Recipe: Dairy Free Raw Chocolate


  1. 200g raw cacao butter (eg. Raw Food Factory Organic Raw Cacao Butter)
  2. 50-60g Raw Food Factory Organic Raw cacao powder (or to taste)
  3. 100g Raw Food Factory Raw Honey or Maple Syrup.
  4. 1 tsp vanilla bean paste or Raw Food Factory Natural Extract
  5. 1/8 tsp fine sea salt
  1. Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into mixing bowl. Mill 20 sec/speed 8.
  2. Melt cacao butter for 10 mins/37°/speed 2, scraping down sides of bowl with spatula towards end of cooking time to ensure all the cacao butter is melted.
  3. Add remaining ingredients to mixing bowl and continue cooking 10 mins/37°/speed 1.
  4. Mix chocolate 10 sec/speed 5 to blend honey or syrup in, then pour into lined dish or chocolate molds or onto a tray for a thin chocolate bark.
  5. Place in the freezer immediately to set, as it will separate if you set it at room temperature.
  1. You can use other sweeteners, whatever you prefer, to your own taste. Just be aware that if you use a ‘sugar’ like Rapadura or coconut sugar, you may find that it separates. (If this happens, stir in 30g coconut cream until mixture comes together.)
  2. You can replace half the cacao butter with cold pressed coconut oil if you want to make a cheaper chocolate – but just be aware that it will melt really easily and needs to be kept in the freezer.