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Sustainable chocolate and the ultimate easy chocolate bars.

I am so sorry that I have not been posting more recipes. Life and work just got busy but I miss creating recipes so much and so hopefully I will get my flowing again soon:) Indulge in these super easy and indulgent but healthy bars. Take some time over the holidays and make it with your children. They are child approved and got the thumbs up from both my kiddies.

Life happens chocolate helps, but try to eat the good stuff! That is also full of anti-oxidants, not full of palm oil and it is a bonus if your chocolate was sustainably sourced.

There is a wonderful local company called AFRIKOA that is the first bean-to-bar company in South Africa to produce chocolate made from cocoa sourced directly from African farmers.

Did you know?
Almost two-thirds of the world’s cocoa is grown in Africa, most of it is exported to Europe and America where it is turned into chocolate before being returned to our African shores.

AFRIKOA believe in growing the art of chocolate-making within Africa and supporting the farmers and their local communities, which is why they have made a promise that their chocolate will always be Made in Africa, For Africa, using cocoa beans that have never left the continent. I think this is amazing and I vow to start using only AFRIKOA from now on in my classes and recipes.

And just as I was browsing their website I came across this magical video by The Kate tin and Heinstirred.:”The story of cake”. I am amazed at peoples talents and all the companies that go the extra mile to be sustainable and treat other humans better and not just for profit sake.

Where to order from:

You can order directly from AFRIKOA , Faithfull to nature and the Refillery in Fourways which is a zero-waste shop. Just take your jars or bags and buy chocolate buy the weight.

No bake chocolate bars


1/4 cup coconut oil

1 1/4 cup AFRIKOA 55% semi sweet chocolate drops

1/2 cup almond butter

1 1/4 cup puffed wheat

1/2 cup buckwheat groats

1/2 cup pecan nuts chopped

1/4 cup cocoa

pinch of salt


  1. Line a 20 x 30cm baking tray, I especially like this tray from Yuppiechef. with the cutter and lose base. I use it at least once a week.
  2. Melt the coconut oil, almond butter, and chocolate in a saucepan. Don’t let it boil.
  3. Let it cool down a little and add the puffed wheat, buckwheat groats for crunch, cocoa, pecan nuts, vanilla, and salt.
  4. Stir and press into the baking tray.
  5. Leave in the fridge for about 1 hour or until hardened.
  6. Cut into squares and enjoy.

Cut them smaller for more portions and fewer calories or use a smaller baking tray for thicker slices. Enjoy and share your recipes on Instagram under #wskrecipes if you make them at home.

Photographs by Melanie Wessels

Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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