*Updated 21.6.18

When I first turned to a wholefood lifestyle Raw Chocolate was something I wanted to master. I had cried various other authors recipes but they didn't do it for me. They would melt quick, not bind together and had a strange texture. I eventually came up with this and it has been so close to my heart but now its time to share with you!


½ cup coconut oil, ½ cup cacao powder, 1 pinch of sea salt 1 tablespoon rice malt syrup


Scoop soft but not melted coconut oil into a bowl and mix with rice malt syrup. Once the two are combined add in cacao powder and salt until an icing like texture forms. Spoon mixture into silicon molds. If using extras sprinkle your choices on top of the chocolate and stir it with the handle end of the spoon so it doesn’t sit on top. Freeze for 15 minutes or until set.Keep chocolates stored in the fridge.


Because this Raw Chocolate is oil based it melts very fast, hence needing to store it in the fridge or freezer. You’ll find a small piece to be quite fulling because of the fat content.If the coconut oil is fully melted it won’t combine with the rice malt syrup properly, meaning when you set the chocolate the rice malt syrup will sink to the bottom of the chocolate and have a strange texture.These chocolates make a perfect gift! The above picture is the raw chocolates I made my mum for Mothers Day.

*The above recipe is not the recipe used in my RAW CHOCOLATE WORKSHOP. If you would like to learn how to create your own RAW Chocolate that can be stored at room temperature, see here for more. 

I would LOVE to know how you go! Please tag me on Instagram and hashtag #ownyourlife