Inspiration from Meghan

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Chocolate Cranberry Blossoms



Holy cannolley doodle! This recipe here officially marks the second Monday in a row where I have thrown a little rum into the mix. I think this nutritionista spent a little to much time sunning and funning it up in St. Lucia. But you know what? You know me better than to think I play by any rules and a little rum mixed into chocolate once in a while, is super-cali-fantastica-liciousness. So take a deep breath and get your ‘alcohol is the devil’ evil nutrition eye outta here!

The thing about this chocolate covered cup-o-love is that there isn’t much rum and it is the most decadent piece of brilliance I have come up with in ages. And I write this as a giant bottle of rum, stares me in the face. I suppose it may be time that I explain why I even have the boozey booze kicking around these parts given that hard liquor isn’t really my cup of tea.

While we were down in St. Lucia, my mom celebrated her 59th birthday. Yes, my mother is hot to trot at 59 and she wanted some rum to celebrate and so that is just what we did.

We drank about 1/9th of the bottle as you can see, but I felt like it was silly to just leave it, so I wrapped it in bubble wrap and brought it home and now keep trying to think up culinary uses.

Hence this chocolate bliss concoction.

What this actually is, is healthfood. Boyizzle mashnizzle! I am calling this healthy because there is more good stuff than bad and if you lined this chocolate love cup up with 95% of the other foods in the supermarket, booze or not, it would come out ahead!

What I did was I soaked some raisins and cranberries in a dilution of rum and water- and that rehydrated the fruit. That was the use of the rum. Just for flavour. And flavour it gave, flavour it gave!


I then strained out the rehydrated rum/water plumped fruits and processed it with some coconut and that is what formed the soft centres of this chocolate treat.

When was all said and done, they did remind a little of those Cherry Blossom chocolates they always had (maybe still do) at corner stores. Remember- those ones (see the pic). My brother used to love those. I’d like to think that mine are similar but waaaaaay better, and how can I put this… a little less- um,  menstrual looking? Yes, I went there.

Might as well stop while I’m ahead. Enjoy!



Chocolate Cranberry Blossoms
1/2 cup raw cacao powder
1/3 cup coconut oil
3 Tbs raw honey
2 tsp maca powder (optional)

3 Tbs dried raisins
3 Tbs dried cranberries
1/4 rum (optional)
1/3 cup water
3 tbs dried coconut, ground in coffee grinder
pinch of cinnamon

  • Line a 12 cup muffin  tin with paper liners.
  • In a bowl, mix together the water and rum and place dried fruit into liquid mixture. Let sit for 20 mins-1 hour
  • Once rehydrated, place fruit in a food processor with coconut and cinnamon and process together until well mixed.
  • Over low heat, melt together the coconut oil, honey, maca and cacao powder. You need this only warm enough that the goods melt together
  • Using a muffin tin, pour about 1/2 – 1 Tbs of chocolate into each cup.
  • Place in freezer for 5-10 minutes or until solid
  • Remove chocolate from freezer and form small little patties of the fruit mixture and gently place over first layer of chocolate in the muffin/ice tray.
  • At this point, you may need to reheat the chocolate mix, do so just until it is pourable again.
  • Gently spoon chocolate into each compartment until fruit mix is covered fully.
  • Return to freezer to allow chocolate to set.
  • Indulge!

If you are doing this with your kiddies I would leave out the rum, just a suggestion.

I am going to do my best to get a video together this week of how I actually do this to make sure you all realize how easy it is!  And if you love the sounds of this recipe, or even more, the taste, be sure to give these chocolate treats a try!

Question Of The Day: If you could eat chocolate with anyone in the world, who would it be?

17 responses to “Chocolate Cranberry Blossoms”

  1. Kristin (Cook, Bake, Nibble) says:

    SO excited you posted this recipe. These are by far the best raw chocolates I have EVER had. So delish!! You are a raw chocolate goddess :)


  2. Jen Rotstein says:

    These chocolates are amazing. That cherry blossom pic is making me gag.

  3. Alex says:

    It’s true, the cherry does look a bit like a cervix.

    I can’t wait to make these for my mum, who is a big cherry blossom lover! Thanks!

  4. Pam says:

    Hi Meghan. Do you know if people with prostate cancer nened to avoid maca? Thanks! Pam

  5. elain says:

    ;answer to question of the day:
    I would love to eat this sweet goodness of chocolate with you, and your family in St Lucia!!!!

  6. Sarah L. says:

    What a creative use of rum, I love it! I always enjoy looking at photos of the chocolate confections you come up with. Unfortunately they make me very, very hungry so I will have to try whipping these up sometime soon.

  7. Odelia says:


    I’ve always thought it would be best to indulge in really great chocolate with your soulmate…when you’re doing soulful things. :o)

    Failing that, probably with your kids (at any age)! Chocolate brings people together and keeps ’em together!

    Thanks for the recipe Meghan and keep them comin’.

    Odelia :o)

  8. Megan says:

    Meghan! You’re a genius! I read this recipe yesterday… went home and made them… and then I ate them (not all of them obviously)… and oh my goodness! I brought one to work today and it is taking every part of me to wait until after lunch to eat it.

  9. Margaret says:

    I made this today. Super easy and very yummy. I cooked the oil/chocolate too long and it got stiff. I’ll “just” melt it next time and take it off the flame.

    • Meghan Telpner says:

      Yes! DO NOT COOK THE CHOCOLATE!!! Just a little warmth to melt it all together. Going to try and get a video together of this process.

  10. Samantha Angela @ Bikini Birthday says:

    I’m guessing that’s a 1/4 cup of rum?

    I’d like to try it with Malibu Rum for extra coconuttyness.

  11. Karmalily says:

    I made half a batch of these today, and out of the 6 I made, only a couple of them could be eaten. In the rest, the chocolate seemed to separate from the coconut oil, which resulted in some of it being just coconut oil (and thus not good to eat), and the rest being pure chocolate. Is there a way to prevent this?

  12. Sansationals says:

    […] Inspired by Meghan Telpner […]

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