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DIY Raw Chocolate Advent Calendar
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DIY Raw Chocolate Advent Calendar with Coconut Crunch

I've adapted the recipe a little further from my original that appeared in the Goodness Me Box, using SupermixME blend of Cacao, Coconut and Maca, and 1/2 teaspoon of their Pomegranate, Cranberry and Goji blend but this is optional. As the Bioglan coconut chips are sweetened, I did not add any extra sweetener to the chocolate. This is enough to fill 2 standard Advent calendars - you can buy the ones from the shops, remove the chocolates and use the mould. If the box is intact you can reuse that one, or make your own - instructions below. Keep the calendar in the friedge door - the chocolate needs to be refrigerated. Unless you use this recipe.
Prep Time15 mins
Total Time15 mins
Servings: 2

Ingredients

For the DYI Raw Chocolate Advent Calendar:

  • 1/2 cup coconut oil, melted
  • 2 teaspoons maca powder optional - see note above
  • 2-3 tablespoons cacao powder
  • 2 tablespoons coconut chips

For DIY wrapping:

  • brown baking paper it's semi-transparent so you will be able to see where to put the stickers
  • sticky tape
  • 24 self-adhesive non-transparent book contact, washi tape or square stickers
  • permanent marker pen
  • stanley knife

Instructions

  • In a measuring jug whisk together melted coconut oil, maca if using and cacao powder.
  • Spoon the mixture into your advent calendar moulds. Sprinkle the top with crushed coconut chips, press them gently into the chocolate leaving some on the surface, and place the chocolate in the fridge for 20 minutes to set.
  • To make your own wrapping, cut a sheet of kraft or brown baking paper large enough to wrap around the whole calendar and secure at the back with sticky tape - as you would wrap a gift. Place back in the fridge. Write numbers 1-24 on the squares.
  • Remove the calendar from the fridge and stick your preferred stickers over each chocolate.
  • Using a stanley knife cut alongside one edge of each sticker - this will ensure little fingers can get under and rip the paper open. Cut the adjacent two sides in an intermittent - perforated fashion. Place back in the fridge after doing a lot of 8 so that the chocolate stays set.
  • Keep calendars in the fridge, on the door for easy access.

Notes

chocolate, raw, dairy-free, gluten-free, nut-free, low sugar
Tried this recipe?Mention @wholesomecook or tag #wholesomecook