Lucy Di Marino

Goji Rose Chocolate

Smooth and creamy with a subtle floral flavour and fruity topping, this goji rose chocolate tastes as beautiful as it looks.



1 vanilla bean
4 g dried rose petals or powder
20 g cashew butter
200 g cacao nibs
200 g date sugar


1 tbsp dried rose petals
3 tbsp goji berries


In a high speed blender or grinder, process the date sugar and rose into a fine powder. Add the seeds from the vanilla bean, cacao nibs and cashew butter and process into a smooth liquid chocolate.

Transfer to a mould or cases and freeze to set for 1 hour.