•  2¼ cups-ish coconut milk. Use the meat of two or three young white coconuts (thicker meat is better but not necessary) and the water of either one or both, depending on how abundant it is.
  • 2 tsp liquid vanilla
  • ⅛ tsp salt
  • 2 Tbsp lecithin (optional but helps with consistency)
  • ¾–1 cup coconut oil (melted)
  • ½–1 cup coconut butter (melted)

Option (okay for gut repair if you are doing nightshades)
½ cup goji berries, soaked and blended. It gives it a lovely orangey pinkish color. Or you can garnish with them.


All watery and oily liquid ingredients must be warmed to similar temperatures. Cold coconut water/milk combined with warm coconut oil/butter will cause the oil/butter to curdle and yield a granular texture. Coconut oil/butter melts at 76°F, so a good temperature range for all ingredients is 80–90°F.
Warm the coconut milk/water.
Blend the coconut meat, the warm coconut milk/water, vanilla, and salt until smooth.
This may take a few minutes. If using goji berries, add to blender with the coconut for a delightful flavor and orange color.
Add the lecithin and the warm coconut oil/butter and blend again until smooth and creamy.
Pour into ramekins or dessert bowls and refrigerate for 2 hours or until it hardens.

Serve topped with blueberries, raspberries, blackberries, and or strawberries, and a
drizzle of lavender, fig, or raspberry balsamic.

Optional toppings (okay for gut repair)
Coconut flakes
Goji berries- usually ok for most gut repair programs unless you’re avoiding nightshades, check with your healthcare provider to make sure it’s right for you.
Italian balsamic vinaigrette drizzle (it’s thick and scrumptious!)
A drizzle of melted and mixed raw cacao and cacao butter (or substitute raw carobpowder mixed with coconut oil). You can use raw cacao powder or raw cacao paste.
Melt and mix 2 heaping Tbsp of cacao powder with 1 Tbsp cacao butter on low heat.
You can add liquid stevia or pure monk fruit to taste if the cacao is too bitter.

Option (not for gut repair)
You may add 1 tsp honey, coconut syrup, Yacón syrup to sweeten the chocolate, but it’s not necessary.

Bon Appetit!