Mon-Fri 6AM-7PM • Sat 8AM-2PM • Sun 10AM-2PM
11151 Horseshoe Way, Suite 28, Richmond

Recipe of the Week: Homemade Raw Chocolate

Anyone who knows me will tell you that I am all about good food – with chocolate rating especially high on my “must eat” list.

Like most people, chocolate is a massive guilty pleasure of mine. But thanks to this raw chocolate recipe it no longer has to be.

If I’m being honest, when my friend first shared this recipe with me (which originally came from The Veggie Nook) I was less than excited – and a little vocal about it. But my foot was instantly put in my mouth the moment I took my first bite of her chocolate. I was hooked.

I’m the kind of cook that just likes to add a bunch of good ingredients to whatever I’m making and hope that it turns out. Code for: I hate measuring. This style of cooking works great when you’re preparing a meal like spaghetti, but not so much when you’re baking. Which is just one more reason why I love this raw chocolate recipe… there’s no baking and next to no measuring required.

This might just be the simplest recipe you will ever read on this blog, but I assure you – it will become your favourite. Best part? It’s actually really good for you.


Homemade Raw Chocolate

(Vegan, Gluten-Free, Raw, Refined Sugar-Free)



This recipe doubles easily!

[list type=”4″]

  • 1/4 cup coconut oil, melted
  • 2/3 cup organic raw cacao powder
  • 4 tbsp raw honey/coconut nectar/maple syrup




[list type=”1″]

  • Melt coconut oil over low heat.
  • Once melted sift in raw cacao powder and whisk until blended, then slowly whisk in the honey or maple syrup.
  • Spread onto a baking sheet with parchment paper on the bottom or into a glass casserole dish with parchment paper laid out on the bottom.
  • Top with nuts or a little sea salt as desired.
  • Place in fridge until it has cooled and set.
  • Then cut and store in airtight container in the fridge for 1-2 weeks or in the freezer for several months… But I guarantee it won’t last that long 😉




[list type=”1″]

  • Don’t have parchment paper? No problem. You don’t need it, but it does make lifting your chocolate off of your baking sheet to cut into pieces a lot easier.
  • Make sure that your maple syrup If the maple syrup is at room temperature when you add it to your coconut oil/cacao powder mixture. If it’s not, it will change the consistency a little, but still tastes good.
  • Make sure that you use raw cacao powder as opposed to Dutch process cocoa powder in this recipe. Dutch process cocoa powder is heated and processed, so it’s lacking all the amazing nutrients found in the raw variety. I like using Navitas Organic Cacao Powder. Which you can find at Save on Foods at Ironwood, Whole Foods and most green grocers.



Raw chocolate contains many important vitamins and minerals including:

[list type=”4″]

  • Magnesium, and other essential minerals including calcium, sulfur, zinc, iron, copper, potassium, and manganese
  • Polyphenols called flavonoids, with antioxidant properties
  • Vitamins: B1, B2, B3, B5, B9, E
  • Essential heart-healthy fat: oleic acid a monounsaturated fat
  • Protein
  • Fibre


Make sure that you check out The Veggie Nook for more delicious recipes like this one. They’re almond butter cups are also really good 😉








Get our latest Fitness + Nutrition Advice straight to your email!
Thank you! Please check your email and confirm your subscription.