• 250g coconut palm nectar
  • 250g chopped Raw Cacao Butter
  • 250g Raw Cacao Powder
  • 3 Tablespoons maple syrup. (substitute: raw honey)
  • 4/5ths of a cup of organic milk (substitute with nut milk for non dairy option)
  • some coconut oil or grapeseed oil



  1. Melt 250g chopped Cacao Butter with low heat and mix into the 250g coconut palm nectar together to mix well.
  2. SIFT 250g Cacao Powder into mixture, whisking until well mixed then add 3 Tablespoons maple syrup.
  3. Add up to 4/5ths of a cup of organic milk and whisk again – let cool down slightly before pouring into trays.

TIP: Grease silicone ice cube trays with coconut oil (heart shape molds are nice) to facilitate removal.

Picture from