Easy Raw Vegan Chocolate

Easy Raw Vegan Chocolate

I would like to share my favorite chocolate recipe!  Why is it my favorite? Because it is so easy! Who knew making your own healthy dark chocolate was so easy, using only three ingredients.  I promise, after you make this, you will never buy chocolate again.  I don’t know about you, but I am a chocoholic!  I eat it in some form almost every day, but in a healthy way.

In its raw form, chocolate actually has a lot of health benefits, here are just a few:

  • richest source of magnesium than any other food
  • keeps you fuller longer, thanks to the MOA inhibitors allowing more serotonin to circulate in the brain
  • has Phenylethylamine (PEA), an adrenal-related chemical created in the brain that is released when we are in love.  PEA also increases focus and alertness
  • high amounts of antioxidants – 100 grams of raw cacao powder has an antioxidant rating (ORAC value) of 100, 000 which is super high, compared to Acai berries which only have a ORAC value of 18, 500

To read more about the health benefits of chocolate click here.

There are multiple ways you can make this recipe; using chocolate molds, in a small pan lined with parchment paper, or on top of another one your favorite snacks.  For this post I used chocolate molds I purchased from amazon. This is also the same recipe I used for the topping on my Oat Fudge Bars from one of my earlier posts.

Enjoy this amazing recipe! If you have any questions, please feel free to contact me!

Easy Raw Vegan Chocolate

Easy Raw Vegan Chocolate

Crystal Bonnet
Raw Vegan Chocolate, super easy to make with only three ingredients.
Prep Time 10 mins



  • Melt the cacao butter double boiler method on the stove with the lowest heat setting.
  • Add the cacao powder and mix until smooth.  Once mixed, add the liquid sweetener and mix again.
  • Place liquid mixture into a chocolate mold or a small pan lined with parchment paper.
  • Place into the freezer for minimum 1/2 hour.
  • Take out of the freezer and enjoy!
  • Store extra in the freezer.


Be creative! After a few minutes in the freezer the chocolate should be a little firm and you can add your favorite nuts or berries by placing them on top.

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

6 thoughts on “Easy Raw Vegan Chocolate”

  1. Hi Crystal, I have made raw vegan chocolate many times with these ingredients and it is delicious. However, this time the ingredients are not mixing well, the melted cacao butter is not mixing in with the cacao powder. I’m not sure what I did wrong this time, it’s always poured well into the cupcake papers. Could it be that the cacao butter got too hot? Help.

    1. Hi There
      Thank you so much for visiting my blog, I’m so sorry to hear that this is happening. I work with raw chocolate extensively as I also have a farmers market business selling chocolate and I have never had this happen. Did you heat it up double boiler method? hmmm… oh, is the liquid sweetener cold? If it is the mixture will seize and will not mix. Make sure the liquid sweetener is at room temperature, mix the cacao butter and powder first then stream in the sweetener while mixing. That could be it; hope this helps 🙂

  2. Hi Crystal! Lovely blog!
    I noticed that there is no instruction on tempering. Does putting it in the freezer make it nice, glossy, and gives it that “snap” that chocolate usually has? I just made the recipe and put it the fridge…I am anxiously waiting.. 😀

    1. Hi Carolina,

      I don’t include tempering instructions because I wanted to make this post as easy as possible so people will make their own chocolate at home. It is good either way; if it’s tempered you can leave it at room temperature without it melting otherwise it needs to be kept in the fridge 🙂 Let me know how it turned out!

  3. Hi Crystal! I’m about to try this recipe and I’ve just read the comments. Could you provide the instructions in tempering? I’d like to be able to keep them at room temperature. Thanks in advance!

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