By Frances
I've perfected the recipe for raw chocolate by adapting the recipe from Elements for Life.

  • 60-70g Raw Cacao Butter
  • 50g Raw Cacao Powder
  • 1-2 tbsp Sweet Freedom


  1. All utensils must also be dry or the chocolate will separate. Wash your silicone mould before it's first use and then dry it thoroughly
  2. Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
  3. Grate the cacao butter, add to the bowl & allow to melt slowly. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessar
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60g cacao butter
50g cacao powder
2 Tbs agave or maple syrup

Chop up cacao butter and melt in a bain marie. Once melted add the cacao powder and whisk thoroughly. Add the sweetener, mix and taste to see if if more sweetener.
Pour into moulds. Put in fridge for at least an hour to set. This time I added chopped Fresh As strawberry bits.