5-minute Chai Infused Chocolate

Updated: Sep 13, 2018

5-minute Chai Infused Chocolate

Chai, chocolate and toasted coconut – a match made in heaven.

Ok, so the recipe takes around 5 minutes, but you might want to factor in an addition 20 for it to set – but if you can’t wait and like chocolate sauce, then you can just hit it with a spoon instead.

This chocolate is made with cacao and it’s powder is the bees knees for all chocaholics. It’s high in antioxidants, which help us to look and feel younger and is also a great source of magnesium, iron and zinc (these three, help with PMS symptoms – no wonder we women crave it!). We also have ginger and more chai spices that are just damn good for you and your bod.

I almost always have some chocolate like this one in the fridge for emergency situations. Plus, I generally have all the ingredients in the pantry, so even in emergency situations where I don’t have it, I can whip some up in under 5 minutes.

Chocolate lovers unite, this version is vegan friendly as well as being gluten and refined sugar free.


5-minute Chai Infused Chocolate

5-minute Chai Infused Chocolate

(Makes a small block – you may want to double the recipe, as you might

finish it in one sitting)


  • 1.5 Tbsp extra virgin coconut oil

  • 1 Tbsp raw cacao powder

  • 1 Tbsp Ginger & Co’s Spiced Ginger Chai

  • ½ Tbsp nut butter*

  • ½ tsp vanilla essence

  • 1 Tbs liquid sweetener (agave, honey, maple syrup, coconut nectar)

  • 1/4 cup toasted desiccated coconut (lightly brown in a pan over low heat)

  • A tiny pinch of sea salt

*Peanut is my jam, but I’m sure any nut or seed butter would be delish!


  • Melt coconut oil in a small saucepan, add Ginger & Co’s Spiced Ginger Chai and stir together.

  • Place all ingredients into a bowl and mix until combined.

  • Roll out a piece of glad-wrap, or foil on a bench and pour mixture in the middle (If you have any moulds, that would work too).

  • Shape into a rectangle, wrap it up and place in freezer for about 20 mins to set. Keep it stored in the fridge or freezer as the coconut oil melts quite fast, especially in summer.



This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.

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