+ Well Nourished | Raw Vegan Chocolate Slice

Cacao Rough

Raw vegan chocolate slice

This super quick and easy raw vegan chocolate slice is very nutritious and definitely satisfies the strongest chocolate craving.  They are gluten and dairy free – a bit of a change from the dried fruit, high sugar energy balls or bars about.  I think they are so delicious – a bit of a cross between a coconut rough and chocolate crackle.  There’s something distinctly nostalgic about these beauties.

Makes 15 – 20 squares

Why are they so good?
The almond meal offers good fats and mood elevating amino acids and minerals. The cacao adds antioxidants and the chia seeds, more protein, and omega 3 fatty acids.  The coconut oil, for all the wonderful reasons I’ve outlined here and here!

100 gram (1 cup) almond meal
80 gram ( ¼ cup) sweetener (either rice malt syrup or maple syrup, the more you use the sweeter they are)
50 grams (1 cup) shredded coconut
100 grams ( ½ cup) raw extra virgin coconut oil
20 grams ( ¼ cup) chia seeds (optional)
2o gram (or 2 heaped tablespoons) of cacao powder (or more for a richer dark chocolate)
1 tablespoon vanilla bean powder or paste

Optional extras
1 tablespoon cacao nibs
1 good pinch of sea salt – I quite like a sweet and salty taste


  1. In a food processor combine on low speed (Thermomix speed 4) the almond meal, sweetener, coconut, coconut oil, chia seeds, cocoa and vanilla until just combined (Thermomix 5 seconds).  You can also mix by hand, just make sure the coconut oil is in its liquid form.
  2. Press the mix into a small lined tray, sprinkle with cacao nibs and salt (you may need to press into the mix with the back of a spoon) and place in the fridge or freezer to set for 5 – 10 minutes.
  3. Once set, remove from the tin and chop into little squares.  Keep in a container in the fridge.

Peppermint slice
Add a few drops of peppermint essence for a delicious mint chocolate flavour.

Use hazelnut meal for a chocolate hazelnut slice.

Choose rice malt syrup as your sweetener.

Christmas truffles
I used 200 gram of roasted hazelnut meal (hazelnuts roasted or dehydrated, skins rubbed off and then ground to a meal), to replace the almond meal and I increased the coconut to 100 grams.  Roll into balls.  Mix 1 tablespoon of cacao powder with 3 tablespoons of desiccated coconut and coat each ball.  Set in the fridge or freezer. Makes approx. 30 truffles (if you can stop yourself eating the mix). These remind me of Cadbury Roast Hazelnut Chocolate.


These must be kept chilled or they will melt on a warm day.  I often double this recipe to make a bigger batch (trust me, you’ll be wanting more)!

 I LOVE these – how about you?  For 10 more Guilt-free Chocolate recipes, subscribe to my FREE newsletter!


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Raw vegan chocolate slice 2

Note the feature image (top of the page), I have used much more cacao hence the darker chocolate slice. Taste it as you make it and adjust as desired.

  • dajbau

    Where can I get coconut oil? Is it sold at regular supermarkets? Many thanks.

    • Yes you can buy it at many supermarkets in the health food section. Otherwise a health food store, G x

  • Mel

    Can these be frozen??

    • Absolutely, best stored in the fridge or freezer. They don’t take long to defrost either. G x

  • Edina

    Yum Georgia, I’m going to quickly make these right now! I wonder if there will be any left over for an after school snack for the kids… Everything in moderation is a concept I seriously struggle with! Thanks, loving all your recipes x

    • I’m hearing you! I’ve been experimenting with chocolate lately (luckily raw and fructose free) – At 42 yrs of age I should understand portion control!! But I surely have to taste test it all, don’t I? x

  • Anouk

    So delicious a family favorite here sometimes I substitute the almond meal for puffed rice

  • Nikki Fisher

    It’s almost 10pm and if it weren’t for the fact that I don’t have any rice malt syrup I’d be making a batch of these right now!

    • Funny they are good (that’s the sort of thing I do). They were a recipe I did originally for Haven Magazine and they were very popular then too. G x

  • TLee

    This has been an absolute hit in our house. Have just made for the 3rd time. I halve the almond meal and add quinoa puffs as a replacement. Delish!

    • Fantastic variation! – being raw it is very versatile, good on you for experimenting with it. Thanks for your feedback, G x

  • shannon

    I’d like to make the cocoa rough completely nut free – any suggestions.. would all quinoa puffs work? love the site

    • Hi Shannon, you have a couple options. From a health perspective, I would choose a direct replacement with ground seeds (sunflower, sesame, flax, pepitas) or a mix. Or you could used puffed or even flaked quinoa. The mixture should be slightly wet and glossy. It is very versatile so have a play! Good luck, love to know how you go. G x

  • Leoni

    what is the taste difference between cacao and cocoa?

    • I find raw cacao richer (so you can use less). Other than that they are similar (chocolatey)! G x

  • Sally

    Hi Georgia, would this recipe work with wet almond pulp (left over from making almond milk) or is dry almond meal best? Thanks!

    • Hi Sally, My concern with the wet pulp is that the oil (being hydrophobic) won’t bind it. Could you dry it in a slow oven or in the sun? You can always mix a tbs of it with just a little of each of the other ingredients to test it? Good luck, G x

  • Lauren

    Yum, this sounds amazing. I’m going to throw in a handful of frozen raspberries because I love adding them to any chocolate recipe that I can, though the peppermint variation also sounds delicious. A great alternative to the chocolate that we will all be tempted with during this Easter weekend 🙂
    Also – I only have cocoa in my pantry, not cacao, and in a comment below you note that cocoa is not as rich, so should I increase the quantity or leave it at 20g/2 heaped Tbsp?

    • Hi Lauren, yes raspberries would be delicious through this. I would add the 20 grams of cocoa and then just taste it and adjust to taste. I taste everything I make before baking or setting (as in this case). Someone on Facebook has said they have used this mix in easter egg chocolate moulds with great success too. Have a great Easter, G x

  • Kathryn Glastonbury

    Wow – it’s 9:45pm and I just devoured a massive chunk of this straight out the freezer. Absolutely delicious and even hubby was impressed and he’s a sugar addict! Yum, yum, yum!

    • Watch out Kathryn – its very addictive!! Thanks for the feedback, appreciated, G x

  • Sarah

    Do you think it would be ok with less oil? The flavour is nice but I found some of the oil separated and sat on top, it seemed to be excess oil?

    • Hi Sarah, With any form of whole food cooking you may need to adjust some ingredients slightly depending upon the dryness of your coconut and almond meal. I just add a little more coconut or almond meal if I have an oily batch, G x

  • Tracy

    How long will these last in the fridge or freezer?

    • Ages Tracy. I’d say a year in the freezer. 6 months in the fridge, but my bet is that they won’t last that long anyway! Enjoy, G x

      • Tracy

        I made these last night, and I agree! They won’t last too long! Just like a coconut rough! I found mine to have a bit of a bitter taste post swallow though. I’m new to using raw cacao… should i just reduce the amount I add. I’d prefer not to add extra sweetener.

        • Yes the raw cacao is very strong and slightly bitter I suppose. You can reduce it as much as you like really Tracy. unlike baking, raw recipes are very forgiving. Start with halving it, taste the unset mix and add more if you feel you need to. G x

  • Lisbro

    If I don’t have rice malt syrup what else could I use?

    • Pure maple syrup or raw honey will work but be much sweeter (you can reduce the quantity though) G x

  • Melany

    You wouldn’t happen to know how many calories this might work out to be ??

    • Plenty I’m sure – sorry I don’t count calories Melany but I’m told there are calculators online to work it out. G x

  • Kate

    We just made this today as a treat. Wow, they are yummy but very rich, so only a small piece is needed. My GF, DF and low fructose girls loved it!

    • Glad you enjoyed it Kate. Yep only little squares needed, like dark chocolate really. G x

  • Rowena

    OMG – I dont think I’ll be allowed to make these in a hurry, or if I do, I will need close supervision………portion control and self restraint is needed around this delicious and addictive treat!

    • Ha ha, yep this one needs to come with a WARNING Rowena. Glad you liked! G x

  • Twinky

    Just made a batch – waiting for it to set 🙂
    Used maple syrup instead of the rice malt. Added quinoa puffs, sunflower seeds and pepitas. And a little extra cacao powder.
    And yes – only about 3/4 of the mixture made it to the tin. YUM!

    • Ha ha! I have the very same issue! Glad you enjoyed it and thanks for sharing your version! G x

  • Imogen

    These are just divine – thank you for all your delicious recipes. I’m also loving making my way through Rise & Shine – such a great selection & choice. Thank you again.

    • Yes they are. So glad you are getting good use of my ebook too, thanks for your support, G x

  • Kym

    This sounds divine – unfort we can’t get chia seeds easily here, do I need to add them or is there a good substitute?

    • Just leave them out – I have just included them to add another dimension of nutrition but it will turn out just fine without – enjoy! G x

    • Just leave them out – I have just included them to add another dimension of nutrition but it will turn out just fine without – enjoy! G x

  • Kym

    This sounds divine – unfort we can’t get chia seeds easily here, do I need to add them or is there a good substitute?

  • Amy

    Thanks so much for posting this variation Georgia! They look absolutely delicious and I’m looking forward to making them for myself because sadly almonds came up in my recent allergy test (along with my absolute favourite – dairy).

    • Amy hazelnut meal can be used as a direct substitute for almond meal so you can sub in any recipe really. I love these and I think you’ll find them a delicious dairy/almond free chocolate alternative. Enjoy! G x

  • Gabe

    These are amazing, and nice to have a treat that is a little more guilt-free than the usual offerings at this time of year!! We have already polished off most of the first batch and I plan to make some more today with the addition of rice puffs to make them even more appealing for the kids. Thanks also for so much great inspiration in Rise and Shine. I plan to make the Banana Bread today too, and am looking forward to trying the very delicious-sounding Morning Muffins. You have changed my attitude and approach to food this year, and my 4 and 2 year olds (as well as my husband and I) are all the better for it. Thanks so much for the wealth of information and inspiration, and best wishes to you and your family for Christmas and the New Year!

    • Glad you enjoyed Gabe. They are a real favorited in my household too. Try the hazelnut and peppermint versions – they are so good too, G x

  • Mills Ballancin

    Super delicious – I tried the peppermint version, adding a few drops of my new edible peppermint oil. I also didn’t have any chia seeds left, so I used half a cup of sunflower seeds- my husband loved them too, I just need to make sure we leave enough to take to my work morningtea tomorrow! I loved how fast the recipe was too- great job Georgia

    • Glad you enjoyed them. My whole family loves the peppermint too G x

  • Michele

    Would the almondmeal need to be dry or could I use what’s left after making almond milk – thanks ☺

    • Michele you would need to dehydrate it as it will not mix with oil if wet. G x

  • Ali

    Have you ever tried this with toasted coconut? I’m thinking the toasty crunch would be quite nice.

    • No Ali, I have toasted the nuts before grinding and that definitely takes them to another level. But agree, toasting the coconut would also be amazing! G x

  • bec

    i found you via a friend and im not disappointed!! im trying to cut out processed sugar but have a really sweet tooth so she recommended i try this….its awesome, even my kids said i had to make this again which i will be doing tomorrow. i look forward to browsing the rest of your recipes so see what i can try. 🙂 thanks!

    • Hi Bec
      Glad you’ve found me and like my cacao rough too. It’s always great to make treats the kids like also. Lots of other delicious sweet treats for you here to explore, thanks for posting G x

  • Heidi Freier

    I just made these for the family and was hesitant to think what the kids would say…. But to my delight they absolute love this recipe. So easy and healthy – thankyou! ❤️

    • Yay – glad you all like it Heidi. Yes it is really easy to make, my kind of recipe G x

  • YummoMummo

    We love this with frozen blueberries pushed into it, so yum!
    The other way we love this recipe is put some into a paper baking cup and make a well, then fill up with chocolate coconut cream mousse and refrigerate, drool…
    Thank you so much for this ??

    • Sounds amazing – thanks so much for sharing your variations, love them G x

  • Amy

    Could you suggest a substitute to make it nut free?

    • Amy you could replace with ground sunflower seeds, enjoy G x

  • Claire Evans

    I don’t like using sweetners – will they still taste nice without them ? X

  • They will be like a 95% dark chocolate if you’ve ever had that, chocolatey bitter, but if you are used to little sweet food then I’m sure they’d be palatable for you G x

  • Shirley Mccombie

    I’ve just made these. I never used any sweeter and added half the amount of cacao. I also reduced the amount of coconut and added some pecans and cashew. Then toasted pumpkins seeds and sprinkled on top. Yummy

  • Brilliant Shirley, thanks for adding your version G x

  • Sar

    This is soooo delicious. Another fabulous creation, thanks Georgia <3

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