Raw Hibiscus & Goji Berry Chocolates

A sweet, delicious chocolate truffle made with hibiscus flowers and goji berries



For the hibiscus truffle filling4 tbsp (1/4 cup) dried hibiscus flowers

For the chocolate coating50g (1/2 cup) cacao butter


  1. Melt the cacao butter on a low heat with the honey/agave.
  2. When it’s melted, stir in the cacao powder, mix well until smooth and pour a small amount into your chocolate molds (fill about 1/4 of the way up.) Leave in the freezer to solidify.
  3. In a food processor or high powered blender, grind the cashew nuts, goji berries and hibiscus together, adding a little water if needed to create a smooth blend.
  4. Add the cacao powder, coconut flour and sweetener and blend again until a thick, sticky batter is formed.
  5. With wet hands, roll small amounts of the truffle mix into balls and place in the centre of your chocolate molds.
  6. Use the rest of the melted chocolate to pour over the truffle balls in the mold and leave in the freezer or fridge for at least 3 hours or overnight.
  7. Transfer the chocolates to mini cupcake cases and keep in the fridge for up to a week. Enjoy!