My daughter and I used to always make this raw chocolate recipe at home, but we haven’t made it in years for some reason. It’s super easy, tastes amazing and is so much better for you than shop-bought chocolate so I thought we should make it again and I would share the recipe too.
As this is a Christmas website I thought I would make a Christmas version of the raw chocolate, so we have added in some clementine segments. I thought the dark chocolate would work really well with clementines for a Christmassy taste, and it gives the chocolate a lovely fresh edge, and the different textures are really interesting.
Raw cacao contains loads of antioxidants as well as good fats, both from the cacao butter and coconut oil and this recipe is also refined-sugar-free.
I love making this raw chocolate, because it doesn’t take long at all, and I’m much happier letting Ava have some a bit more regularly. Despite the fact it is a dark chocolate, which can sometimes be slightly bitter, Ava loves it. We do still have shop-bought chocolate, but it’s great being able to make this quickly and relatively cheaply once you have invested in the ingredients. They last for ages, and work out pretty cheaply, especially as you can now get jars of unrefined coconut oil everywhere.
Really Simple Christmassy Clementine Raw Chocolate Recipe
PREP TIME: 10 mins
TOTAL TIME: 3 hrs 0 mins
- 1 cup raw cacao butter softened
- 1/2 cup raw cacao powder
- 1/3 cup coconut oil softened
- 2 tablespoons rice malt syrup (less if you like your chocolate more bitter, and vice versa)
- 2 clementines
- Melt the cocoa butter in a bowl over a saucepan of water, on low heat, until melted.
- Do the same with the coconut oil if it is solid (which is most likely in this country!)
- Put all of the ingredients together in a bowl, and mix together until it is smooth and chocolatey looking.
- Squeeze in the juice from a couple of the pieces of clementine and stir.
- Place the rest of the pieces of clementine into a plastic tub or other container, and drizzle all of the chocolate all over it.
- Refrigerate for a few hours until it is hard.
- Break into pieces and store in the fridge or freezer.