homemade raw cacao bar

Savoring chocolate is one of my favorite rituals. Because I have both a very particular and very expensive taste in chocolate, I started experimenting with making my own.

Using a simple chocolate bar mold, I took inspiration from my raw cacao bars of choice to concoct the recipe below: Eating Evolved Midnight Coconut – 100% Cacao, Antidote Chocolate Raw 100% Cacao Bar, The Grenada Chocolate Company 100% Cocoa bar, and anything made by my inspiring friend Paige Gregor.

Experiment with your favorite add-ins, consistency, and sweetness, and enjoy!

Watch my Instagram Reel for a lil’ video demo.

homemade raw cacao bar

free of dairy, gluten, soy, refined-sugar

makes approximately 1 chocolate bar

ingredients

1/4 cup coconut oil [sub cacao butter or coconut butter, finely chopped]

1/2 cup organic cacao powder [sub unsweetened cocoa powder or carob, or combine a mixture to your taste]

1-2 tsp vanilla extract

1-2 tsp pure maple syrup, coconut sugar, monk fruit, or lucuma [to taste]

1 pinch sea salt

spices [optional, to taste]

cinnamon

cardamom

turmeric

1 pinch black pepper [to activate turmeric]

toppings + add-ins [optional, to taste]

1 Tbsp unsweetened cacao nibs

1 Tbsp nut or seed butter of choice [I love sunflower butter or tahini]

1 Tbsp nuts or seeds of choice

1 Tbsp dates or dried fruit of choice

1 Tbsp unsweetened shredded coconut

pinch of dried rose petals or herbs

1-2 drops peppermint oil [food grade]

instructions

If using cacao butter or coconut butter in place of coconut oil: chop very small or grate for easier melting.

Melt coconut oil/butter on very low heat or in a double boiler and stir in all remaining ingredients until smooth – I use a spatula to smash any lingering balls of powder.

Pour liquid into chocolate mold or parchment-lined baking dish/paper cupcake liners.

Freeze the mixture until solid, approximately 1 hour, and store in airtight container in the fridge or freezer [if it lasts that long…].

notes

Will melt at room temperature – keep it cool [if traveling with it, wrap in parchment paper or foil/keep in airtight container in a cool dark place].

Spices are to taste — play around to your liking.

If using honey as a sweetener: drizzle or swirl in with vanilla [extract or powder] after removing from double boiler / before pouring into mold.

It still may melt a bit in your hands, but that’s all part of the fun.

Thoroughly savor.

homemade raw cacao bar with spices + superfoods

free of dairy, gluten, soy, refined-sugar

5 from 1 vote

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Course Dessert

Cuisine gluten-free, soy-free, sugar-free, vegan

Servings 1 chocolate bar

Ingredients

  

cacao bar

• 1/4 cup coconut oil
• 1/2 cup organic cacao powder [sub unsweetened cocoa powder]
• 1-2 tsp vanilla extract
• 1-2 tsp raw local honey or pure maple syrup [to taste]
• 1 pinch chia, ground flax + hemp seeds

spices [optional, to taste]

• cinnamon ground
• cardamom ground
• turmeric ground
• 1 pinch black pepper [to activate turmeric]

toppings + add-ins [optional, to taste]

• 1 tbsp unsweetened cacao nibs
• 1 tbsp maca powder
• 1 tbsp chia seeds
• 1 tbsp nut or seed butter of choice [I love sunflower butter or tahini]
• 1 tbsp nuts or seeds of choice
• 1 tbsp dates or dried fruit of choice
• 1 tbsp unsweetened shredded coconut
• 1-2 drops peppermint oil [food grade]

Instructions

 

• Melt coconut oil on very low heat or in a double boiler and stir in all remaining ingredients until smooth [I use a spatula to smash any lingering balls of powder].
• Pour liquid into chocolate mold or parchment-lined baking dish/paper cupcake liners.
• Freeze the mixture until solid, approximately 1 hour, and store in airtight container in the fridge [if it lasts that long...].

Notes

Will melt at room temperature - keep it cool [if traveling with it, wrap in parchment paper or foil/keep in tupperware in a cool dark place].