These are recipes that some people loved and others not quite as much. I believe this relates to whether a person likes dark chocolate or not and their preference for flavours associated with orange zest, goji berries and coconut oil. Experiment accordingly but these are very good. Coconut sugar is still sugar but is quite low in its GI and worth looking at. The addition of organic cocoa butter certainly made improvements to taste and texture, so if serious about homemade chocolate you may wish to invest in this ingredient!


2/3 cup virgin coconut oil (high quality oil is critical to the taste of this chocolate)

1/3 cup organic cocoa butter (optional but very desirable)

1/2 cup raw cocoa powder, unsweatened

1 Tbsp cacao nibs (optional)

1 tsp vanilla extract

1/4 cup of organic coconut sugar or 1/4 tsp stevia powder

3 tsp maca powder (optional)

1/4 cup shredded coconut

1-2 tsp orange rind, grated (optional) or try 6 drops peppermint leaf oil (for a variation)

2-3 Tbsp goji berries

2-4 Tbsp chopped nuts of your choice (almonds, brazils, walnuts, macadamias all work well)


Melt the coconut oil and butter on very low heat – remember it melts at room temperature so don’t over do it. Whisk in all ingredients. Once well mixed, add the berries and nuts as you like and grate in the orange rind (if using) and combine well. Pour into an ice cube tray, paper sweet holders or mini muffin tray remembering to spoon in the sugar which will have settled to the bottom. Cool for 30 minutes in the fridge. Makes 8-12.

Note: Time varies depending on how hot the coconut oil was when you started. If the oil is only just reached its melting stage, these will set in as little as 15 minutes.

Mix and match your flavours once you get the hang of it.

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