I make my own sugar (fructose) free chocolate. This real raw chocolate recipe uses only nourishing, whole ingredients. It takes minutes to make, my kids LOVE it, I can consume it without guilt (happens often) and I find it simply satisfying! It’s quite funny, my kids think my chocolate is a really indulgent, special treat! Well, it is, but unbeknown to them, it’s also very healthy.
There are a couple of versions I make (and then a couple of versions within those versions)! By now, you know how I love my versions? Anyway, today I’m just going to keep it simple and show you a couple of basic combinations.
Raw cacao butter is the fat pressed at low temperatures from the cacao bean. It has an amazing aroma and makes a chocolate that doesn’t melt quite as quickly as chocolate made with coconut oil. It is however, quite expensive and the blocks need to be chopped up or shaved to melt, whereas the coconut oil melts easily (in summer it will be a liquid anyway). You can find out more about the health benefits of coconut oil here.
You can make this chocolate with either one, or, a combination of the two. Either version forms an antioxidant rich, very nutritious and delicious chocolate.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
This is a simple way to make healthy raw chocolate. It's as good as the processed kind.
- 200 grams (1 cup) raw cacao butter or raw, extra virgin coconut oil (or a combination of 100gram of each), melted
- 30 grams (¼ cup) cacao powder
- 2-4 tablespoons sweetener (honey, maple syrup or rice malt syrup) you can adjust the sweetness to your taste
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Simply melt the cacao butter or coconut oil over a very low heat (I find placing in a bowl over hot water is best), or Thermomix (temp 50, speed 1) until just melted. If making with just coconut oil, it only needs to be softened, not melted to make it.
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Add the cacao powder and sweetener, mix until well combined. Pour into chocolate moulds or mini cupcake baking cups. You can also spread out over a baking sheet to make a bark.
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Place in the freezer immediately to set (don't delay with this).
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Once set, keep in an airtight container in either the fridge or freezer.
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A few people have had issues with the sweetener and base fat not combining completely. Make sure you don't over heat the mixture, it should be barely luke warm (not hot).
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If you happen to overheat it, try mixing with a stick blender or whipping it up in a blender just before pouring into a mould and get it into the freezer to set asap!
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Because both coconut oil and cacao butter melt when exposed to even a little heat, these chocolates always need to be kept cold (especially important if you use coconut oil for the fat). So, unfortunately, they are no good for picnics or lunch boxes (unless packed against an ice pack).
Coconut-free
Choose cacao butter rather than coconut oil.
Fructose friendly
Choose rice malt syrup as your sweetener. You can also sub the sweetener for stevia if you enjoy the taste.
Add nuts
Roasted nuts are delicious set into this raw chocolate.
Vegan
Choose maple syrup or rice malt as your sweetener.
Enjoy and please let me know what you think by posting a comment below. Who'd have thought chocolate could be so very healthy?
Lucy says
I’ll DEFINITELY be making this one… !!
Georgia Harding says
Great, so simple yet so delicious. G x
Georgia Harding says
I’ve had a few people email me to find out where they can get the brown rice syrup (also know as rice malt syrup) which I use all the time and in my chocolate recipe. The Pure Harvest brand (Rice Malt Syrup) is recently available at Coles in the health isle. It is only $3.80 for 500 grams so very economical too. Yippee! G x
Ellen says
If 200gms = 1 cup how can 30gms = 1/3 cup?
Georgia Harding says
Hi Ellen, 200grams of coconut oil is one cup measure, and 30 gram of cacao is 1/3 cup. Grams are measures of mass, where as cups are measures of volume. The oil weighs much more than the cacao powder. Confusing but these measurements I’ve used are correct. Hope this helps. G x
Sally says
Treats without the artificial bad stuff, I’m all for that! I made a batch with walnuts and one with cranberries to up the antioxidants. I only used 2 tbsps of rice malt syrup as I ran out but I think 4 would be better, still yummy though and all the family gave a thumbs up! – Sally
Georgia Harding says
Glad they were a hit. Nut varieties and peppermint are two of my personal favourites. FYI I ran a chocolate challenge on Facebook page and posted requested healthy recreations of some common ‘unhealthy’ varieties. Check it out for more ideas. G x
Shannon says
Hi Georgia
I am on an anti candida diet and looking for something sweet and chocolatey to help me through. Can I sub the brown rice syrup for stevia or would it mess with the consistency? If it is ok how much stevia would you recommend (I use liquid)?
Georgia Harding says
Hi Shannon. It will work out fine with stevia. When I work with stevia I find there is a fine line between sweet and bitter. So I continually taste until I am happy it is sweet enough, and stop before it takes on a bitter edge. Perhaps you can 1/4 my recipe, and if you are happy with the result, make the full quantity. Let me know how you go. G x
Emma H says
I have made 2 batches (onto my 3rd) and my ingredients keep separating.. Leaving me with not very nice chocolate 🙁 what am I doing wrong? I’m following your recipe exactly.. Thank you 🙂
Georgia Harding says
That’s no good! Try adding the rice syrup whilst the oil/butter is over a very low heat and stir really well (you do need to mix until it is very well combined and you can see no syrup at all). Mix the cacao powder in and pour straight into the moulds. If your moulds are small or fiddly then give the mix a stir every few pours. If you let it sit for too long it can separate a little. You can also just pour all at once into a lined baking tray and just break or cut it into pieces. If you’ve just made a batch and it has separated you should be able to just remelt it, mix well and reset. Let me know how you go. I’ve only noticed the odd blob of rice syrup in some of my batches when I rush and don’t mix it well enough. Hope this helps. G x
PS – are you using cacao butter or coconut oil or a mix out of interest (not that it should change anything)?
Emma H says
Thank you for your help. I will be trying another batch over the next couple of days doing what you have suggested.
So far I have tried just coconut oil, just Cacao butter and a mixture of the two. I sound like a terrible cook! Haha 🙂
Thank you again x
Georgia Harding says
Not a terrible cook at all! At least you haven’t given up!! Just mix, mix really well and even taste it whilst it’s liquid (and that’s what the end result will be just solid). If you need it sweeter, at least you can add more rice syrup. Let me know the result. G x
amy says
I have experienced the same problem whereby the ingredients have separated upon setting. The rice malt syrup settles at the bottom and the top ‘chocolate’ part sets perfectly but is devoid of sweetness! It still tastes delicious if you combine the two by scooping out the rice malt syrup, however, I would love to be able to perfect the technique so all components are combined and set together.
Could you please advise for how long you stir the ingredients over heat? I think I’ve been taking about 10 minutes, stirring constantly, and it always looks like everything is combined when I pour into the moulds.
Thanks heaps 🙂
Georgia Harding says
Amy try mixing with a stick blender or whipping it up in a blender just before pouring into a mould. I use a thermomix which controls the temperature whilst mixing it (just at a lowish speed). Let me know if this helps. G x
Georgia Harding says
Hi Amy, may just have an answer to the raw chocolate separating issue – if you don’t set it very quickly in the freezer it will separate. The fridge just takes too long to set it. I’ve just made one batch and put half in the fridge, the other half in the freezer. The freezer batch was perfect and the fridge batch separates. Thought I’d let you know! G x
Georgia Harding says
Hi Emma, may just have an answer to the raw chocolate separating issue – if you don’t set it very quickly in the freezer it will separate. The fridge just takes too long to set it. I’ve just made one batch and put half in the fridge, the other half in the freezer. The freezer batch was perfect and the fridge batch separates. Thought I’d let you know! G x
Sheuvon says
Hi Georgia, are you using cooking coconut oil that has no sent, or just virgin coconut oil?
Also to sent with peppermint would I use peppermint essence or is there something more natural and delicious? 😀 Thankyou
Georgia Harding says
Only raw, EV coconut oil and you can use either peppermint essence or a good quality peppermint essential (aromatherapy) oil. I have a fabulous post coming up about essential oils in cooking, so look out for it. Peppermint raw chocolate is my personal favourite. Enjoy. G x
Sharon says
Hi can u add nuts with this
Georgia Harding says
Absolutely. I often push a nut into the centre, or you can add them chopped or even nut butter. For the nut butter centre, I lay down a based of raw chocolate. Pop it in the freezer to set then add a blob of nut butter and top with more raw chocolate. Set – yum! G x
Rebecca says
I recently made this and it’s delicious. Just wondering though if I can melt it down and pour it over some nuts to make a chocolate nut bark?
Georgia Harding says
Absolutely. Lay your nuts (whole or crushed) over a tray lined with baking paper, pour over the raw chocolate and set. Then just break into pieces. I also often pop it into moulds and push a whole nut into the centre. Nothing better than nuts and chocolate. G x
Kathy says
thanks for the amazing recipes. What do you think of the monk fruit (+erythritol) sweetener by Nobu? I’m trying this chocolate as Lori and I have lots of cocoa butter on hand for LoKa.
Georgia Harding says
Hi Kathy. I’m not overly familiar, but it seems to have a similar biochemical structure as regular sugar/honey/maple syrup (about half fructose, half glucose). I’m personally partial to rice malt syrup as it is fructose free and I feel so much better if I minimise fructose. G x
Cathryn Redgwell says
Yum! I would love to win this prize so I can make some!
Georgia Harding says
Yes everything you need for his recipe is in the pack. Good luck, G x
Eda says
Hi Georgia,
Just wondering how much does this yield?
Georgia Harding says
About 200 gram. This is very approximately 24 small chocolates, depending upon the size of your moulds. G x
Kate G says
Oo never tried a p/nut butter version!
We’ve recently made chili chocolate which was amazing!
Georgia Harding says
I LOVE chilli chocolate too. Peanut butter is good to – a nice flavour and texture. G x
Kerry Solomon says
Yum, yum, yum! Made this the other day and I’m in love! Guilt free chocolate and my kids loved it too! Thank you!!!
Georgia Harding says
I’ve got some great fillings and variations on the way, exclusively for my subscribers too so keep an eye on your inbox!
Kirra Pendergast says
Just read this and jumped up and made some! Thanks Georgia – I love your site xx Kirra
Georgia Harding says
Thanks Kirra, hope you enjoyed it. Have to say, I’m a little hooked! G x
Bex Nixon says
Hey! This sounds amazing! How would I add the peanut butter to it? I make up my own so could I just pop a dollop in the middle of each mould?
Georgia Harding says
Just place a little raw chocolate to the base of the mould. Set in the freezer. Then add a blob of peanut butter on top and then top with with more raw chocolate. This is one of my favourite combos, enjoy! G x
Luka says
I used raw agave nectar and it also got separated. I used to make chocolate before, just never used coconut oil and it never got separated, so maybe problem is coconut oil? And without it chocolate feels more crunchy and less oily 🙂
Georgia Harding says
Hi Luka, thanks for your thoughts. Yes cacao butter definitely yields a more traditional chocolate texture. Some people have had problems also using just cacao butter though- so it’s perplexing to me. I have researched it and only come up with heating it just enough for the sweetener to melt and combining it by mixing it very well. I generally use 50/50 of each fat and have no issues with separation. Can I also suggest that agave is not a great choice for a sweetener. It has a biochemical profile almost identical to high fructose corn syrup and is best avoided. G x
Georgia Harding says
Hi Luka, may just have an answer to the separating issue – if you don’t set it very quickly in the freezer it will separate. The fridge just takes too long to set it. I’ve just made one batch and put half in the fridge, the other half in the freezer. The freezer batch was perfect and the fridge batch separates. Thought I’d let you know! G x
Luka says
Thank you! That actually makes sense – I always used freezer before – just because I was too impatient to wait 😀
Danielle Jupp says
Mine separated as well 🙁 and they don’t taste sweet enough when set but did taste fine before I put them in the moulds. Can I melt them and add a bit more rice malt syrup or won’t they set?
Georgia Harding says
Absolutely melt them down again Danielle. Just mix and heat gently to make absolutely sure they are well combined. Also I find when using small or fiddly moulds and the mixture sits for too long, I have to return it to the heat and gave it a real good mix in between. Working fast is best and straight into the freezer. Good luck and hope that helps, G x
Meg says
Yum! Thought I’d share – I just made these with stevia for baking (about 2 tbs) replacing syrup to reduce total sugar. And because stevia is sometimes a little bitter I added about 3 tbs of freshly ground coffee grains to make an intense version of chocolate coated coffee bean. Really yum like a coffee rough. No problems splitting either with Stevia 🙂
Georgia Harding says
Thanks for sharing Meg, will have to give that a go. I love chocolate coated coffee beans and I love your interpretation! G x
Anita says
Just made this with liquid stevia. Bitter – not nice at all. I then added 2TB of honey and vanilla extract and cinnamon to try to mask the bitterness. Could still taste the bitterness. Next time I won’t experiment and just use rice malt syrup. Otherwise the chocolate was good – a lovely smooth texture. Thanks!
Georgia Harding says
Stevia is slightly bitter – not my favourite either but some people swear by it. I prefer rice malt too G x
Anita says
Hi Georgia – just an update. I tried the chocolate again today after it had been in the freezer overnight. It was delicious and not bitter anymore. The stevia must have settled. Thanks again : – )
illuminatti says
When I make it; its delicious to begin with then after a while it turns grainy. Do you know why?
Georgia Harding says
It hasn’t happened to me so I’m sorry I’m not sure why. Are you using a syrup or a granulated sugar? I have read it can happen if granules aren’t melted. G x
Julia says
Hey, can i use coconut milk for this?
Georgia Harding says
You can add a little coconut milk for a less dark chocolate, G x
Stephanie says
Hi, can I use organic molasses sugar to sweeten?
Georgia Harding says
Sure Stephanie, I haven’t tried it but can’t see why it wouldn’t work – as long as you like the flavour of the molasses G x
random says
i don’t have cacao butter – can i use normal butter (even though it’s not as healthy)
Georgia Harding says
I would personally just make with all coconut oil if you don’t have cacao butter. Having said that, I’d guess it would be okay with butter (but haven’t tested it myself) G x
Frances Oz says
Hi Georgia, I have a funny questions to ask…. I notice that allot of your recipes require some form of coconut milk / cream / oil. Now for some reason I think I’ve pushed my love of this flavour and now cannot stand it.
Would you use milk in its place or butter if an oil is called for?
Georgia Harding says
I have answered this Q in your other comment, but I would add in the case of this raw chocolate recipe, I would stick with all cacao or mostly cacao with a little butter. G x
Jessica says
Do i use 30g of cacao powder or 1/3 a cup they are totally different things
Georgia Harding says
Small typo – should be 1/4 cup. Only just over a tsp difference between the two so 1/3 cup will just produce a slightly richer chocolate. G x
ellie says
Can I replace the cacao powder with cocoa powder?
Georgia Harding says
Yes Ellie, play around with the amount (you may need to add more than if you used raw cacao) – just taste the mix and add more if you think it needs it G x
ellie says
Can I replace the cacao powder with cocoa powder?
suzanne flowerday says
Hi – if I made a batch of this, can I freeze it in portions and then defrost enough to use in other recipes or do I have to make it and use it on the recipe straight away. Thanks, Suzanne
Georgia Harding says
Hi Suzanne, to be honest I have never tried it. I do store my raw chocolate in the freezer, but have never melted it again. Perhaps try a small amount and see how it goes G x
Kyra Harrison says
can you used water in chocolate
Georgia Harding says
Hi Kyra, water will separate out from the mix (fat base) G x
claire says
Hi, cant wait to make these! Can I use maple syrup or honey as a sweetener? if so how much do i add?? thanks in advance
Georgia Harding says
Yes Claire – add to taste (similar to RMS really) G x
Paula says
What a great recipe. Clear instructions and love your variations. Thanks so much Georgia 😁