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Chocolate Dukkah is delicious topping to add warm sweet nuttiness and everyone's favorite: chocolate. Made from toasted hazelnut and sesame seeds, cacao nibs, coconut sugar, vanilla, and a pinch of nutmeg & Himalayan salt.

Dress up butter cookies or shortbread with a sprinkle of CHOKA for a festive, delicious, treat. Roll into buttered puff pastry, slice and bake.

Top oatmeal, cream of wheat, french toast, or bread pudding.

Roll your caramel apples in CHOKA.

Serve alongside other dips like chocolate, coconut, dried fruit at your next dessert bar. Sprinkle over ice cream, cheesecake, or puddings.

Try roasting nuts like almonds or pecans with CHOKA for an upgrade to your snacking pleasure. Toss with kettle corn for the perfect movie night treat.


Nutty Chocolate Tarts
~makes 12 - 18~

Flour for dusting & rolling pastry
1 Pie Crust
1 cup heavy cream
6 oz good quality chocolate chips
2 Tbsp CHOKA

Preheat oven to 350 degrees.
Lightly dust your work surface with flour and roll out pie dough to about 1/8 in thick. With a cookie cutter, or a paring knife and drinking glass, cut rounds about an inch wider than the opening of your muffin or tart tin. Press the rounds into the baking tin making sure the dough reaches up the sides about 3/4 in, and refrigerate until firm.
Use a fork and poke the bottom of each crust and bake until golden brown, about 12 - 18 minutes, depending on size. Cool completely.
In a small saucepan, heat cream gently to a simmer. Pour over chocolate chips and let sit for a minute. Gently stir until chips are melted and the mix is smooth.
Pour into tart shells, sprinkle with CHOKA and refrigerate until set, at least 20 minutes.