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Pistachio & Rose Petal Chocolate

This is a fabulous recipe for Valentine's Day, gifting to a loved one or just for you as a bit of 'self-love'! The great thing about this recipe is that it is 'healthy' chocolate, yes, that's right, chocolate can be 'healthy'! This chocolate is made using cacao powder, cacao butter, Yacon syrup, pistachios and edible rose petals, that's it and is quick and easy to make!

Did you know that both the cacao powder and cacao butter come from the cacao bean which are the seeds of the cacao fruit, grown on the Theobroma cacao tree in the Amazonia and now also found in other parts of the world. Cacao is the raw, unprocessed version of cocoa and in its raw state is classed as a 'superfood'.

So, why use cacao? Well, research has found that cacao powder is one of the richest food sources of antioxidants in the world, having 40x more antioxidants than blueberries! It is also classed as a natural antidepressant, containing sources of the feel good chemicals such as Serotonin and Tryptophan. Also high in Flavanols, in which studies show can be beneficial for heart health. Raw cacao is also known to be mineral rich, being especially high in Magnesium.

Sometimes known as the 'fruit of the Gods', cacao can be used in many ways including to make a delicious mug of warm cacao, great for cold, wintery days. Today we are using cacao to make our own delicious chocolate. I only use doTERRA essential oils to flavour my chocolate as I know that they are guaranteed pure and can be used to flavour food.


  • A bain-marie or your alternative

  • Silicone chocolate moulds

  • doTERRA Geranium essential oil (optional)


  • 90g cacao powder

  • 50g cacao butter

  • 50g Yacon syrup or sweetener of your choice. You could also use Maple Syrup or Coconut Blossom Sugar).

  • Raw, shelled pistachio nuts

  • Edible rose petals


  • Warm water in the bain marie on a low to medium heat.

  • Once the water is hot you may want to remove the bain-marie from the heat.

  • Chop the cacao butter into medium size pieces and place into the bain marie to melt slowly.

  • Once melted, add the cacao powder and Yacon syrup, stirring to mix together.

  • When you have a creamy chocolate consistency pour into a bowl, making sure no water from the bain-marie gets into your chocolate mix.

  • If you are adding a doTERRA essential oil to flavour, do so now. Start slowly as these pure oils are very potent! If adding Geranium oil, start with 1 drop and mix. Geranium will provide you with a soft Rose/Turkish Delight flavour! When you are happy with the flavour you are ready to pour into your chocolate moulds!

  • If you have a full block mould, similar to the one that I used you may want to do a small layer of rose petals, then chocolate, pistachio nuts, then another layer of chocolate, that's if the moulds have chocolate segments in them as remember they will be upside down! Or, you may want to put the pistachios and the rose petals, sprinkled on top. Either way I am sure it will taste delicious!

  • Place in the fridge to set for about 30 minutes or more. When set they can be stored in an airtight container, similar to a Kilner jar, in the fridge.

  • Enjoy making your chocolate and please share your creations on my Facebook page, Nourish To Bloom, or copy me into your Instagram posts, @NourishToBloom.


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