This recipe is adapted from ‘Dairy Free Raw Chocolate’ by Quirky Cooking, you can find it here.


  • 200g raw cacao butter 
  • 50g raw cacao powder (or to taste)
  • 100g raw honey or pure maple syrup or rice malt syrup
  • 1 tsp vanilla bean paste or natural extract
  • 1/8 tsp fine sea salt
  • 10-12 drops dōTERRA Peppemint or Wild Orange Essential Oil


  1. Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into mixing bowl. Mill 20 sec/speed 8.
  2. Melt cacao butter for 13 mins/37°/speed 1, scraping down sides of bowl with spatula towards end of cooking time to ensure all the cacao butter is melted.
  3. Add remaining ingredients except essential oil, to mixing bowl and continue cooking 10 mins/37°/speed 1.
  4. Add essential oil and then mix chocolate 10 sec/speed 5 to blend honey or syrup in, then pour into Easter Egg chocolate molds.
  5. Place in the freezer immediately to set, as it will separate if you set it at room temperature.
  6. Once set, remove from molds and serve. 
  7. Store in a airtight container in the fridge or freezer – if there are any left!

I actually increased the amount of maple syrup I put in as I’m a definite CHOCOHOLIC and need something to help me start reducing my sugar intake while still getting some sweetness.

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