Pecan, Cardamom and Maple Raw Chocolate

Easter is the perfect time to indulge in this super healthy and super delicious raw chocolate. It’s gluten-free, dairy-free, and vegan. 


  • 150g cacao butter*
  • 100g cacao powder* (if you want to reduce the caffeine content, replace with carob powder)
  • 4 tablespoons of pecan pieces
  • 3 tablespoons of real maple syrup
  • 4-5 drops of cardamom essential oil (I use the DoTerra brand)
  • 1 drop of cinnamon essential oil (I buy mine here)
  • pinch of Himalayan salt

*Alternatively, you could purchase online the Changing Habits Cacao Melts in which the butter and the powder aren’t already separated.


  • Unbleached chlorine-free mini baking cups (I buy mine here)
  • Mini muffin tray or chocolate mould


  • Distribute the pecan pieces into the mini baking cups in the mini muffin tray
  • Slowly melt cacao butter over low heat in a small saucepan
  • Once melted through, stir in maple syrup
  • Add cacao powder and Himalayan salt to a small mixing bowl
  • Slowly pour cacao butter/maple syrup mixture into mixing bowl
  • Mix well, then add essential oils and mix through
  • Pour the chocolate mix into baking cups
  • Set in the freezer for 15 minutes
  • Indulge!

Please note, in the spirit of honesty, I am an affiliate for Changing Habits, Biome and Twenty8. If you purchase a product through an affiliate link, your costs will be the same but Coach Kate will receive a small commission. This helps cover some of the costs for this site. I really appreciate your support!

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