Healthy Raw Chocolates (Sugar Free, Dairy Free)

These are amazing! Truly a super food, raw cacao is an amazing food. It’s chocolate in it’s truest most natural state and is extremely good for you. It is high in magnesium, iron and antioxidants and also has positive influences on your hormones and overall health. Amazing for controlling blood sugar and cravings too.  I include 1-2 tsp of this superfood in my diet daily and generally urge most of my clients to do the same especially when dealing with metabolic issues. When you are buying raw cacao look for raw, organic, fair trade cacao powder (not Dutch processed cocoa).

You can find raw chocolate recipes all over the place and mine isn’t anything much different except that I try and avoid eating sugar on a regular basis and since I eat these almost daily I make them with stevia.  You can choose to make them sweeter by using coconut sap, maple syrup or  honey as well as sweet additional like dried fruit and nuts just keep in mind the different calorie count and impact on your blood glucose level.

When enjoying these babies be mindful of your portions also keep on mind cacao contains caffeine and can be stimulating for most people. I can’t eat these any later than 3 or 4 pm or I’m up all night!

For the mold you can use small silicone molds (9), paper lines muffin tins or just pour on a parchment paper lined baking sheet for bark.


  1. 100 grams Raw Cacao powder (like this one)
  2. 100 grams Coconut Oil melted
  3. Stevia drops (plain or flavored!) to taste.
    (Note, I usually use about 1-2 tsp worth but keep testing to find what works for you because I like it pretty bitter, I’m almost at the point where I don’t need to add any depending on the other additions. Also keep in mind they are never going to be as sweet as a Hershey bar! Think more like 90-99% chocolate bar) OR you can use honey or maple syrup, just note the additional sugar/carb content. Or last option , don’t add anything to sweeten….just be prepared 🙂
  4. Pinch of sea salt
  5. *Optional additions such as almonds, macadamia, pecans, coconut, peppermint oil, cinnamon, cayenne, dried fruit, cacao nibs etc. etc. The more you add of these ‘sweet’ additions, the less stevia or maple syrup you need to use.


  1. Prepare your silicone mold or muffin tin (just 9 holes) or baking sheet with parchment paper
  2. Mix melted coconut oil and raw cacao powder together in a small bowl
  3. Stir in stevia (or natural sugar of choice, or none)
  4. Stir in sea salt (or save and sprinkle on top)
  5. Pour into molds
  6. Optional*Top with additions
  7. Freeze for 15 minutes until hard.
  8. Store in a sealed container in the fridge or freezer

Have fun with it! Be creative! 🙂

Update-Additional notes: I’ve been playing around with this recipe and you can successfully add protein powder to up the protein content and reduce the fat content.  The ratios are important here, too much and it’s grainy. I have found that if I  reduce the cacao by 20g and replace with 20g quality protein powder I get a good result.

Another experiment is with unsweetened carob powder, this is a great option for those who want to avoid cacao or who want a caffeine free option. carob is actually sweeter naturally than cacao so you may not need to add any stevia at all! Let me know how it goes! 🙂

Makes 9 servings (depending on your mold)
Calories 143, Fat 12g, Carb 7.1g, Protein 2.4g

raw chocolates

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