Raw Coconut Oil Chocolate

Finally, a new chocolate post! Say Hi to these easy Raw Coconut Oil Chocolates! I think I can claim that I have eaten my fair share of chocolates in the past but lately, I have switched to only eating raw chocolates.

The raw chocolate concept has always intrigued me mostly for health reasons. Because ‘raw’ here means that the chocolate beans have not been heated above 42°C. What’s so great about it is that all anti-oxidants, enzymes from the beans are still present in the final product. What’s more, raw chocolate oftentimes contains just 3-4 ingredients which is really all you need to make a fab chocolate. And still, I always assumed raw chocolate making would be awfully complicated but actually, the opposite is true.

All I needed to make these chocolates was a handful of ingredients and my blender. The blender helps here to finely grind your cocoa beans and once the coconut oil is added to create a super smooth texture.

Also, I hope you are not being scared off by the coconut oil as part of the recipe name. But if you have tried raw chocolates yourselves you might agree that there are huge differences in taste and texture – some tend to be even bitter or quite crumbly. That’s why I use coconut oil for these Raw Coconut Oil Chocolates as it gives the chocolate a velvety smooth and melt-in-your-mouth texture. 

For everyone preferring cocoa butter over coconut oil, feel free to substitute. You will also need organic raw (not roasted) cocoa beans and I was glad that a big jar filled to the rim sitting on my shelf reminding me to finally try this chocolate recipe.

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Raw Coconut Oil Chocolate

Course Dessert

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Ingredients

• 5 tbsp coconut oil or cocoa butter
• 3 tbsp cocoa powder (ground with blender from whole raw cocoa beans)
• 2 tbsp agava sugar
• 2 tbsp coconut milk powder
• 1 tbsp carob powder
• 1 tbsp almond butter
• 1/2 tsp real ground vanilla
• 1/4 tsp salt

Instructions

• Grind a cup of whole raw cocoa beans in your blender until very fine. Remove and put aside. You might not need all the cocoa powder but you can use this to make some Adaptogenic Hot Chocolate Elixir on the side.
• Melt the coconut oil/cocoa butter, then add to your blender.
• Add the remaining ingredients to your blender and blend until the liquid chocolate is really smooth.
• Pour into your chocolate molds, I love my silicone mold for that and transfer to the freezer for 30 minutes. To speed up the process you could transfer it to the freezer too.

If your heart beats for homemade choccie, you might also want to check out my Vegan White Cookies N Cream Chocolate Bar or my White Vanilla Chocolate.