This rich, smooth dark chocolate is perfect for grabbing a square when you've been overtaken with a sudden craving or for recipes that call for chocolate. Making your own raw chocolate is a simple process and this recipe shows you how! All you need is a bowl, a whisk, and a candy thermometer!

Homemade Raw Chocolate [Vegan]



  • 3/4 cup cacao butter, melted
  • 1/4 cup agave nectar
  • 2/3 cup raw cacao powder
  • 1/4 teaspoon vanilla powder
  • 1/64 teaspoon salt, finely ground


  1. Melt cacao butter at around 104-113°F on a double boiler or in a dehydrator.
  2. Grind salt to a fine powder (e.g. in a mortar and pestle).
  3. Add agave nectar to cacao butter.
  4. Sieve cacao powder, vanilla powder, and salt onto butter and agave mix.
  5. Whisk until smooth.
  6. Keep stirring and whisking until chocolate reaches around 88°F.
  7. Pour into moulds and put into the refrigerator until set.
  8. Store in the refrigerator or at room temperature.


Makes 12 24-gram blocks.