It’s so easy to make your own chocolate, once you try it you won’t want to go back to shop-bought bars. Making your own also means you can be creative with the ingredients and control the type and amount of sweetener you include. This recipe plays on an old favourite of ours – fruit and nut, but we’ve transformed it into a superfood, naturally sweetened and packed full of antioxidants. Feel free to try your own flavour combinations…


Makes one large bar

50g cacao butter

• 50g virgin coconut oil

• 50g cacao powder

• 1 tbsp lucuma powder

• 1 tsp vanilla extract

• 3 tbsp maple syrup

• 40g raisins

• 30g raw pistachio kernels


Very gently melt the cacao butter and coconut oil in a medium saucepan, then take it off the heat. Add the cacao powder, lucuma powder, maple syrup and vanilla extract to the chocolate mixture and whisk using a balloon whisk, until completely smooth. Stir through the raisins and pistachios, and pour into a rectangular or square Tupperware dish lined with parchment paper – you can choose the size of your container depending on how thick you want your chocolate to be. Pop into the freezer for about half an hour until set, then remove and cut into squares, before transferring into an airtight container and store in the fridge. The chocolate will slowly melt at room temperature, so it’s best stored cold.