Download Your Free Ebook - 10 Most Popular Chocolate & Dessert Recipes

Skip to main content
was successfully added to your cart.

The Beauty of

Did you know chocolate is rich in antioxidants, magnesium, B vitamins and other essential nutrients and my chocolate is free from wheat, dairy, gluten, refined sugars, fillers and additives?!

It’s also a “feel good food” because of its phyto-nutrients and can taste just as good, if not better, than your favourite chocolate bar. Some people find they don’t feel the need to eat as much of it, maybe because it’s not loaded with processed substances that tweak your blood sugar levels, like refined sugar. With a bit of practice you can make the most mouth watering, addictive (in a good way) chocolate for yourself, your family and all those you love and care for.

The recipes on this site are all free from refined sugars, additives, fillers, dairy, wheat, and gluten – some of them have even been layered with superfoods such as bee pollen, maca, spirulina and, of course, chocolate! So even though you are eating something wildly decadent and absolutely moreish, it’s way better for you than reaching for pre-made, pre-packaging, highly processed chocolate and desserts you’d buy at your local health food store. 

It doesn’t matter if you’re a milk, dark or white chocolate lover, there is a healthier chocolate alternative. All you need is a bit love, patience and the right recipes to get started.

What makes my chocolate different?

The way I make my chocolate is without the use of fillers, additives, artificial colours/sweeteners, preservatives, heavily refined sugars, dairy, wheat and gluten. Which means, all ingredients are whole, natural foods treated in such a way to bring out their best qualities and retain the natural characteristics of the ingredients. 

If you’re wondering how my chocolate is sweetened, it’s by using unrefined natural sweeteners like maple syrup, molasses, raw cane sugar, coconut sugar and, sometimes, xylitol. In some cases, my chocolates are suitable for diabetics and those following a low gi diet.

Does it taste the same as regular chocolate? Thankfully not. 🙂  It tastes better. Why? Traditional chocolate and desserts tend to rely heavily on refined sugars for flavour rather than allowing the ingredients themselves to bring the flavour. 

Why Chocolate?

Here are some other reasons why you might be interested in making your own chocolate:

  • It’s fun to do and fun to share – Chocolate always brings people together and making it just deepens that experience to those you care for. You can make chocolate with your children, your friends and incorporate it into your business, if you so desire.
  • It’s healthier for you and your family – If you are trying to get your kids (or partner) to stop eating refined-sugar, raw chocolate is a gateway to healthier eating. When people find healthier desserts as or more delicious than their processed counterparts, they are more likely to want to start eating healthier in general. If you are making them at home, you know what’s in them and you can avoid all the unhealthy nasty that goes in store bought chocolate.
  • It’s a wonderful creative outlet – If you love food, making raw chocolate is a wonderful way to take some “me” time. It’s very meditative, as it’s a practice, like meditation. Once you learn the basics, you can express yourself through chocolate by creating your own unique flavour combinations and textural components. If you have always wanted to have a hobby that expresses more of who you are, raw chocolate making might be the medium for you.
  • It’s an impressive and thoughtful gift – Everyone lights up when you give them raw chocolate! And it’s a gift you can give knowing it will do them more good than harm, not like cooked chocolate. I’ve even had clients ask me to come up with chocolate bars that represents their partner’s “personality” – that’s super fun to do.
  • It doesn’t cost a lot of money to start: So long as you have a blender, hob and thermometer, you can start making raw chocolate with just 3 ingredients. I’ve kept the recipes simple and easy to follow so you can start simple and move into more complex flavours and recipes as you feel confident to do so…. And you will!

Not sure where to start?
I’ve made it easy for you. Here are three options:

Livestream Classes

Are you a visual learner? Yeah, me too. If I can’t be there in person, I love a video. That’s why I’ve created these Livestream Classes.
If you can’t make the live class, it’s not problem. All students are sent a recording & the recipes to keep forever.

FREE Livestream – Peanut Butter Swirl Brownies

These no-bake Peanut Butter Swirl Brownies are simple to make and use easy to find ingredients. Get a taster of learning with me via livestream for free.

Free Recipes:
Check out my tried & true recipes

A tasty collection of free chocolate and dessert recipes for you to dive into. There’s something for everyone and room for
you to progress into more challenging recipes if you’d like to.

Kind words from our friends

Working in the industry and the huge surge in food intolerances, allergies and required diets, with Amy’s help I can face any challenge with a grin and think, “What would Amy do?”

Sammy Tranger

Having Amy’s raw chocolate courses on makes me so proud. Our students love learning about raw chocolate from Amy, because she’s so knowledgeable and methodical.

Russell James“The Raw Chef”, London UK

Amy is an inspiring teacher and someone who pushes raw culinary artistry to the edge. Her sophisticated chocolates and elegant desserts were the cornerstone at all SAF restaurants during their opening years.

Chad SarnoChef, Consultant & Speaker

I love Amy’s recipes, she is always creating and sharing so openly with all of us. What’s a plus, she actually uses weight measurements (thanks, Amy)!

Monika WackerFounder Schoccolatta, Switzerland

Amy Levin is a very knowledgeable and enterprising professional chef and culinary artist, whose creativity, organisational skills and teaching abilities are remarkable.

Amy WebsterFounder of Simply Raw, Zurich Switzerland

Why I do what I do …

I focus on chocolate because it’s my passion. Students frequently ask me what got me into chocolate and if I have always been passionate about it. The answer is, I fell into it and, No I wasn’t passionate about chocolate or pastry as a chef.

I never planned on it being my passion, but I don’t think we can control these things. Passion creeps up on us and takes hold of us. It drives the boat and we just navigate it as best as we can.

Working with chocolate allows me to express myself in a way I was never able to do through other forms of cooking. I think it’s the emotional connection I have to sweets from being a child that really connected to me so deeply.

I’ve watched so many people start making chocolate as a way of giving better options to their children and ended up with starting a small business. As cliche as it sounds, I’ve watched the art of raw chocolate transform people’s lives. When people make chocolate they feel happy, excited… they light up and chill out at the same time. 

The more we do the things that tap into our creative genius and spread wonder and joy, the better we feel, the more alive with purpose we feel. And that’s why I do what I do.