I fondly remember the very first time someone mentioned raw chocolate to me. I looked at them with a mix of horror and disgust. Raw chocolate? Are you serious? What even IS raw chocolate?

Well, it turns out, it’s just just the raw (unheated natural form) cacao powder and cacao butter kept at a super low temperature of usually below 40°C. Pretty simple.

I still had to experience it to fully understand what it all meant though.

I used to be a Lindt chocolate devotee. I was incredibly loyal to the brand. In my opinion, there was no better chocolate out there. Until I tried David Wolfe’s brand: Sacred Chocolate. If you ever wish to indulge yourself with the most incredibly decadent, creamy and silky chocolate, please do give Sacred Chocolates a try. Their truffles are even more amazing. I like to indulge on my birthday with a few Sacred Chocolates each year.

Oh. My. Goodness!  Heaven in a shiny foil wrapper.

I very quickly learned to make my own raw chocolate and have been creating gustatory delights ever since. I’ve made peppermint, chilli, Indian spice, superfood, Incan, berry flavoured, fruit and nut, lavender, rose and so many more amazing (and oftentimes quirky) flavours. It’s ok to experiment with ingredients. I will sometimes add in some coconut oil – around 4 tablespoons or so but only in Winter, otherwise the chocolate melts way too quick here in Brisbane, Australia.

I have used all kinds of super foods: acai, moringa, blue green algae, mushroom powders, bilberry, schizandra, macqui, lucuma, mesquite, agave inulin, purple corn, goji berries, camu camu, yacon root and so many more. It all works!



It really is simple to make and only requires three ingredients (plus fruit & nuts)


350g raw cacao powder

350g coconut blossom nectar**

450g raw cacao butter (finely shave/chop the butter into small pieces so it melts easier)

Gently melt the cacao butter in a bain marie or double boiler. Take off the heat. Try to ensure it’s as close to 40°C as possible.

Add the liquid sweetener. It will not mix but it will help to cool the butter

Next, carefully add the cacao powder. Gently mix the powder in as it tends to ‘puff’ up into your face. You don’t want to breathe in the fine powder.

Mix well and pour into a baking paper lined baking tray or chocolate molds.

Before the chocolate sets (as it tends to do in colder weather), have all the various nuts, preferably chopped/broken into pieces and fruit, already prepared earlier.

Add in as many nuts, seeds and dried fruit as you desire.

Pop into the fridge or freezer and allow to set for a minumum of 30 minutes.

Voila! It’s ready

It really is this simple


**Please note: the liquid sweetener is in grams, not milliliters. Do not use mls at all. Also, if you are diabetic, you can use yacon syrup which is not a sugar at all and has zero GI**