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Matcha Raspberry Ripple Chocolate

One of the simplest healthy swaps I made when moving to a wholefoods diet was swapping processed, store-bought chocolate to raw. Made with just 3 ingredients – raw cacao, coconut butter or oil and your sweetener of choice. This is my pimped version using lots of nutritious goodies to get your raw tastebuds watering!





  • 1 cup coconut oil
  • 1/2 cup cacao butter
  • 1/2 cup tahini
  • 1/2 tsp natural vanilla extract
  • 1/2 teaspoon Himalayan pink salt
  • 2 tsp organic matcha powder (I use Matcha Maiden)
  • 6-10 drops liquid stevia or 1/2 tablespoon rice malt syrup
  • 1/4 cup cacao powder
  • 1/4 cup frozen raspberries


  1. In a bowl over a pan of warm water*, melt the coconut oil and cacao butter together.
  2. Add in the tahini, vanilla, salt and matcha, then mix until smooth.
  3. Pour 3/4 of the green liquid onto a dinner plate lined with baking paper.
  4. Into the remaining matcha liquid, add the cacao powder and mix well, then using a teaspoon, drizzle over the matcha liquid.
  5. Crush over the frozen raspberries and place the plate in the freezer for 1 hour or until solid.
  6. Break into shards and enjoy.

*To keep food truly ‘raw’, do not heat above 47 degrees.

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Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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