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Cacao and Chocolate Recipes

By The Nourisher

Chocolate Avocado Pie by Anand

Serves 12, takes 15 min

1 cup pitted dates – soaked for 20 min
2 cups desiccated coconut

2-3 avocadoes
3 Tbsp of Agave syrup optional
½ cup of coconut butter
10 Tbsp of raw cacao powder
2 cups dates (pitted)
1 Tbsp zest of an orange (optional)
2 Tbsp raw cacao butter (optional)
1 Tbsp desiccated coconut (optional)

Process the crust ingredients until a sticky dough is achieved. Press the dough firmly into a 9 inch pie dish. Put in the fridge to set. For the filling, melt, dehydrate at 45°C, or double boil the cacao butter. Process thoroughly the remaining ingredients into a smooth creamy, unctuous mousse. Add the cacao butter. Spread onto pie crust and eat right then or place in the fridge for later. Decorate with desiccated coconut and orange zest.

Ferrero Rawcher by Raw Goddess

Nutella Filling

1 cup raw hazelnuts
3 tablespoons raw cacao or carob powder
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon Bamboo or chicory coffee substitute (optional)
1/4 teaspoon salt
1 tablespoon raw honey or agave nectar
1 tablespoon melted coconut butter
1 tablespoon flax or nut oil

Food process raw hazelnuts for several minutes until clumpy and oily. Add the rest of the ingredients. Then add water until you reach desired consistency. Place in freezer to set.

Hazelnut Chocolate Coating

1/2 cup melted coconut butter
1/2 cup cacao or carob powder (can use 3 part cacao/1 part carob)
1 tbs maple syrup
1 tbs agave nectar or maple syrup
1 tsp vanilla extract—
Handful hazelnuts, finely chopped in food processor (optional)

Blend until smooth in high speed blender or food processor. Transfer to a bowl and fold ground hazelnuts in.

Assembly: Take a spoonful of raw nutella (once firmed up) and tuck a hazelnut in. With your hands, roll into a ball. (Wet fingers/palm help!)Return balls in freezer to set. When firm, dip each ball into Hazelnut Chocolate Coating. Allow a few seconds for excess chocolate to drip, then transfer to parchment paper. Put in fridge or freezer to set. If the Ferrero Rawcher candies are stored in the freezer, make sure to transfer them ahead of time in the fridge to allow the hazelnut filling to soften up.

Chocolate Coconut Candies by Judy Williams

1 1/2 c. virgin coconut oil
2/3 c. coconut flakes
1/2 c. soaked/dried almond slivers (optional)
5 Tbsp. cocao powder or carob powder (organic)
2 Tbsp. raw honey (also try Kitul Palm syrup or Coconut treacle)

Mix in food processor until well combined.
Add 2 1/2 - 3 Tbsp. butter to the remaining mix. Mix in well.

Cover and put it in the fridge.

The Nourisher’s top 10 chocolate sources in Australia

  1. Loving Earth - simply the best, most ethical, richest, most Nourishing chocolate on the market today.  Single origin cacao which supports regional identity in chocolate much like cheese and wine. Value is added at point of origin which means cacao is no longer a mere commodity but communities who grow it also process it in traditional ways, therefore benefitting financially. Sweeteners are also fair traded and wild crafted, meaning indigenous people are supported to farm in ancient ways for just about every ingredient Loving earth use. It’s more than organic, Loving earth support indigenous farmers to grow ancient strains of cacao in traditional permaculture style farms.
  2. Akinosie - organic, Rapadura (dehydrated sugar cane juice). Akinsoie support indigenous farmers by sharing profits of the end product.
  3. Organic Times - Organic, Rapadura, Fair Traded chocolate through a German company called Rapunzel, available in bulk. This is the chocolate you see in bulk tubs in big chunks at your health food shop. Probably the most cost effective chocolate in this list. Their milk chocolate includes milk powder that was dried at low temperatures so not toxic. They do organic chocolate easter eggs, chocolate coated goji berries. Talk about antioxidant attack!
  4. Cocolo - Organic, Fair Trade and made with Rapadura (dehydrated sugar cane juice) - Dark Mint, Dark Bitter Sweet and Dark Orange.
  5. Dagoba - Organic, Fair Trade and made with Rapadura, cherry chocolate is the best.
  6. Alter Eco - Organic, Fair Trade
  7. Green Grove Organics - Dark chocolate coated Macadamia chocolate are lovely.
  8. Cocoa Farm - Australian grown chocolate - refined sugar, unfortunately
  9. Green and Blacks is lovely but they use refined sugar. Stick to the cocoa powder.
  10. Organic Cacao powder and cacao butter, make your own chocolate goodies. You’ll find cacao powder at RawPower for $39, Santos for $35 and Power Superfoods for $45 per kg.

A Super Hero and one of many who have realised their true calling as saviors of humanity, healers of our connection with Nature and creators of Heaven on Earth. The Nourisher's gift is the re-spiritualisation of the 'process of recreation' we call eating. Mother of three Super Heroes in training and wife to her God incarnate, The Nourisher hails from the place of feminine healing, Byron Bay, Australia. She gathers together Life Creators from all over the globe at

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COMMENTS - 6 Responses

  1. May I also bring you to the attention of a new chocolate brand called Rawganic.
    It is a raw chocolate made by a Gold Coast company of which is owned by Swami.

    Her chocolate is amazing. She has peppermint, dark, and orange chocolate and the ingredients are:
    raw organic cacao butter
    raw organic cacao powder
    raw organic argave nectar (has the GI of an apple)
    raw organic Mesquite powder (contains may beneficial properties)
    pink himalayan crystal salt (c0ntains many beneficial trace minerals)

    This chocolate has been heated less than 42 degrees. This is done to maintain the valuable enzyme content.

    This is the website


  2. Loving Earth did a presentation at my work a few weeks back. They were really lovely guys, intensely passionate about making a product thats good for the people that eat it, produce it and sell it. Very ethical. Fit right in with many nourishing principles, even the nuts they use are raw and activated by soaking first! Their pecans tasted amazing.
    I totally recomend them.
    Just a suggestion to any healthy chocolate manufacturers out there. There are a lot of superfoods added to many of these chockies, all of which seem to be from overseas.
    Would be cool to see someone use some indigenous australian foods as well. Wild rosella/hibiscus flower is really high in antioxidants, quondong has a great tart taste, and macadamias are high in lauric acid. Im sure theres plenty of others - lemon myrtle coconut cream centered ones perhaps??
    Maybe i should start my own company lol.

  3. correction - just had a good look at Loving Earths website and they are supporiting Australian indigenous community foods as well. yay

  4. Tried the choc avocado pie recipe (minus the pie base) so it turned into an amazing chocolate mousse. Tasted fantastic but so so rich.
    really nice with strawberries or mangoes dunked into it.
    i left it in fridge and it went very firm, so been having it on sourdough bread like a healthy version of nutella!

  5. There is alot of info online concerning agave at the moment revealing that it is a very unhealthy and dangerous form of fructose (Gary Taubes, lots of other sources etc). Also, info regarding manufacturers and deception regarding processing of raw agave. Have a look on the internet, very interesting stuff!

  6. yes I have concerns about any excess fructose, whether its from fruit, corn syrup, cane sugar, rapadura, maple syrup, or honey.
    Agave is quite high in fructose, but like most natural sweeteners also contains other benefits included some antioxidants and fructans - these can feed beneficial bifido bacteria.
    Obviously you dont want to go overboard with the stuff, like any sweetener. Because fructose has a higher sweetness than sugar you dont need to use as much. If you look at the packets of agave sweetened chocolates their level of sugar (in this case fructose) is still lower than the average chocolate.
    Not ideal, but no sweetener is.
    Any natural sweetener is either going to be high in fructose, glucose, a combo of the two, or sucrose (bound glucose and fructose), unless you use things like Stevia (which doesnt have the right mouthfeel and no binding properties), or Xylitol (which whether from birch or not causes intestinal distress due to so much of it not being absorbed - that which is absorbed may be a problem from diabetics as they have a reduced ability to remove it), or Erythritol - which i have not seen enough research to say how safe it is at all.
    So in short you need to limit excess sweetness of any sort in food, and agave, raw or not, does fit into that category, but I would still (due to its antiox. and fructans) think it a slightly better choice than more processed sweeteners.


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