Raw Clementine Lucuma Blackberry Chocolates

Raw desserts can be extremely intricate... or ridiculously EASY PEASY to make.

And these chocolates fall in the easy peasy category.

Once you melt the raw cacao butter, you'll have the rest done and ready to enjoy before you know it.

And all of your friends and family will be IN LOVE WITH YOU.

What a perfect gift for someone's birthday, mother's day, just because... or take to your next potluck (when those are a safe thing again). These will tolerate being at room temperature because of the cacao butter, but avoid direct sunlight or they'll turn to a chocolate puddle (also delicious).

The flavor combo possibilities are truly endless. But there is something so special about the fruity lucuma / citrus combo with a burst of fresh berry.

Raw Clementine Lucuma Blackberry Chocolates

Yields ~25 pieces (depending on size of molds)


1 cup raw cacao butter
1 cup raw cacao powder
1/3 cup pure maple syrup (or liquid sweetener of choice)
1 tbsp lucuma powder
1/8 tsp salt
2-3 drops doterra clementine essential oil*
fresh blackberries (could swap another berry like blueberry or raspberry)
dried calendula petals, optional to garnish

*Always start with a less is more mentality when adding essential oils as they are WAY more potent! You can always add more, but you can’t take it out.

PLEASE DO NOT consume just any old essential oil, they are not all created equal. It is an unregulated industry and many companies use fillers and very questionable hazardous to ingest ingredients. I have been using doTERRA for 6 years now and the only reason I do is because they have 3rd party lab test results of every single batch of oil that you can look up the spec report for online (each bottle has a code that links it to it’s spec report) and source extremely sustainably / ethically. Learn more about essential oils + safety.

Clementine is a limited time offer (LTO) oil available as the FREE Product of the Month for current US doterra customers who place a LRP order of 125pv+ by the 15th of the month in May 2021.

If you do not have this oil you can swap it for any citrus - my favorite swap for this recipe would be Tangerine.


Melt cacao butter in a double boiler. I make my own make shift version with a small-medium saucepot filled halfway with water and place a glass or pyrex bowl on top. Add the cacao butter to the glass bowl and melt on low-medium heat.

Remove from heat and add cacao powder, maple syrup, lucuma, salt, and clementine essential oil. Stir or whisk until perfectly smooth. No clumps!

Add 1-2 tbsp of chocolate to silicone molds. Don't fill all the way if you're dropping a berry in, as that needs room to take up space in each chocolate.

Drop 1/2 - 1 fresh berry in each chocolate. Sprinkle with calendula petals.

Place molds in freezer on a flat surface (I often set my molds on a flat plate).

Let set in freezer for at least 1 hour until firm, or overnight.

Remove from silicone molds, and enjoy!

Store in sealed container in fridge or freezer and enjoy as desired! They'll last months in the freezer (if you don't devour them faster).

Now that you've got the base recipe down, you can play with ENDLESS flavor combinations! You could swap out lucuma powder for maca, cinnamon, matcha, etc. You can add more than 2-3 drops of essential oils if you are playing with other flavor combos. Fresh fruit is optional! I just love a fresh pop burst of bright berry with this fruity citrus inspired chocolate. I can't wait to see what you create :)

Make sure to tag me @jessicajeanweston on Instagram if you make these! I absolutely love seeing your recreations and adaptations!

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