Chocolate, Valentine’s Day, Love, Red Hearts, Poetry, Tender Loving Care, Healthful Living….For this holiday we made delicious and healthy chocolate. Read the below post to see how I came upon this recipe last week in Sedona.

Ingredients– Since this raw, dark chocolate is not only a delicious treat, but is also a whole food bursting with vitamins, enzymes and superfoods, it is important to use the best quality organic ingredients that you can find. (Read more about raw food.)

1 lb of raw cacao powder (I used Ecuadorian raw cacao powder from the “Chocola Tree” in Sedona, Az.)

1 cup (approx) organic coconut oil

1/2 cup organic coconut butter

½ cup best quality honey (I used Himalayan Acacia honey)

¼ cup agave syrup

to taste- ground sunflower seeds, pumpkin seeds, chia seeds, goji berries,  maca powder, almond butter, and any other flavors or goodies you want to add.

1 tsp vanilla, pinch of sea salt

coconut flakes (I used both coconut flakes and grated coconut to roll the truffles in.)

How To: Since this is the first time I made chocolate, and the recipe was handed down without measurements, some of of the amounts will need to experimented with. The main thing is to have a creamy consistency, and then put in the refrigerator or freezer to harden.  When cooking “raw” food, we keep the heat below 116 degrees to preserve the active enzymes and life-force in the food.  Use a double boiler for melting the coconut butter and oil.

Heat coconut oil and coconut butter in a double boiler til almost melted. Pour over the cacao powder in a large bowl, and mix til creamy.  Add honey and agave, salt and vanilla, stir til smooth.


*At this time you can add any additonal ingredients (ground nuts, almond butter etc)  OR you can make the chocolate plain and roll into the coconut or ground nuts.

*Wet hands and make  1/2″  balls, and roll into coconut or

*Pour chocolate into silicone ice-cube trays, or any molds. You can add the coconut flakes or grund nuts on top.

Whatever shapes you make, put the chocolates on a small cookie sheet or plate, and put in freezer for 15 minutes to set.  Then store in refrigerator.