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Eat Well Feb. 10. 2015
Desserts

Assorted Raw Chocolates, six ways

Feb. 10. 2015
Desserts
McKel Hill, MS, RDN, LDN

McKel Hill, MS, RDN, LDN

Founder

I think it’s about time I introduce my secret (well, not so secret anymore) recipe for raw chocolates and how I get through holidays like Valentine’s Day without depriving myself whatsoever. These Assorted Raw Chocolates come in 6 varieties including strawberry, key lime, original “white”, cocoa, and espresso. They’re all equally delicious but can be taken up a notch simply by adding a creamy filling. I promise, you’re never going to look at a box of chocolates the same after today…

Rawrrrr, chocolates.

Food is totally my love language. I love making food for my love, my friends, family, myself, and for all of you. It’s my way of communicating on a whole other level without saying a word. The action of preparing sustenance and enjoyment for someone I care about and knowing the quality ingredients will benefit their health and their taste buds make me completely joyful beyond words. These raw chocolates are just another way to share with you all a huge thank you for all your support and love and share how grateful I am that you take a couple minutes out of your day to stop by Nutrition Stripped to see what I have going on. It’s amazing.

Valentine’s Day is just around the corner, but you totally don’t have to just enjoy these raw chocolates around the holiday. I love these year round. I love making these for my love around this time of year when there are so many processed candies and chocolates floating around. He has a huge sweet tooth and loves chocolate just as much as I do. I love that I can satisfy my sweet tooth while keeping these ingredients incredibly healthy.

Why raw? I like making these chocolates raw for several reasons – the main being it’s so simple, and the second being it tastes great! These only contain under 5 ingredients if you’re following the basic recipe sans filling, which is amazing if you were to compare that with most store bought assorted chocolates that can contain upwards to 20 ingredients, most of which are highly processed…no thanks. The secret ingredients that make these raw chocolates stay solid at room temperature are from my favorite healthy fats, coconut butter and coconut oil. Coconut is solid at room temperature because of it’s saturated fat content, but don’t be scared! The saturated fat in coconut oil is a medium chain triglyceride, so it’s digested and used as energy similar to a carbohydrate. Plus remember saturated fat isn’t bad (especially the fatty acids coming from coconut oil). Read up on coconut oil and why I love using it here.

Optimize it. These aren’t like any other raw chocolate candy you may have tried before. I purposefully incorporate some of my favorite medicinal mushrooms and mineral rich superfood powders by my good friends at Moon Juice. They were incredibly kind to send me some of their dusts which have quickly become some of my favorite superfood mixes to add into my smoothies, oatmeals, etc. The two that I’m using in this recipe today are PERFECT for this lovey-dovey vibe, the Heart Dust and Sex Dust…oooo la la. The Heart Dust contains Longan, Reishi, Ligusticum, Salvia, Lo Han Guo, and Stevia. Sex Dust contains epimedium, Ho Sho Wu, Schizandra, Cristanche, Shilajit, Maca, Cacao, Lo Han Guo, and Stevia.

If you’re wondering what these ingredients are, most of them are medicinal mushrooms (which I talked about in my Ultimate Tonic recipe and the 411 on Adaptogens) and others are mineral rich superfoods. These dusts make it incredibly simple to add in a boost of minerals, antioxidants, anti-inflammatory compounds, and nutrients without affecting the flavor greatly. If anything these dusts give a delicious slightly sweet and earthy flavor to the chocolate.

While I was waiting for these to cool in between rounds, I came to our living room to find our sweet pup in full relaxation mode… I mean c’mon, she’s living the life I swear.

Variations, where all the fun happens!

I love making these in multiple flavors, and each different flavor is incredibly simple to make by adding some of your favorite flavors to the base recipe. The base of coconut oil, coconut butter, and a pinch of sea salt is truly the easiest way to make these, it’ll result in a “white” chocolate and is naturally sweet since coconut butter tends to be that way. If you want to make these sweeter to taste, add stevia and stir in the coconut butter/coconut oil mixture. Adding things like strawberry puree, a shot of espresso, key lime juice, cocoa powder, and vanilla will make a variety of raw chocolates within minutes that are all completely indulgent and delicious. All in all, you can have 6 different assorted raw chocolates (including plain) which is pretty amazing for such little time it takes.

Fill it. I enjoy these raw chocolate most in their natural form without any filling, but you can get a little fancy and add in a delicious filling as well. During the assembly:

  • Set the tray  in the fridge or freezer to set up hard.
  • Add about 1 teaspoon of the filling of your choice.
  • Return to the freezer until hard, then pour the raw chocolate to fill up the remainder of the mold.

Here are some of my favorite filling options:  Raw CaramelSweet Cashew Cream, and Raspberry Chia Jam.

A couple combinations that you may LOVE:

 

Assorted Raw Chocolates
Recipe Type: dessert
Author: McKel Hill, MS, RD, LDN
Prep time:
Total time:
Serves: 42 pieces
A raw, vegan, gluten free chocolate candy made with under 3 ingredients and no sugar added. Raw, VGN, Paleo, GF
Ingredients
  • [b]BASE RECIPE:[/b]
  • 24 ounces (2 jars) of organic coconut butter
  • 4 ounces organic coconut oil
  • 1 tablespoon Moon Juice heart dust (optional)
  • 1 tablespoon Moon Juice sex dust (optional)
  • 2 tablespoons maple syrup
  • Pinch of sea salt
  • [b]VARIATIONS:[/b]
  • For berry flavor add to recipe above: 1/4 cup fresh strawberries and blueberries, pureed
  • For cocoa flavor add to recipe above: 1/2 cup cocoa powder
  • For espresso flavor add to recipe above: 2 tablespoons espresso, fresh made
  • For vanilla flavor add to recipe above: 1 teaspoon vanilla extract
  • For key lime flavor add to recipe above: Juice of 2 limes + juice of 1 lemon
  • For white chocolate flavor, follow recipe with no addition
Instructions
  1. First start by making sure the coconut oil is melted and the coconut butter is warm to touch. Using a medium pot, bring about 4 cups of water to a boil and place a small pot on top (double boil) with the content of the coconut butter and coconut oil to melt through with maple syrup. It’s okay if the coconut butter is a little thick, it’ll harden up in the molds later, just make sure it’s workable.
  2. Pour the melted coconut butter and coconut oil into a mixing bowl, preferably one that has a spout to make pouring into molds easier.
  3. Grease your chocolate molds with coconut oil and set aside.
  4. If you’re adding variations (strawberry, chocolate, espresso, key lime etc.) to your chocolates, you will do this by simply dividing the whole recipe into smaller bowls to make each flavor in it’s own bowl just by adding the ingredients and stirring to combine.
  5. Pour each mixture into separate molds and place in the fridge to harden, about 30 minutes or more. I was able to use 2 mold trays to fill all of these. These can be stored at room temperature if your home is cool enough or keep in the fridge.
  6. Enjoy!
Notes
Don’t’ have coconut butter? No problem, just use coconut oil but the chocolate won’t be as thick and creamy.

Supplies you may need: chocolate molds | coconut butter | dusts by Moon Juice  | ceramics by Sarah Schembri 

I hope you make these for your love or for yourself this weekend and show me your creations! I love when you all use the #nutritionstripped so I can see what you’re making. Come back tomorrow for a special interview with the creator of Moon Juice, Amanda!

xx McKel

The Recipe

Serves 42 pieces

Print

Ingredients:

  • [b]BASE RECIPE:[/b]
  • 24 ounces (2 jars) of organic coconut butter
  • 4 ounces organic coconut oil
  • 1 tablespoon Moon Juice heart dust (optional)
  • 1 tablespoon Moon Juice sex dust (optional)
  • 2 tablespoons maple syrup
  • Pinch of sea salt
  • [b]VARIATIONS:[/b]
  • For berry flavor add to recipe above: 1/4 cup fresh strawberries and blueberries, pureed
  • For cocoa flavor add to recipe above: 1/2 cup cocoa powder
  • For espresso flavor add to recipe above: 2 tablespoons espresso, fresh made
  • For vanilla flavor add to recipe above: 1 teaspoon vanilla extract
  • For key lime flavor add to recipe above: Juice of 2 limes + juice of 1 lemon
  • For white chocolate flavor, follow recipe with no addition

Directions:

  1. First start by making sure the coconut oil is melted and the coconut butter is warm to touch. Using a medium pot, bring about 4 cups of water to a boil and place a small pot on top (double boil) with the content of the coconut butter and coconut oil to melt through with maple syrup. It’s okay if the coconut butter is a little thick, it’ll harden up in the molds later, just make sure it’s workable.
  2. Pour the melted coconut butter and coconut oil into a mixing bowl, preferably one that has a spout to make pouring into molds easier.
  3. Grease your chocolate molds with coconut oil and set aside.
  4. If you’re adding variations (strawberry, chocolate, espresso, key lime etc.) to your chocolates, you will do this by simply dividing the whole recipe into smaller bowls to make each flavor in it’s own bowl just by adding the ingredients and stirring to combine.
  5. Pour each mixture into separate molds and place in the fridge to harden, about 30 minutes or more. I was able to use 2 mold trays to fill all of these. These can be stored at room temperature if your home is cool enough or keep in the fridge.
  6. Enjoy!

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Did you try it out?

Share Your Thoughts & Images

  • Yum, these look delicious, McKel! Fancy shipping some to me?! Haha just kidding, and thank you for sharing the recipe and such beautiful photos as well.
    Also, have you done a post on Maca before? I have heard varying things about it, good and bad, and how it can disrupt women’s hormones?

  • Tom Herst

    There goes my evening. I need to make this right now. Can cacao butter be used instead of coconut butter I wonder?

  • Sehgunda

    This is so simple and great. I like raw chocolate better than processed. I’m on the Loaded Gun Diet and I’m allowed 5 cubes of chocolate a day, this will make it even tastier.

  • Sarah

    These look great! When do you add the maple syrup that is called for in the ingredients?

  • Oooh I was JUST at Moon Juice in Venice Beach last week, swooning over all their gorgeous dusts, superfood powders, and luscious milks. I just love the flavours of chocolates you’ve come up with – I usually do white, dark, and a swirl of both but I’m so in love with the espress and strawberry versions!

  • These look absolutely STUNNING. So much variety in the chocolates themselves – but with the addition of filling suggestions they’re elevated even MORE! Well done, McKel. This is fantastic.

  • Oh heck yes! This sounds like a wonderful way to indulge this Valentine’s Day! What a wonderful idea using coconut butter – I’m totally addicted to the stuff

  • Jess Henry

    I was wondering what the consistency of these is before they are put in the fridge to harden. Would it be possible to make these into chocolate chips? I wasn’t sure if they would be just thick enough to hold a shape without a mold. I was hoping to use a ziplock bag to make the chocolate chip sized piece of chocolate, but can’t have it too runny. Sounds like a great recipe and can’t wait to try it!

    • The texture is thick and chunky before hardening, you’ll need a mold for them to hold a shape! Hope you try it out 🙂

  • merilyn

    I’m not kidding! I was just thinking about making some chocolates with coconut oil and cocoa!
    came back to my laptop and opened your email et voila!
    now I’ve got the whole story! synchronicity at work again! thankyou mckel
    love m:)X

  • these are seriously beautiful and definitely added to my “things to do” list .xo

  • These look so good and healthy! I love your flavor combinations.

  • these both look and sound amazing. i’ve honestly never had the urge to make my own chocolate, but i definitely want to make some now! maybe a strawberry vanilla one is on the cards…. very intrigued by those fancy dusts too!

  • These chocolates make me week in the knees!! They look so yummy! Awesome recipe, thanks for sharing!

  • Jackie

    Could cacao butter be used? I have that in my pantry but not coconut butter. What’s the difference between the two?

  • These look absolutely beautiful! Love the idea.

  • Sarah Schumacher

    Hello,
    I just made the cocoa version of these and before the mixture was not really “pourable”. I had to spoon the mixture into the molds. Is this typical?
    Thanks-
    Sarah

  • Aubree Katee

    Can you use honey instead of maple syrup?

    • Yes, just make sure it’s dissolved in the melted coconut- honey has the tendency to sink to the bottom of things 😉

  • Aubree Katee

    Also can you use cacao powder instead of cocoa?

    • Yes! raw cacao powder and cocoa powder unprocessed are very similar. Some makers use cacao and cocoa interchangeably

  • -Don’t’ have coconut butter? No problem, just use coconut oil but the chocolate won’t be as thick and creamy. –
    And what about the taste? I can’t find coconut butter here in Croatia so I’d like to try and make it without it. Will it still taste as good? 🙂

  • Hmm, I’m totally gonna make these. Will be a perfect gift for Easter! How about a salted caramel one made with date paste?

  • Hmm, I totally gonna make these. Will be a perfect gift for Easter! How about a salted caramel one made with date paste?

  • Andrea

    Is there a substitute for coconut oil/butter? I’m allergic to coconut but desperate for healthy chocolates!

  • These chocolates are so beautifully photographed! But I especially love the photo you snapped of your pup, he’s so cute! I bet he wishes he could be a recipe tester!! 🙂

  • Rachel

    Hi McKel! I’m just wondering how long can these chocolates be kept for 🙂 So that I know how many days I can make this in advance to give away 🙂

    • Great question! I think you could make them a good week ahead, be sure to get the silicon molds I mention in the blog post- they’ll make your life so much easier haha! xM

  • Kati

    Hi! These are beautiful! I was just wondering if the coconut butter could be swapped for cacao butter. With the exception of the cocoa powder version, I am a bit confused how these would be considered chocolate given there is no cacao or cocoa butter in the recipe at all! Thanks in advance 🙂

    • McKel Hill

      I recommend using coconut butter for the high saturated fat content, which is great, especially with medium chain triglycerides and the flavor is naturally sweetened which goes nicely here! The name chocolates are purely for the look and the versions that add cocoa powder 😉

      • Kati

        ah makes sense! thanks for your reply and for sharing your wonderful recipes 🙂

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