Go Back

Lip Smackin' Raw Chocolate Base

Naturopath Lauren Glucina
Lip Smackin' Chocolate Base
5 from 1 vote


  • 1 cup raw cacao butter liquefied (you will need about 230gm solid)
  • 1 cup raw cacao powder
  • ¼ cup coconut palm sugar ground into a powder using a spice grinder (or, replace with pure maple syrup for a silky smooth chocolate - sometimes you get a bit of texture with coconut sugar)
  • ¼ cup 100% pure maple syrup
  • ¼ teaspoon coarse sea salt
  • 1 vanilla bean scrapped


  • To get liquefied cacao butter, gently melt in a metal bowl standing in a larger bowl filled with hot water.
  • Add the coconut palm sugar (if using), maple syrup, salt and vanilla and whisk well, keep the bowl over the hot water to help the coconut sugar dissolve.
  • Sift in the cacao powder.
  • Give it a good whisk.
  • Stop here (pour into moulds, set in fridge), or temper your batch so that it stays firm at room temperature.


  • Using a thermometer, gently warm your chocolate batch over a bowl or saucepan of very hot water to 45˚C (113˚F).
  • Now, you will literally have to have a saucepan filled with iced water handy, to rest your bowl in to bring the temp back down, to 27˚C (80˚F).
  • Finally, move your bowl back over the hot water to reach 31˚C (88˚F).
  • Your chocolate is now ready to pour into moulds. Set them in the freezer. They will now stay firm at room temperature.


To avoid your raw chocolate seizing:
You need to have all ingredients at a constant temperature. For example, cold maple syrup straight from the fridge mixed with warm, melted cacao butter will cause the mixture to seize and go lumpy.
Tried this recipe?Let us know how it was!