Fruit N’ Nut Chaga Chocolate
Recipe type: Sweet Treats
  • 150g cacao butter
  • 50g cacao powder
  • 1 tablespoon + 2 teaspoons organic molasses
  • 1 tablespoon Chaga powder – I use and recommend @superfeast
  • 30g finely grated cacao butter
  • Handful raw almonds, cut into shards
  • Handful organic, dried currants or raisins
  1. Pre-fill chocolate silicon molds with 2-3 shards of raw almonds and 1-2 currants/raisins OR scatter shards and raisins in a lined tin/tray or chocoalte bar old like mine (pictured)
  2. In a small saucepan, melt cacao butter. Keep temp under 55C
  3. Add cacao, chaga and maple syrup, stiring to combine well
  4. Let everything cool to 30C, then stir in additional grated cacao butter before pouring into molds/mold
  5. Leave to set on your benchtop, or if a super hot day, place in your fridge until set. Pop out and enjoy! Store in an air tight container for up to 1 week for best freshness (bet it won’t last that long!!)
Recipe by Danielle Shine at