This is a healthier turkish delight idea my surfer friend came up with. A pomegranate rosewater flavoured dessert, simply delightful topped with dark chocolate! 


  • 1 cup sago grains

  • 1 litre pomegranate juice

  • 1/3 cup rosewater

  • ½ cup coconut sugar

  • Classic Dark

  • 60g raw cacao butter, finely chopped

  • 1 tablespoon raw organic coconut oil

  • ½  teaspoon Vanilla powder

  • 1 tablespoon raw dark agave

  • Scant pinch Himalayan crystal salt

  • 1/3 cup organic cocoa powder


  • 1.

    Soak sago in pomegranate juice 4 hours or overnight.

  • 2.

    Bring to a simmer on high heat, stirring constantly. Add rosewater and rapadura sugar.

  • 3.

    Keep cooking until grains are just turning transparent. Pour into a beautiful bowl to set.

  • 4.

    May be served warm with generous shavings of 70 - 85% organic, fairtrade chocolate or poured into individual ramekins, drizzled with Classic Dark and set in the fridge to serve as individual portions. The raw chocolate will form a hard casing on top.

  • 5.

    Takes about 30 minutes to make, excluding soaking time and cooling time. Serves 6 - 8.

  • Classic Dark:

  • 1.

    Melt finely chopped cacao butter with coconut oil in a glass bowl over boiling water.

  • 2.

    Remove from heat. Whisk in all other ingredients, adding organic cocoa powder last.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 420kj
  • Fat Total 11g
  • Saturated Fat 7g
  • Protein 1g
  • Carbohydrate 83g
  • Sugar 57g
  • Sodium 83mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Abigail O’Neill is an Australian fashion model, author of Model Chocolate, food photographer and an expert in vegetarian, raw and vegan cookery. You can follow Abigail on Twitter here and on Facebook here.

For over 80+ superfood recipes, you can buy Model Chocolate here.

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