!

Hi Maris,

Strange! Thanks for your feedback - did you use honey?

29 votes
+
Vote up!
-
Vote down!

Nope, I used pure maple syrup.

Leave a Comment or Review