Raw superfood chocolate

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It’s been a while since I posted a recipe, yet I really wanted to end my Sugar Detox Challenge in my private Facebook group (come and join us by signing up for my newsletter here – it’s totally free) with a sweet treat using healthier options than conventional cakes, bakes and candies that are out there. I went with a personal favourite of mine: raw chocolate. I recently made up my own recipe after getting inspired by the lovely  Sharon over at Bit Of The Good Stuff (original recipe here).

Raw superfood chocolate

  • Servings: 12
  • Difficulty: easy
  • Print

Vegetarian, vegan, dairy-free, soy-free, gluten-free, nut-free.

The recipe itself uses maple syrup as a sweetener. You can easily replace it with coconut sugar and dissolve that in the hot coconut oil as you melt the oil for an equally healthier sugar alternative. The use of raw chocolate and the superfoods make this recipe a real nutrient rich treat.

PS: It’s totally addictive and seeing that it is raw chocolate it can be quite stimulating, so even if you want to indulge and want to go for the whole bar one day, I would advise against it unless you want a sleepless night and anxiety for a few days (it so totally did not happen to me!).


  • 70 g extra virgin, raw coconut oil
  • 60 g raw cocoa powder
  • 2-3 tbsp maple syrup
  • 35 g dried superfood berries (I used goji berries, mulberries, aronia berries, cranberries) + 1 tbsp for decoration
  • 3 tsp maca powder


  1. Line a container of about 15 cm x 8 cm with baking paper or cling film.
  2. Melt the coconut oil by adding it to a bowl. Put the bowl in a pan with 1-2 cm of hot water in the bottom and the heat at low to medium. You want to keep the temperature quite low (below 42° C) so that all ingredients stay raw, although if you are using coconut sugar you may need a slightly higher temperature to melt it.
  3. Once the coconut oil is fully melted add in the maple syrup or sugar to dissolve. Then add in the raw chocolate and the maca and stir until all lumps are dissolved and the chocolate is smooth. Test for sweetness and add more maple syrup/sugar if needed.
  4. Mix in the dried berries (keeping 1 tbsp back to put on top) then transfer the mixture into your container. Sprinkle with the remaining berries, then put into the freezer for about 1 hour until set. Cut with a sharp knife. Enjoy!

Because the coconut oil gets soft at room temperature, keep the chocolate bits in the freezer or fridge until you are ready to feast!


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