Apricot Vanilla Chocolates Recipe

These light and fruity raw chocolates make a sweet alternative to Easter eggs




  • 100g raw cacao butter
  • 1 tbsp extra virgin coconut oil
  • 5 tbsp raw cacao powder
  • 100g almonds, freshly ground
  • 3 tbsp raw agave syrup
  • 1 tsp vanilla essence
  • 100g unsulphured dried apricots, finely chopped


1. Melt the raw cacao butter and coconut oil over a bain-marie*. Then stir in the remaining ingredients until thoroughly combined.

2. Pour the chocolate mixture into chocolate moulds** and allow to set somewhere cool, or in the fridge.

* A bain-marie is a double-boiler set up for melting your raw cacao butter and coconut oil without cooking it. You can buy bain-maries or just use a large soup bowl that sits comfortably on top of a straight sided soufflé dish. A bowl on top of a smaller saucepan works well too. The soufflé dish or saucepan holds hot water and the soup bowl warms up over the top.

** If you don’t have chocolate moulds, place greaseproof paper on a plate and dollop teaspoons of the soft chocolate onto the paper.

Recipe taken from Raw Freedom by Saskia Fraser (£24.99, Raw Freedom)

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