Turkish Rose Chocolates

Photo: Sally O'Neil

I may have been partial to a Fry’s Turkish Delight bar or two in the past…there was something so tempting about that gooey rose centre. Turns out that was a gel of starch and sugar, coloured pink and filled with flavourings. Somehow not quite so appealing anymore. To get my rose and chocolate fix, it’s time to get in the kitchen. This one-bowl recipe is so simple and ready in under 40 minutes (including setting time), so you can kick back and enjoy a guilt-free substitute that’s sure to blow your (turkish) socks off.

The coconut oil base is fabulous for boosting your metabolism. It’s converted quickly by the body for fuel, rather than stored for later use. Chocolate that revs up your fat burning? You got it.

(Makes 15)


  • 1/2 cup cacao powder
  • 2 tbsp carob powder (or additional cacao powder)
  • 1/2 cup melted coconut oil or cacao butter
  • 8-10 drops liquid stevia OR 1-2 tbsp rice malt syrup*
  • 1-2 drops essential rose oil
  • 1/2 tsp ground cinnamon
  • 1/2 tsp himalayan sea salt
  • 1 tbsp cacao nibs

*adjust sweetness to taste


In a bowl, mix together the coconut oil, cacao powder, and carob (if using), along with the cinnamon and salt.

Add sweetener of choice a little at a time to reach your desired sweetness.

Add in 1 drop of essential oil and taste — you don’t want your chocolates to taste like soap! Add in the second drop if desired.

Pour into chocolate moulds or mini silicone cups, then top with cacao nibs.

Freeze for 30 minutes or until solid.

Enjoy straight from the freezer with a sprinkling of dried rose petals and an additional pinch of salt.

Photo: Sally O’Neil