This delicious raw chocolate is rich, dark, smooth and velvety and loaded with hazelnuts. Super easy to make and ready in 10 minutes.
Making your own raw chocolate is an essential life skill. Probably.
It’s super easy, ridiculously fun and if you have kids, they’ll totally love it! I borrow a kid (my niece) on occasion to make things with me and making raw chocolate is something she loves.
The main recipe is really just 3 ingredients! Coconut oil, raw cacao powder (or cocoa powder is fine too), and date honey or maple syrup.
And then to that you can add all kinds of goodies for extra flavoring. I added some almond butter, mesquite powder (has a lovely caramel flavor) some vanilla powder and sea salt.
And then I threw in some gorgeous whole hazelnuts to make this raw chocolate really fabulous!
You could use any other kind of nut though, or you could throw in puffed rice or dried fruits or whatever you like to find in your chocolate.
Of course these are super rich. So prepare to have your sweet tooth and chocolate cravings very well satisfied.
How To Make Raw Chocolate
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
You just whiz up the main chocolate ingredients in a food processor and then pour out into cupcake liners.
Then you throw in whatever you want as your filling and place into the fridge or freezer to set.
I topped them off with some dessicated coconut (finely shredded coconut) and cacao nibs and not only did they look gorgeous, but it added a little something something to the flavor too.
When they’re set you can just pop them out of the liners and you have gorgeous raw chocolate ready to serve.
I made quite a big batch of chocolate here, making 12 chocolates of a pretty good size!
If you’d like to have a smaller batch, you can easily halve the recipe and just make 6 raw chocolate hazelnut cups OR you can pour the chocolate out into a silicon ice tray which results in much smaller bite size chocolates.
Coconut oil – forms the base of this recipe and should be melted first. To keep the recipe entirely raw, stand the jar of coconut oil in a bowl of hot water to melt it.
Cocoa powder or cacao powder – for an entirely raw chocolate raw cacao powder is preferable to cocoa powder.
Maple syrup – you can use maple syrup, or switch it for agave nectar or date syrup.
Nut butter – you can use any nut butter of your choice, with different flavor results. Almond butter or cashew butter work great.
Mesquite powder – is optional but adds a lovely caramel flavor.
Vanilla powder – we used vanilla powder but vanilla extract would also work.
Sea salt – contrasts beautifully with the sweetness of the chocolate.
Hazelnuts – are an optional addition. You can use nuts, raisins, dried cranberries or anything you please.
Keep them stored in the fridge or freezer. They don’t ever freeze solid, so keeping them in the freezer is totally fine.
You’ll find that they melt quite quickly against your fingers as you’re eating them, this is not a problem. It’s homemade goodness right here right now.
More Delicious Vegan Chocolate Desserts
- Vegan Chocolate Truffles
- Vegan Chocolate Ganache
- Vegan Chocolate Sauce
- Vegan Chocolate Tart
- Vegan Chocolate Mousse
- Chocolate Popsicles
Did you make this recipe? Be sure to leave a comment and rating below!
- 1 cup Coconut Oil (240ml) Melted
- 1 cup Cocoa Powder (86g) Unsweetened, or Raw Cacao Powder
- ½ cup Maple Syrup or Agave Nectar or Date Syrup
- 4 Tablespoons Almond Butter (64g) or Other Nut Butter
- 2 Tablespoons Mesquite Powder Optional
- 2 teaspoons Vanilla Powder
- Sprinkle Sea Salt
- ¾ cup Hazelnuts (100g) Optional
- Dessicated Coconut Finely shredded coconut
- Cacao Nibs To sprinkle
- Place the melted coconut oil, cocoa powder, almond butter, maple syrup, mesquite, vanilla and a sprinkle of sea salt into the food processor and process into a smooth chocolate.
- Pour this out evenly into 12 cupcake liners. Add the hazelnuts, around 5-6 per cup.
- Place into the freezer to set.
- When the chocolate has set, sprinkle dessicated coconut and cacao nibs on top and serve.
- Keep in the fridge or freezer and bring out only when ready to serve or the chocolate will melt.
- To melt the coconut oil while keeping this recipe raw, stand the (sealed) jar in a bowl of hot water.
- Keep them stored in the fridge or freezer. They don’t ever freeze solid, so keeping them in the freezer is totally fine.