Homemade raw chocolate in different shapes, set out on a plate.
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5 from 2 votes

Homemade raw chocolate

Author: Katerina | Once a Foodie


  • 120 g (1 cup) cacao butter
  • 120 g (1 cup) cacao powder
  • 3 tbsp maple syrup
  • 1 vanilla pod, split and scraped (or a big squeeze of vanilla paste)


  • Stir all the ingredients together in a saucepan over low heat until runny.
  • Use it in its melted state to top or dip desserts, or pour over a baking tray lined with baking paper and set in the freezer for about 30 minutes for a basic chocolate slab. You can also pour the warm mixture into chocolate molds - see below.
  • If you’re making different flavours: Separate the runny chocolate mixture into different bowls (one for each flavour) and stir in your mixings. I like a few drops of peppermint essence, granulated nuts, puffed rice or freeze dried strawberries (each in different bowls).
  • If you are using chocolate molds: Carefully spoon in the runny chocolate mixture into clean molds and place in the freezer for about 30 minutes, or longer if you can.
  • Once set, carefully push out of the molds. If you made a slab, cut or break it into bite sized pieces.
  • Store your chocolate in a suitable airtight container in the fridge for up to 1 month or in the freezer for up to 3 months.
  • Enjoy!


As noted above, this recipe is based on a recipe from Luke Hines which appears in his cookbook Healthy Made Easy.
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