Serves: 9-12


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


  1. Combine the melted coconut oil, raw cacao powder, tahini, sweetener, sea salt and cinnamon in a large mixing bowl and whisk until combined.
  2. 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.
  3. Cover with cling wrap and freeze flat for 20-30 minutes or until the chocolate is set.
  4. 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.

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