Raw, Medicinal Dark Chocolate with Ginger & Macadamia

Posted by Lorna Macchia on

If you’re spending a bit of time at home avoiding rouge viruses, and are looking for a delicious way to boost your health & immune system, you should give this raw chocolate recipe a go! 

Research is conclusive that raw cacao contains loads of useful compounds offering a host of health benefits. It can have anti-inflammatory, neuroprotective and cardioprotective effects, and improves blood pressure, platelet function and fluidity of blood. In addition, cacao contains a number of psychoactive substances including serotonin and phenylethylamine which control mood, and offer the “antidepressant” effect of chocolate.  If that’s not enough, cocoa contains caffeine, theophylline and theobromine which are all stimulants with a number of possible performance enhancing effects.

To further hack our chocolate we’ve spooned in some Vitality Elixir to our raw chocolate. We’ve also included raw ginger which has potent anti-inflammatory and antioxidant activity, and local raw macadamias which are rich in monounsaturated fats and minerals.

Melt the cacao butter slowly at low heat to keep this chocolate ‘raw’ and don’t be scared to try it with your own mixes of different medicinal herbs, nuts, seeds & spices.


We use all organic ingredients. 

Gluten free, vegan

Makes around 15 Serves. 

  • 2 tbsp raw cacao powder
  • 150g (around 1 cup) pure cacao butter
  • pinch of good quality salt
  • 2-3 tsp raw honey (or coconut nectar/maple syrup for vegan option)
  • 1/3 cup raw macadamias, toasted lightly, and roughly chopped
  • 1 tbsp macadamia nut oil
  • 1 tbsp fresh, finely grated ginger or 1 tsp ginger powder
  • 1 tsp vanilla essence
  • 2 tsp Vitality Elixir


Raw, Medicinal Dark Chocolate with Ginger & Macadamia


Melt cacao butter slowly in bowl over pan of simmering water then whisk or blend in cacao powder, salt, oil, vanilla, elixir and honey.

When blended thoroughly, mix through grated ginger.

Pour onto small tray lined with parchment paper.

Lay flat in freezer for 8 minutes. Remove and sprinkle chopped macadamias over top.

Return to freezer for further 2-3 hours until solid.

Break the chocolate bark into small pieces and store in refrigerator. 

Remove from fridge and serve with traditional tea or a brew!


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