Raw Choc Berry Yo-Yos

Raw Choc Berry Yo-Yos
Raw Choc Berry Yo-Yos

I love it when treats that are simple to make end up looking like a lot more effort was required. These Raw Choc Berry Yo-Yos sandwiched together with a chewy chocolate filling are exactly that. Small investment for a big reward.

Since no baking is required, you can whip these up in a matter of minutes. I developed the recipe for Bare Blends. The berry cookies are flavoured with their Bare Berries freeze dried berry powder.

It’s packed with antioxidants and also provides sweetness and a pretty colour. The chocolate filling is boosted with some protein and the raw cacao powder provides an extra hit of feel-good nutrients. It’s a win-win for all.

Raw Choc Berry Yo-Yos
Raw Choc Berry Yo-Yos

Raw Choc Berry Yo-Yos

Makes 4


For the berry cookies:

  • 1/2 cup raw cashew nuts
  • 2 x 20ml tablespoons freeze dried berry powder (I used Bare Blends Bare Berries)
  • 1/2 cup unsweetened desiccated coconut
  • 2 x 20ml tablespoons extra virgin coconut oil
  • 2 x 20ml tablespoons coconut flour

For the chocolate filling:

  • 1/4 cup chocolate whey protein powder (I used Bare Blends Raw Cacao WPI)
  • 1/4 cup raw cacao powder (or cocoa powder)
  • 2 x 20ml tablespoons rice malt syrup
  • 1 x 20ml tablespoon extra virgin coconut oil


  1. To make the cookies, process all of the cookie ingredients in a food processor until the mixture comes together.
  2. Line a tray with baking paper. Divide the mixture into 8 balls and press onto the baking tray to make cookie shapes. Set aside in the freezer to set.
  3. To make the chocolate filling, mix all of the filling ingredients together in a bowl until you get a smooth paste. You will need to slowly work the syrup and oil into the powders – it will take a bit of time to combine. I find it best to work the mixture together by continuously squashing it against the side of the bowl using the back of the spoon.
  4. Remove the cookies from the freezer. Divide the chocolate filling into 4 balls and press each ball onto a cookie. Top each one with another cookie, pressing together.
  5. Store in the fridge or freezer.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

You might also like my Raw Berry Tarts.


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