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Cacao benefits | Cacao health | Cacao nutrition | Cacao recipe | Ceremonial cacao

Cacao Rose Raspberry Bliss Ball

Craving for something chocolatey? Why reach for the sugar-filled choc sweet when you can have a deliciously nourishing and absolutely satisfying Cacao rose raspberry bliss ball? 

Cacao is one of the most supportive foods for your overall health any time of the month, even more so if you are premenstrual. Chocolate cravings and other PMS symptoms are largely linked to cyclic hormonal changes. Keith's Cacao, which fully retains the fat of the Cacao beans, helps keep your hormones in tip-top shape month-round so that we may reap the rewards and not the woes of each cycle's season.

These exquisite bliss balls are a definite go-to dessert when PMS hits or even if it doesn't! Rose, which aids in reducing stress and anxiety and is a potent anti-inflammatory, pairs wonderfully well with Cacao to elevate the mood, mind, and heart. The deeply aromatic rose has been used in herbal medicine for centuries and is full of healthful properties. 

Women's favorite flower the world over, as a symbol of beauty and love, its healing benefits include both physical and mental period symptoms. Studies show rose powder and petals help regulate the menstrual cycle and are an excellent aid in relieving cramps during that time of the month.

Making the most of the harmonious synergy between Cacao and Rose, these bliss balls are, of course, not only for menstruating women! They can, and should be, enjoyed by all!

Cacao, Rose, and Raspberry Bliss Balls

Servings: 8

Keywords: Dessert, Cacao, Rose, Blissballs

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins




  • 2 oz Keith's Cacao
  • 2 oz Dried figs (soaked)
  • 1 oz Raspberries
  • 1 tsp Rose powder
  • 1 tsp Honey
  • Topping
  • 8 small Raspberries
  • 8 Rose petals
  • Handful of white cacao beans (or almonds)


  1. Soak figs over night in warm water.
  2. Crush the raspberries and marinade over night with the rose powder.
  3. Strain the the figs and blend until smooth.
  4. Warm through the crushed and marinaded raspberries in a pan, but do not boil.
  5. Melt in Keith's Cacao.
  6. Add honey and mix well.
  7. Finely chop the white cacao and place in a bowl.
  8. Take a tsp of mixture, roll in a ball, coat in white cacao, top with a fresh small raspberry and place onto the rose petal!
  9. Enjoy!


Note: Use METRIC- here is conversion chart


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