Valentine’s Day – it’s a big pink heart in the middle of a cold, snowy month. So why not embrace it?

Whether you’re single or part of a partnership, it’s a day that reminds us to celebrate love in all its forms. Buy yourself flowers, take yourself out for a romantic dinner, make yourself – or someone you love – a big batch of superfood chocolate. That’s right, we said make chocolate. If you’ve never made chocolate before, prepare yourself to become addicted to the surprisingly simple and very satisfying process. The melting, the stirring, and of course, the sprinkling of superfoods atop the velvety surface. Once you’ve made your first batch, you’re going to want to make another.

Why make your own chocolate? Besides the simple pleasure of creating something from scratch, either for yourself or someone else, making your own chocolate allows you to completely customize it while knowing exactly what’s in it. Add peppermint, or a swirl of nut butter…even a sprinkle of cayenne! The options are endless and by using ingredients like raw organic cacao butter and cacao powder, you’re ensuring better availability of all the good-for-you benefits chocolate has to offer, like mood-boosting antioxidants and brain-loving fats. For this love-inducing recipe below, we’ve added Moon Juice Tocos to support glowing skin and dried organic rose petals to support stress relief. Ready to fall in love with DIY raw chocolate? Read on for the recipe.

Rose-Dusted Raw Chocolate 

Ingredients:

½ cup coconut oil, softened

3 tbsp raw cacao butter (we used Navitas brand)

1 vanilla bean pod or 1 tsp vanilla extract

½ cup maple syrup

1 cup raw cacao powder

3 tbsp Moon Juice Tocos

1 heaping tbsp maca powder

½ tsp fine Himalayan pink salt

Toppings:

Organic food-grade dried rose petals, bee pollen, homemade granola

Method:

Line a baking sheet with parchment paper and set aside.

In a double boiler or in a heatproof glass bowl over a pot of simmering water, whisk together the cacao butter and coconut oil until melted.

While the cacao butter and coconut oil melt, slice open the vanilla bean pod and scrape out the seeds. Add this to the cacao butter/coconut oil mixture and stir to combine. Add the maple syrup and stir.

In a separate bowl, mix together the raw cacao powder, tocos, maca powder, and pink salt. Fold this dry mixture into the wet mixture and stir until smooth and completely blended. Allow to cool.

Once the chocolate is cooled but still liquefied, pour onto the baking sheet in one smooth layer. Sprinkle on rose petals and any other desired topping. Place baking sheet with the chocolate in the freezer and allow to set, at least one hour. Break apart and enjoy!