Make Your Own Valentines Raw Chocolate Hearts: Super-Simple Guide
Feb 2nd, 2016 by Rawr

Looking for a personalised gift for your Valentine? Making your own raw chocolate hearts is a great idea, and if you use our Rawr Goji Chocolate Chunks — which are super-discounted broken chocolate bars, ideal for using in recipes —  it’ll be a doddle!

And since the current price is just £1.73 for 100g of organic vegan chocolate, it’ll likely be cheaper than a shop-bought gift too.

(Even easier, you can enter to win a bag of chocolate hearts made by our chocolatiers; check out our giveaway on Instagram.)


Rawr Chocolate Valentines hearts


You will need:


  1. Snap or cut goji chocolate chunks into small pieces.
  2. Put the small pieces into a bowl.
  3. Fill a saucepan with a couple of inches of water, and balance the chocolate-filled bowl on top.
  4. Gently heat the pan — you want the chocolate to melt but not cook.
  5. Stir the chocolate until it’s melted, then remove the bowl from the heat.
  6. Using a spoon, fill the hearts mould with melted chocolate.
  7. Put the mould in the fridge until the chocolate is set.
  8. Lick the bowl clean while you while.
  9. Remove set chocolate hearts from fridge and devour, or package nicely for your Valentine.


See, we said it was super simple! 🙂

If you give it a whirl, we’d love to see. Tag us on Facebook, Instagram or Twitter.

Favourite Vegan Ice Cream Recipes
Jul 7th, 2015 by Rawr

Vegan ice cream + rawr chocolate


We’re big fans of dairy-free ice cream. It’s so simple to make at home, and we’re getting through buckets of it now the summer’s in full swing!

We use a home ice cream machine (this one), which is super easy to use. A machine’s well worth the investment, but if you don’t have one you can also make ice cream by hand. Just pour the blended mixture into a tub and put it in the freezer, then give it a stir every half hour or so until it’s fully set. You won’t get as soft ice cream as you will if you use a machine, but it’ll still taste good!

Here are our favourite recipes. Feel free to tweak quantities and experiment with your own ingredient additions. As long as you keep the liquid to sweetener ratio about the same, it’s hard to go wrong.




780 ml coconut milk

320 ml coconut cream

1/2 cup coconut palm sugar or honey



Base + 1 tsp vanilla powder


Chocolate Chip

Base + 1/2 cup raw cacao powder + 1/2 tsp vanilla

After the ice cream comes out of the machine and is still soft (or, if making by hand, when it’s started to set in the freezer but isn’t fully solid), chop 2 Rawr Chocolate bars or a handful of goji chocolate chunks into small pieces and stir in. Then put in the freezer to set.


Chocolate Peanut Butter

Base + 1/2 cup cacao powder + 3 or 4 heaped tbsp nut butter


For toppings, we love our raw chocolate goji chunks, fresh fruit, cacao nibs, or a dollop of raw nut butter.

Happy ice cream making!

Recipes using Rawr Chocolate
May 31st, 2015 by Rawr

We love recipes made with our chocolate, and recently we’ve been blessed with lots from food and health bloggers! Many are raw and vegan, and easy to make at home on a rainy day.

All you need to get started is some chocolate (our goji chocolate chunks are a discounted way to buy raw chocolate to melt at home, find them here), and a quick trip to the kitchen cupboard or the shops.

If you come up with any recipes of your own using our chocolate, let us know as we’d love to share!


Plant-based Chocolate Flapjack Recipe — Curiously Conscious

Vegan raw chocolate flapjack recipe-1

How delicious does this look? Made with 160g chocolate, oats, fruit, and dates, find the recipe on Curiously Conscious here.


Rawr Goji Bites — The Food Teacher

raw fruit and nut chocolate balls

A yummy take on raw fruit and nut balls, these are made with 100g chocolate, dates, nuts, and coconut oil. Find the recipe on The Food Teacher’s site here.


Frozen Banana Cupcakes — Grains and Gains

frozen banana raw cupcakes

Here’s a recipe that’s perfect for summer. Frozen cupcakes using just three ingredients: 180g chocolate, banana, and almonds. Check out the recipe on Grains and Gains here.


Healthy Orange Hot Chocolate — Healthy Living London


And one for cooler nights! Healthy Living London used orange chocolate, but any flavour would work. (Mint hot chocolate? Now that sounds a treat.) Using 15g chocolate, cacao powder, milk or alternative, cinnamon, and coconut oil. Find the recipe here.


Baked Oatmeal — Moni’s Meals

baked oatmeal

We’ve been feeling the love for Instagram lately, and Moni’s Meals is one account we love. Moni used our chocolate as a topping for this scrumptious oatmeal (recipe here). If you haven’t tried chocolate and porridge before, they’re perfect partners.


Raw Goji Brownie Bars — Rawberry Fields

Rawberry Fields rawr brownie bar

Rawberry Fields is one of favourite raw blogs. Rachel puts such care into every one of her posts, and her photos are beautiful. One of her particular skills is painting the inside of glass smoothie jars with raw chocolate — you have to see it to believe it! Check out one of my favourites here.

Rachel reviewed Rawr Chocolate here, and created a truly scrumptious brownie recipe, which you can find here.

Recipe: Cheesy Kale Chips – Seriously Addictive
Feb 7th, 2011 by Kendra at Rawr
It was hard to resist eating these long enough to take a photo...

It was hard to resist eating these long enough to take a photo...

Summary: If I could only eat one thing for the rest of my life, it would be these. I never understood the raw food obsession with kale chips until I tried and adapted this recipe from gliving.com. The cashew cheese makes a wonderful dip, but dehydrated on kale chips is divine. This recipe makes about 3 dehydrator trays.


For the kale base:

  • 300g kale
  • salt
  • oil (e.g. olive, hemp, coconut…)

For the cashew cheese:

  • 2 cups soaked cashews
  • 1 large red pepper
  • 1 dried red chili (optional, but yummy)
  • 2 garlic cloves
  • juice of 1 lemon
  • 2tbsp nutritional yeast
  • 1 1/2 tsp salt
  • splash of water


  1. Prepare the kale. Wash, then remove woody parts. Tear into bite-size pieces. Massage some oil and salt into the kale with your hands. You want to lightly cover the leaves without drenching them.
  2. Process all of the cheese ingredients together in your food processor. The consistency should be thick and as smooth as you can get it. (If you haven’t soaked the cashews, you will need to add more water and may get a more textured result.)
  3. You could just eat the cheese now as dip, but for this recipe pour it over the kale and massage it in, coating each leaf with cheese.
  4. Spread the cheesy kale onto paraflex sheets. Dehydrate at 115 F. They’re delicious eaten warm and still soft from the dehydrator, but if you can resist, keep dehydrating until dry and crispy, then store.
Recipe: Raw Vegetable Crackers
Feb 3rd, 2011 by Kendra at Rawr
Raw Veg Crackers

Raw Veg Crackers

Summary: Super yummy dehydrated raw crackers inspired by a recipe from Angela Stokes-Monarch’s newsletter, made only with nuts, seeds and veggies. The recipe below makes 1.5 dehydrator trays – I usually double it.


  • 1 cup carrots
  • 1 cup peeled courgettes
  • 1 small onion
  • 1 red pepper
  • 1/2 green pepper
  • 2 1/2 cloves garlic
  • 1 cup soaked almonds
  • 1 cup ground golden flaxseeds
  • 2 tsp salt


  1. Grind all of the ingredients together in a food processor until very small. This may take more than one go in the processor, in which case mix everything together in a bowl afterwards.
  2. Spread thinly (a few mm thick) onto teflexx sheets or parchment paper.
  3. Dehydrate at 115 F for a couple of hours.
  4. With a blunt knife, score squares into the drying mixture to make cracker shapes.
  5. After another hour or two, the crackers will be dry enough for you to flip and remove the teflexx sheets so that the underside can dry.
  6. Continue to dehydrate until the crackers are dry enough for your tastes. The dryer they are, the longer they will store. I tend to dehydrate for a total of around 14 hours.
  7. Serve with raw hummous, salsa, cashew cheese – whatever you fancy!
Served with homemade salsa

Served with homemade salsa

Recipe: Raw Pumpkin Pie
Oct 25th, 2010 by Kendra at Rawr

Summary: Don’t want to waste the leftovers from this year’s Halloween pumpkin? When hollowing the pumpkin discard the stringy part in the centre where the seeds are, but keep the solid flesh for making the pie. The result is a deliciously moist, seasonally spiced dessert.


  • 2 cups soaked almonds
  • 1 1/2 cup dates
  • 2 cups raw pumpkin (the solid flesh rather than the stringy part in the centre) or butternut squash
  • 1/2 cup sunflower seeds
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1/4 cup water


  1. Make the crust by grinding the almonds and 1/2 a cup of dates in your food processor.
  2. Press the ground mixture into the bottom of a small baking dish or appropriately sized bowl.
  3. Process all of the remaining ingredients together until smooth and creamy. You may want to do this a couple of ingredients at a time to ensure everything gets fully mixed, starting with the pumpkin.
  4. Smooth the resulting mixture on top of the crust.
  5. Cover and place in the fridge for a couple of hours to chill.

Preparation time: 15 minutes, + soaking and chilling time

Number of servings: 12

Recipe: Raw Almond Pulp Cookies
Jun 10th, 2010 by Kendra at Rawr

Raw Milk & Cookies

Summary: I always used to throw away the pulp left over from making almond milk, so I invented this recipe to use up the leftover pulp. I usually make a litre of almond milk at a time, leaving me with about 3/4 cup of almond pulp, which makes 6 cookies in this recipe.

You can easily invent your own cookies by using nut pulp and a sweetener and adding pretty much any ingredients you fancy. Experiment!


  • pulp from 3/4 cup almonds
  • 1 large banana
  • 2 or 3 tbsps sweetener (e.g. agave, yacon syrup, honey)
  • 2 tbsps chopped hazelnuts
  • 2 tbsps dried coconut + extra to sprinkle on top
  • 1 tsp cinnamon


  1. Take the pulp leftover from making almond milk and let it drain for a few moments to remove excess liquid.
  2. Mash the banana in a bowl and mix in the almond pulp.
  3. Mix in the other ingredients to taste.
  4. Spread the mixture into cookie shapes on a dehydrator sheet and dehydrate for 3 hours. Flip and dehydrate for 9 more hours.

Preparation time: 10 mins

Number of cookies: 6

Recipe: Kale Salad
Mar 24th, 2010 by Kendra at Rawr

Summary: We took our lunch outside today, a treat we haven’t had since last summer, and something we love to do. Raw kale salad was perfect for sitting on the grass among the daisies – filling, tasty, and a good way to eat lots of something you wouldn’t normally! This recipe really makes the kale soften, making it much more palatable than it usually is in its raw state.

This recipe is adapted from one by Karen Knowler, and serves 2 as a main meal.



*200g kale

*1 avocado

*tsp salt

*1/2 lemon, juiced

*3 tbsp olive oil (today I used Udo’s Choice instead)

Optional additions:

*soaked sundried tomatoes

*cherry tomatoes

*handful soaked nuts

*sunflower seeds

*spring onions


  1. Chop the kale into small pieces (or buy a ready chopped bag for extra convenience!). Discard the extra woody stems.
  2. Pour the oil and salt over the kale. Using your hands, squeeze and massage the kale for a minute or two. The leaves will condense down and become much softer and juicier.
  3. Pour over the lemon juice.
  4. Chop up an avocado and add it to the mixture. Massage the kale again so the leaves become coated, but leave a few small avocado chunks unmashed.
  5. Your kale salad’s almost done! Now just add any of the ‘optional additions’ you fancy, e.g. cherry tomatoes and chopped spring onions. Today we had sundried tomatoes and almonds – delicious!

Prep time: 10 mins

Number of servings: 2

Meal type: lunch

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