Homemade Raw Chocolate

    • Yield
    • Difficulty
    • Easy
  • 12345 (2 votes, average: 5.00 out of 5)

Making your own chocolate means you know what goes in it, you can make it as sweet or not so sweet as you want, and you can sweeten it with anything you prefer. It’s an incredibly rewarding activity, and a delicious treat that’s healthier than any store bought pick me up. Plus, it keeps so well for so long!


  • 1/2 cup cacao butter
  • 1/4 cup maple syrup
  • 1/3 cup cacao powder
  • preferred toppings: anything from activated buckwheat, nuts and dry fruits, coconut, puffed millet, fresh fruit


  1. Add cacao butter to a dry bowl and place that bowl on top of another half filled with hot water. Allow the cacao butter to slowly melt. (about 5 minutes)
  2. Remove cacao butter from heat and add maple syrup. Use a whisk to mix well.
  3. Add cacao powder and stir well until it’s smooth and there’s no lumps.
  4. Spoon the chocolate onto a non stick sheet and swiftly add toppings before the chocolate firms up.
  5. Refrigerate for 5 minutes then transfer to a serving plate. Enjoy! If you’re not using fresh fruit, these keep well for weeks on the counter or, in summer, in the fridge. If you’re using fresh fruit as a topping, they will keep for about 2-3 days.
Chris AncaAbout Chris Anca

My name is Chris. My home, my lemon tree and my kitchen are in Perth, Western Australia. I love the outdoors, mountains and snow, dogs and cats, farmers markets and cooking. I use fresh, seasonal, local and organic produce and I enjoy making most things from scratch. This includes growing my own herbs, making my own spice mixes, preserving fruits and veggies and even making my own bread! I write at TalesofaKitchen.com, a blog dedicated to celebrating the pleasure that real wholesome food brings to our lives.

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