Chocolate is the first thing I ever made that was knowingly ‘raw food cooking’ – of course aside from any traditional salads etc, but those obviously don’t count. This recipe comes from my good friend Jen who taught me the wizardry of raw food chocolate in the comfort of her kitchen one cold winters day. It has now become a firm favourite, and I have even wondered off the beaten path and started exploring different flavours (macca and rose water, lavandar, and mint as well as the more traditional fruit and nut bars).

Oh, and a professional mould definitely works wonders bringing a touch of class to your efforts…

Ingredients are a little more involved that usual as some require some melting, but are totally worth the effort:

  • 1/2 cup of cacao butter (expensive but I have found some good discounts online, for example
  • 3 1/2 tablespoons of cacao powder
  • 2 1/2 tablespoons carob powder (to save a few pennies)
  • 2 tablespoons of coconut oil (to give a good shine to the chocolate, and melted in the microwave)
  • 2 1/2 tablespoons of agave nectar
  • Stem crystallised ginger for the filling (optional, and replaceable with nuts, dried fruit etc)

Start by measuring out the cacao butter into a heat proof bowl:

And either melt using a bain marie or in the microwave using a low setting:

Next sieve the cacao powder and carob powder into a bowl:

And then prepare your moulds (plastic lids from take away containers can be used as a cheap substitute to make thin bars which can then be broken up) adding any fillings – in this case the stem ginger:

You then need to work quickly adding the powders to the melted cacao butter, along with the coconut oil and agave nectar:

Mixing well until a dark, rich chocolatey consistency is achieved and no lumps remain:

Immediately pour carefully into the moulds (acting quickly as the chocolate can start to set quite quickly):

Pouring any remaining mixture over some fruit and nuts laid on a plastic lid:

Then place in the fridge until set (about 2 hours or more).

These have a wonderful melt in the mouth texture and won’t last long, but if you are lucky enough for them to stick around, do keep well in the fridge.