I’m a huge lover of chocolate. It’s one of the few things that I’ve tried becoming a master of LONG before I went GFDF.

I used to make chocolate mousse and homemade truffles around Valentine’s Day when I was still learning the ropes in the kitchen.

Since going gluten-free and dairy-free, I’ve had to get creative with my dessert options. Chocolate in particular, since there are so many milk chocolate varieties out there. You have to do some decent research to find good options.

While there are a few great dark chocolates available without any milk in them, making chocolate at home is a lot more economical. In fact, I can make TONS more than what I can purchase a bar for at the store. PLUS I actually prefer the flavor of at-home raw chocolate to the store bought versions.

Maybe it’s because I have to put in a little work… or maybe it’s just better. Either way, it’s dairy-free and delicious (even my toddler agrees!)

Raw Chocolate: Dairy-free + Delicious | RachaelRoehmholdt.com

Which is why I’ve gotten into making raw desserts at home lately. Not only can I finally enjoy dessert again without being in the kitchen (or researching what’s safe dairy-wise) for hours, but everything is raw – so I don’t even have to turn on the stove or oven to get my sweet tooth fix.

Raw Chocolate: Dairy-free + Delicious | RachaelRoehmholdt.com

There are a few great benefits to eating raw desserts:

  • they are made from whole foods – which means there aren’t any preservatives or additives that you can’t identify. Whole foods = way better for your body.
  • they are more nutrient-dense, meaning you don’t have to ever feel guilty for eating them. Score!
  • they don’t have any refined sugar, flour or milk (along with a ton of other common allergens). Yes please!

Here’s a great recipe for raw chocolate that I snagged from Rawsome Vegan Baking.

Raw Chocolate: Dairy-free + Delicious | RachaelRoehmholdt.com

Raw Chocolate Bars

Recipe adapted from Rawsome Vegan Baking



Mix everything together in a bowl until smooth. Place in a parchment-lined pan (I tossed it into some plastic dishes for easy cleanup) and refrigerate until solid. Break into pieces and enjoy.

Raw Chocolate: Dairy-free + Delicious | RachaelRoehmholdt.com

What’s great is that you can make these chocolate bars completely unique – and make your own version of your favorite store-bought chocolates. You can make them plain or add any number of toppings or mix-ins that you like. My favorites right now are sea salt sprinkled on top and ground coffee mixed in! A few more ideas? Peppermint extract, almond slivers, orange zest, and chili powder.

Raw Chocolate: Dairy-free + Delicious | RachaelRoehmholdt.com

Top to bottom: Plain, with sea salt on top, and with coffee mixed in.

Full disclosure: I asked for this cookbook for Christmas and was so excited to try these recipes out. I’ve made a few of them already and I. am. in. love. Everything tastes amazing inside. Caramel Mocha Bars? To die for. Ultimate Caramel Bars? Um. Yes please!

Raw Chocolate: Dairy-free + Delicious. 1/2 cup melted coconut oil + 1/2 cup cacao powder + 1/3 cup maple syrup. Mix together and refrigerate until solid. Get more dairy-free treats + inspiration at www.rachaelroehmholdt.com

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If you’re in the market for some homemade (healthier) no-dairy no-sugar chocolate, grab this book!

Side note: I am no love expert BUT if you made just one recipe from this book for your Valentine this year, they will love you forever. I promise!

Now tell me in the comments below… What’s your favorite chocolate bar flavor?

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