1/2 cup coconut oil, melted
2/3 cup raw cacao powder
1 tbsp tahini
3 tbsp sweetener of choice (raw honey, maple syrup or rice malt syrup)
Pinch of sea salt
1/2 tsp ground cinnamon
1/2 cup pistachios, roughly chopped
1/4 cup goji berries
2-3 tbsp shredded coconut
- Combine the melted coconut oil, raw cacao powder, tahini, sweetener, sea salt and cinnamon in a large mixing bowl and whisk until combined.
- Line a small baking pan with baking paper and pour the mixture into a baking pan. Top the mixture with chopped pistachios, goji berries and shredded coconut.
- Cover with cling wrap and freeze flat for 20-30 minutes or until the chocolate is set.
- Break apart and serve.
Note: Store in a fridge or freezer.
You can find more of Jess’s delicious recipes in her cookbooks which we sell inshore at Geelong and Barwon Heads.
Photo Credit: jessicasepel.com