Recipe 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!

Recipe Photos

Nutrition Facts

Nutritional score: 78 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is a good source of Riboflavin.

Amounts per 49 g (2 oz) suggested serving

NameAmount% Daily
Calories 223 9 %
Protein 1.7 g 3 %
Fat 18 g 22 %
Carbohydrates 21 g 6 %
Dietary Fiber 2.9 g 9 %
Sugars 16 g
Calcium 36 mg 4 %
Iron 1.2 mg 9 %
Sodium 5 mg
Source: USDA

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Comments and Reviews

Top voted

209 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. :)

205 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?

194 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

3 votes
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Sorry just to add, I note i mentioned agave syrup instead of your recipe which calls for maple syrup. But it is still the same idea. Try raw cacao butter, raw cacao powder, a sweetener of choice, and temper it, you should get some really nice bars. Try mix of 250g of butter to 120-130 g of cacao. good luck!

3 votes
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Thanks, Ali, for sharing. :)

3 votes
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Without being too rude, your pictures of raw chocolate appears to have what is called 'bloom' it could have been caused by incorrect temperatures, or by not tempering your chocolate, which would appear to be the case if your chocolate has no snap or melts if it left un-refridgerated. I would try tempering your chocolate properly and bring it to 42d so it stays 'raw'. I would also recommend using dry ingredients to make your chocolate since agave syrup may not help in the setting of the chocolate either.. you could try xylitol as an alternative sweetener to sugar! Properly tempered chocolate will ease out of the mould without any effort at all, anyone having this difficulty should temper their raw chocolate first. Hope that helps a bit. There is plenty on line about tempering.

3 votes
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This is interesting, Ali. Thanks for sharing this info and for the tips!

7 votes
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Jen's Review

Raw chocolates recipe
5
5 out of 5

Hi! Just noticed the recipe says 1-week shelf life in the freezer. I have some I made over a week ago and it still tastes great... Why does it go bad? I'm making some for Christmas gifts so want to figure it out! :) Thank you! Awesome recipe.

6 votes
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Hi Jen, careful re: gifts, they melt when not frozen!! They would keep longer, they just might get freezer burn if left too long.

6 votes
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Sarzie's Review

Raw chocolates recipe
4
4 out of 5

Great recipe - so glad I gave it a go! I added some orange essence and they're great. Thanks for the recipe!

6 votes
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Lovely combo, Sarzie! :)

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

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

73 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?

61 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? :)

70 votes
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Mica's Review

Raw chocolates recipe
5
5 out of 5

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

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

74 votes
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Christina's Review

Raw chocolates recipe
5
5 out of 5

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! :)

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

82 votes
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Christina's Review

Raw chocolates recipe
5
5 out of 5

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)...

75 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.)

90 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!

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

86 votes
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Scott Reeve's Review

Raw chocolates recipe
5
5 out of 5

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!!

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

89 votes
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Bernadette's Review

Raw chocolates recipe
5
5 out of 5

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!

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

63 votes
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chad's Review

Raw chocolates recipe
4
4 out of 5

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!!!!

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