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Cocoa butter roasted veggie salad with cocoa nib vinaigrette

Rachel Pol
 This recipe draws inspiration from the Panamanian Rainforest, where cocoa is grown and root vegetables are widely available.’ – Rachel Pol
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Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Course Main Course, Salad
Cuisine South American
Servings 4
Calories 550 kcal


  • 1 sweet potato cut into small wedges
  • 10 baby carrots halved
  • 20 pearl onions peeled
  • 1 turnip cut into small wedges
  • 1 parsnip sliced diagonally 1cm (½ in.) thick
  • 1 large potato cut into small wedges
  • 1 butternut squash peeled and cut into 2.5cm (1in.) cubes
  • 1 fennel bulb cut into small wedges
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3 tbsp cocoa butter melted
  • 1 tsp salt
  • 55 g fresh rocket (arugula), to serve

For the cocoa nib vinaigrette

  • 2 tbsp cocoa butter
  • 2 tbsp cocoa nibs
  • 4 tbsp olive oil
  • 2 tbsp rice wine vinegar
  • ½ tsp sugar
  • 1 tsp salt


  • Preheat the oven to 200C (400F/gas mark 6). Spread out all the vegetables on a foil-lined baking tray.
  • Put the fennel, coriander and cumin seeds in small pan and heat over medium heat for 2 minutes, shaking occasionally. Transfer to a spice grinder and grind to a coarse powder.
  • Add the melted cocoa butter, spice mixture and salt to the veggies and toss well to coat thoroughly. Roast in the oven for 45 minutes until the veggies are tender and caramelized.
  • Make the cocoa nib vinaigrette. In a small pan over medium–high heat, melt the cocoa butter, add the nibs and sizzle for 30–45 seconds. Add the olive oil, rice wine vinegar, sugar and salt and take off the heat.
  • Serve the roast veggies on bed of rocket, drizzled with the cocoa nib vinaigrette.


‘The first time I went to a cocoa farm in my native Panama I fell deeper in love with chocolate. It also made me feel responsible for the Native Indian communities who have abandoned cocoa farming because a fair price is not being met. Since then, we have been working with small growers to improve consistency and fair trade their cocoa beans, encouraging the new generation back into cocoa farming. Besides making our own chocolate from bean to bar with only two ingredients, cocoa nibs and raw sugar, we are constantly finding different ways to use it. Cocoa butter is a high stable fat with a long shelf life, rich in antioxidants. ‘The cocoa nibs are packed with powerful nutrients, antioxidants and mood lifters that add a lovely crunch, with subtle notes of chocolate and a mild nutty flavor.


Calories: 550kcalCarbohydrates: 66gProtein: 8gFat: 31gSaturated Fat: 12gCholesterol: 38mgSodium: 1406mgPotassium: 1773mgFiber: 14gSugar: 16gVitamin A: 28840IUVitamin C: 80mgCalcium: 249mgIron: 5.3mg