Raw Organic Vegan Chocolate Bar
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Recipe Directions

Grate cacao butter. Melt cacao butter in thin bowl in bigger bowl of hot (not over 118 degrees) water. Or put the grated cacao butter in a sealed container or bottle to melt in the hot water. Or on top of a heated dehydrator or in a covered bowl inside a dehydrator. Blend together ingredients in a food processor or blender. Pour into some chocolate molds you’ve bought. I have all sorts of shapes- from bars to hearts to candies. Especially fruit and vegetable bite size shapes- they’re cute. :) You can get chocolate making supplies at an art supply store like Micheal’s or AC Moore.

These chocolates will melt in your mouth and look good too as well as taste phenomenol.

I think you can freeze them if you want for faster hardening. Also, it’s important to get quality ingredients. Here’s the purest and cheapest places i know to get ingredients.

For milk chocolate i’ve tried replacing some of the cacao butter with more milky tasting and looking coconut oil but then it has trouble hardening unless you freeze it. Adding too much agave nectar also doesn’t allow it to harden and tastes oversweet. The vanilla seeds impart a beautiful smooth flavor and it’s the closest to milk chocolate that i’ve come to. :)

The best tasting and cheapest and smoothest cacao powder i get from www.naturalzing.com. The best and cheapest cacao butter i also got from there. I also want to try the white cacao butter from www.purejoylivingfoods.com. It is white and smooth and buttery and very hard.The best agave is made from blue agave. No Madhava- not pure raw organic i think. I want to try the clear agave you can purchase on www.alissacohen.com. The rawest organic vanilla seeds are either from www.livingtreecommunity.com or scrape out your own vanilla seeds from Organic raw Tahitian vanilla beans you can purchase on www.ebay.com. I want to also try www.rawglow.com beans. Finally, good tasting raw organic celtic sea. salt.

For fresher chocolate. There’s a way to grind raw cacao beans into cacao liquor. Cacao liquor is 1/2 powder and 1/2 butter (oil) which is the recipe proportions (4 T:4 T or 1:1 or 1/2 and 1/2- you like that old school math?) If you keep the cacao beans as whole beans and grind them to order they will be fresher, i think. You will need a Champion Juicer however. http://www.chocolatealchemy.com/grinding.php This is where the instructions are. It strains out the cacao liquor. Then you have the cacaco powder and cacao butter already blended up. The champion juicer acts like a grinder.

An alternative to the cacao butter is coconut oil, especially if you keep the chocolate frozen. I think it tastes good. Also must buy it raw organic and the coconut flavor will be very mild, not very pronounced. The cacao butter ,however, will hold up better at room temperature. Must stay raw through all processing or you can lose taste and flavor and texture and basically everything. I’ve overheated the raw cacao butter while trying to melt it and the flavor gets bitter and it doesn’t harden well etc.

Edit: Another raw organic vegan sugar you can use with less calories is yacon syrup, i think. I think that’s all that’s available right now. Make sure the yacon syrup is raw. I’ve never tasted yacon syrup but i plan to buy it very soon.

These can be wrapped and presented as gifts if the ingredients are high quality in the first place and it is maintained as a raw product throughout the preparation process. And it should be preserved healthfully too to maintain it’s flavor.

Raw organic fine ground lucuma powder is low calorie and is supposed to taste like maple syrup. That would probably be even better for harder chocolate creations to give people- and healthier. As long as it’s very sweet and smooth and floury and dry it’ll make the finished product last longer at room temperature.

The Rawtarian's Thoughts

By The Rawtarian

Raw Organic Vegan Chocolate Bar

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One of the more Fun Recipes (i am a recovering chocoholic!) Thanks to you and Renoir similar coconut ingredient calling for coconut butter for the "whipped butter", I am having a blast with your Chocolate Recipe, you are now my Coconut Connection!!

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Hi Yummy yummy, question - why do you add salt?

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Haha! Coconut connection sounds exotic, Dr. Hall! :) I add sea salt because I think it adds flavor and most of the recipes add it- but basically because I like the extra flavor, Sunshine 2. :)

All

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glad to help! will try the cashew butter, I think. :)

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I got this recipe from:

http://www.funkyraw.com/shop/index.php?main_page=product_info&products_i...

Thank you to funkyraw.com! :)

I basically wanted the ratio of agave to other ingredients. I realized I was adding too much agave for it to stay hard.

I also translated the recipe from uk measurements to american measurements and added a lot more vanilla among other things.

I forgot to source in my recipe and I can't edit this recipe anymore since the site transfer.

Blessings. :)

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I have made raw chocolate before but lost my recipe. I did a google search and found your recipe. I made it today. I use 3 table spoons raw honey instead of agave. I have used cashew butter in the past to make "milk chocolate" and it works very well. Thank you for your recipe.

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Certain agave and cacao are raw. Some are not. www.alissacohen.com sells really raw agave and cacao. Raw cacao was not widely available just 5 years ago so they used to say to substsitute it with raw carob powder- similar taste but not authentic- to me. For agave, there would be dates, yakon syrup, mesquite and lucuma powder.

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i have read on another site that agave and cacao are not actually raw.....any substitutions????

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Haha! Coconut connection sounds exotic, Dr. Hall! :) I add sea salt because I think it adds flavor and most of the recipes add it- but basically because I like the extra flavor, Sunshine 2. :)

Top Voted
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Hi Yummy yummy, question - why do you add salt?

Top Voted
1 vote
+
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One of the more Fun Recipes (i am a recovering chocoholic!) Thanks to you and Renoir similar coconut ingredient calling for coconut butter for the "whipped butter", I am having a blast with your Chocolate Recipe, you are now my Coconut Connection!!

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:) Hi Raw Chocoholic! This recipe sounds perfect for you. :) The page on cacao bean grinding says to specifically use a champion juicer because that's hard on a lot of juicers to perform except the champion. Mesquite? i will check that out. Thanks! :)

For removing the chocolates from the mold, i would first let it set up and get hard at room temperature in the molds. It should only take a couple of minutes. However, if that doesn't work, usually freezing it for 10 minutes will get it hard enough to remove from the molds, i think.

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Very helpful info! Thanks! I like the idea of grinding the nibs through the juicer to make the liquor. Now I just need to get that Greenstar . . .

Have you tried using mesquite powder also? I haven't but I know that Shazzie does. Also, do you have any tips for removing the chocolates from the molds?

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