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With the festive season fast approaching and your party hosting skills about to be put to the test, we’ve teamed up with the experts at the Raw Chocolate Company to provide you with some unique dessert recipe ideas which are sure to impress even the most discerning guest.

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Like Christmas pudding but want something a little healthier? Like to try it with a little chocolate as well? Well, welcome to our little festive creation – Raw Chocolate Christmas Pudding Cake Pops!


You will need in equal quantities:

Goji Berries
Hemp Seeds

Pine Nuts
Sweet Apricot Kernels (soaked in water over night)

A good pinch each of: Cinnamon, Nutmeg, Allspice, Lemon Zest, Orange Zest.


Grind all the ingredients together. The resulting mixture should be sticky and form a cohesive ball. If you want it smoother, grind for longer, I prefer it quite chunky. If it is falling apart you will need to add more dates or gojis to make the mixture stickier. Taste the mix, it should taste just like Christmas pudding.

Put the mixture into cake pop moulds and set over night in the fridge. If you don’t have cake pop moulds you can just make a big raw Christmas pudding using a pyrex dish.


For the topping:

Pitch Dark Bars
Raw Chocolate Mulberry Chips


Melt the Pitch Dark and roll the cake pops in it. Once coated then roll in the Raw Chocolate Mulberry Chips. Leave to set and then enjoy!

Making chocolate can be almost like alchemy, but with ten years of experimentations, disasters and wonderful surprises under our belts we’ve come up with a simple way that you can make chocolate at home. Start off really simple with the basic three ingredients, and as your confidence grows you can start adding extra flavours and textures.


You will need:


90g Cacao Butter

60g Cacao Powder

60g Coconut Palm Sugar - if you would like a smoother chocolate, pre-grind the sugar until fine.


Gently melt all the ingredients over a steaming bowl of water, mixing all the time. Make sure that the water is not touching the bottom of the bowl. Also the water does not need to be on the heat.


Pour into moulds and pop in the freezer to set. You can get all sorts of moulds these days, but if you haven’t the patience to go searching, just use an ice cube tray, or spread it on a lined baking tray and make ‘chocolate bark’


Experiment with the addition of flavours such as mint, chilli, lucuma, ginger, açaí, hemp, black pepper, salt…the possibilities are endless! Your guests will be totally wowed with your own unique chocolate!