Raw Chocolate Breaks

Raw chocolate breaks – this is currently our favorite chocolate. It has a unique texture and a wonderfully delicious rounded chocolate flavor.

Have you heard of cocoa liquor?

For the production of cocoa liquor in raw food quality, the cocoa beans are ground, carefully heated to 105º F (40° C) and stirred until a paste is formed.

The use of cocoa liquor simplifies the preparation of chocolate enormously, since the cocoa butter and the cocoa powder are still naturally combined. When consumed, it enables the full enjoyment of the cocoa bean with its comprehensive nutritional profile.

Here is our recipe that can be modified according to individual taste preferences:



  • 3oz cocoa liquor
  • 5 Medjool dates cut into small pieces
  • ½ cup almonds chopped
  • 2 tablespoons date or coconut blossom syrup
  • 1 handful goji berries
  • ½ teaspoon vanilla


  1. Melt cocoa liquor in a water bath, stir in vanilla and sweetener.
  2. Spread dates, almonds and goji berries evenly in a dish lined with greaseproof paper.
  3. Pour the cocoa liquid over the ingredients and chill in refrigerator for at least
    1 hour. Break into pieces and enjoy. ♡


More about alternative sweeteners can be found HERE.



Have fun and enjoy!

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Ulrike Eder (Author)

Ulrike is a naturopath, Holistic Nutrition Coach, Hippocrates Lifestyle Medicine Coach and phytotherapist. Together with her husband, Jürgen, she leads the Holistic Nutrition Coach training program of Your Nutrition Academy.



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