Rose & Pitaya Raw Chocolate (Handmade Vegan Treat for Your Valentine!)

February 2, 2022
Nothing says, "I love you!" to the lover without or within like a beautiful gift of handmade chocolates. The time and effort, attention to detail and carefully-researched flavor and color combination will definitely earn you a few oohs and aahs. The subtle perfume of Hungarian rosewater coupled with the audacity of pink, powdered pitaya sets the stage for drama and romance. Let's get cracking.
a hand reaching toward raw handmade chocolates on a plate

Rose & Pitaya Raw Chocolate (Handmade Vegan Treat for Your Valentine!)

Recipe Type:
utensils YIELDS 27 pieces
herb graphic for recipe card
  • Rose Chocolate
  • 74g raw cacao butter
  • 134g macadamia butter
  • 60g oat flour
  • 140g maple syrup
  • 5ml lime juice
  • 2g salt
  • 5ml pure vanilla essence
  • 30 ml Hungarian rosewater
  • Pitaya Chocolate
  • 1 whole pitaya
  • 30g maple syrup
  • 50g raw cacao butter
        graphic for recipe card


1. Place a non-reactive bowl in a pot of warm water, 45°C (113°F). Melt 74g raw cacao. Do not adjust the temperature. If it is too high, the cacao will no longer be raw. If you have a dehydrator, then pop the cacao in there for about 3 hours at 113–115°F/ 45°C.

2. If you don’t have macadamia butter on hand, then simply blend whole, unsoaked macadamia until they liquify. Make sure there are no granules by pressing between your finger. It should be silky smooth. Weigh out 134g. Jar the rest and refrigerate.

3. In a blender, on your lowest setting, combine 74g cacao butter, macadamia butter, oat flour, 140g maple syrup, lime, salt, vanilla and rosewater until smooth. Take your time here.

4. Gently spoon or pour into your desired chocolate mold. You may choose to mold individual chocolates; one, large slab or even bark. Your choice.

5. Tap the mold to remove air bubbles. Once molded, refrigerate.

Pitaya Chocolate

1. Peel the pitaya then juice. Drink the juice 😉

2. Collect the pulp and dehydrate it for 6–8 hours until bone-dry.

3. Powder the dried pitaya pulp in a coffee grinder.

4. Be aware, the powder will clump after a few hours. Add a desiccant bag and store in an airtight container in the freezer.

5. Melt the 50g of raw cacao in the same way as you did for the rose chocolate. Stir in pitaya powder and maple syrup, bit by bit until you reach the desired color and flavor. Th color will change as it solidifies. Do a spoon test to see what intensity you like.

Spoon test: smear some pitaya chocolate on a white baking sheet. Refrigerate, then check color. Add more pitaya if you desire.


1. Using a glove, remove chocolate from mold and dip half of it into the pitaya chocolate, letting the essence drip off. Set it on a teflex or baking sheet.

2. Using tweezers, add a bit of dried, pink rose petal, or pistachio or gold leaf at the center, bridging the pink and white line.

3. Refrigerate until set.

Also by Prish: Kimchi Gazpacho

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Photo: Prashantha Lachanna

Prashantha Lachanna hails from the sunny east coast of South Africa, a warm and friendly city called Durban. She grew up with big, slobbery dogs, loved weeding her Mother's garden in her pajamas with sleepy dust in her eyes and could lift the front of her Father's car clear off the ground by the age of 14. Now though, she prefers lifting cups of tea to her lips, writing menus and meandering through the thoroughly dazzling, labyrinthine alleys of Taipei where she is a permanent resident. She works as a chef and teacher and owns a vegan cheese and chocolate company.


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