You don't have javascript enabled! Please download Google Chrome! SWEET DUKKAH & FIG RAW CHOCOLATE - The Wholehearted Cook


Dani VennPlant Based Vegan, Raw-Some, Sweet Treats

Historically speaking chocolate and I don’t get along too well in the kitchen. You see I tend to get it all over me, or the spoon I can’t stop licking, and then tragedy strikes, the chocolate seizes or simply doesn’t want to be tempered. But seeing though it’s Easter, and I love a day that legitimises eating chocolate from the moment you wake up, I thought I’d try my hand at making some raw chocolate.

Raw chocolate is quite different from majority of commercially made chocolate out there (and I think it tastes better!) as it is made from pure ingredients from the cocoa bean and hasn’t been treated with high heat so that the nutrients remains in the chocolate. You know when people say that chocolate is good for you? Well, they mean this kind of chocolate. Sorry Mrs Bunny Rabbit in shiny coloured wrapping this doesn’t mean you (but I’m still partial to cracking you open and eating you once a year!)

Recently I’ve been playing around making my own dark raw chocolate peppered with different flavours like smoked salts, savoury spices, dried fruits and nuts and even curry leaves. I’ve found that making your own raw chocolate is easier than melting white chocolate. I know that sounds strange, but I find white chocolate to be so temperamental, probably because its not real chocolate, where making raw chocolate is a breeze. You simply melt the cacao butter on a low temperature and stir through the other ingredients and set it in the fridge. I know I am probably not tempering the chocolate properly, but hey it still tastes brilliant.

This Easter why not make your loved ones something truly unique by making them your own chocolate creation? You can use this recipe as a base and adapt the recipe to make something simpler. Or if you’d like to try some raw chocolate but don’t think making it yourself is your thing, then I would suggest getting to a health food store and picking yourself up some Loving Earth or Pana Chocolate who both make divine treaties.

Wishing you a happy and safe Easter holiday and may all your chocolate fantasies comes true… Dani x

ICS Dani Venn_March 1839


Serves 1 at Easter, 4 at any other time of year!

Takes about 20 minutes to make, plus a few hours setting time

Number of ingredients: 10



Sweet Dukkah

1/3 cup pistachios, finely chopped

2 teaspoons sesame seeds

1 teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon salt flakes


150g raw cacao butter, roughly chopped or grated

120g raw cacao powder

1 tablespoon raw sweetener (agave or maple syrup, honey)


4 – 6 dried figs, chopped into small slices or chunks

Dried rose petals (optional)


Prepare a small deep baking tray or dish by lining with baking paper. I strangely used the base of a pot plant holder, really you can use anything as long its not too shallow and you can line it with baking paper. 

ICS Dani Venn_March 1792

To make the sweet dukkah, firstly set aside some pistachios for garnish to use later then combine the rest in a bowl with the sesame seeds, cardamom, cinnamon and salt flakes and stir to combine.

To make the chocolate, place a saucepan filled with a little water over low heat, top the saucepan with a metal or glass bowl. Place cacao butter into the bowl and allow the butter to gently melt. You don’t want the butter to heat over 40 degrees so ensure that the heat is gentle and low.

Once melted, turn off the heat then add the cacao powder and stir through with a whisk, then add the sweetener and stir through. Finally add the sweet dukkah and stir well.

Pour chocolate into prepared dish then top with dried figs, extra pistachios and rose petals for garnish. Place in the fridge to firm up for at least 30 minutes, but for best results a few hours. Snap up the chocolate into small chunks.

Store chocolate at room temperature (except for hot days place back in the fridge) but always allow chocolate to come to room temperature before eating.

ICS Dani Venn_March 1864


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