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RosePost Box Blog: Alteya Organics' Review

Recipe: Rose-Coconut-Almond Chocolate Bites

by Mariana, November 7, 2017

Moisturizing and anti-inflammatory, the benefits of rose water are well-known, but they go beyond beautifying the skin. For centuries, pure distilled rose water has been used as an ingredient in desserts, beverages and even savory dishes in various cuisines around the world, such as Morocco, the Middle East and India. Taken internally, it is said (among many benefits) to aid digestion, improve the mood, help with sore throat and tone the skin. When using rose water for cooking, it is important to choose a therapeutic- and food-grade one (found in specialty-food stores).

While using rose water in food is a developed taste, it’s one I have found easy to grow into. Start with a few drops in your morning beverage or warm cup of water to add just the right amount of flavor. I have experimented using it in deserts and, (not surprisingly!) I especially like rose water combined with chocolate or cocoa. The recipe shared here is a result of a spontaneous combination of a few ingredients I very much enjoy on their own, that I wanted to turn into something more unique and easily shareable (a fun treat to pass around at your next party or give as a homemade gift). For a simple, nutritious and quick-and-easy (15 min prep & no-bake time) take on dessert, try:

Rose-Coconut-Almond Chocolate Bites

Ingredients for 12-15 bites / chocolates 

  1. ½ cup of semi-sweet chocolate chips 
  2. 1 to 2 teaspoons of pure Damask rose water (use pure, preferably rose water, found in specialty-food stores or the international section of your grocery store)
  3. 2/3 cup unsweetened flake coconut + an extra table spoon to cover the chocolates (I used Trader Joe's organic variety)
  4. 2/3 cup almond meal
  5. One table spoon of dried Rosa Damascena petals, crushed (any organic rose bud or petals tea would work, such as this)


  1. Melt the chocolate chips with the rose water for 30-60 seconds in the microwave (no need to be completely melted, just softened enough).
  2. Add the flake coconut and almond meal and stir to form a consistent mixture. If the consistency is not thick enough, add another teaspoon of almond meal.
  3. Form little chocolate balls (bites) using two teaspoons or rolling in the palm of your hands (once the mixture is cool).
  4. On a plate, spread the extra spoon of coconut flakes and crushed rose petals and roll the chocolates over, trying to evenly cover all sides.
  5. Leave the chocolates in the fridge for 30 min to an hour to harden. After that, these should keep well at room temperature for up to a week.
The result - a mouthful of pure chocolaty, chewy and (slightly) crunchy goodness, with a lingering floral twist that pairs oh-so-well with the coconut. Share and enjoy!

PS: This recipe can be customized with so different variations based on your preference – walnuts, pistachios, chia seeds, sunflower seeds, chopped cranberries, candied orange peel...