I know. I wan’t my Baklava without all that filo pastry, butter and sugar too. Welcome to Raw Chocolate Baklava Fudge! So sweet, delicious and surprisingly Baklava-ish, even without the filo! You could certainly make it without the raw cacao as well, if you feel like a less intense raw caramel variation. I just love those extra antioxidants… sprinkled everywhere.




Pistachio Crumble Base and Topping: 

1 1/4 cups raw pistachios

1 1/4 cups desiccated coconut

1 teaspoon cinnamon

3 drops pure essential oil of lemon, (I used one by Young Living), OR 1 – 2 teaspoons lemon zest

1 tablespoon lemon juice

2 tablespoons raw organic coconut oil

1 tablespoon coconut sugar

WHIZ ALTOGETHER in food processor until fine but still having some texture. Press two thirds of mixture into the base of a lined dish approx 27 x 20cm to create a firm base. Place base into the fridge/freezer to harden while you create filling. Set aside the remainder third of Pistachio Crumble mixture in a separate bowl so you can continue to use the food processor…

chocolat pistachiobaklav

Cacao Medjool Caramel Fudge Filling:

1 1/2 cups pitted Medjool dates

1/2 teaspoon vanilla powder

4 tablespoons raw organic coconut oil

1/2 – 3/4 teaspoon sea salt

2 tablespoons raw honey or rice malt / maple syrup

2 – 3 tablespoons raw cacao powder

1/4 cup raw walnuts or extra whole raw pistachios optional, added at the end for texture

WHIZ ALTOGETHER in food processor until thick, smooth and velvety. Spread filling carefully over chilled base, sprinkle with whole pistachios if using, and top with remaining third Pistachio Crumble mixture. Press down with the back of a clean spoon and set Baklava in the fridge or freezer to firm completely. I decorated these with a little ‘Chok Dollop’ from the book. Serve cold, with a pot of tea or a cup of Hit The Spot Cacao (in the book) – perfection!


You can find more of the best raw chocolate recipes here, and don’t forget to hashtag #modelchocolate when sharing to Instagram 🙂

Cacao love xxx Abigail