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Peruvian Chilli Chocolate Scorched Nut Pizza Recipe


  • 60 ml melted coconut oil
  • 2-3 tbsp cocoa powder (Dutch processed) or raw cacao – whichever you prefer or have and however intense you like it
  • 2-3 tbsp maple syrup or rice malt syrup if avoiding fructose (if using honey, you can do with just 1 tbsp)
  • 1 handful scorched nuts (you can use raw or dehydrated of course, but super well toasted nuts make this taste just gorgeous)
  • 1 tbsp bee pollen (optional)
  • 1/4 tsp vanilla powder (optional)
  • 1 pinch salt
  • 1/6 tsp dried chilli flakes


  • Line a round cake tray or dish with parchment paper
  • Mix oil, cocoa, syrup, salt and vanilla in little bowl until well combined
  • Pour onto parchment
  • Chop nuts roughly and sprinkle over
  • Sprinkle bee pollen and chili if using
  • Refrigerate if you can wait half an hour
  • Freeze if you must have chocolate in 15 minutes
  • You're done