Raw Chocolate Recipe


Cacao Butter


Cacao Powder


Raw Honey or Agave


Raw Nut Butter




Powdered Chile






Approximate Amounts:

Whatever amount of melted cacao butter, I use half as much honey/agave and an equal amount of cacao powder.


Example: If I 1/4 cup of cacao butter, then I would start with 1/8 cup of honey/agave, 1/4 cup cacao powder and 1 Tbsp of nut butter. 1/2 tsp vanilla. Pinch of chile and salt.





Place chips of cacao butter in bowl and melt preferably in a dehydrator at 115 degrees. First stir in a pinch of salt and a pinch of salt. Stir in a drop of vanilla. Stir in honey/agave. Add cacao powder. when powder is fully combined, taste the chocolate. If the chocolate is not strong enough continue to add small amounts of the cacao powder until you get the strength of chocolate you desire. When satisfied with the depth of the chocolate, add nut/seed butter. Roughly 1/8 the amount of chocolate.




Always be willing to push the envelope a little.

Add a pinch more chile or another teaspoon of cacao powder and see what happens.




Different nut butters will give you different chocolate.

When I want to make milk chocolate, I use cashew butter. When I want to make dark semi-sweet chocolate, I use almond butter. Just imagine what pecan, hazelnut or sunflower butter would taste like. Mmmm...




Batching: Take a small amount of the chocolate.

Custom-made exotic flavors: experiment add what you like, get creative! Coconut Curry Chocolate Truffles with curry spice and coconut flakes. Chile pistachio chocolate kisses or orange chocolate using orange flavoring and zest. The options are endless, use your imagination.




Different shapes and textures.

Drop on parchment paper and let dry. For special designs, place the chocolate in whatever mold you like. Let harden. For chocolate kisses, let chocolate cool to a point where you can drop it onto the parchment paper in the shape of a kiss, and it will finish harding as it cools. For truffles, leave the chocolate in bowl until it hardens, then roll chocolate into small balls. Cover them with topping; cinnamon, ground coconut, seeds, cocoa powder, grounded nuts, orange zest. Whatever you like.



‚ÄčRaw Chocolate Coconut Truffles Ingredients: 2 1/2 cups unsweetened raw coconut 3/4 cup unrefined coconut oil 1/3 cup coconut butter (see note) 1 cup raw cacao powder1/3 cup raw honey 1 1/2 teaspoons vanilla 1/2 teaspoon sea salt   Directions:1. In a medium bowl, combine 2 cups of unsweetened coconut, the coconut oil and the butter. Using your hands, massage the coconut oil and butter into the coconut flakes. The warmth of your hands will help soften the coconut oil and butter to facilitate the process. 2. Add the remaining ingredients and stir together until well incorporated. 3. Shape into small bite-sized balls. 4. Put remaining 1/2 cup coconut in a small bowl. Place 3-4 truffles in the bowl at a time and roll around until lightly covered with coconut.  Yield: 36 Truffles  Experiment:roll truffles in cacao powder, seaseme seeds, pastachios, goji berries, cinnamin, orange zest. The possibilities are endless. *Note: Coconut butter, unlike coconut oil, is made from whole coconut flesh. It's made using a special blending process that transforms raw coconut into a buttery texture. Available at Whole Foods or