Making chocolate is always a popular topic of conversation amongst my friends, so a few years ago I decided to make my first recipe video, a step by step guide to creating your very own raw vegan chocolate. Since then I have made a few videos all with different tips on homemade chocolate making and produced plenty of info that you will find helpful.

Most people who haven’t created this delectable treat before assume that it’s complicated. Once you know how you’ll see that it is really easy. Not only that, you’ll find that you can create it consciously, infusing your love into it, making it taste absolutely delicious.

So, if you love chocolate, as many people do, then be sure that you eat really healthy chocolate for a high vibrational and nourishing treat.

Homemade vegan chocolate - step by step guide from Kind Earth

 

My basic chocolate recipe includes:

  • raw cocoa butter
  • raw cocoa powder
  • coconut nectar
  • high-quality vanilla extract

These items are available at any good health food store or by mail order in most countries. Here are some helpful links to get you started:

USA Chocolate Making Ingredients:

USA: Terrasoul Superfoods Organic Cacao Butter, 1.5 pounds

USA: Terrasoul Superfoods Organic Cacao Powder 1 pound

USA: Terrasoul Superfoods Organic Coconut sugar, 2 pounds

UK Chocolate Making Ingredients:

UK: Sevenhills Wholefoods Organic  Cacao Butter 1kg

UK: Sevenhills Wholefoods Organic Cacao Powder 1kg

UK: Sevenhills Wholefoods Organic Coconut Sugar 1kg

Enjoy my videos (further down the page) and printable instructions under those too – please feel free to ask questions or leave me feedback.

  • 50g raw cocoa butter
  • 50g raw cocoa powder
  • 3 tablespoons raw coconut sugar
  • 1 teaspoon vanilla extract (water based)

Homemade vegan chocolate - step by step guide from Kind Earth

  1. ‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin-slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
  2. Melt the cocoa butter. You can do this by leaving it in a warm place in a heatproof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
  3. The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
  4. Add the coconut sugar and vanilla extract to the melting cocoa butter during step two. The melting cocoa butter and vanilla will help to soften and dissolve the sugar. (Note: if your vanilla extract isn’t water based then add 1/4 teaspoon of water – which will help to dissolve the coconut sugar).
  5. When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.
  6. Spoon into thechocolate mould with a teaspoon OR line a small shallow container with parchment paper and make a bar.
  7. Chill in the freezer for 20 minutes or in the fridge for 45 minutes and then pop out of the container and enjoy.

Homemade vegan chocolate with coconut sugar (that doesn't sink to the bottom)

Homemade vegan chocolate with coconut sugar (that doesn't sink to the bottom)

NEW: Super quick chocolate guide (under 90 seconds)

Extended chocolate making guide (13 minutes)

For extra tips on the coconut sugar, you’ll be pleased to know that I have created a whole page about that.

Essentially some people find that at times coconut sugar might sink in the chocolate.

So why does coconut sugar sometimes sink? The higher you heat your cacao butter, the thinner the viscosity (big word or what!!!). The coconut sugar granules are heavy and tend to drop to the bottom of chocolate (during the cacao butter melting process) IF the viscosity is too thin. So, in essence, the more you heat the cacao butter then thinner the viscosity and the more likely your coconut sugar is to sink. My trick for years has been to ‘JUST’ heat the cacao butter enough to melt it and not anymore. That keeps it just thick enough to minimise the sinking down of the heavier coconut sugar granules. That works for me a treat and is a good method which I recommend.

The other magic method is this…

The other way I discovered recently (after feeling perplexed as to how the raw vegan chocolate in the store was super smooth and the coconut sugar was always perfectly and evenly distributed throughout) was grinding down my coconut sugar! Simple magic! I figured they must have a magical grinding process that gets everything so finely ground down to ensure even dissipation. “Hmmmmmmmmm,” I thought to myself… “I wonder what happens if I pop my coconut sugar in my nut mill”. So I did. OMG did that ever work a treat! It ground the granules down, not quite to a powder, but much finer than they originally were. I popped them into my chocolate and like a magical dream, for the first time ever, I have effortless, even coconut sugar distribution. Yay! Have a look at my quick video here for more…

So grind your coconut sugar! You can use a nut mill, nutribullet, food processor or anything that grinds stuff down.

Homemade vegan chocolate with coconut sugar (that doesn't sink to the bottom)

  • Handy printable instructions…
Raw Vegan Chocolate Recipe Video - a step by step guide

Raw Vegan Chocolate Recipe Video - a step by step guide

Yield: 1 large bar
Prep Time: 30 minutes
Total Time: 30 minutes

A simple home made vegan chocolate recipe with coconut sugar to sweeten.

Ingredients

  • 50g raw cocoa butter
  • 50g raw cocoa powder
  • 3 tablespoons raw coconut sugar
  • 1 teaspoon vanilla extract (water based)

Instructions

  1. ‘Shave’ the solid cocoa butter with a sharp knife or grater. Shaving is just really thin slicing that makes the cocoa butter crumble. The finer you can get it, the easier it will be to melt. You can leave it in big chunks if you like, but be prepared to wait a while for it to melt.
  2. Melt the cocoa butter. You can do this by leaving it in a warm place in a heat proof glass bowl by a fire or directly above a hot radiator. It melts at 34˚C. The idea is to melt it, rather than cook it, maintaining its ‘un-cookedness’. If you don’t have a gentle heat source then use a hob or stove. Put the cocoa butter in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of really hot water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt the cocoa butter. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
  3. The best time to use it is when it has just melted. If it is too hot, then it takes longer to cool down and the coconut sugar will sink to the bottom of the chocolate when added.
  4. Add the coconut sugar and vanilla extract to the melting cocoa butter during step two. The melting cocoa butter and vanilla will help to soften and dissolve the sugar. (Note: if you vanilla extract isn't water based then add 1/4 teaspoon of water - which will help to dissolve the coconut sugar).
  5. When the cocoa butter has finally melted, mix in the cocoa powder and any other remaining ingredients.
  6. Spoon into chocolate mould with a teaspoon OR line a small shallow container with parchment paper and make a bar.
  7. Chill in the freezer for 20 minutes or in the fridge for 45 minutes and then pop out of the container and enjoy.

Pin Chocolate Recipe on your Pinterest board for later…

Homemade vegan chocolate - step by step guide from Kind Earth