The Live Green Smoothie Diet

20 Aug, 2009

Cashew-Almond Raw “Milk Chocolate” Bars

Posted by: Angela Leeds In: *LGS Daily Recipe|RAW CHOCOLATE


When I released my “Super Chocolate” Raw Chocolate Truffle Bar recipe, I had a request from one reader for a “milk” chocolate recipe…and so here it is. Lighter, creamier, and smoother, it still has that intense chocolate flavor that dark chocolate lovers adore, but is milder for those that prefer the milkier variety.

Obviously, in a raw vegan world, there’s no way to make milk chocolate because dairy ingredients are out, as is the possibility of taking fresh almond milk and cooking it down. 

Cashews, however, have a milky quality when blended. So I “lightened” this chocolate a bit with cashews, and added a bit less raw cacao than in my “Super Chocolate” recipe. The result: another great nutrient-packed, superfood energy bar.

You can get your chocolate fix a good dose of naturally occurring magnesium and calcium.

Raw cashew-honey butter.

Raw cashew-honey butter.




 These are great natural, nutrient-packed energy bars!!! Forget the store-bought stuff and make your own!


Recipe for: Cashew-Almond Raw Chocolate Bars

  • 1 cup melted raw cacao butter
  • 1 cup raw cashews
  • 1 cup raw honey
  • 1 cup raw cacao powder
  • 1 cup rapadura (unprocessed granulated cane sugar)
  • 1 cup raw almonds, loosely chopped
  • 1/2 teaspoon quality natural salt
  • 2 teaspoons organic vanilla extract
  • 2 teaspoons organic almond extract

Melt the cacao butter on the stove. Remove as soon as melted. (I approximate the measurement of the cacao butter while it is cold by placing cut up chunks in a measuring container, then I do the final measurement when melted. If you need to melt some more, it’s no problem — it melts quickly but doesn’t solidify quickly.)


Raw cacao butter.

Raw cacao butter.

Melted cacao butter.

Melted cacao butter.



Blend the cashews and the honey in a food processor or blender (I do it in my Blendtec blender) until smooth.

Measure remaining ingredients in a large bowl. Add the cashew-honey mixture and mix loosely, then pour in the melted cacao butter and combine well.



Press into 13X9X2 pan or dish and place in refrigerator or freezer til firm. Slice into small pieces (it’s rich… obviously) and remove into sealed container. Keep in cool place, such as fridge.



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Rating: 10.0/10 (1 vote cast)
Cashew-Almond Raw "Milk Chocolate" Bars, 10.0 out of 10 based on 1 rating
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7 Responses to "Cashew-Almond Raw “Milk Chocolate” Bars"

2 | emma

March 11th, 2013 at 4:21 pm


that looks super delicious , Im going to try and make some

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3 | GreensGirl

March 13th, 2013 at 6:19 pm


I wanted to say *thank you so much* for coming up with this recipe!!! It is just amazing!!! I love the addition of the almond extract as well–really an ingenious, creative recipe. I brought some to my parents, and it was really cute watching them try it out, because they were just kind of blown away by it! LOL!!! My family and I will definitely be making this again and again!!! Thank you!!! :-)

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4 | Angela Leeds

March 20th, 2013 at 9:21 am


I’m so glad you enjoyed this recipe, GreensGirl! I love when non-raw/non-vegan people love these recipes! I would try them out on my parents and my kids for valuable taste-testing responses. :)

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5 | GreensGirl

July 9th, 2013 at 5:50 pm



I wanted to let you know that we are still making this recipe on a regular basis and just loving it…in fact, we aren’t often without now! Haha!! I realized that I need to try your original chocolate bars too–might make those tonight!! :-)

Thanks again!!

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6 | Rose

August 9th, 2013 at 7:32 pm


These bars have loads of sugar and carbs! I’m going to try to substitute the cups of honey and sugar with stevia somehow…probably won’t make as much but better than eating all that sugar.

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7 | Angela Leeds

April 4th, 2014 at 3:52 pm


Did you substitute stevia in the recipe? I don’t care for stevia, myself, but if it works for others… that’s great. :)

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Comment Form

  • Angela Leeds: Hi Chris, There isn't a substitute for cacao butter because it has a distinct flavor and cools to a very hard texture. It can be hard to find locally
  • Angela Leeds: Hi Maggie -- The goji berries I have used are all dried, like raisins, but I know people who grow them and harvest them fresh! They are very hardy and
  • Angela Leeds: Hi Sharon -- wow, that's great to hear! I know, it can be discouraging out there with so many high-maintenance "raw" recipes. I write the recipes for

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