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22 mouth-watering  
and simple raw chocolate recipes for you to make at home (instant download)

just £9.99!

Chocolate Recipe Book healthier chocolate and sweet treats at the heart of everything we do!

NO  Dairy . Sugar . Wheat . Gluten . Soy      Only the best natural ingredients



1 cup / 140g whole hemp seeds

8 tbs / 105g xylitol

2 Tbs / 20g raw chocolate powder

4 Tbs / 40g / 60ml melted coconut oil

2 tsp cinnamon


2 cups / 140g almonds

4 cups / 960ml water

6 Tbs / 90ml agave syrup

2 Tbs / 20g raw chocolate powder


2 Tbs / 30ml agave syrup

6 Tbs / 60g / 90ml melted coconut oil

2 Tbs / 20g chocolate powder



Melt the coconut oil gently over a low heat.  

Meanwhile, grind the hemp seeds in the nut grinder.

Mix together the seeds, xylitol, chocolate powder & cinnamon.  

Add the melted coconut oil and press the mix into the base of the cake tin. Place it in the fridge to harden.


Place the soaked almonds and water in the blender and blend together to make a milk.  

Place the nutmilk bag or muslin over a bowl or jug and pour the milk into the bag. Squeeze the milk out of the bag and into the bowl below until you’ve got out as much as you can. Set the milk aside for another recipe or to drink, use in cereal etc.

Mix the  remaining almond ‘pulp’ with the agave syrup and chocolate powder and spread evenly over the base. (You can use the base of a glass to press  the mix flat.)


Melt the coconut oil very gently over a low heat.

Place the agave in a small bowl. Add the melted coconut oil tablespoon by tablespoon, VERY slowly, completely mixing each spoonful in before you add the next one (this prevents the mixture from separating).

Add the chocolate powder a little at a time, mixing in well each time, then quickly pour over the almond layer before it sets. Tilt the tin so that the topping spreads evenly over the entire cake then place in the fridge to set for half an hour or so.

Before serving, sieve some extra chocolate powder over the cake & slice carefully with a sharp knife making sure that the topping doesn’t crack.

triple layer chocolate cake

(the recipe on the front cover of the I Love Raw Chocolate! Recipe E-Book)

equipment needed:

nut grinder; blender; nutmilk bag  or piece of muslin; 8” cake tin with

removable base

before you start:

Almonds, like all nuts and seeds, are more digestible if they are soaked before using. So, although it’s not necessary for the recipe, it’s recommended that you soak the almonds in water for about 8 hours before you make the cake, then drain and rinse them before use.