Gingerbread Raw Chocolate

Gingerbread raw chocolate was created because I wanted to make healthier Christmas treats, with a hint of spices that are usually used when making Christmas goodies like gingerbread cookies. I thought that combining gingerbread spice to raw chocolate would be a nice combination, and it turned out well. I used maple syrup as a sweetener, the syrup is not raw ingredient but I prefer to use it when making raw treats, you can replace it with some other sweetener if you prefer.

Terra nova makes great organic gingerbread spice mix with ceylon cinnamon, ginger, cardamom and clove tree, I bought one jar from organic store last year and there is still much left of it so I’ll have to create a lot of recipes tasting like gingerbread! Maybe next time I could try to make some raw gingerbread cookies, bliss balls or even gingerbread hot chocolate. I really like that Terra nova uses Ceylon cinnamon in their spice mix, because it contains much less coumarin than regular cinnamon, coumarin is moderately toxic to the liver and kidneys so high doses of cinnamon is not very good for your body.

gingerbread raw chocolate


  • 300 g raw cacao butter
  • 2 1/2 tbsp extra virgin coconut oil
  • 3 tbsp maple syrup
  • 6 tbsp raw cacao powder
  • 4 tbsp lucuma powder
  • 1 tbsp of organic gingerbread spice
  • pinch of vanilla powder
  • small pinch of salt
  • you will also need chocolate molds
    1. First start by making sure the coconut oil and cacao butter are melted down. Using a medium pot, bring about 800 ml  of water to a boil and place a small pot on top (double boil) with the content of the coconut oil and cacao butter. Keep heat under 42 Celsius to not over cook your raw chocolate.
    2. Pour the melted cacao butter and coconut oil into a mixing bowl, add maple syrup, lucuma powder and vanilla powder.
    3. Grease your chocolate molds with coconut oil and set aside.
    4. Add raw cacao powder, gingerbread spice and small pinch of salt into the mixing bowl, mix well.
    5. Taste and adjust the spices.
    6. Pour mixture into molds and place in the fridge to harden, about 60 minutes.
    7. Enjoy! You can store your raw chocolates in the fridge, they will melt easier than regular ones.

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raw chocolate

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gingerbread raw chocolate recipe

What’s your favorite Christmas treat?


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