Raw Chocolate
By Tiffaney Nish, B.HSc, ANutr
Vegetable Walnut Loaf with Miso & Mushroom Gravy
  • 125g raw cacao butter (chopped evenly)
  • 4-6 tablespoons raw cacao powder
  • 2-4 tablespoons coconut nectar (or rice malt syrup if you're fructose free, with a few additional drops of stevia to taste)
  • Pinch of sea salt or rock salt
  • Whisper of cinnamon


In a dish over some gently simmering water, melt your cacao butter. The lower the heat the better it retains the raw quality.

Add your cacao powder (start small, you can always add more), and stir with a plastic spatula (wood may contain moisture).

Add your sweetener until the desired taste is achieved. Start small and taste as you go (you want the bitter aftertaste on the top palate to dissipate).

Sprinkle in the salt and cinnamon.

If desired, add flavours such as pure peppermint or orange oil, or add chopped nuts, coconut or goji berries, or keep it traditional.

To find out more about cacao and why you should choose cacao over cocoa, have a read of this article: Cocoa vs Cacao.

"This raw chocolate recipe using raw cacao not only tastes delicious but is also good for you and full of antioxidants."