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22 dates, pitted

2 tablespoon creamy peanut butter

1/2 cup Tigernut sliced, toasted for 10 minutes at 350F

3 tablespoon coconut shredded 


Combine all ingredients except the shredded coconut in the food processor and pulse until they are coarsely chopped. 

Roll the “dough” into small balls. Re-roll these in shredded coconut. 

Store in an airtight container, in the fridge.


1 cup ( 200g) cacao butter chopped or shredded 

9 tablespoons honey or maple syrup 

1/4 cup and 2 tablespoons cacao powder 

8 oz tigernut sliced 

2 teaspoons beet powder

1/4 cup freeze dried strawberries 

Use a double boiler or add 3 inches water in a large saucepan bring to a boil over medium heat. Put a glass mixing bowl on top. 

In the mixing bowl add the chopped cacao butter  and let it melt for 2-3 minutes 

Once melted, add the cacao powder, maple syrup, beet powder and mix it well until combined. 

Set the bowl aside or let l it cool in the fridge for a few minutes.  Add tigernut sliced and mix it gently. 

Lay parchment paper down on a baking sheet and spread the chocolate into an even layer.  Sprinkle with freeze-dried strawberries. Cool it in the freezer for about 30minute.

Once set, break into barks.