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Cacao and Raspberry Chocolates


Preparation Time
10-15 minutes

Cooking Time
A couple of minutes plus freeze for 1 hour

Makes approximately 14 small chocolates

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegetarian


  • 65g Lucy Bee Coconut Oil
  • 65g Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 2 tbsp. honey or maple syrup, optional
  • 1 tsp. vanilla essence
  • 14 small frozen raspberries
  • 1 chocolate mould tray or ice cube tray


  1. Melt the Lucy Bee Coconut Oil in a small pan over a low heat.
  2. Stir the Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate into the Lucy Bee Coconut Oil, followed by the honey or maple syrup, if using and vanilla essence.
  3. Add one frozen raspberry to each mould.
  4. Pour the chocolate mixture over the raspberries and set in the freezer for 1 hour.  
  5. Remove the chocolates from the mould to serve. Store in an airtight container in the fridge or freezer.

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