Raspberry & Coconut Chocolate
Prep time: 
Total time: 
yield: 10-20
Raw Chocolate
  • ½ cup raw cacao powder (60g)
  • 60mL melted coconut oil
  • 2 ½ tablespoons melted cacao butter
  • 2 tablespoons honey
  • Dash of salt, to taste
  • 125g fresh or defrosted raspberries, halved
  • ¼ cup coconut flakes
  1. Gently combine cacao powder and melted coconut oil in a mixing bowl over warm water
  2. Add cacao butter, honey and salt
  3. Continue to combine together until smooth and glossy
  4. Keep chocolate bowl over warm water
  5. Line a tin or container with baking paper
  6. Pour chocolate mixture in
  7. Top with remaining ingredients
  8. Freeze for 2 hours
  9. Cut and serve
As this is raw chocolate, it needs to be stored in the fridge or freezer.
Have it on hand for those moments when only chocolate will do or serve to guests and impress!

Substitute maple syrup for honey to make the recipe vegan.

Add in whatever fruit or toppings you prefer to make this chocolate your own!
Recipe by Nadia Felsch at https://nadiafelsch.com/2016/12/20/raspberry-coconut-chocolate-alongside-2016-blog-musings/