Homemade Raw Chocolate

(50 pralines)

Chocolate perlines 2.png


  • 320 g cocoa butter (2 cups, 500 ml)

  • 200 g coconut oil (1 cup, 250 ml)

  • 150 g raw cocoa nibs or 150 g raw cocoa powder

  • 4 tbsp spirulina powder (optional, yet recommended)

  • 2 tbsp cinnamon (optional)

  • 1 cup (250ml) cocoa powder (preferably raw)

  • 1½ cup (375ml) carob powder

  • ½-¾ cup (120-180ml) agave or maple syrup





  • Double-boiler

  • Electric spice grinder

  • Mixer

  • Chocolate praline molds, enough for 50 pralines




  1. Place the cocoa butter and coconut oil (only if it's solid) into the upper pot of a double-boiler, adding water to the bottom pot.

  2. Place the whole double-boiler on a medium flame, bringing the water to a slow boil and allowing the oils to melt.

  3. While melting the oils, prepare the powders:

  4. Place ⅓ of the coca nibs in an electric spice grinder, add 1 tbsp of spirulina, and grind until all the nibs become a powder. Be cautious not to overgrind, as this will turn the nibs into a thick blob.

  5. Put the ground nibs into a clean, dry mixing bowl and continue to grind the remaining ⅔ of the nibs, grinding ⅓ at a time with 1 tbsp spirulina each time.

  6. Add to the ground nibs, 1 cup cocoa powder and 1½ cup carob powder.

  7. Add 1 tbsp spirulina (in total there should be 4 tbsp of spirulina for the entire recipe), and 2 tbsp of cinnamon.

  8. Mix all the powders gently, attaining a smooth consistency.

  9. Prepare ½-¾ cup of agave or maple syrup and set aside.

  10. When all the oil is melted, pour into the blender bowl and mix well with the powders to a smooth liquid.

  11. Add the syrup and mix well.

  12. Transfer the mixture into a pitcher or measuring cup to facilitate the pouring, and immediately pour the mixture into the molds. - I recommend first placing the praline molds on a flat tray / baking sheet.

  13. Gently shake the molds from side to side to attain a smooth and shiny surface.

  14. Place the molds into the freezer for 30 minutes.

  15. Remove from the freezer, unmold the pralines, and keep in sealed boxes either refrigerated or frozen.

  16. When you want a healthy snack or a boost of energy and nutrition between meals, one or two pralines will do the trick.

Back to main