Recipe Directions

  • 1. Place dried, shredded coconut in food processor. Process for a couple of minutes. (It will seem like the coconut is too dry and you will want to add liquid. DON'T DO IT! Just keep processing. Eventually it will start to cling together and get oily-ish!)
  • 2. Once it starts to get quite moist, add all remaining ingredients and process again until almost similar in texture to wet oily peanut butter! Or hummus! You know, all wet! (Or perhaps not QUITE as wet as hummus or PB, a bit crumblier than that, but it should definitely be moist and not grainy at all.)
  • 3. Spoon your crazy white mixture into whatever molds/dish you want and PRESS DOWN FIRMLY WITH YOUR HANDS. (I don't have a lot of fancy cooking molds, so I just threw the mixture into a shallow glass dish and PRESSED IT DOWN FIRMLY with my hands.)
  • 4. Place in freezer for at least 30 minutes. (It will harden and turn into what you see in the pic.)
  • 5. YOU NOW HAVE RAW WHITE CHOCOLATE. Store it in the freezer at all times. Don't eat too much or you'll get a chocolate headache lol.

The Rawtarian's Thoughts

By The Rawtarian

Now, this recipe will confuse and confound you. Why? Because it is so easy and bizarre and the coconut transforms into "white chocolate" right in front of your eyes. In fact, you just have to try it to believe me! OK, so as you can see, I call it "white chocolate" even though it is mostly coconut. It does have a coconutty flavor, so do not be surprised about that, but to me it tastes more like white chocolate than like coconut. This raw white chocolate recipe is ridiculously sweet and heavy, so you can really only handle a nibble at a time.

A food processor is definitely required for this recipe. People, when I say that, you must listen to me. Stop blending when I tell you to processs, k? :) And vice versa. Said with love! Because I want you to succeed at this whole raw food thing!

I keep it in the freezer all the time. If you let it get warm, it will get all messy.

TIP: If you are one of those fancy people, you can use candy molds to make all different kinds of white chocolate candy, but all I did was press it into a dish and then cut/break into pieces once frozen. Because I am SO not fancy!

TIP: Leave a few tablespoons of the mixture in its unfrozen state and you can use the crumbly stuff for fun things, like crumbly sweet topping over chopped berries <drool>

CLARIFICATION: I took this picture with coconut oil in the background, but I did not use any coconut oil in this recipe. Sorry to confuse you. I was just uncooking up a storm yesterday and took a whole bunch of pictures at once.

Recipe Photos

Nutrition Facts

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

Amounts per 32 g (1 oz) suggested serving

NameAmount% Daily
Calories 178 7 %
Protein 1.6 g 3 %
Fat 15 g 19 %
Carbohydrates 11 g 3 %
Dietary Fiber 4 g 12 %
Sugars 7 g
Calcium 14 mg 1 %
Iron 0.8 mg 6 %
Sodium 39 mg 2 %
Source: The Rawtarian, USDA

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Comments and Reviews

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60 votes
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Hendrik Bonthuys's Review

Raw white chocolate bars
5
5 out of 5

My wife and I just made this and it turned out amazing! Amazing recipe, thank you!

47 votes
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Hi Hendrik,

So glad it turned out well for you! Glad to have you here :)

60 votes
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S's Review

Raw white chocolate bars
5
5 out of 5

just wondering if you could keep these for longer than a week in the freezer maybe for 2 weeks, also can you keep the shortbread and chocolate slice for longer then two weeks. Thanks, also love your recipes you are amazing!!!

49 votes
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Hi S, Yes, you probably could keep things longer in the freezer - but I just put 2 weeks as a general guide because I know that once food has been in my freezer for 2 weeks + I tend to forget about it and get turned off because they seem old lol. Also, freezer burn can happen too after a while

53 votes
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Salwa's Review

Raw white chocolate bars
5
5 out of 5

Amazing, can't stop eating

69 votes
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Hi Salwa, don't stop on my account lol

53 votes
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Umm, wow! I really didn't think it was going to taste as good as it did. Love it!

52 votes
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It's a happy surprise, Holly :)

73 votes
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I make something very similar to this, except that I also put a couple of tablespoons of coconut oil in with it. It's fabulous flavored with cocoa and/or coffee beans. I keep mine in the freezer too.

63 votes
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Hi Monica, I love playing with this recipe too. I added cacao nibs and it reminds me of the "cookies and cream" chocolate bar that I used to get when I was a kid in Canada - not sure if those existed elsewhere in the world or not!

76 votes
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I tried making this and instead of being white it was a tan-ish color. Do u know why?

52 votes
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Skylar, what kind of sweetener did u use?

85 votes
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I found the sane thing as Taniya... But they were still delicious! Like white coconut ruffles!
Our little girl ate the entire batch I think!!!
Next time I will try doubling it- more yuminess either way!!! Haha!

Posted from The Rawtarian's Raw Recipes App

81 votes
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Awesome Jacaleen! Your girls are lucky to have you uncooking up such delicious delights for them :)

108 votes
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Is it necessary to keep this in the freezer?. I make one similar with about 5 cups coconut , 1/2 cup honey and some vanilla,- which is the base. Then can add various flavours, a couple of tbs of lemon or orange juice, ground cardamom , a bit of beet root juice , rose water - whatever, even.... Cacao powder :-) BUT I've never kept it in the freezer. Is there a reason as opposed to the fridge? thanks

Posted from The Rawtarian's Raw Recipes App

104 votes
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Hi neat, nice add-ins for flavor! Freezer ensures that it stays really firm - and so you can break it apart just like chocolate!

89 votes
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I have tried to make these three times now and they just aren't working out. I'm finding when I'm processing the coconut it just goes onto the sides and doesn't process into that oilyish consistency. Do you have any hints as to how to overcome this? I still make them but they are grainy and not at all smooth. They still taste great and my family loves them.

Posted from The Rawtarian's Raw Recipes App

100 votes
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Hi  Tanyia, Interesting. Are you halving the recipe? (Don't do that)  It sounds like it isn't moving around properly in your food processor. Can you try doubling the recipe? Also, you may need to stop the recipe numerous times to redistribute the mixture so that it processes properly

101 votes
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These did not turn out white for me. I'm sure they are good, but not white. I used coconut nectar...same color as maple syrup. I even tried adding extra coconut.... ?

Posted from The Rawtarian's Raw Recipes App

91 votes
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Hi Amy, the coconut nectar would be what did it :) Mine turned out exactly as in the picture using the ingredients in the recipe. Hope they still tasted good though :)

128 votes
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I am not a raw foodist although I do eat raw probably eighty percent of the time. I have some other dietary restrictions I have to dance around, and one of the things I cannot eat is chocolate. I can't even use cocoa. Snacking is such a challenge, so I visit your site often for ideas. I've also directed folks from mine to yours. Anyway, I couldn't get the coconut smooth using either a food processor or a vitamix, but that didn't stop me. It got oily enough, and then with the added ingredients and freezing, it came together very nicely. It's just the great combination of taste and texture I've been looking for to satiate my snack cravings. You truly have a wonderful site!

112 votes
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So glad that I've been part of your journey. Your note made me grin, Dlbroox.  Bummer about the chocolate!! But this is a perfect example of a substitute that is chocalate-ish!

112 votes
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I was initially worried that I didn't process long enough, but they came out of the freezer looking just like the picture! To me they taste even better than white chocolate...Will definitely be making these again! Thanks for another great recipe :)

120 votes
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Thanks so much for your comment, Meg! I was beginning to wonder since so many people had problems with it, but mine came out so easily too. Appreciate your note :)

117 votes
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Loved this so yummy want to make this again

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