Raw Chocolate

I’ve been promising this recipe to friends for a while. I held a mini workshop and taught friends how to make this recipe as well as Lotion bars (recipe soon!). I told them I’d post it the next day. That was uhhh, cough, last Tuesday.


I’m a chocolate person. Mars bars used to tickle my fancy. Then I got picky, then I kinda just stopped buying chocolate because none of it was worth it. Finally I decided to come up with my own recipe! I looked a bit at others online, but none were what I was looking for.

This, however, is the jackpot!


Cacao= Superfood Antioxidant, Coconut oil= crazy healthy fat, Raw Honey= Allergy superfood.


I mean, it’s health food y’all.



Pictured here is Peppermint Espresso. It’s actually not my favourite, but by the time I got to taking pictures, my favourites had disappeared because some-bunny ate them all.


Where I live a good chocolate bar like green and blacks or coco camino is $4-$5. You can make 4X that for the same price with this recipe! Although there is no weird stabilizers so you need to keep it in the freezer. No biggy, the door makes a good shield so your children can’t see you sneak it.


The flavour combinations are endless! I’ve started experimenting with using essential oils (Make sure you’re using therapeutic grade that can be eaten!)

Wild Orange+Cashew



Dried Cranberry+Almond

Fresh Mint

Coconut+Dried Blueberries.


Experiment here!


Raw Chocolate

3/4 c extra virgin cold pressed coconut oil

1/2 c + 2 tbsp raw CACAO (Not cocoa please)

3 tbsp raw honey

16 drops essential oils of choice

Nuts/Seeds/Dried fruit/Whatevs


Put a bowl or measuring bowl that will hold all of this in the fridge

Melt all three together on low JUST until liquid. Whisk well. Add in Essential oils if using.

Pour into bowl in fridge and stir every 3-5 minutes until the mixture is thick. You need them to start solidifying so they suspend the honey instead of it sinking to the bottom. A thin batter is the texture that works best.

While that’s cooling prep your pan. Using parchment, butcher wrap, wax paper, saran wrap or tinfoil line your pan.

Three pan choices: Not adding bits and want a thick bar/adding small amount of bits= 9″x5″ loaf pan. Medium-large amount of bits= 9″x9″ pan.

When chocolate is ready, pour it into the pan. Freeze until solid. Take it out and cut it up, then put into a container and store in the freezer .

Sprinkle your ‘bits’ into the pan, judge it by how much you want per bite. I’m not a ‘fruit and nut’ chocolate bar person until this recipe. I LOVE lots of dried fruit and nuts!


6 thoughts on “Raw Chocolate

Leave a Reply