If you’re craving something rich and indulgent but want to avoid refined sugars and processed additives, this is your new go-to. This recipe uses a base of tahini and coconut oil to create a melt-in-your-mouth texture that perfectly carries the floral notes of Melora Manuka Honey.
The addition of sea salt at the end is the "chef’s kiss" moment, sharpening the flavor profile and cutting through the richness of the cocoa.
Why You’ll Love This "Gourmet" Version
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Refined Sugar-Free: Sweetened entirely by Manuka honey and sun-dried figs.
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Healthy Fats: Tahini and coconut oil provide a satisfying, creamy mouthfeel and lasting energy.
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Complex Flavors: The bitterness of the cocoa, the saltiness of the sea salt, and the "liquid gold" sweetness of Manuka honey create a balanced, high-end taste.
Ingredients
The Chocolate Base:
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3 tbsp Cocoa Powder: Use high-quality unsweetened cocoa or cacao powder.
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3 tbsp Tahini: Adds a nutty creaminess that makes this chocolate "fudge-like."
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3 tbsp Melted Coconut Oil: This helps the chocolate set firm in the freezer.
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1.5 tbsp Melora Manuka Honey: For natural sweetness and a wellness boost.
The Gourmet Textures:
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Handful of chopped dried figs: Provides a chewy, jam-like sweetness.
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Handful of chopped walnuts: For that essential earthy crunch.
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A pinch of Sea Salt: To garnish and elevate the flavors.
Step-by-Step Instructions
1. Whisk the Base
In a medium bowl, combine the cocoa powder, tahini, melted coconut oil, and Melora Manuka Honey. Whisk vigorously until the mixture is glossy, dark, and completely smooth.
2. Fold in the Extras
Add your chopped sun-dried figs and walnuts to the bowl. Fold them in gently with a spatula so they are evenly distributed throughout the chocolate mixture.
3. Pour & Set
Pour the mixture into a silicone mold or a small parchment-lined tray. Smooth the top with your spatula.
4. The Finishing Touch
Before it goes into the freezer, sprinkle a generous pinch of flaky sea salt over the top. This is the secret to making the chocolate taste truly gourmet.
5. Flash Freeze
Place the tray in the freezer for at least 30 minutes. Once firm, pop the chocolate out of the mold or break the slab into rustic shards.
Pro-Tips for Success
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Storage: Because this recipe uses coconut oil, it will melt at room temperature. Keep your chocolate shards in an airtight container in the freezer or fridge for the perfect snap.
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Texture Variations: Not a fan of figs? Try dried cranberries or goji berries for a tart twist!
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Honey Tip: Always stir your Manuka honey well into the coconut oil while it’s slightly warm to ensure it incorporates smoothly without settling at the bottom.