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Rose choccy swirls

(makes 12)


  • ½ bar dark chocolate

  • ½ bar white chocolate

  • ½ cup coconut oil

  • 1 ½ cup rose petals

  • 2 tblsp maple syrup

  • 2 tblsp pistachio butter

  • Pinch of salt

  • 1 tsp rose water


  1. For these treats I use a silicone cupcake mould, because it holds the liquid well and also very easy to get out the mould once they are solid

  2. Add the coconut oil to a bowl and microwave for 1 minute until soft, transfer to a bullet or food processer, or I use a hand blender and tall bowl, mix with the rose petals (I source mine from www.buywholefoodsonline.co.uk) and rose water and blend for only 15 seconds to mix well

  3. Break the dark chocolate into pieces and melt gently over medium heat in a bowl over a small pot of hot water on the stove, this is easier to keep control over the melting point, or it is quicker to melt in the microwave from 30 secs to 2 minutes, but all microwaves are different and it is easy to over melt it and it burns. For me its about 1 min 30 secs in the microwave.

  4. Once melted mix with the pistachio butter and tip into the base of the prepared cases, then melt the white chocolate and combine with the rose mix.

  5. Pour into the cases and gently swirl together with a knife

  6. You want to do these steps fairly quickly so the chocolate doesn’t harden too much too quickly, so if I am making these in winter and the air is really cold, they can harden quite quick.

  7. Once all cases are full, transfer to the fridge until fully cooled and set hard, store in a container in the fridge and enjoy the delicious flavours!

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