Homemade Raw Chocolate, Six Ways | Nutrition Stripped
Eat Well Nov. 10. 2020

Homemade Raw Chocolate, Multiple Ways

Nov. 10. 2020
McKel Hill Kooienga, MS, RDN, LDN

McKel Hill Kooienga, MS, RDN, LDN

Founder of Nutrition Stripped and the Mindful Nutrition Method™

Not only does homemade chocolate taste delicious, but it’s also a fun activity to do on your own or with family or friends!

Adding things like strawberry puree, a shot of espresso, key lime juice, cocoa powder, and vanilla to the base recipe will make a variety of raw chocolates within minutes that are all completely indulgent and delicious. You can also experiment with fillings like nut butter or fruit preserves. All in all, you can have multiple different assorted raw chocolates to find your favorite!

The secret ingredients that make these raw chocolates stay solid at room temperature are coconut butter and coconut oil. Coconut is solid at room temperature because of its saturated fat content. Saturated fats are typically what are considered “unhealthy fats,” but coconut oil is an exception. The saturated fat in coconut oil is a medium-chain triglyceride, so it’s easier for our bodies to digest and use as energy.


We absolutely believe that chocolate is part of a well-balanced diet! We recommend enjoying these chocolates after eating what we call a Foundational Five Nourish Meal.

The Foundational Five are the five elements of a balanced meal: non-starchy carbohydrates, starchy carbohydrates, healthy fat, protein, and what we call the flavor factor. These elements work together to support your digestion, stabilize your blood sugar, and provide you with the steady energy you need to feel your best.

Our Foundational Five Nourish Meals can be found as smoothies, yogurts, oatmeal bowls or breakfast bowls, nourish bowls, salads, soups, stews, and many more. Not every meal needs to be a Foundational Five, but if you are mindful to get most of these five elements on your plate at most meals, you’ll feel the difference.

If you need more support with creating balanced meals, sign up for the Healthy Eating Made Easy with The Foundational Five course.

The Recipe

Serves 24 pieces (varies on size of mold)



White Chocolate (Base recipe) 

    • 24 ounces (2 jars) of organic coconut butter
    • 4 ounces organic coconut oil
    • 2 tablespoons maple syrup
    • Pinch of sea salt


Optional Chocolate Variations

    • For berry flavor add: 1/4 cup fresh strawberries and blueberries, pureed
    • For cocoa flavor add: 1/2 cup cocoa powder
    • For espresso flavor add: 2 tablespoons espresso, fresh made
    • For vanilla flavor add: 1 teaspoon vanilla extract
    • For key lime flavor add: Juice of 2 limes + juice of 1 lemon


Optional Filling Variations

Enjoy these chocolates in their natural form without any filling, or you can get a little fancy and add in a delicious filling as well!

During the assembly:

  1. Fill half of your mold with the chocolate mix.
  2. Set the tray in the fridge or freezer to harden.
  3. Add about 1 teaspoon of the filling of your choice (such as a nut or seed butter or fruit preserves).
  4. Return to the freezer until hard.
  5. Then pour the raw chocolate to fill up the remainder of the mold.



  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. 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. Give them a taste test before freezing, and adjust the sweetness as needed by adding a little more maple syrup or stevia to taste.
  4. Grease your chocolate molds with coconut oil and set aside. (You can use an ice cube tray as a mold!)
  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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