I have been a chocolate fiend for as long as I can remember. Honestly, I’m all for anything involving chocolate, coconut, raspberries and various nuts.

Making your own chocolate at home is really easy and takes few ingredients. It’s the perfect Saturday afternoon activity, especially if you’re still in some form of lockdown/isolation like Melbourne currently is.

All you need is:
  • Coconut Oil or Cacao Butter
  • Cacao or Cocoa Powder (I love using the 100% Cacao from Living Koko)
  • Maple syrup

Yes! It’s that easy!

From there it’s really up to you how creative you get.

In this recipe, I’ve used vanilla extract to enhance the flavour and some salt which brings out the sweetness. You can adjust the amount of sweetener you use depending on how bitter or sweet you like your chocolate. Finally, I’ve used roasted almonds here, but you can substitute those for any delicious toppings you can think of!

I hope you enjoy this delectable afternoon treat!

*As someone who believes in full transparency, I was gifted the raw cacao products by the lovely team at Living Koko.

Raw Cacao Almond Slab

Servings 12 Pieces


  • ¾ C Raw or Roasted Almonds
  • ½ C Almond Butter
  • ½ C Coconut Oil melted
  • ¼ C Cacao Powder
  • 1 Tbsp Maple Syrup or sweetener of choice
  • 1 Tsp Vanilla Extract
  • ¼ Tsp Pink or Sea Salt


  • Pre-heat oven to 180°C (350°F)
  • Line a 20cm x 20cm tray with baking paper and set aside
  • Place almonds on a flat tray and in oven for 8-12 minutes, or until nicely roasted. Remove once ready and set aside to cool
  • In a bowl, add almond butter, melted coconut oil, cacao powder, vanilla extract, pink salt and maple syrup. Mix together using a spatula, until it is smooth in consistency
  • Mix in roasted almonds
  • Pour mixture into prepared tin and place in freezer to set for 1-2 hours
  • 10 minutes before serving, remove slab from freezer and with a hot knife cut to desired size pieces
  • Place back in the freezer to firm up for 5 minutes
  • Serve straight from the freezer and enjoy!


Leftovers can be stored in the freezer for up to one month.
DID YOU MAKE THIS RECIPE?I’d love to see your kitchen creations. Make sure to tag @mysimpleplate or use #mysimpleplate!

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