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Raw Coconut Oil Chocolate

Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 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


  • 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.