Dear friends!

Welcome to Sowella Chocolate website and my very first blog post! 

I'm so excited to start the Sowella Chocolate Blog. Every week I will share with you easy- to-make raw vegan dessert recipes and some healthy tips.  

As you probably know,  every month, I host a Raw Chocolate Making Class in New York City. In our classes kids and adults learn to make the finest chocolates in a simple and fun way. The class is designed for everyone:  a group of friends, family, couples, whomever wants to learn how to make fine vegan chocolates at home.

We only use healthy ingredients, not the conventional ones that are normally used in most chocolates.

Our classes are a lot of fun! Meeting new people and making friends! If you are interested in joining our next class:

  • follow me on Instagram @sowellachocolate or
  • send me a personal email to

In addition to hosting live classes, I'll be posting nutritious and super delicious raw vegan recipes that you will be able to recreate in your own kitchen.

You'll be amazed at how easy it is for you to make mouth-watering desserts without using flour, dairy, eggs & cane sugar. 

I know! It takes time and effort to switch to a new method, but it is wonderful to learn about the variety of nuts, fruits, vegetables, superfoods available in the general food market and their health benefits.

As soon as you develop a palate for natural wholesome foods, you will enjoy them more and eventually wish to eliminate processed foods from your diet.

You will then prefer to eat what nourishes your body as well as delights your taste buds!

My VANILLA CARAMEL CHOCOLATE SQUARE recipe was inspired by two of my favorite Raw Chefs: Amy Levin and Emily Von Euw.

All my friends and everyone who has tried these squares raved about them and it has been so far the absolute best dessert I ever made. Hope you enjoy it too!

Important! Modify the recipe if you feel so! Have fun and play with the ingredients. Don't be too hard on yourself. If whatever you make doesn't look like on this picture, it doesn't mean you made it all wrong. You may end up with a completely different recipe of your own, and your creation might taste fantastic! 

Let's start cooking!


Base (the cake crust): 1 cup almonds, 1 cup rolled oats, 1 1/2 cups dates.

Caramel: 2 cups dates, 1 cup cashews, 1 tbsp lemon juice, 1/4 cup coconut oil, 1/4 tsp sea salt, 1/2 tsp vanilla extract. 

Chocolate Ganache: 200 -250g melted dark chocolate, 400ml water, 3 tbsp coconut nectar, 1 vanilla bean stem.


1. Soak the dates in warm water for 3-4 hours. Rinse, and pit the dates.

2. To make the crust, put almonds, oats, and dates into a food processor and process until you get a moist dough that holds its shape when pressed between fingers. Press the dough evenly into a lined baking pan. Pop in the freezer while you are making the caramel. You can only use nuts and skip the oats in this recipe, or vice versa. Feel free to use walnuts, other types of nuts or flax seeds. 

3. Next layer - Raw Vegan Caramel. Blend all ingredients listed for the caramel recipe until completely smooth & creamy. For that, use a food processor or high speed blender  (ex.: Vitamix). Pour the mix into the prepared crust and pop the baking pan in the freezer while you are making the 3rd layer.

4. Vanilla Chocolate Ganache. Mix the coconut nectar with water. Using a double boiler, warm up the water and coconut nectar until 80°F - 113°F (don't go higher for raw reasons). When the liquid is warm enough, remove the mixing bowl from the double boiler. To melt dark chocolate, you can use the same double boiling method. Add fresh vanilla seeds into the melting chocolate. To extract the seeds from the vanilla bean, split the vanilla bean down its length with a kitchen knife. Working with one half at a time, hold down the tip of the bean against the cutting board. Use the dull side of your knife (not the sharp side), and scrape the vanilla beans from the pod. Vanilla seeds will give a beautiful aroma to your chocolate ganache. When the chocolate is ready, whisk your melted chocolate with the heated liquid until it gets creamy and reaches a sour cream consistency.  This is your chocolate ganache. Pour the ganache on top of the caramel and pop the baking pan back in the freezer for about 1-2 hours or in the fridge for 3-4 hours. You can also keep it in the fridge overnight.

5. When all three layers are set, carefully cut the cake into small squares and sprinkle cacao powder on top. You can also use cacao nibs for decoration. 

Bon Appetit!