Traveling Raw – Raw Chocolate Fudge Bar

by Peace Ravenwood

When we travel any distance I always love to have a serious stash of raw chocolate that will keep us mentally alert and nourished at the same time. That way we do not get swayed into buying munchies on the road!

This slab of goodness is packed with Omega 3’s and 6’s, super nutritious pumpkin seeds and yummy cashews nuts.

Simple to make too, and is great for any occasion – not just long distance adventures.

You will need a double boiler set up – big glass or metal bowl, set over a smaller pan of hot water.

A whisk and spoons.

Plastic tray to set the bar in.


250g cacao butter, melted gently
150g cashew nuts, ground to a flour **(or use nut butter, about 1 cup)
100g cacao powder
Honey or coconut sugar to your taste
10 Medjoul dates (pitted)
Pinch of Himalayan salt
Vanilla powder
1/2 tsp cinnamon powder


Handful of cashew nuts, hemp seeds, chia seeds, pumpkin seeds

So simple – all you need do is bring all the ingredients together in a large bowl and stir well until fully combined.
Then, pour into the blender, add the chopped, pitted dates and blend on high until the dates are broken down and incorporated into the chocolate mixture.
Pour into the tray and decorate with the nuts and seeds.
Place in the fridge to set for at least 2 hours, then turn out and slice into bars.