Chocolate Orange Raw Chocolates
Recipe type: Snacks & Sweet Treats
  • Makes about 25 small chocolates
  • 100g Raw cacao butter
  • 4 tbsp Raw cacao powder
  • 4 tbsp Maple syrup or other natural sweetener like date syrup, brown rice syrup, etc.
  • 2 tsp Orange extract
  • A pinch of himalayan pink or sea salt
  1. In a medium sized saucepan, pour some hot water from the kettle in about a quarter of the way. Be careful not to put too much hot water in as you don't want it to be touching the bottom of the glass bowl. Alternatively you can just fill it up with tap water and wait for it to heat up, but this is a lot easier and faster.
  2. Put the cacao butter in a medium sized glass bowl and place over the pan. If the cacao butter isn't already in small pieces, chop it up finely so that it melts easier. Again, make sure that the water isn't filled up to high and isn't too close to the bottom of the bowl. This will ruin your chocolate.
  3. On a low heat, gently stir the cacao butter for a few minutes with a wooden spoon until it is completely melted. Turn the hob off and move the glass bowl over onto the worktop. Stir in the rest of the ingredients until they're all completely mixed in, and then with a tablespoon, gently spoon the mixture into your chocolate mould/s.
  4. Gently place your mould/s in the fridge and leave to set for 1-2 hours. Once they've completely set, place them all in a glass or plastic container and keep in the fridge for up to a week.
Recipe by In The Kitchen With Em & Lou at