This big spicy, antioxidant rich block is perfect with a cup of green tea for those days when you don't feel 100%. Winter super chocolate!


  • 150g creamed coconut

  • 2 tablespoons coconut oil

  • 2 tablespoons jellybush honey

  • ½ cup dehydrated ginger pieces, halved

  • ½ cup goji berries or more

  • Pinch celtic salt

  • 1/3 cup cacao powder


  • 1.

    Melt creamed coconut and oil over a bowl of boiled water.

  • 2.

    Add all other ingredients in order, and mix gently until combined.

  • 3.

    Pour into a lined dish and allow it to set in the fridge until needed. I like this recipe set quite thickly.

  • 4.

    Cut pieces off, as desired.

  • 5.

    10 minutes to prepare. Makes 10 - 20 big chunks.


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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