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)

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Photos

Comments and Reviews

Top voted

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

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

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

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

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

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

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

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

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

57 votes
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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
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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
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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
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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
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Great tips Hazel!

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

33 votes
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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
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Hi Maris,

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

29 votes
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Nope, I used pure maple syrup.

31 votes
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Maris,
most raw chocolate recipes are very similar to this one. So when I went raw, for the longest time I had the same results as you with raw liquid chocolate. What I have taken to is using raw yacon syrup because it has a thicker, molasses-like texture that binds a little better than maple. Also, make sure your coconut oil is liquid before mixing. When it gets too oily or isn't mixing well, add cocoa butter or coconut butter to make it thicker and cohesive. You'll get the hang of it though. I am sure most would agree when I saw that raw food takes determination, patience, and a willingness to deviate from the plan :)

27 votes
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Thanks for the tips, Gabrielle! :)

29 votes
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Thanks for the tips! I'll have to try again.

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:)

29 votes
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Interesting Maris, thanks for your feedback. I'll have to make this again lately and see what extra tips I can add to the recipe to make sure it turns out

25 votes
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Hi,

May I ask if it's ok to leave out vanilla extract?

Thanks.

23 votes
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Go for it Shirl :)

24 votes
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For healthy plain chocolate you can try carob instead. I mix 1 teaspoon of coconut oil with 3 teaspoons of carob and a bit of cinnamon, spread it on a tin foil pop it in a freezer for 10 mins and delicious portion of chocolate is born without the side effects of cocoa ...

9 votes
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I'm from Malaysia and where I come from, I can't seem to find carob anywhere around here so I stick to raw cacao. Well, it doesn't matter. This raw chocolate recipe is now my household staple and I can't seem to live without it. No more junk desserts for me, just pure natural raw desserts from now on. More satisfying!

10 votes
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Awesome Reiko! Where do you live in Malaysia? (I've always wanted to visit)

7 votes
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I live in the southern region state, Johor Bahru. :)

12 votes
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Cool. Perhaps some day I will come for a visit :)

22 votes
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Super intrigued Kristina, by side effects of cocoa do you mean anything other than the energy hit?

29 votes
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Great tips Kristina! xox

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Caleb Grayson's Review

Raw chocolates recipe
5
5 out of 5

Aloaha your Rawness,
i was wondering how to make my chocolate solid at room temps. it's hot here in the Maui jungle, but i see the local HFS Mana has lots of raw chocolate options that don't melt as fast as mine.
can i use ground flax or chia?
btw, i made my 1st batch here with SuCaNat that is ground in my coffee grinder with hemp seeds to make it more like milk chocolate and uses ice cube trays. next time i'm going to try our kid's playdoh molds!

16 votes
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Hello your Calebness,

I have no idea how they do that either! I really must find this out.

Luckily, or unluckily, because I am in snowy Canada we don't have quite the same heat issues as you do in the Maui jungle! (sounds like an exciting place to be) Although, of course, mine melts at room temp too

28 votes
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Natali's Review

Raw chocolates recipe
5
5 out of 5

I'm absolutely addicted to using coconut oil for my recipes too. It not only makes everything much more flavorful, but apparently healthier that other oils or butter.

30 votes
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Definitely Natali. And I love the fact that it hardens when cooled.

46 votes
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I absolutely love this recipe! The consistency of the chocolate is perfect! I add goji berries and almonds or cashews to mix it up.
Thank you for your amazing recipes!

Posted from The Rawtarian's Raw Recipes App

57 votes
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My pleasure Chantal. Love your mixins for that added crunch!! Especially goji berries. I haven't had them in the house for a long time - probably because I am trying to curb my grocery bill a bit. But I think I need to swing by the HFS and pick some up cause now I have a hankering!

58 votes
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Melanie's Review

Raw chocolates recipe
5
5 out of 5

Oh my gosh this is delicious! I ate 1/4 of it before work, super charged for the day!
One question- the honey and oil didn't really mix together, so some were really sticky with honey and others not so sweet. Should I heat the honey? Thanks.

55 votes
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Hi Melanie - Were you wired at work? lol

Honey is a bit trickier than maple syrup in this recipe.

62 votes
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Kay's Review

Raw chocolates recipe
5
5 out of 5

I LOVE CHOCOLATE and I LOVE this recipe!!!! I tell everyone about it. It's great with some raspberries too!!! Yummy!!!!!!!!!!!!!! Thank you for sharing.

36 votes
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Hi Kay!

Raspberries + chocolate = YES!

:)

38 votes
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I used this recipe to make chocolate covered strawberries and bananas. Yummy!
I surprised my fiancé with the strawberries when he came back from work... Oh Dear!
Thank you Laura Jane

Posted from The Rawtarian's Raw Recipes App

57 votes
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I hope your fiance knows what a lucky guy he is Judith ;)

197 votes
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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?

Top Voted
106 votes
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Hi Paula, in general, honey, maple syrup and agave nectar can be swapped out interchangeably. Also, if you prefer a lower glycemic option you can try a few stevia drops instead.

I actually prefer to use honey. Although it is not vegan, I live in a rural area and I can get honey from my neighbours :)

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PS: I didn't really answer your question completely. Agave is fine to use, but it is highly refined.

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

Top Voted
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Hi Kate, when in doubt, add more sweetener lol  - also, you've got to mix it together really well

203 votes
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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. :)

Top Voted
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Mine also separated into UN-flavored oil on top with all the chocolate/honey goodness on the bottom. I even stirred into the individual molds after I poured, but didn't help. I just couldn't get it to mix well, even in the pot. Did I heat it up too much? Or do I just need to go directly in the freezer so it doesn't have time to separate? Thanks!

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Do you have any idea whatthe calorie count is for this recipe?

38 votes
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Yes. You read the labels for the ingredients you use, add the calories, then divide by the number of servings. Hmm.... sounds really hard

34 votes
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Lol Carol. It would be so nice if I provided this info though. Wish I did. Would love to in future! But for now, Carol's suggestion is a good one ;)

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Can Xylitol be substituted for agave?

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You also can use coconut nectar, it's low glycemic. Taste just as good.

Posted from The Rawtarian App

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I've made this loads but use Maple Syrup instead of Agave as I've heard Agave is just as bad as High Fructose Corn Syrup :-0

9 votes
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Great tip Anne!

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Can you sub the agave for honey?

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You can Candice but it would be a more chewy type of chocolate.

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I am so excited to try this! I just bought all the ingredients, now for the trial! Thanks for your simple recipe, i found other recipes that over complicated things and had loads more ingredients.

Angeli - Help For Fitness

10 votes
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Hi, i can't get cacao where i live at the moment so i wondered if i could use carob powder instead of cacao and if it would be the same amounts?

Posted from The Rawtarian App

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I'm a chocolate lover and I'm just a week into eating raw meals. This is divine and satisfies my chocolate craving!! Will be making again

Posted from The Rawtarian App

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As you have said, very simple and satisfying, healthy and sfast recipes, it's what I also like about it.

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This is one favourite yummy raw chockie cake recipe and my hubby and I are already fighting over the haystacks lol. I did the raw chocolate cake recipe also, i recommend that to anyone, delicious, nutty, And beautiful with blended raw walnuts on top of icing. We just love it. Peaches N fresh passion fruit with finely cut papaya meat in the middle with dribbles of fresh sweet orange juice is delicimo also. Enjoy

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Just made these this morning and they were delicious. I did some plain, some with chopped almonds in and some with toasted dessicated coconut mixed in. Yum. All gone already so I know what I'll be doing again tomorrow morning!

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Great recipe. I actually substituted raw butter in place of coconut oil.

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My 3 yr old LOVES chocolate. I'm going to try making this as soon as I get the ingredients!

Posted from The Rawtarian App

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Hi Tami, If you make these I'd love to know what you are your 3yo think :)

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Oh and also how much honey would you recomend for this recipe?

Thanks again!
Best regards

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When I made it, it filled over 2 ice cube trays. I hope this helps :)

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Hi Marita - How much chocolate will this recipe make? Not much - enough for a small batch for 2 people. For honey, just substitute at a 1:1 ratio.

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Hi! Could you please tell me how much chocolate will come out of these ingredients?

Thank you!
Kisses

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Thank you so much for this recipe! I made the haystacks before and they were great! Is there a secret to getting the chocolate out if the molds? Mine are all stuck! :)) thank you for any help!

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Next time you could try lining the molds with saran wrap (plastic cling wrap) :)

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I just made this recipe and filled some with raw caramel, some mixed with shredded coconut and some with orange essence. So incredible! I don't think I'll buy premade chocolate again when this is so good! And my 4 yr old loved it too. Thanks for such great recipes and ideas!

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That sounds YUM Lisa!

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I tried this recipe with equal powder instead of agave necter, it is extremely bitter and unpleasant but I have no doubt this is because of the equal, I will make it again this time using agave necter

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Hi Jess, yes, Equal will definitely NOT do the trick! Also, agave nectar is wet but Equal is dry, if I am not mistaken? So... that would have a negative effect as well

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How can I stop it from melting so quickly once out the fridge or freezer? Thanks!

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It's pretty much impossible to stop this recipe from melting since the reason it hardens in freezer is mostly do to with the coconut oil - which melts at room temp.

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Hi, coconut oil will solidify when it's around (I think!) 27'C. So in winter the chocolate should remain in tact a lot better. In summer the coconut oil turns to liquid so there's no way you can keep them out of the fridge for long.
Yummy and easy recipe! I can't wait to start experimenting with different fillings and flavours! (like berries, nuts or even chilli!)

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Well I haven't spent an hour licking the bowl since I was a child!
The mixture was delicious on its own.
I've made raw choc before with cacao butter in the past and the mix was very smooth and runny compared to the thick fudgyness of this one (thats normal, right?)

They're in the freezer now so time will tell how they turn out :)

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Love a good bowl-licking! How'd they turn out, Apple?

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I just added whole almonds and shredded coconuts..taste just like an almond joy. Made 4 small mounds. 1 a day as a treat. I was thinking of adding some to sliced bananas and freezing.

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Could cocoa butter be used instead of the coconut oil? We have coconut allergies...

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Natasha Gall's Review

Raw chocolates recipe
5
5 out of 5

I have used cocoa butter and it works fine. My favourite is one third cocoa butter and 2 thirds coconut oil.

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Hi Natasha,

Thanks for sharing your tips. It's comments like yours that make this website such a valuable resource for all - me included!

xox

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Hi Sarah,
I am not sure why you wouldn't be able to use cacao butter in this recipe. So many recipes online with these exact ingredients, but with cacao butter. The only caveat is that the cacao butter, and the cacao powder are usually used in equal amounts. This morning actually I am making some chocolate, and I will be using cacao butter. Do some more research, and I think you'll find a solution to the coconut issue. In Kindness, Jen

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No, sorry Sarah

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Of course cocoa butter can be used. That's what chocolate is made with for goodness sake. Coconut oil is just another type of oil you can use but it's crertainly not the only type...

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How come u dont temper the chocolate? It melts at room temp

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I added some goji berries in the mixture and also used half carob, half cacao powder and only added half of the recommended quantity of agave... the thing is the coconut oil kind of separated from the rest of the mixture after I mixed them all together with a hand mixer. Not sure what I did wrong:( I put the mixture on a large plate in the fridge but I had to discard half of the oil... Really curious how it will turn...
Any ideas what I might have done wrong?

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I have to stir, stir, stir like crazy to keep the oil from running away. After it starts to cool and harden a little, it will incorporate itself better.

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So crazy good!

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i've been experimenting with raw chocolate a lot in the last month..but, what is raw caramel?! how???i need a recipe asap please!!:))))

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haha - I've got a good recipe somewhere. It's mostly dates and water and a few other things, I'll try to dig it up and post

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my chocolate wont harden?

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Hi Sarah, did you use coconut oil and did you put it in the fridge or freezer? If so, they should definitely harden :)

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Could you substitute Carob in this recipe?

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Sure

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Hi! Do you think it's possible to use maple syrup or honey in this recipe?

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Yes

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I've been making chocolate like this for quite a while now using maple syrup and it always works out beautifully!

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Also- freeze some bananas onto popsicle sticks and dip them in the liquid chocolate mixture (then coat with crushed peanuts or walnuts if you want) - trust me, you'll be in love!

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They are yuuuummmm ! Thanks for the recipe. Can I store them?

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Yes, sure! Freezer or fridge

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Our pleasure! I hope to share more of Ashley's excellent recipes in the future.

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Thank you for this recipe Ashley and The Rawtarian. It is precisely what I will be making for dessert this evening for my family. Thank you...

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Ahh! I think I might be in love! I haven't tried these yet, but I definitely can't wait to try.
I just recently came across a recipe for raw caramel and I'd love to fill these with it. Mmmmmmm. I'm about to make my non-raw bf extremely jealous.

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Mmm raw caramel. Yummers!

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