WE ARE OPEN Monday to Saturday, 9am to 5pm

SHOP ‘TIL LATE on Wednesday 9am to 7pm

I can’t believe how quickly this year is flying by and that it’s almost halloween already! Typically this is a day filled with lots of sweet treats and indulgence, which you can still enjoy with these slightly healthier little chocolate cups! Based on a peanut butter cup kinda’ creation, these raw chocolate cups are filled with a delicious berry jam, to give them a slightly more halloween-ie twist! The berry jam itself is actually a pretty special one, as it’s made from mixed berries, chia seeds, a little natural sweetener and elderberry Imunostrength syrup for an extra boost! This is one of the best sellers in store during this time of year, so we thought it would be a great idea to experiment with adding it into to recipes- see overnight oats recipe here. 


The chocolate cups are completely home made, but don’t let that put you off! Making your own raw chocolate is actually a really quick and simple process and the great thing is, you can customise it to create a chocolate that’s exactly to your likings and you know exactly what’s going in there too. All’s you really need to make a delicious raw chocolate is cacao powder, cacao butter and a natural sweetener of choice. Cacao is an amazing superfood ingredient that’s rich in antioxidants and has an incredibly delicious rich, chocolate flavour! It’s the raw form of chocolate that hasn’t been roasted or heavily processed.




Chocolate cups-

70g cacao butter

5 tbsp cacao powder

1 tbsp coconut oil

4 tbsp maple syrup


1 cup mixed berries (I use frozen)

6 tsp Lamberts Imunostrength

11/2 tbsp maple syrup

2 tsp chia seeds


Cacao nibs to decorate



For the jam filling, heat the berries with a splash of water in a pan until they become really soft and you can mash them into a kind of puree. Add in the remaining ingredients and stir everything together until the mixture starts to thicken. The chia seeds will help to create that jam like consistency and absorb some of the moisture. Allow this to cool completely.

To make the chocolate, melt the cacao butter and coconut oil together in a bain-maire and then stir in the cacao and maple syrup until everything is completely combined and smooth.

Pour a little of the chocolate mix into the base of your cupcake cases (I find the silicone ones work well for this) and place these into the freezer.

Once the base of the cups has set, spoon a little of the jam into each of them and then cover with more of the cacao mixture. Place these in the freezer for about 1 hour or until completely set.