Hello whole foodies!


It’s Sunday, it’s raining and it’s the last day of Autumn here in Sydney…I think these are all excellent reasons to whip up some nourishing raw chocolate supercharged with love and magical ingredients. And as a continuation with my current obsession with the wonderful flavour marriage of roses and chocolate (see this post for my last efforts) I whipped up a batch of Persian rocky road. Not to be confused with it’s refined sugar and marshmallow laden distant cousin…this version will actually make you feel really good. Though to be fair, I have not mastered the art of raw vegan marshmallow-making yet, I think the big pillowy halves of macadamia make a really good substitute, with the sour cherries and cranberries adding sweet & sour jelly-like additions. As per usual, and just because I can, I have added some magical, high vibrational (and optional) inclusions that get my heart racing that little bit faster: medicinal mushrooms, spirulina, mesquite and beetroot powder. The chocolate will still taste lovely without them, so no mind if you don’t have them hanging around your kitchen. You could also add your own magical preferences, whatever they may be…I would love to hear in the comments below if you have any other suggestions (: So with much love I present:


persian rocky road

Raw, Gluten free, Dairy free, Sugar free, Vegan & Paleo-friendly


1 cup of either melted coconut oil or cacao butter (or a combination of both)

1 cup raw cacao powder

generous pinch of sea salt

1/2 cup coconut blossom nectar (or preferred sweetener)

1/2 cup whole macadamias cut in half

1/2 cup shelled pistachios

1/2 cup shredded coconut

1 tsp vanilla powder

1 heaped tbsp mesquite powder

1/2 cup dried cherries (you could substitute raspberries for these or the cranberries if you wish)

1/2 cup dried cranberries

1 tbsp good quality rose water

rose petal for decoration

Magical additions to supercharge your chocolate (optional of course):

1-2 tbsp beetroot powder
1-2 tbsp spirulina
1 tbsp powdered reishi &/or chaga


  •  melt cacao butter and/or coconut oil in bowl over saucepan (low heat to preserve nutrients)
  •  once melted remove from heat and whisk in cacao, coconut nectar, vanilla, salt, rose water, mesquite, optional ingredients until smooth
  • stir through nuts, coconut & dried fruits
  • pour into lined pan
  • top with rose petals and more pistachios
  • chill until firm
  • Once firm sprinkle with a little extra beetroot powder for wow factor and cut into little squares
  • enjoy lovingly and mindfully (:


Please let me know what you think in the comments below.

Toni x