Raw Chocolate Recipe Using Cacao Paste
Homemade raw chocolate is an easy, healthy, and much less expensive alternative to store bought. Make it with honey for a fully raw chocolate, or maple syrup for a vegan bar.
Raw chocolate is a nice alternative to regular dark chocolate, especially because you can easily control what goes into it. This recipe has just three main ingredients – cacao butter, cacao powder, and maple syrup or honey to sweeten – but a touch of salt and vanilla add some depth of flavour.
There are some measurable health benefits to consuming raw chocolate, but I’m not really qualified to speak on that, so I’ve included a couple of links to articles below instead. I notice a real and positive change in how I feel both mentally and physically when I reach for raw over store bought chocolate, so you might too.
The Secret Step For Tastier Cacao Nibs
Though I talk about the positives of raw chocolate here for PMS and its associated symptoms, raw cacao isn’t just good for women! In addition to supporting period-related illnesses, magnesium can be helpful in preventing cardiovascular disease (and everyone has a heart) so it’s a good choice for anyone.
With that in mind, I still wouldn’t choose raw chocolate over a normal chocolate bar if it didn’t taste great, and it does! We’re not about drinking kelp over here, but if something is tasty and healthy, then it’s the better choice for sure.
Cacoa powder reportedly has a number of health benefits that largely disappear when heated at a high temperature, but stick around if it’s not cooked. Magnesium, some iron, a bit of protein and dietary fibre.
Best Cacao Nibs Recipes To Satisy Your Sweet Tooth
Magnesium is supposed to help with the symptoms of premenstrual syndrome, and the idea here is that reaching for some magnesium-rich raw chocolate instead of regular old dark (or, perish the thought, milk or white!) chocolate might help to alleviate some of those symptoms.
So I eat a lot of raw chocolate around my period and part of me thinks it’s a placebo effect, because does PMS even exist? And then I remember that’s the patriarchy talking, because obviously it exists, and I eat another piece of chocolate and feel better.
A single piece of raw chocolate each day obviously can’t replace a magnesium supplement if you need one, but it does contain some magnesium, and that’s better than none. The way I see it is, I’m going to eat chocolate anyway, so I might as well eat a type that might make me feel good.
Raw Cacao Is Nature's Superfood Stimulant
Raw cacao contains over 100% more magnesium, iron, and potassium than cocoa per 100 grams. A 15 year old study showed that the antioxidants in cocoa may help to reduce cardiovascular disease, and more recent research suggests that consuming dark chocolate can help to reduce both stress and inflammation. All the more reason, really.
Raw chocolate is delicious and easy to make. I don’t bother with tempering. Of course, tempering also heats the chocolate in any case, so it gets chucked in the freezer instead.
There are piles of options to jazz up your chocolate bar, with as many toppings as you can think of. I love a bit of orange zest, like in this pomegranate orange chocolate bar. Choose whatever you like best. Coconut, nuts, dried fruit, sweet spices, it’s all good.
Homemade Raw Chocolate Cacao & Lucuma Artisan Style
You can use silicon moulds to make actual bars, or go for drops on parchment paper, or just pour the whole batch into a parchment lined container or ice cube tray for a more relaxed bar. That’s what I do, so there’s definitely no need to buy a mould if you want to make it yourself.
If you want to make chocolate but don’t want to pay the hefty price tag for raw cacao, then go with normal cocoa powder. It’ll taste just as good, if not even more mild, and is a lot easier on the wallet. You lose some benefits but it’s still good!
The best trick to make snappy chocolate, apart from keeping it in the freezer: make sure your ingredients are warm when mixed. Don’t place the melted cacao butter onto a cold surface or into a cold dish before mixing with the honey/syrup – warmer than room temperature is best!
Grating And Melting Raw Cacao Butter
You can see in the close up shot that my chocolate looks a touch grainy. It’s because my house was really cold and I took the pan off the heat so it cooled too quickly. So by the time I mixed in the honey and cacao, it wasn’t really warm anymore, so I spooned instead of poured into the mould. It’s still really tasty frozen, just a bit softer.
Storage: the chocolate can be kept in the refrigerator if you prefer a softer, truffle-like consistency. Place in a sealed container and refrigerate for up to one week.
Freezing: this is best stored in the freezer. Keep in an airtight container in the freezer for up to a month and serve frozen.
Homemade Vegan Chocolate Recipe (with Videos)
Apart from eating your chocolate as is, you can use it in any treat that’ll be stored in the refrigerator. Vegan peanut butter cups, bounty bars, or top your overnight oats with a couple squares. Top off your treats (like these peanut butter banana popsicles) with a drizzle of raw chocolate, coat anything you like, go nuts.
It makes a nice gift, too, as long as it doesn’t get too warm during transportation. I like to eat a bit of raw chocolate every day and then amp it up a bit if you’re experiencing PMS symptoms. It works for me, might work for you too.
If you find that the chocolate is a bit too bitter for you, but you still want those vitamins, then try this dairy free hot chocolate instead. It’s still got the raw cacao and cacao butter, but with some plant based milk to round things out for a nice mild chocolate taste.
Vegan Dark Chocolate Bars
If you make this Raw Chocolate or any other dairy-free chocolate recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
* Sub maple syrup for the honey for a vegan (but not raw) version. Runny honey works better than creamed here but it doesn’t matter really.
Serving: 1 Calories: 188 kcal Carbohydrates: 18 g Protein: 2 g Fat: 14 g Saturated Fat: 1 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 4 g Sodium: 3 mg Potassium: 143 mg Fiber: 3 g Sugar: 13 g Vitamin C: 0.1 mg Calcium: 12 mg Iron: 1 mg
Basic Raw Chocolate Recipe, Plus Two Superfood Varieties
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.Learn how easy it is to make homemade chocolate with only 3 essential ingredients needed: cocoa butter, cocoa powder and a sweetener of your choice. You can easily make this chocolate vegan, low carb and paleo friendly by choosing the right sweetener for you!
Cocoa butter is the edible fat extracted from, you guess it: cacao beans. It’s got a naturally chocolatey smell and taste making it a perfect addition to homemade chocolate. Despite the name, cocoa butter is naturally dairy free/vegan so don’t worry about the ‘butter’ in the name.
It’s typically sold in solid, block-like form that you’ll need to chop up to melt. I recommend using a kitchen scale to measure out what you need otherwise it might be too tedious to melt and then measure.
Cacao Vs Cocoa: What's The Difference?
Cocoa butter can be hard to find and very expensive which is why I don’t often use it in recipes. Since I got so many questions about how to make homemade dark chocolate in my other chocolate recipe I thought I’d take the time to dedicate a separate recipe here explaining exactly how to use it.
Cocoa and cacao are so similar in name, look and product that they can so easily be mixed up. That being said there are a few key differences to know that will help keep it all straight:
The type of cocoa/cacao that you use in this recipe really only depends on you and your preference. Use cacao products if you’d like to make raw chocolate with a few extra health benefits. Use cocoa/dutch processed chocolate if you like your chocolate a little sweeter. They’ll all work here so don’t sweat it.
Is Chocolate Dairy Free? Is It Vegan? Yes And No. Here's Why
It’s up to you! You can use more natural sweeteners like maple or honey, low carb/keto sweeteners like stevia or erythritol or even plain white caster sugar or powdered icing sugar if you prefer.
Chocolate percentage refers to how much cocoa/cacao products are in your chocolate. As a really base explanation, it’s a measure of how much sugar is in a bar of chocolate.
If you add up all of those amounts together you’ll end up with a chocolate that weighs 427 grams. The cocoa butter and cocoa powder together in this recipe weigh 348g. In order to calculate the percentage you need to divide 348g by 427g and you’ll end up with .8149 g . Once you move the decimal point over two places as you
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