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A pyrex jug or heatproof bowl

A small saucepan (smaller diameter than the jug/bowl)

Chocolate molds (eg. 2 small ice cube trays)

A small whisk or wooden spoon


2.5-3 Tablespoons Dark Organic Agave

80g Pure Cacao butter

55g Raw organic Cacao powder

  • Bring 2cm depth of water in small saucepan to the boil then turn off the heat

  • Sit the jug/bowl in the saucepan (water should not be touching the jug/bowl

  • Place the cacao butter in the bowl and let it melt completely

  • Add agave syrup, mix well to warm through

  • Remove jug and wipe water off the bottom and edge of bowl

  • Mix in cacao powder 1/3 at a time, blend well (add any other additions at this point such as goji berries, nuts)

  • Carefully pour into molds and gently shake the molds to settle the chocolate

  • Place in freezer for approx 20 mins, or fridge for 1-2 hours

  • When set, twist molds to loosen the choc. Enjoy!

    Variations: add 3-4 goji berries per choc, 1 chopped almond per choc, 3 teaspoons or spirulina per batch, peppermint oil, coconut, ANYTHING!!

    For spirulina choc use 60g cacao butter and 20g coconut oil for a total of 80g, substitute in above recipe


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