Sultry raw chocolate bites


Dark, handsome and tasty – just the way I like my men chocolate 😉 I was inspired to create these morsels of deliciousness when I came across this post by the lovely Kari, and combined it with this post from the equally lovely Elenore that I have had bookmarked for aaages. The result? A wickedly sexy pairing of cacao and spices that makes sweet love to your taste buds. Finish it off with the subtle crunch of pumpkin seeds and goji berries, and your mouth is in for some serious orgasmic sensations… Ok, I’ve teased you long enough now, so here’s the recipe:

Sultry raw chocolate bites


85g coconut oil (the original recipe calls for cacao butter, which I’m sure tastes even better – but alas, I couldn’t get hold of it. Rest assured, they still taste damn good with the coconut oil!)

30g cacao powder

~10 medjool dates

1 tspn honey

pinch of chilli powder

pinch of ginger

pinch of cinnamon

pinch of sea salt

Pumpkin seeds and goji berries to sprinkle over the top


In a double boiler (or a glass bowl over water) over low-medium heat, melt the coconut oil. Stir in the cacao powder, spices and salt until well combined – pop this mixture in the fridge until it’s pretty much set. In the mean time, mash the dates up with a fork, taking care to remove the pips, until you have a paste-like consistency (tip: do not soak the dates first, as the water will cause the chocolate to seize).

Take the set chocolate mixture out of the fridge, fold in the date mash and the honey. Mix until well combined.

Spread the chocolate mixture onto a piece of baking paper so it’s about 0.5cm thick, making a rough rectangular shape. Sprinkle with pumpkin seeds and goji berries.

Pop into the freezer for half an hour – it’ll be nice and solid when you take it out.

Cut your bar into bite size pieces.

Enjoy! (You have my permission to forgo the sharing, and just have them all to yourself).




    • Do!! But make sure to use cold-pressed coconut oil – I think mine would have been even better if I had used that (instead of the “cooking coconut oil” that I used)

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