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). Store in freezer at all times.
  • 5. 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!

 

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

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65 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.

39 votes
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Hi Kay!

Raspberries + chocolate = YES!

:)

41 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

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

231 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
3 votes
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Yes, agave nectar is not the health food that some suggest. It is highly processed similar to high fructose corn syrup. It's better to stick with unprocessed sweeteners such as raw honey, pure maple syrup,
and whole leaf stevia.

3 votes
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I tend to use raw honey the most because I can buy it locally from a farmer that I know. It's not vegan, but it's raw, organic, unprocessed, local and is from around the block in my neighbourhood.

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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 :)

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

222 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
93 votes
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Hi Kate, when in doubt, add more sweetener lol  - also, you've got to mix it together really well

237 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?

41 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

37 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

11 votes
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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

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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

14 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

12 votes
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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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