Clean-eating "Milk" Chocolate

Updated: Jan 20, 2020


  • 1/4 cup (28 g) raw cocoa butter, melted

  • 3 tbsp coconut oil

  • 1/2 cup raw cacao powder

  • 3 tbsp carob powder

  • 1 tsp. pure vanilla extract

  • Add-ins: ¼ cup cacao nibs, organic raisins, nuts, etc.


  • Place cocoa butter chunk(s) or pieces into the upper insert of a double boiler (or just use a glass bowl atop a small saucepan of boiling water), estimating how much you'll need to get 1/4 cup of melted cocoa butter (or measure 28 g). Melt cocoa butter, and add the raw cacao powder.

  • Add coconut oil to the mix. Once blended, add the carob and vanilla.

  • Stir or whisk to mix well. Pour into molds or onto waxed paper or silpat.

  • Refrigerate at this stage for 15-20 minutes. Add cacao nibs, raisins, etc.

  • Refrigerate the mold to fully harden the chocolates.


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