These raw (vegan) dark chocolate bites are a dream come true for every chocolate fan out there, including me. For a long time now I wanted to make my own chocolate, but I always thought that it would be too complicated. So I tended to reserve it for an uncertain moment in the future. Once I found out how ridiculously simple it is, I got kind of addicted to it.

For the past Christmas gifts two weeks ago, I decided to make everything by my own and not just buy material things. Because I think that, your own time that you decide to spend with family or friends and handmade things, are the best gifts one can make. With this intention I gave the whole make your own chocolate a go. I did also make natural beauty stuff like a coffee mint peeling and Mallorca salt facial tonic. But for now I am just going to spoil you with the recipe for raw dark chocolate.

I made my bites with salted, caramelized  an roasted hazelnuts. I really love chocolate with nuts. When you take the first bite and get surprised by a sweet and salty crunchy hazelnuts is the best thing about these chocolate treats. And oh, not to forget that chocolate – especially with an high amount of cocoa – is super healthy. If you search the internet for benefits of this super food you will find a lot of things that give pros to eat chocolate each day. Small amounts, of course.

I have the problem of always eating everything up once I started. I never know where to stop when eating chocolate. But when I tried this recipe and tasted it later, I was only able to eat one, OK maybe two bites. Because it is super rich and satisfying. What I like most about knowing how to make your own chocolate is that, it is so easy and quick to make. All you need are three ingredients plus something to spice it up a little bit with. And you can add almost any flavor that you like. Roasted coconut flakes work as well, or mint, or almonds, too. Once you have the chocolate base you are free to pimp it up with anything you love.

To get the liquid chocolate mixture in the shape I wanted, I used a simple small muffin baking tin. But you can use a special chocolate mold if you have one. Or a round plate with a depth. That will work as well.

I started in 2017 very motivated and full of creative ideas for new recipes. My blog logo is in work now and I hope that I will finish it soon. What I really hope for now is, that  you like my recipe, try it yourself and sure like my photography 🙂 Not to forget that you have a wonderful new beginning this year full of positive energy…

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  • 100 g cocoa butter
  • 4 tbsp. cocoa powder
  • 4 tbsp. maple syrup (or sweetener of choice)
  • 200 ml water

  • 100 g hazelnuts
  • 1 tbsp. maple syrup (or honey)
  • 2 pinches of salt flakes



1. Preheat oven to 90° C.
2. In a bowl mix hazelnuts with syrup/honey, etc. until totally covered.
3. Arrange them in a baking dish or spread them on a baking sheet.
4. Sparely salt them.
5. Roast/bake them for about 45 minutes. Turn them around every 5 minutes to take care of not getting them too dark.
7. After roasting time remove the skin of hazelnuts by whisking them around with pressure. You can do this in a kitchen towl. You don´t need to take off all the skin.
8. Set aside.


1. Fill a small pot with water and heat up on medium heat and let simmer.
2. In a heatproof bowl melt cocoa butter over the simmering water until totally liquid and transparent. Temperature should not be over 40° C.
3. When melted remove heat and stir in cocoa powder and maple syrup. Stir until totally combined.
4. Evenly fill chocolate mixture into Muffin tin. Don´t worry because it is too liquid. It will get very hard in the fridge.
5. Now gently press about 4-5 hazelnuts into each of the liquid chocolate pieces.
6. Put the chocolate into the fridge for at least 1 hour. You can easily remove chocolate bites from the muffin tin with a toothpick once it hardened.