Raw Chocolate


Chocolate Base

  • – 1/2 cup cacao
  • – 1/2 cup melted coconut oil
  • – 1 TBS Raw Maca Powder (I used a mixed Maca with all 3 roots)
  • – 1 TBS Raw Carob Powder
  • – 1 TBS Seed/Nut sugar-free Butter (You can use peanut, almond, pepita etc)
  • – 1/8 cup of Agave Syrup (or an alternative plant based liquid sugar)
  • – Any other adaptagenic foods you like (Reishi, Tocos, Ashwaganda etc)

Toppings (I literally just used whatever I found in my pantry)

  • – 1/2 cup Raw Almonds
  • – 1/4 cup Raw Pepita Seeds
  • – 1/4 cup Raw Sunflower Seeds
  • – 1/4 cup Kasha
  • – 3 TBS Goji Berries
  • – 2 TBS Raw Cacao Nibs
  • – literally anything else you want to add (you can do no wrong!)
Geoff McFetridge
Geoff McFetridge


Chocolate Component

  1. 1. Melt Coconut oil in a double boiler (or use this technique from Leaf TV)
  2. 2. Whisk in dry ingredients first, integrate patiently, then add nut butter and sugar
  3. *Ideal to whisk this in while your chocolate is in the double boiler – this helps all ingredients to dissolve evenly*

Nut/Seed Component

    1. 1. Roast raw seed nuts at 350F for about 5-10 minutes (you want to check on this periodically so that you over-roast mix)
    2. 2. Remove from oven, allow to cool, then chop!
    3. Putting it together
    4. 1. Add half of all toppings to the warm chocolate, mix gently
    5. 2. Use paper or silicone cups, pour mixture into each very carefully (I didn’t have either but had tons of lids, so I wrapped cellophane around the lids and poured the mix in)
    6. 3. Top with remaining Nut/Seed mix
    7. 4. Pop in the freezer – because of the high coconut oil content, these will freeze fast! 10-15 minutes
    8. 5. Remove from the freezer, pop your chocolates out and store in a dry container in the freezer for up to 3 months



Final Notes: I’ve made raw chocolates many times now and I have to say these are my favorite so far. To minimize┬áthe reliance on so much sugar, I decided to enhance┬áthe flavor by adding Maca Root Powder and Carob. Maca is naturally butterscotchy and is an absolutely divine superfood. Carob akin to cacao is caramelly, rich and velvety. Together, these combine to give the chocolate an extra ‘oomph’ and ‘sweet’ flavor without the sugar. I buy these ingredients from Sol Semilla in Paris – the proprietor is a passionate superfood hunter and only harvests the best from Peru.

Bon Appetit!



  1. Aria Di Bari says:

    I’ll have to try this recipe, it just looks so good!


  2. Will definately give it a try!

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