My husband was recovering from surgery last week and the first thing he wanted was ice cream, so of course I had to whip up some homemade dairy-free cashew ice cream. But that’s not the best part. I made a chocolate topping to go with it that was so simple, delicious and created a lovely chocolatey shell. This is a high-vibe version of what some of you may remember from your childhood, but without all the icky processed junk. Since I made too much to use in one sitting I decided to pour the rest over some fresh fruit, and the Raw Chocolate Fruit Cups were born.

Kapow cacao!

Did you know that cacao is one of the most concentrated sources of anti-oxidants, namely polyphenols? It contains phenytethylamine which is released at moments of emotional euphoria, such as the feeling of love. It is rich in magnesium, which helps us manage stress, relax and feel calmer. No wonder it makes us feel so great.

But we’re talking about raw cacao – as close to the source as you can get. Raw cacao is gently heated when separating the butter to retain this powerful nutrition, whereas regular cocoa powder is roasted at more intense temperatures and in Dutch processing, also called alkalized cocoa powder, an agent is added to change the PH.


Luscious lucuma

I’ve also included lucuma powder (totally optional) to give these a little extra super-powered punch. Native to Peru, Chile and Ecuador, lucuma has a subtle sweet flavor and is a popular ice cream flavor in Europe and South America. It contains beta-carotene for healthy eyes and skin and vitamin B3 (niacin) for energy, metabolism and hormone production. It is anti-inflammatory and has been shown to stimulate the healing of the skin. All that aside, it tastes great and lends a sweetness to desserts, smoothies and my special homemade hot cocoa. You can find it in health food stores or online.

Make these now

Likely you have all the ingredients to make this topping in you pantry already. I’ve used nectarines and raspberries here because they are in season right now, but you could use pretty much any fruit that pairs well with chocolate. You could even add some spices to give it an extra punch, but it’s not really necessary. I prefer to let the flavor of the fruit shine through.


This comes together in a flash and is perfect for a quick dessert or it you just have a hankering for something sweet and special. The hardest part is waiting for them to set before devouring them. Oh, and then not eating the whole batch in one sitting. I resisted…for the most part. Well, I may have had more than one…

Just remember this treat is nourishing, anti-inflammatory, filled with delicious, good for you stuff – the best kind of medicine. You won’t feel guilty after eating one of these babies – just satisfied, relaxed and full of love.

You’re welcome.

Raw Chocolate Fruit Cups

Prep Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: Serves 6


  • 6 cupcake liners
  • 1/2 nectarine + 1/2 cup raspberries or seasonal fruit of your choice
  • For the Chocolate Topping
  • 1/4 cup coconut oil
  • 1/4 cup + 2 tbsp raw cacao powder
  • 2 tbsp honey
  • 2 tsp lucuma powder (optional)
  • pinch of sea salt


  1. Slice the nectarine into thin wedges. Place a few slices into each of 3 cupcake liners. Divide the raspberries between the remaining 3 cupcake liners.
  2. Gently heat all of the ingredients for the chocolate topping in a double boiler or in a bowl placed over (but not touching) a pan of gently simmering water, stirring constantly.
  3. When the coconut oil is completely melted and the topping ingredients combined, remove from heat and spoon evenly over the fruit cups.
  4. Place in the fridge to set, about an hour.


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