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Ginger Goji & Pecan Raw Chocolate




Once you have made and tasted your own raw chocolate you will never touch a bar of chemically processed “chocolate” again!



Have you noticed they don’t call dairy milk or galaxy chocolate ?

Here are the ingredients in a bar of “dairy milk”

Ingredients: Full Cream Milk, Sugar, Cocoa Butter, Cocoa Mass, Milk Solids, Emulsifiers (Soy Lecithin, 476), Flavours. Milk Chocolate contains Cocoa Solids 26%, Milk Solids 28%. Allergen Statement: Contains Milk and Soy.

Which can’t be called chocolate as it has more than 5 ingredients in it and contains more milk and sugar that the actual cocoa!

and these are the ingredients in my Raw Ginger Goji & Peacan Chocolate:

2015-04-15 15.40.12

You can buy the raw cacao products through my amazon store on the top right of this page.

1 cup (250g) Raw Cacoa butter

4 tbsp coconut oil

1 cup raw Cacoa powder

1 tbsp. maca powder

1 tsp vanilla powder

4 tbsp. organic maple syrup

pinch sea salt

2 thumb sized pieces of ginger peeled

1 cup pecan nuts

1 cup goji berries (you could use half cup cranberries and half cup goji)

If you would like to understand the difference between raw cacao and cocoa and the health benefits then visit

I got into making raw chocolates about 12 months ago and my technique was fine tuned when I attended The Explore Raw Cookery School in December 2014

The ingredients used to flavour these chocolates are inspired by their Christmas Chocolate Bar.

So how do we make it?

Melt your Cacoa butter and coconut oil together in a bowl over boiling water. Once the water is boiling turn the heat down and slowly melt the butters. Once fully melted add to a blender (I used my Blendtec but you could use your Nutribullet or Vitamix or just a hand blender if that is all you have) with the Cacoa powder, 1 thumb of ginger, the maca, maple syrup, salt and blend until you get a smooth glossy paste.smmoth

Pour the smooth glossy chocolaty paste into a large bowl – make sure you get every drop!

Roughly chop the pecans with the other thumb of ginger to blend the flavours together and add to the bowl with the goji berries and mix everything together for 5 minutes lifting the chocolate paste in the air as you mix.

getting ready to setFor simplicity I simply line a small square baking tray with cling film and then pour the paste into the centre of the tin so it spreads out to the sides. You could obviously use chocolate moulds if you wanted to be fancy.

Once the chocolate is in the tray place in the fridge to set and then cut into squares and share if you dare!

This lasts for a week to 10 days in an airtight container in the fridge.

This can be frozen for a weekly treat!


As David Wolfe says – WARNING –

eating cacao may cause you to have the BEST DAY EVER!

Goji berries – fountain of youth – boost immune function, increase alkalinity and vitality, provide liver protection , improve eyesight and blood quality, deliver anti-aging compounds and possess a number of additional standing qualities in the form of antioxidants.

Cacao –  is the best natural food source of antioxidants, magnesium, iron, chromium, manganese, zinc, copper, vit c and Omega-6 Fatty Acids, amino acids, serotonin, soluble fibre

Coconut – improve digestion and absorption of fat-soluble vitamins and amino acids, boost your immune system, and improve the absorption of the right kinds of calcium and magnesium for your cacao and their medium chain fatty acids support the immune system, the thyroid gland the nervous system, the skin and provide fast energy.

Ginger – has been referred to as “the king of anti-inflammatory foods” and is incredibly useful for any inflammatory problems in the body from rheumatoid arthritis to easing muscle pain after strenuous activity and exercise. The reason it is such a powerful anti-inflammatory is because it contains compounds or essential oils called gingerols that help to interrupt the inflammation process.

Pecans – Pecan nuts are rich source of energy,  and contain health benefiting nutrients, minerals, antioxidants and vitamins that are essential for wellness.

So a completely different product to the mass produced bars that have all the opposite effects to these chunks of gorgeousness!

p.p.s you can play around with the flavours and toppings to create your own wonderful flavours!

I have done cherry peacan and cashew crunch; berry good for you – topping with freeze dried berries and a brain boosting omega 3 bar with walnuts, sunflower seeds, coconut and chia!

p.p.s if you like these – why not check out our Sweet Treats and Savoury Surprises in our shop under

KSFL® on line?




2 Responses to “Ginger Goji & Pecan Raw Chocolate”

  1. Allison Simpkins

    Hi i was thinking of making this item but wanted to ask a few questions.How do u measure the coconut oil?would i have to melt the solid coconut oil to measure in cups and do you have to use manuka honey.The recipes otherwise expensive to make.x

    • Mairi Taylor

      Hi Alison I just measured the solid coconut oil into the 1/2 cup and go a little less rather than more of the solid. Of course you can use another honey and make this recipe work for you 🙂 I have also used maple syrup – I use Manuka for its healing properties 🙂 this recipe does make alot of chocolate – enjoy x


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