is this considered raw even though you are cooking the coconut oil?

Coconut oil liquifies at around 75 degrees, so no need to cook it. You can just use hot water to avoid overheating.

Sounds good. I’m going to try it!

This recipe is awesome! I used Artisana organic coconut butter (which is the oil and the meat). I set the jar in a bowl of warm water until it liquified, then I stirred it well. I doubled the recipe but only used 3 T. of cacao for the double recipe. For vanilla, I think I only used about a teaspoonful… didn’t measure. I spread the mixture in a oiled glass pan. However, it was hard to remove even still. I had to scrape it out. However, I noticed when I got to the final few pieces, they actually came out in bars rather than chips. Next time I’ll either use parchment paper or let the chocolate sit at room temp for about 20 minutes before trying to remove it. The doubled recipe makes quite bit… probably the equivalent of 6 Hershey bars. Thanks for the recipe!

This is good. I didn’t have any cacao powder so i chopped the cacao nibs as best i could. I appreciated this recipe because it doesn’t need a million ingredients to be good.

Great I love it, although I added some chopped pecans to it and put in fridge for 1hr. Came out perfect.

This stuff is wonderful, my co-workers and family loved it! I made some by adding some almonds and raisins and another batch with macadamia nuts.

This was divine!!! I ate half of it in liquid form with strawberries like fondue and the other half I refrigerated … with the coconut oil, it reminded me of those Bounty candy bars that I used to love when I was a child. When I ever get around to making raw brownies, I will use this recipe as a frosting.

i don’t have raw cacao powder, but i do have carob. i’ll try that until i can buy the real thing. was looking at a dark chocolate candy bar just yesterday but didn’t buy. this recipe is a lifesaver!

OOOOOOOOh my god! Why didn’t I discover this sooner????? Thank you so much!

You don’t have to melt the coconut oil. You can also whip all the ingredients together in a food processor, especially if you are making a small batch, you can use a mini food processor. The advantage is that you end up with a consistency like cake frosting. You can dust your hands with cacao powder and roll little truffle balls, or you can use the frosting-like mixture to spread on top of things before you refrigerate or freeze the whole thing.

I added Banana and some cashews to mine…. yummy.

This is a great recipe, but does anyone else get the same problem as me? Once I make the mixture, the Agave Nectar always tends to sink to the bottom of the bowl. I try and keep it all blended and mixed as well as I can until I put it in the ice cube trays, then I put them straight in the frigde. When I take them out, they tend to stick to the trays, as the Agave sank to the bottom of the cubes while in the fridge so I end up with chocolates that are too sweet on one side and not sweet enough on the other! Hope I’ve explained this well, any tips on keeping everything uniformally smooth/sweet greatly appreciated!!

:)

My problem is that I get this funky (as in not good) coconut oil after-taste. I get that with most of the coconut-oil-based recipes that I try (such as the macaroons from Raw Food Real World), though, and I am fairly new to raw foods. Does that sound like a problem with my coconut oil or do you just get used to this weird taste?

Coconut oil IS an acquired taste in my opinion. The first time I tried it (1995) I didn’t like it. But since transitioning to healthy eating, I love it. It’s true that tastes can change, so hang in there. Also, some coconut oils have a stronger flavor than others.

Coconut oil is very stable even for cooking with moderately high temperatures and has a long shelf life even at room temperature, so there’s probably nothing wrong with yours. It just takes some getting used to. Try a milder brand…Spectrum to me, doesn’t seem as strong, but it’s probably not raw.