Dark Chocolate triple heaven. Paleo, Keto, Vegan, Diabetic friendly & delicious.


Here we are friends, holiday season upon us. Going into it as healthy as possible.


My version of mindful meditation from this increasingly bizarre & challenging world is to get creative in the kitchen.

Food is one of my love languages. There is something about preparing food that is part time creative art, DNA activation & is part of a grander purpose to serve & educate others in health. Food really is the best medicine.

This week, I challenged myself to make some chocolate with no recipe in sight that was, wait for it… KETO, PALEO & VEGAN & NATURAL & DIABETIC FRIENDLY. Sweet bananas this was going to be a challenge. Deep breaths.

It worked, by some christmas miracle Teta approved it (see instagram story highlights for evidence). A Teta tick, is real.

Make sure to check the tips at the end as the tips will make or break this chocolate experiment. Let’s go.

Makes 250g chocolate approx.



Chocolate base 

  • 1 cup cacao butter buttons
  • 2.5 tablespoons of pure cacao powder – no sugar.
  • 3 tablespoons of xylitol
  • 1 teaspoon of vanilla paste

Instructions: How to melt chocolate on the stovetop: Pour boiling water into a saucepan, start on low heat. Then add an aluminum bowl on top of the saucepan. This will begin to heat the bowl.  Start with melting the cacao butter buttons first in the bowl, then add xylitol & vanilla. Mix until the xylitol granules have melted completely. This takes time. Then add the cacao powder last. Stir until smooth.

Split mixture into 3’s if you wan’t all varieties listed below.

  1. Mango Coconut                                   * my favourite experiment 
  • 1/2 handful of chopped dried mango
  • 2 tablespoons dessicated coconut

How: Pour chocolate into the pineapple silicon moulds OR just line a kitchen counter with a generous amount of baking paper. If on baking paper, pour chocolate carefully to ensure it doesn’t spill off the baking paper. Sprinkle pieces of mango + coconut into the moulds. Let it set, then refrigerate.

   2. Orange base 

  • 5 Drops of young living orange oil
  • Dried orange slices to garnish (Got some from scoop wholefoods)

How:  Drop 5 drops of orange oil into the melted chocolate. Line the kitchen counter with a generous amount of baking paper. Pour the chocolate onto the baking paper, careful to have enough baking paper that it doesn’t spill over the sides. Gently place dried orange pieces on top to garnish. Leave to harden then put in the fridge.

3. Hazelnut base 

  • How: Once you pour the chocolate either as a block or into the moulds, sprinkle some crushed hazelnuts on last. Let it set, then put in the fridge after a couple of hours.


Make or Break Tips 

  • Underneath the baking paper, you will need flat trays that will fit in your fridge as after the chocolate cools you will need to transport it to the fridge.
  • To avoid separation
    • Cool the chocolate on your kitchen counter for a couple of hours before putting in the fridge.
    • Dissolve the xylitol well.
    • Don’t overheat the chocolate. Melt Xylitol & all parts together on low heat.
  • This won’t taste like ”chocolate chocolate” – Park the idea of conventional milk chocolate from your expectation box, the dark elegance of this chocolate will rock your tastebuds in a whole new way.

Store in the fridge or the freezer.


Happy Holidays Team

Sahtein xx






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