Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


This recipe has been adapted from a recipe in The New Vegan by Áine Carlin

SERVES:   16 Servings

PREP TIME:  15 Minutes

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


1/3 cup coconut sugar (or brown rice syrup)

1/4 cup cacao butter

2 tablespoons coconut oil

1/3 cup cacao powder

1 teaspoon vanilla extract

3 tablespoons tahini

1/8 teaspoon sea salt

2 tablespoons maple syrup

1/4 cup dried fruit (I used goji berries and cranberries)

1/4 cup nuts (I used pistachios and almonds


Coffee Grinder


Grind the coconut sugar – if using – into a very fine powder; I used a coffee grinder. Melt the coconut oil and cacao butter in a small pot on low heat. Once melted, stir in the cacao powder, coconut sugar, vanilla, salt, tahini and maple syrup. Take off the heat and stir in the dried fruit and nuts. Pour into a lined loaf pan or chocolate mold(s). Let it harden up in the fridge for a few hours. Decorate as you like! I used more cacao powder, some sesame seeds and mint leaves.

Stacey Christie