Almost Savory Raw Chocolate
Serves: about 8 3" x 7" chocolate bars
other add-ins:
  • ¼ cup cacao nibs
  • 1 tablespoon spirulina
  • ½ tablespoon moringa powder
  • ½ tablespoon bee pollen
  • ½ teaspoon ground ginger
  • sweet and/or smoked paprika for sprinkling
  1. In a large bowl, gently melt the cacao butter on a double boiler over medium to medium-low heat. To the bowl, add the tahini, maple/date syrup and miso, and whisk to incorporate.
  2. To the same bowl, add the cacao, mesquite and maca powders, and whisk until well incorporated.
  3. To the same bowl, add the hemp, pumpkin and chia seeds, dulse, nutritional yeast, and turmeric. If using, also add cacao nibs, spirulina, moringa, bee pollen and ginger. Mix everything with a spoon to combine well and fold in the nori until incorporated evenly.
  4. Optionally, sprinkle the bottom of your chocolate mold with sweet and/or smoked paprika, moringa, turmeric, hemp hearts and pumpkin seeds for decoration. Spoon the chocolate mixture into the mold, evening it out with the back of a spoon. Place into a the freezer for about 5 minutes, until the chocolate hardens completely. Remove from the mold and enjoy. Store in an air-tight container in the freezer or refrigerator.
Recipe by Golubka Kitchen at