Basic raw chocolate


For the first 35 years of my life, I was completely addicted to chocolate – the commercial kind made with lots of sugar and preservatives. I’d often skip meals after sugar binges and end the day feeling like crap.

After doing a sugar elimination diet (Sarah Wilson would be proud!), I managed to kick the habit and now I much prefer the intense, bitter taste of raw chocolate.

This raw chocolate recipe is super quick and easy to make and can be customised with your favourite fillings. It’s made with coconut oil which is considerably less expensive than cacao butter (and much simpler to work with).

A couple of caveats: the chocolate needs to be kept in the fridge at all times and it’s definitely an acquired taste. If you’re not familiar with the flavour of raw chocolate make a small amount to test first as it’s not for everyone. Having said this, I find it delicious – particularly with the addition of nuts and or dried fruit.


  •  1/4 cup coconut oil
  • 2/3 cup cacao powder (sifted)
  • 2 tablespoons of rice malt syrup/coconut nectar or other sweetener of your choice (I’ve tried stevia but don’t love it in this recipe. If you’re a fan, start by adding the equivalent of a teaspoon and increase according to your taste)

Fillings ideas

  • 3-4 Medjool dates – finely choppped
  • Appox 30g or 1oz of nuts of your choice (almonds, hazelnuts, macadamia nuts, cashews, walnuts and pecans all work well) – finely chopped
  • ~1 teaspoon of peppermint/orange oil (add gradually until you reach your desired flavour – you may like to add more or less)
  • Appox 30g or 1oz dried cranberries/apricots – finely chopped


On a low heat, melt the coconut oil until dissolved. Transfer to a bowl and sift in the cacao powder then add your chosen sweetener and mix through well. Follow by adding your chosen fillings (I particularly like 3 chopped medjool dates and a palmful of almonds, finely chopped).

Place in moulds if you have them or simply spread onto greaseproof paper and place in the fridge. Once set, remove and slice then return to the fridge or freezer (the chocolate is deliciously crunchy from the freezer).

Makes about 90g raw chocolate excluding whatever fillings you add.


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