Nourishment in Every Spoon

CHOCÀROS is a decadent yet wholesome blend designed to satisfy chocolate cravings while delivering plant-powered nutrition. Each ingredient has been carefully selected to create a dessert or snack that feels indulgent yet supports overall well-being.

Ingredient Story & Benefits

• Plant Milk – A creamy, dairy-free base rich in calcium and fortified nutrients, supporting bone health while keeping the recipe light and digestible.
• Maple Syrup – A natural sweetener with antioxidants and minerals like manganese and zinc, offering gentle energy without the spikes of refined sugar.
• Pure Vanilla Essence – Adds aromatic depth and may help reduce inflammation thanks to its antioxidant compounds.
• Rolled Oats – A source of soluble fibre (beta-glucan) that supports heart health, balances cholesterol, and keeps you fuller for longer.
• Cocoa / Cocoa Powder – Packed with flavonoids that improve circulation, mood, and cognitive function, while delivering that rich chocolate taste.
• Carob Flour / Powder – Naturally sweet and caffeine-free, carob is high in fibre and polyphenols, supporting digestion and gut health.
• Chopped Dates – Nature’s caramel, loaded with potassium, magnesium, and fibre to aid energy release and digestive balance.
• Ground Chia – Tiny seeds with mighty benefits: omega-3 fatty acids, protein, and fibre that help regulate blood sugar and support satiety.
• Choco Dust to Decorate – A finishing touch that elevates presentation and adds a subtle antioxidant boost.

Why CHOCÀROS Stands Out

This recipe is more than a treat—it’s a functional food. The synergy of oats, chia, and dates provides sustained energy, while cocoa and carob deliver mood-enhancing compounds without overstimulation. Maple syrup and vanilla round out the flavour profile, making CHOCÀROS both comforting and energising.

It’s perfect as a nourishing dessert, a mid-afternoon pick-me-up, or a celebratory dish that aligns with whole food plant-based living.

CHOCÀROS

Innes Hope

No refined sugar, fat or nuts – am I kidding? No! These little raw wholefood beauties are for real. So what’s the secret? … Cocoa has a bitter taste, and carob is naturally sweet. Load the two in a perfect ratio and you have ‘Chocāros’ – healthy as, always on hand for unexpected guests, easy to make, and they taste decadent! What more could you want?

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Course Dessert, Snack

Servings 30 servings

Ingredients

  

1x2x3x

Wet Ingredients

• ¾ cup plant milk
• ¼ cup maple syrup
• 2 tsp pure vanilla essence

Dry Ingredients

• ¾ cup rolled oats
• ½ cup cocoa/cocoa powder
• ¾ cup carob flour/powder
• ½ cup chopped dates
• 2 tbsp ground chia
• choco dust see below

Choco Dust

• ½ cup desiccated coconut
• 2-3 tbsp carob powder

Instructions

 

• Blend the milk, syrup, and vanilla for a few seconds and leave it in the blender.
• Whizz the oats in a food processor for about 20 seconds. Remove ¼ cup of it and set that aside.
• Stir the cocoa, carob, and chia into the rest of the oats in the processor. Add the dates and whizz for about a minute. The dates stay as small lumps, but that’s OK.
• Transfer this dry mix into a bowl, make a well and pour in the wet mix. Stir thoroughly, then set aside for 2-3 hours or more, to thicken. Meanwhile …
• When the mix is firm, use a strong spoon, then your hands, to work the ¼ cup of oat ‘fines’ into the mix, which should feel stiff, like playdough. Roll the mixture into a ball and coat evenly with a little Choco Dust – just enough to stop it sticking to your hands.
• Scatter some Choco Dust onto a flat surface and roll the ball flat, about x1cm thick. Cut into strips, then rectangles, squish the excess into a ball, and repeat the process until all the mix is used. Tidy any rough edges by lightly pressing them into shape.
• Line a storage container with baking paper, put the Chocāros in, then pop them in the freezer to firm up.

Choco Dust

• Whizz ½ cup desiccated coconut in a food processor or nut/coffee grinder to a very fine grit. (Don’t use coconut flour. It won’t prevent the mix from absorbing moisture).
• Mix 2 -3 Tbsp carob powder into the coconut fines to colour it.

Notes

Tips

• If you don’t have the time to make Choco Dust, sifted carob flour will suffice – approximately ¼ cup should be enough.
• Store your Chocāros in the freezer. By the time you’ve taken a few out and arranged them on a plate, they’re ready to eat.
• If you want them to shine, mix ½ tsp of water into a teaspoon of maple syrup and brush a little across the top of each one just before serving.
• A unique serving suggestion; try crumbling a few Chocāros’ though plant-based vanilla ice cream for an instant, healthy ‘cookies ‘n cream’ ice cream!

Tried this recipe?Let us know how it was!