This Cacao Rough (raw vegan chocolate slice) is the ultimate treat for anyone looking for a quick and easy chocolate fix that’s also nourishing! Made with wholesome ingredients, it’s perfect for satisfying your sweet tooth while still keeping things healthy. Plus, it’s raw, vegan and gluten-free making it suitable for a variety of diets and a bit of a change from many dried fruit, high sugar energy ball or bar recipes 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.
Health benefits
This delicious chocolate slice features almond meal for a protein boost (about 2 grams protein per serve), good fats and mood elevating amino acids and minerals. While cacao powder offers antioxidants that many chocolate lovers appreciate. The coconut oil adds healthy fats, and chia seeds are a great source of omega-3 fatty acids, making this treat both tasty and nourishing. Plus it’s refined sugar-free for the win! Many people find dried fruit, particularly medjool dates, really set off sugar cravings and energy/concentration slumps. That’s why you largely won’t find date loaded sweet recipes here at Well Nourished.
Ingredients
To whip up this scrumptious dairy-free treat, you’ll need almond meal, cacao powder, your choice of sweetener (like rice malt syrup, honey, or maple syrup), shredded coconut, coconut oil, optional chia seeds, and vanilla. Feel free to add extras like cacao nibs or a pinch of sea salt for that perfect sweet and salty combo.
How to make this raw vegan chocolate slice
Simply blend the almond meal, sweetener, coconut, coconut oil, chia seeds, raw cacao powder, and vanilla in a food processor, high speed blender or a mixing bowl until well combined. Press the mixture firmly into a lined tray with a spatula, sprinkle with cacao nibs and salt (optional), then pop it in the freezer for 10-15 minutes to set. The prep time is just so quick! Once firm, slice it into squares, and it’s ready to enjoy!
If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.
Serving suggestions and how to store
These little squares of goodness are perfect for a quick snack or dessert – or anytime you have a chocolate craving! Store them in an airtight container in the fridge for up to a week or freeze them for longer-lasting treats. Just remember, they need to stay chilled or they might melt on warmer days.
Timesaving tip
I often double this recipe to make a bigger batch (trust me, you’ll be wanting more)!
Vary this raw vegan chocolate slice to suit your needs
For a refreshing twist, add peppermint essence for a minty flavour. If you want to go nut-free, substitute the almond meal with ground sunflower seeds. You can also make it low-fructose by using rice malt syrup, or swap cacao for carob powder if you prefer. And don’t forget, doubling the recipe is always a good idea—trust me, you’ll want more!
Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs.
AND if you love this but want more gut healing support, try these Peppermint Belly Bliss Bites.
For more delicious, healthy and easy to make wholefood treats, click HERE.
Ingredients
- 100 g almond meal (1 heaped cup)
- 30 g cacao powder (¼ cup) unsweetened Dutch process or raw
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 50 g shredded coconut (1 cup)
- 100 g coconut oil (½ cup)
- 20 g chia seeds (¼ cup) optional
- 1 tbsp vanilla -powder, extract or essence
Optional extras
- 1 tbsp cacao nibs - add a nice crunch
- Pinch sea salt -optional but I quite like a sweet and salty taste
Method
- In a food processor combine on low speed the almond meal, sweetener, coconut, coconut oil, chia seeds, cocoa and vanilla until just combined (if using a Thermomix speed 4, for 5 seconds).
- You can also mix by hand, just make sure the coconut oil is in its liquid form.
- Press the mixture firmly into a small lined tray (approx. 17 x 27cm). Sprinkle with the optional cacao nibs and sea salt if you like and press into the mixture with the back of a spoon.
- Place in the freezer to set for 10-15 minutes.
- Once set, remove from the tin and chop into little squares.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Peppermint slice
Add a few drops of peppermint essence for a delicious mint chocolate flavour.Hazelnut
Use hazelnut meal for a chocolate hazelnut slice.Add crunch
Mix in 1/4 cup of Buckinis (activated buckwheat groats).Low-fructose
Choose rice malt syrup as your sweetener.Nut-free
Replace the almond meal with toasted and ground sunflower seeds.Vegan
Choose rice malt or maple syrup as your sweetener.Cacao-free
Replace the cacao with carob powder.I LOVE these - how about you? Post a comment or rate this recipe below. For 10 more Guilt-free Chocolate recipes, subscribe to my FREE newsletter.
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dajbau says
Where can I get coconut oil? Is it sold at regular supermarkets? Many thanks.
Georgia Harding says
Yes you can buy it at many supermarkets in the health food section. Otherwise a health food store, G x
Mel says
Can these be frozen??
Georgia Harding says
Absolutely, best stored in the fridge or freezer. They don’t take long to defrost either. G x
Melissa says
Could I replace the chia seeds with sesame or sunflower seeds?
Georgia Harding says
Yes, for sure, sometimes I just leave out too G x
Edina says
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
Georgia Harding says
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 says
So delicious a family favorite here sometimes I substitute the almond meal for puffed rice
Georgia Harding says
Pleased you enjoy them, G x
Nikki Fisher says
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!
Georgia Harding says
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 says
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!
Georgia Harding says
Fantastic variation! – being raw it is very versatile, good on you for experimenting with it. Thanks for your feedback, G x
shannon says
I’d like to make the cocoa rough completely nut free – any suggestions.. would all quinoa puffs work? love the site
Georgia Harding says
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 says
what is the taste difference between cacao and cocoa?
Georgia Harding says
I find raw cacao richer (so you can use less). Other than that they are similar (chocolatey)! G x
Sally says
Hi Georgia, would this recipe work with wet almond pulp (left over from making almond milk) or is dry almond meal best? Thanks!
Georgia Harding says
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 says
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?
Georgia Harding says
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 says
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!
Georgia Harding says
Watch out Kathryn – its very addictive!! Thanks for the feedback, appreciated, G x
Sarah says
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?
Georgia Harding says
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 says
How long will these last in the fridge or freezer?
Georgia Harding says
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 says
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.
Georgia Harding says
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 says
If I don’t have rice malt syrup what else could I use?
Georgia Harding says
Pure maple syrup or raw honey will work but be much sweeter (you can reduce the quantity though) G x
Melany says
You wouldn’t happen to know how many calories this might work out to be ??
Georgia Harding says
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 says
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!
Georgia Harding says
Glad you enjoyed it Kate. Yep only little squares needed, like dark chocolate really. G x
Rowena says
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!
Georgia Harding says
Ha ha, yep this one needs to come with a WARNING Rowena. Glad you liked! G x
Twinky says
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!
Georgia Harding says
Ha ha! I have the very same issue! Glad you enjoyed it and thanks for sharing your version! G x
Claire says
Hi, do you know if this would still work out if I sub the almond meal for tapioca or coconut flour and leave out any other seed or nut ingredients? I am strict AIP.
Curious if you know as i am careful trying new things because buying the ingredients for just me to eat like this (in a family with 4 kids to feed) are expensive here in the small town I live in in NZ. Cheers
Georgia Harding says
Hi Claire, I haven’t tried it and not confident it would work. You could reduce the volume and test with 1 tbsp coconut flour, 1 tbsp coconut oil, 1/3 tbsp cacao. 1/3 tbsp sweetener etc; so similar ratio but at least it wont be a terrible waste of ingredients. Set it as a ‘blob’ and you’ll get the idea of the taste without making a tray. Let me know how it goes G x
Imogen says
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.
Georgia Harding says
Yes they are. So glad you are getting good use of my ebook too, thanks for your support, G x
Kym says
This sounds divine – unfort we can’t get chia seeds easily here, do I need to add them or is there a good substitute?
Georgia Harding says
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
Georgia Harding says
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 says
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 says
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).
Georgia Harding says
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 says
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!
Georgia Harding says
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 says
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
Georgia Harding says
Glad you enjoyed them. My whole family loves the peppermint too G x
Michele says
Would the almondmeal need to be dry or could I use what’s left after making almond milk – thanks ☺
Georgia Harding says
Michele you would need to dehydrate it as it will not mix with oil if wet. G x
Ali says
Have you ever tried this with toasted coconut? I’m thinking the toasty crunch would be quite nice.
Georgia Harding says
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 says
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!
Georgia Harding says
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 says
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! ❤️
Georgia Harding says
Yay – glad you all like it Heidi. Yes it is really easy to make, my kind of recipe G x
YummoMummo says
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 ??
Georgia Harding says
Sounds amazing – thanks so much for sharing your variations, love them G x
Amy says
Could you suggest a substitute to make it nut free?
Georgia Harding says
Amy you could replace with ground sunflower seeds, enjoy G x
Claire Evans says
I don’t like using sweetners – will they still taste nice without them ? X
Georgia Harding says
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 says
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
Georgia Harding says
Brilliant Shirley, thanks for adding your version G x
Sar says
This is soooo delicious. Another fabulous creation, thanks Georgia <3
Georgia Harding says
Glad you enjoyed Sar and you’re very welcome x
Catherine says
Hi Georgia, I wondered how much cacao or cocoa to use in the slice? Many thanks
Georgia Harding says
OMG in the website upgrade that has disappeared – so sorry. All fixed now and thanks for letting me know G x
Janet says
I am totally addicted to this recipe! Not only is it quick to whip up, but it is sooooo yummy! I always have some available in my fridge. I cut back on the maple syrup to 1 tbsp. and that’s good for my taste buds and as an experiment today I popped some dried tart cherries on the top and squashed them in – it turned out to be a nice little combo of sweet and sour. Thanks again Georgia for a great recipe. Really appreciate you sharing your recipes.
Georgia Harding says
Oh yum Janet, I love cherries and chocolate – match made in heaven. I’ve actually done this with fresh cherries too (de-pipped) and then frozen the slice. Also yum. Appreciate your comment, thanks for taking the time G x
Sally says
These are totally deelish and satisfy my sweet tooth. I am just wondering if you post the calories for your recipes? Thank you!!
Georgia Harding says
Glad you enjoyed them. Sorry Sally I don’t place value on calories (rather nutritional value) – but there are many calculators online if you’d like to to the exercise. G x
Anna O'Neill says
AMAZING recipe!! I substituted the almond meal for coconut flour and only used 1tbs of chia seeds instead because the coconut flour absorbs a lot more liquid. For those wanting the nutritional info I used exact measurements & brands and calculated it as this (will vary based on your preference of brands):
For 8 Serves:
Calories: 286 per serving (2,286 total)
Carbs: 12g per serving (97g total)
Fat: 23g per serving (180g total)
Protein: 4g per serving (32g total)
Sodium: 651mg per serving (5,209mg)
Sugar 8g per serving (63g total)
Anna says
Once cutting the slice up I realised my eyes were too big for my belly when it came to the serving sizes!!!
I ended up getting 12 fairly even slices from this recipe so the new info will be:
(per serve)
Calories: 191
Carbs: 8g
Fat: 15g
Protein:3g
Sodium: 434mg
Sugar: 5g
Georgia Harding says
Thrilled you loved it Anna – thanks for taking the time to add in the specs and the rating too G x
Tanya says
So good!
Georgia Harding says
Thanks Tanya, thrilled you enjoyed it (one of my favourite recipes). Appreciate the star rating too G x
Claudia says
These are so so good! A lot of the mixture doesn’t make it to the tin let alone to the fridge to set. Love the addition of the cacao nibs gives it a great texture. Big thumbs up ??
Georgia Harding says
Yay – so thrilled you love it too and thanks so much for rating the recipe Claudia.G x
Samantha says
These are divine. I Always double the batch because you and your guests will just keep going back for more. I put half the rice malt syrup and find them sweet enough. I eat them straight from the freezer!!
Georgia Harding says
One of my favourite treats too Samantha. Cheers for the feedback and 5 stars. Georgia x
Ree says
Everyone loves these. I use honey and you don’t need as much as recipe suggests. So so so yum.
Georgia Harding says
That’s so great Rae, thrilled you love them and thanks for rating the recipe too, Georgia x
Haley says
So easy and delicious! This is one of my go-to snacks. Love adding cacao nibs and sea salt on top. Yum!
Georgia Harding says
SO glad you love it too Haley. Agree the sea salt is a winner! Thanks for rating the recipe too , Georgia x
Leanne says
Hi Georgia,
What essential oil brand do you use to add in these please?
X
Georgia Harding says
I like DoTerra peppermint oil G x
Rebecca says
Delicious! A great alternative to a Tim Tam at 2pm.
Georgia Harding says
Ha ha – so glad you enjoyed it Rebecca G x
Alana says
yum i am now making them for my mum’s birthday she will love them
Georgia Harding says
Hope she loved them Alana x
Jess says
Absolutely delicious and so easy! Perfect for our little boy (and Mummy) who loves chocolate. I’m happy for us to have this in our freezer as a treat. Thank you!
Georgia Harding says
So glad you both loved it Jess G x
Ashley says
This is soooo good! I made the peppermint version and the whole family loved it so I’m glad I made a double batch! I did find I needed to add more almond meal to mine, but once I due it was perfect.
Georgia Harding says
So glad you enjoyed it Ashley. Yes almond meal varies quite a lot (the older it is since it was milled the more oil/ moisture it absorbs) so it’s always worth tweeking recipes that include it if you feel necessary. G x
Kylie says
My son has an egg allergy and is dairy and soy intolerant. Have made these a few times and they’re a huge hit with mister 3!
Georgia Harding says
So glad he loves them Kylie G x
Emma Harwood says
Love this recipe – an easy go-to one-bowl wonder! I melt the coconut oil then mix by hand. I also add about 1/2c of quinoa puffs and freeze them in mini patty pans when taking it as a dessert/snack plate. Otherwise just cut it as a slice. The patty pans help on warmer days – if they crumble then it doesn’t get messy. I also add 2-3 drops of peppermint essence if I want a choc mint flavour 🙂
Thanks Georgia!
Georgia Harding says
I love your variations Emma, thanks so much for taking the time to add them. G x
Lisa Rudham says
Seriously YUM and they will not last long in my house! xx
Georgia Harding says
So glad you enjoyed them Lisa G x
Kate says
ABSOLUTE FAV SLICE – gives me my chocolate hit and some good fats to keep me going
I make this with the following tweaks 50g melted butter and 50g coconut oil
Thank you for another winner Georgia
Georgia Harding says
Great tweaks, so glad you love it too Kate G x
Nancy says
I can’t believe I deprived myself/family of this divine treat all these years! I added 1 drop of peppermint eo and the meal I made for it was a 70/30 mixture of walnuts/almonds (only b/c sometimes I feel like we consume a lot of almonds). My family are in for a delicious treat tonight. Thanks so much Georgia ???
Georgia Harding says
I’m so pleased you love it too Nancy. It’s extremely versatile like you’ve discovered G x
Samantha says
OH MY GOD this is by far the most amazing healthy treat I’ve tried from your site or anywhere. If you make this take Georgia’s advice and double the batch. It’s going to be very tough doing portion control. Taste absolutely sublime.
Georgia Harding says
So glad you loved it Samantha, it’s a big hit on my house too G x
Judith says
G’day Georgia. Hubby would like to make something like this or a breakfast loaf for a friend of his who is homeless. I am scratching my head as to what to make. I have dates, black-strap molasses (for iron), bananas, extra virgin coconut oil, hemp protein powder, almond meal, rolled oats, Macro gentle fibre and wholemeal bread flour. The friend would prefer something softer on his gums than a muesli bar or biscuit, but he wants something that will still hold it’s shape from being carted around everywhere in his backpack. I don’t know which would be better, bake or no bake. I have trouble gathering the energy or inclination to do much of anything these days with the pain I am in from my hip and back. So I would appreciate it very much if you could help me out please? Thank you. Take care and bless ya heaps! Kind regards from Judith
Judith says
P.S. For clarification: Help with working out a suitable recipe please?
Well Nourished Team says
Hi Judith, you could try this Carrot Cake Slice or have a look through the recipes in this category HERE.
Elke says
Been making these for years !!!
Everyone loves them
Well Nourished Team says
So good! 😀
[email protected] says
So easy and quick to make! Solved the chocolate craving too!!
Well Nourished Team says
Delicious too! 😊
Sally says
I’m failsafe and can’t eat coconut, what would you use instead? Oats?
Mai says
haha I saw your comment after I post my comment below.
Well Nourished Team says
Hi Sally, you could try adding more almond meal instead.
Mai says
HI Georgia,
This recipe looks so easy and yum, however, my family is not a big fan of coconut.
Would it be able to replace with something else? Thanks in advance x
Well Nourished Team says
Hi Mai, you could try adding more almond meal instead.
Mai says
Will do! Thanks for the reply:)
Louise Massoud says
Not sure if this has been asked before, but could almond flour be used in place of almond meal?
Well Nourished Team says
Hi Louise, you can do this…almond flour is made from blanched, skinless almonds and is ground much finer than almond meal. Using it will yield a smoother, slightly softer slice, whereas almond meal (made with whole, skin-on almonds) provides a slightly coarser texture and rustic look.