Raw Chocolate

Chef Lisa Harding


  • 250g Cacao Butter
  • 250g Coconut oil
  • 250g Cacao Powder
  • 250g Sweetener*
  • ⅛ tsp fine Himalayan salt
  • 1 tsp vanilla

*sweetener options; organic pure maple syrup, organic coconut nectar, organic agave (not raw), organic rice malt syrup (makes chocolate more like a thick caramel consistency)


  1. Melt down the cacao butter & coconut oil using a double boiler and keeping the temperature very low (Thermomix – 20-25min, 37˚, speed 1).
  2. Once all melted add in remaining ingredients and whisk together until completely combined (Thermomix – 2min, 37˚, speed 6).
  3. Use straight away in moulds, for dipping or decorating. Place in the fridge or freezer to set and to store.
  4. To reheat – use a double boiler and heat very slowly over a low heat.