Background Color
Add to favorites
~ raw, vegan, gluten-free, nut-free ~
This chocolate will remain hard at room temperature. But if exposed to anything above 70 degrees (F) it might start to melt so be mindful. Don’t tuck them in your pocket or place them on Great Grandma’s handmade lace doily… just in case. I don’t want the wrath of grandma to come down upon you. For presentation, I like to wrap individual chocolates like this in decorative foil wraps and store in the fridge in an airtight container.
Said real fast, it may seem as though I sneezed. Though I greatly appreciate the “blessing”, this is a term that I want you to become familiar with. You won’t only be using it when making chocolate; you would greatly benefit by making this part of your daily culinary experience in the kitchen. Never heard of Mise en place? It simply means “putting in place,” as in “set up” or “everything in place.” Bottom line… be prepared!
Start by tidying up the kitchen. Don’t start with a sink full of dishes and “stuff” all over the countertops. It also means to pull all the ingredients needed for the recipe out, making sure you have everything… once you start making chocolate, you really can’t stop midstream and run to the grocery store. Well, you can, I have, but trust, it breaks the flow of things. With space clean and all ingredients present… measure out the proper amount of each. Now you and your Mise en place are ready to get started.
I think that we should talk about the ingredients now. Let me start by recommending that you don’t want to add the cacao butter into the blender in large chunks. This will only create more work on your end and will be taxing on the blender. The key is to grate the butter into small bits. Click (here) to learn a quick and simple way. After grating the butter come back here… don’t melt the butter. The quality of the cacao butter will make a difference. I am very picky about the raw cacao butter that I use… the best quality will give you the best results. If you already don’t have a favorite that you work with, click (here) for the brand that I use. Same goes for the raw cacao powder.
Raw Coconut CrystalsWhen using raw coconut crystals, it is very important to grind them to a powder before adding to the chocolate. Failure in doing this step with leave you with grainy chocolate, instead of a smooth, melt-in-your-mouth texture. I use either my spice grinder (used only for sugars) or my Magic Bullet.
I highly recommend that you invest in a food scale. Making raw chocolate isn’t like most raw recipes where you can just “throw” in round-about measurements. I have provided you will weight measurement in grams and in cups… but to get the best results you will want to go by weight. Click (here) to see the one that I use. There are tons of them on the market, so shop around to find one that meets your needs, functionally and ascetically.
I used several molds for this recipe, just to give you a few ideas. I purchased the Bark Mold from Hobby Lobby for $1.99. The part # 0252 and the brand is Make n’ Mold. You can almost turn anything into a mold so don’t be boxed in with traditional looking chocolates.
I don’t recommend halving this recipe. You need the volume for the blender to properly mix everything together. I tried and hoped to save you a lot of frustration. I do hope that some of what I shared with you is helpful. Please let me know how it goes by leaving a comment below. I always love to hear from all the fans of my site. Blessings, amie sue
Ingredients:
Remember when I talked about powdering the raw coconut
crystals? I wanted to show you the difference in texture. The
photo on the left has been powdered, and the spoon on the right
hasn’t. This makes a big difference in the texture.
Good Morning Amie Sue,
I have made raw chocolate using the double boiler method & or dehydrator. Do you think this recipe would work using either methods, I would prefer to skip using the vita mix?
Thank you,
Michelle
Good morning Michelle,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
Yes by all means. There are many ways to make raw chocolates… use whatever method that you feel comfortable with. Good luck and keep me posted. Blessings, amie sue
Hello, is coconut crystals the same as coconut sugar? thank you. can’t wait to try this.
Hello Elana,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
No, they are different, though they are very close in taste (brown sugar flavor). It depends on how the manufacture processes it… most are brought to higher temps, thus not making them raw. You can interchange them if raw isn’t the main priority.
The type I use: https://nouveauraw.com/recommended-ingredients/sweeteners/coconut-secret-coconut-crystals-raw-12-ounce/
More about them: https://nouveauraw.com/members-only/coconut-crystals-raw/
I hope this helps. Keep me posted. amie sue
Hi Amie Sue, Thank you for a recipe on making a pure chocolate goodie!! One question though can I omit the vanilla protein powder? Gene can’t do most protein powders and is now allergic to vanilla….I know right!! So will it taste ok , to leave it out ? Thank you for your answer !!! Hugs, Lyn :]
Good morning Lyn,
You can leave out the protein powder, it is there to help make the coconut nice and creamy. And you can also leave out the vanilla powder… poor Gene, I am sorry that these allergies keep popping up! Sending my love. amie sue :)
I would like to buy the moulds for chocolate bars….i live in Canada….. Can they be shipped
enjoy your walk about Deborah …RawLove
Good morning Deborah,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
I don’t personally sell the molds. I would either look online to see if they ship to Canada or check your local crafter or backer stores for molds. :) Enjoy and keep posted on how it goes. Blessings, amie sue
Are coconut crystals the same as coconut sugar? Also why the vanilla protein powder and is there a substitute for it I could use. I only have chocolate protein powder right now.
Good morning Anna,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
Flavor-wise they are basically the same.. the coconut crystals that I use are raw though. It depends on how the manufacture processes their product. You can interchange them if raw isn’t the main priority.
The type I use: https://nouveauraw.com/recommended-ingredients/sweeteners/coconut-secret-coconut-crystals-raw-12-ounce/
More about them: https://nouveauraw.com/members-only/coconut-crystals-raw/
The vanilla protein powder is added for nutrition and to add a creamy texture to the chocolate. You could use the one that you have… I think the chocolate flavor would be just fine.
I hope this helps. Keep me posted. amie sue
Hallo liebe Amie-Sue.
Was für ein Großartiges Rezept, ein tolles Geschenk für liebe Freunde oder einfach für seine Schatz wenn man den einen an seiner Seite hat!
Ganz tolle Beschreibung so das es jeder schaffen solle sie nach zumachen.
Ich vermisse sie und hoffe sie genießen jeden freien Computer Tag.
Ganz viele liebe Grüße sendet ihnen Jesse Gabriel
Good morning Jesse,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
It is always a treat to hear from you. Thank you the comment. I hope you are doing well. Your “grandma” might like some chocolates. ;) hehe Please keep in touch, I think of you often. Blessings! amie sue
Wollte auch noch mal DANKE für die Gramm Angabe sagen, so ist es für die meisten Europäer viel einfacher ihre Rezepte nach zu machen!
Liebe Grüße, Jesse Gabriel
You are very welcome Jesse, I try to put weights in when a recipe’s success is based on more science than just throwing ingredients into a bowl and having it taste good. :) Enjoy my friend! amie sue
Amie Sue,
This looks heavenly, as always. I’ve seen your “bark” recipes that use stevia, although I haven’t made any yet. Have you tried this with stevia or an other combination of lower glycemic sweeteners. I know coconut sugar is considered fairly low, but I’m wondering about lower, for a diabetic or someone with candida, such as stevia, mesquite or yacon.
Thanks so much!
Mary
Hello there Mary :)
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
I haven’t used stevia in this recipe. There is a fine balance between the textures of each ingredient used. As you know, coconut sugar is a dry based product and you would be removing 1 cup of dry matter for a few drops of liquid… that would throw things off. Without me experimenting with all the possibilities out there, I would recommend that you replace dry for dry and liquid for liquid in recipes like these. Adding a liquid base sweetener to this recipe would mess things up.
Are you familiar with Mulberries? They can be used as a sweeter. They will need to be dehydrated for 24 to 48 hours. When you first remove them, they will be chewy, let them fully cool and they crisp up. From there, grind them to a fine powder in a spice grinder. You can also try xylitol (not raw, look for birch based), lucuma will also work, and lakanto is great for low glycemic. I know that stevia comes in powder form so you could also use part stevia, combined with another dry sweetener.
I hope some of these ideas will help. Keep me posted and have a great day, amie sue :)
Thank you so much Amie-Sue. No apology necessary. You let everyone know you’d be away, and truly, it’s incredible that you respond to every single comment. I know that’s a huge time/love commitment. Mulberries are an interesting idea. It’s so rare to see them, I’ll have to keep an eye out at the farmer’s markets.
You are welcome Mary. :) Thank you for your understanding and support. It has always been my goal to share my passion, hoping it becomes contagious and the best way I know how to do that is to support you/others in the journey to build confidence. :) Have a wonderful weekend. amie sue :)
Hi there Amie Sue,
As you know I love your site. I was just mentioning the following ’cause I was a little confused. In Step 2 you say: combine the following ingredients in this order; cacao butter, cacao powder, coconut crystals, vanilla protein powder and salt.
However, in step 4 you mention this: After all ingredients are turned to liquid, add the cacao powder in 1 Tbsp. at a time until mixed. But adding the cacao powder is the second thing you say to add in step 2.
I was just wondering am I reading and understanding it wrong. If so, can you enlighten me as I am about to start ordering my ingredients.
Good morning Jet,
I am so sorry for my typo. I fixed it. The cacao powder it to be added just as stated in #4. Good luck and enjoy. Keep me posted how it goes. Blessings, amie sue
Hello, is the vanilla protein a must? Any thing can replace it? Thank you, elana
Hello Elana,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
It isn’t a must but I do recommend it. If you don’t want to use any type of protein powder you can just omit it and not worry about replacing it. Keep me posted how it goes. Blessings, amie sue
You are wonderful
No worries. Would rice protein work? Or would influence taste much? It’s what I have in the pantry…
Hi Elana,
I haven’t ever used rice protein (that I remember) so I can recall the taste. I will have to leave that up to you to taste it and see what you think. I can’t imagine that would have a strong tastes but I have tried enough protein powders to know that they all taste different. Sorry that I’m not much help on that question. Blessings, amie sue
hola soy mari de argentina y aqui no se consigue azucar de coco ni cristales de coco, que puedo usar? gracias!!! ud es magnifica!
Google Translated this as:
i am mari from Argentina and here no sugar crystals coconut or coconut, which I can use is achieved ? Thank you!!! ud is magnificent !
Hello Mari,
You use any type of dry granulated sugar that you feel comfortable with. Blessings, amie sue
Your chocolate bar mold looks great, can you share where you got it?
Hello Amber,
I tend to get a lot of my molds on-line – https://nouveauraw.com/equipment/pans-forms-molds/
Or I randomly pick them up at craft / baking stores.
Blessings and have a great weekend, amie sue
Hello Amie, please can you tell me the name of the mold; I like it with the stripes.
Hello Patyreal,
Yes, I talk about the mold up above… it is the Bark Mold from Hobby Lobby for $1.99. The part # 0252 and the brand is Make n’ Mold. Blessings, amie sue
Hi Amie Sue,
I am writing you for the first time, I recently descovered your site and I don’t have the right words to express how much I love it and appreciate the work you are doing. Your site is just excellent and you give so much useful information and advice (thank you a lot as well for letting us learn from you/your mistakes ;-) ). It is exactly what I was looking for, not only great recipes, but also walking through different techniques and little steps and ways of doing, which are usually so critical for getting the desired result. And all your magnificent pictures… all your cooking is a piece of art! Amazing! Great job from all sides!!!
And back to my question: I would like to ask you what kind of protein powder do you use? What brand? As you mentioned above they all taste different… Today I wanted to buy one for the first time (inspired by this recipe) and saw a big variety, plus most of them had sugar, so I decided to skip a trial and error and to use your experience and learn from you again :-). Thank you in advance! Anya
Good afternoon Anya,
It is so wonderful to hear from you. I really appreciate that you took time out of you day to share. I am humbled by your kind words and they made my day. :) When it comes to protein powder, I have bounced around a bit testing different brands. The latest one that I tried was Genuine Health Fermented Vegan Proteins+. I got the vanilla flavored one which was pretty good. They use stevia and monk fruit for sweetening. But we all respond to flavors so differently. I would like to suggest that you got to your local health food store and see if they sell individual servings packages of different ones. Most do. This will allow you to see what you like or don’t without wasting big containers of powders that you don’t like.
Please keep in touch and have a blessed day, amie sue
Thank you very much, Amie Sue! It’s a good idea, I will definitely do it :).
I also wanted to ask your opinion about and experience with monk fruit, and you mentioned it in your answer:), telepathy! :) I am trying for a while to find it pure without any additional stuff, was not very successful so far. According to what I’ve read about it, monk fruit seems to be magical :). What is your experience with it, do you use it? Thank you as well for making time to answer me! Have a great day! Anya
Good afternoon Anya,
I haven’t dabbled around with a lot of different brands, but so far we have been using this one; Markus Sweet – http://markusrothkranz.com/online-store/wildforce/zero-calorie-sweetener.html#sthash.91Kh9lpQ.dpbs. Both Bob and I have been reducing our sugar in take (even though we only eat whole food sweetened foods) and this one has been good. In time I hope to do more research and test more brands. Keep me posted how your research goes too. :) Blessings, amie sue
Hi Amie-Sue,
Just wondering if you can tell me the vanilla protein powder you use for this recipe?
Lovvvvvvvvvve your recipes
Hope your having a great day :)
Yours sincerely Trish
Thank you, Trish, I am so happy that you are enjoying the recipes. :) For this one, I used the Sun Warrior protein powder. https://nouveauraw.com/recommended-ingredients/superfoods/sunwarrior-warrior-blend-powder-vanilla-2-2-pound/
But you can use whichever brand you want. Just make sure you like whatever protein powder you like the taste of. :) Keep me posted how it goes. Blessings, amie sue