There’s something incredibly satisfying about making your own chocolate from scratch — especially when it’s raw, wholesome, and packed with goodness. This simple recipe celebrates pure ingredients like raw cacao butter, coconut sugar, and lucuma powder, creating a smooth, melt-in-your-mouth treat that you can enjoy guilt-free.
What You’ll Need
50g raw cacao butter
3 tablespoons coconut sugar
4 tablespoons raw cacao powder
2 tablespoons lucuma powder (optional, but lovely for a subtle caramel sweetness)
2 teaspoons vanilla extract
3 almond nuts, or any other nuts you like, roughly chopped (optional)
Making it is Simple!! Just make sure, and I stress, make that that you got the temperature is right.
Step 1: Melt the Chocolate
Start by shaving or grating your cacao butter — the finer you go, the quicker it melts. You can gently melt it in a glass bowl over a pan of hot water (keep the heat low — cacao butter melts at around 34°C, and we want to keep it raw).
Take your time here; this part always feels a little meditative. Stir occasionally until it’s smooth and liquid gold.
Step 2: Sweeten and Infuse
While your cacao butter melts, grind your coconut sugar in a nut mill or small blender if you can — it helps it dissolve more easily. Add the sugar and vanilla extract straight into the warm cacao butter and stir.
Tip: If your vanilla extract isn’t water-based, add a tiny splash (about ¼ teaspoon) of water. It’ll help the coconut sugar soften and blend beautifully.
Step 3: Add the Good Stuff
Once everything is smooth and fragrant, stir in your raw cacao powder and lucuma powder. Watch it transform into that deep, velvety chocolate mixture we all dream about.
You can mix in everything now or toss it all in from the start — honestly, there’s no wrong way to do it.
Step 4: Pour, Top, and Set
Line a small tin or container with parchment paper (a loaf tin works perfectly) and pour in your chocolate mixture. If you’re feeling fancy, sprinkle chopped Brazil nuts and goji berries on top. They’ll sink in just enough to stay put once it sets.
Pop your creation into the freezer for about 20 minutes (or the fridge for 45) until firm and shiny.
Step 5: Slice, Savor, Share
Once it’s set, lift your chocolate out of the tin, slice it into rustic chunks, and — most importantly — try not to eat it all at once. It keeps beautifully in the freezer for weeks (though, let’s be honest, it rarely lasts that long).
Why Kids Love This
This raw chocolate is rich without being heavy, sweet without the crash, and endlessly adaptable. Add a pinch of sea salt, some orange zest, or even a swirl of nut butter if you want to get creative.
There’s a certain joy in knowing exactly what’s in your chocolate — and even more joy in breaking off a piece of something you made with your own hands.
So the next time you’re craving something indulgent yet nourishing, skip the store-bought bars and melt a little cacao magic yourself. You might just fall in love with the ritual.
