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Fruit and Nut Raw Chocolate

Serves 5 - 6
Prep time: 0 - 15 mins

Images from The Great New Zealand Baking Book copyright © Lottie Hedley



  • 2 cups coconut oil, softened to liquid
  • ½ cup maple syrup
  • 1 cup raw cacao powder
  • 1 tsp vanilla bean powder or paste
  • ½ tsp Himalayan sea salt
  • 1 tsp ground cinnamon
  • 2 tbsp pumpkin seeds
  • 4 tbsp pistachios, chopped
  • 3 tbsp freeze-dried raspberries
View the method
  1. Line a baking tray with non-stick baking paper.
  2. Place liquid coconut oil in a bowl and stir in maple syrup and cacao powder. Use a fork to ensure there are no lumps. Once smooth, pour into lined baking tray. Sprinkle with pumpkin seeds, pistachio and freeze-dried raspberries. Place in the refrigerator for 30 minutes to set.
  3. To serve, use a large knife to cut into squares, or break apart with your fingers. Store refrigerated in an airtight container for up to 1 month.
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