"Almost Raw" Dairy Free Chocolate Recipe is not tested
Author picture Quirky Cooking
created: 2011/02/17 changed: 2011/07/25

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"Almost Raw" Dairy Free Chocolate

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"Almost Raw" Dairy Free Chocolate
  • 100 g Rapadura, or more if you want it sweeter (this amount will be bitter-sweet)
  • 1 whole vanilla bean, cut in quarters (or 1 tsp organic vanilla extract, or 1 tsp vanilla bean paste)
  • 200 g raw cacao butter, chopped in small pieces (or you can use cocoa butter)
  • 80 g raw cacao powder
  • 2 pinches good quality sea salt (eg. Himalayan, pre-ground)
  • optional flavourings (eg. peppermint oil/ground dried chilli/ground cinnamon)
  • 6
    1h 0min
  • 7
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31

Recipe's preparation

  1. Make sure your bowl, blades, lid and lid seal are REALLY dry before you begin - water and chocolate don't mix!!!   
    Grind Rapadura and vanilla bean in Thermomix on speed 9 for 1 minute, until as fine as possible -
    you might have to scrape it down a couple of times with the spatula. (If using vanilla extract or paste, you can add it with the salt and any other flavourings at the end.) Remove to a bowl and set aside.
    2.  Place cacao butter in Thermomix bowl and melt at 37 degrees for 20 minutes on speed 1, until mostly melted.

    3.  Add Rapadura & vanilla to bowl and continue cooking at 37 degrees, 10 - 20 minutes, speed 1.
     Add cacao powder to bowl and combine on speed 6 until well mixed,
    scrape down sides, then continue to stir at 37 degrees, speed 1, for
    another 20 minutes.
    5.  Add salt and any flavourings you want (zest, peppermint oil, cinnamon) and continue to stir on 37 degrees, speed 1, for another 10 minutes, or until smooth.
     Prepare a large rectangular tray/dish lined with baking paper and pour
    the chocolate in - it should be quite thin.  If you'd like nuts or fruit
    in your chocolate, sprinkle them over the paper, then pour chocolate
    over the top.  Place in the fridge to set (or freezer if you're like me
    and don't want to wait!).


The longer you let the chocolate stir on 37 degrees, the more smooth it will be.  So if you like you can add more time to the stirring.  If you look at my photos, you'll see the difference - the almond chocolate was stirred for about 40 mins, and the plain one was stirred for an hour or so.

Once you stop the Thermomix, tip the chocolate out immediately and rinse bowl, or it will set in there and be very hard to clean!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • So good, a bit too good
    Submitted by VickieW on 25. March 2016 - 16:35.

    So good, a bit too good actually.

    Made it with Rice Malt Syrup, worked beautifully.  Thank you!

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  • I found cacao butter at the
    Submitted by karina8747 on 29. July 2014 - 00:22.

    I found cacao butter at the local health food store (I don't live in a very big town..) or online.. Loving earth sell cacao butter, not the cheapest but the more you buy the cheaper it is. Shop around, theres a few options just depends on where you are! Not sure on cocao butter tho, sorry!

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  • I love love love this
    Submitted by karina8747 on 29. July 2014 - 00:20.

    I love love love this chocolate! I have added a chopped up mix of goji berries, almonds and cacao nibs.. And also used it as a topping for raw fudge.. Just yummo!

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  • where can you find raw cocoa
    Submitted by becca_amy89 on 14. July 2014 - 15:36.

    where can you find raw cocoa butter? 


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  •  Very happy!! It's delish -
    Submitted by Themitchells2007 on 14. March 2013 - 17:06.

    tmrc_emoticons.)  Very happy!! It's delish - thanks 

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  • This chocolate is amazing!
    Submitted by Mummylovesbaking on 9. January 2013 - 14:52.

    This chocolate is amazing! Thanks for sharing.

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