Chocolate Rawnola

IMG_2130 This is for all of you chocolate lovers out there. But be careful, this Rawnola is kind of addictive.


If you want to know the truth I was trying to make clean vegan chocolate chips and failed miserably. I think the problem was that the chocolate cooled before I had the time to drip it into tiny perfectly shaped chocolate chips.

I wasn't just gonna dump all the chocolate though. Alternativly, I I finally found the perfect topping for all of those nice creams and smoothies. I bet you can even eat this with some mylk. Not to mention how good it is by itself. Arguebly better than chocolate chips.

Chocolate Rawnola From Scratch


  • 1/2 cup coconut oil
  • 1 1/2 cup cacao powder
  • dash of sea salt
  • vanilla extract or vanilla bean to keep it raw optional
  • 1 cup rolled oats
  • 12-15 dates pitted
  • +2 tbsp maple syrup
  • +2 tbsp rice malt or agave
  • 1 cup shredded coconut


  1. In a small saucepan, melt the coconut oil. Keep the heat very low (below 110F to keep it raw)
  2. When the oil is melted, add 1/4 cup of cacao powder at a time and mix. Add sea salt and vanilla
  3. Add sweetener. Taste and adjust. Keep mixing. It should be very thick at this point
  4. In a food processor mix oats, dates, chocolate, and shredded coconut
  5. Store in an airtight container in the fridge

Note: It might look too fine for Rawnola but after you store it in the fridge for a few hours it will harden up and crumble.