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Chocolate Goji Sea Salt Drops

Last night I had a small get together with a close group of girlfriends for a cookie swap… It was a fun festive evening with lots of girl talk, tea drinking and cookie eating!

Before the swap I made this salad – An arugula, quinoa, butternut squash, broccoli salad with tahini dressing (the Luna’s Living Kitchen recipe for dressing…mmmmm).  Which was super filling and kept my inner cookie monster somewhat under control at the party…

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I went a little overboard and made 4 different treats to share –

The first one – Organic White Chocolate Bark with cranberries and pistachios…

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Butterscotchies – Traditionally made with a LOT of transfat, food coloring and horrible ingredients.  I used organic peanut butter, organic brown rice cereal (instead of rice krises), organic brown rice syrup (instead of corn syrup), a combination of organic white and dark chocolate (instead of butterscotch chips) and a drop of butterscotch extract flavoring (Frontier brand) – Tasted just the same as the recipe I used to have growing up. AMAZING!

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Pistachio Snow Balls and Apricot Squares (Thank you Amy Wall for posting the recipe on my Facebook Page) – These were both gluten free and refined sugar free!  Oh yeah!

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And then there were a slew of other desserts brought by my lovely girlfriends:

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My best friend Nicole’s Chocolate Goji Sea Salt Drops won the prize for originality and taste!

The combination of flavors she put together was deadly. The smooth texture of the chocolate against the chewiness of the goji berries married with the crunch of the almonds and spike of sea salt is an EXPLOSION in your mouth.

Of course I immediately asked Nicole to share the recipe with all of you. I will definitely be making these many many holidays to come! It’s not too late to make them for this holiday season either – You can throw this cookie together in a matter of minutes and you only need 4 ingredients! Enjoy!

Food Babe's Best Friend Chocolate Goji Sea Salt Drops

Prep Time:
25 mins
Cook Time:
0 mins
Total Time:
25 mins

Serves:  40


  • 20 ounces chocolate chips
  • 6 ounces goji berries
  • 8 ounces toasted almonds, chopped
  • ¼ teaspoon sea salt


  1. Fill a small pot ¼ full with water and heat to simmer.
  2. Place large bowl on top of pot (creating a double boiler).
  3. Fill bowl with chocolate chips and slowly melt.
  4. Once all chocolate is melted, stir in sea salt, goji berries and almonds.
  5. Use a 1 tablespoon sized ice cream scooper or spoon to drop mixture onto wax paper.
  6. Top each drop with a small sprinkle of sea salt.
  7. Refrigerate to allow chocolate drops to cool.


  • Great to take to a party or make for treat bags!
  • Please buy all organic ingredients if possible.

How many cookies have you already eaten this Holiday Season?

What about me?….Well….let’s just say, I feel a juice fast coming on in the new year to reset 🙂


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68 responses to “Chocolate Goji Sea Salt Drops

  1. All the cookies look so very delicious! I am sure I will get to try some of these soon!

    Happy Holiday to all of Food Babe fans!

    1. Nope – Used Green & Black’s White Chocolate and Sunspire Organic Chocolate Chips – I have never made real chocolate from scratch – have you? I think the closest I have come is raw brownies or hot chocolate 🙂

      1. I was wondering if you could post the recipe for the scotchies, the brown rice crispy treats-thank-you! Additionally, specifically which types of choc chips did you use from Sunspire?

  2. I made these today and they are so good and so easy! Thanks for your wonderful website! I love it!

  3. Were the goji berries raw or dried? Where would be the best place to find them raw? I only noticed the dried ones (like raisins) at Whole Foods.

  4. I’ve never used goji berries before. Is it better to use the dried ones? Whole Foods also has some that are frozen.

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  6. Hello, I looked for the recipe for the Organic White Chocolate Bark and didn’t see it. Is that one you will be sharing? I want to try them all! Thanks!

  7. I can’t find the lemon tahini dressing recipe. I’ve tried lots of them and I’m still looking for the one that’s the BOMB! Can you share it?

  8. I would like the recipes too. They all look & sound so good. Can’t wait to try the goji berry, chocolate & sea salt. I love the combination. Sounds like you all had a great time. So nice to be with friends.

  9. these all look delish! I was wondering if you could share the Butterscotchies recipe? Thanks so much!!!!

    1. I’m struggling to find the recipes too. I’ve searched for Amy and every other word / word combo to find these recipes. Disappointed.

  10. Please post juice fast recipe. 🙂 and can’t pull up a recipe for white bark pr other cookies except choc drops??

  11. Just tried this recipe with organic cocoa nibs.. I did not know that cocoa nibs did not melt! :0/
    Any recommendations for organic, dairy free chocolate chips? We currently use Enjoy Life Chocolate Chips but they are not organic.. Thank you!

    1. Try making your own – blend coconut oil with raw cacao powder, vanilla extract and maple syrup. Add a pinch of salt and lecithin flakes/granules to emulsify better. Will keep in the fridge for a long time.

  12. I was unable to locate the recipes on your Facebook page. Please send them to me or let me know where I can find them. I am looking for your bark recipe, Pistachio Snow Balls and Apricot Squares, and butterscotchies. Thanks!

  13. Just adapt this recipe for the Butterscotchies, making the appropriate substitutions.

    1 cup Smooth Peanut Butter
    1 cup Granulated Sugar
    1 cup Light Corn Syrup
    6 cups Rice Crispies Cereal
    2 cups Semi-Sweet Chocolate Chips
    2 cups Butterscotch Chips

    1. Grease a 9 x 13 inch pan; set aside.
    2. Melt the peanut butter, sugar and corn syrup in a saucepan over medium heat. Do NOT boil. Once it’s melted, remove it from heat.
    3. Immediately mix Rice Krispies into the melted mixture and pat into the 9 x 13 inch pan.
    4. Put the butterscotch chips and chocolate chips in a microwaveable bowl. Microwave on high for 1 minute. Stir and microwave in 15 second intervals, stirring after each one, until completely melted.
    5. Spread the melted chips over the Rice Krispies. Chill and eat up!

      1. Did you see the part about making appropriate modifications? Use a double-boiler. This isn’t my recipe. Was just posting for those who asked. Don’t need to post rude comments for the sake of posting them….have a nice day!

    1. Um, you did read the part about making appropriate modifications, right? This isn’t my recipe, just trying to help a fellow reader out who wanted a base recipe to modify. Use a double-boiler if the microwave isn’t your thing. Peace

    2. Thanks Kelly for posting this recipe. Since the substitutions are noted above in the post, having the measurements really helps. 🙂

    3. Kelly, that is the recipe my husband grew up with, but we used 1 cup of each of the chips. I think the recipe was developed when a pkg of chocolate or butterscotch morsels was only 6 oz, or 1 cup. I’ve made them both ways, but it was easier for me to remember: 6 ingredients, 6 cups krispies, 1 cup everything else. Can’t wait to try the healthier version!

  14. Hi Vani,
    Would you please post your recipe for the butterscotchies. You listed the ingredients used but not the method. Also, could coconut nectar be substituted for the brown rice syrup?

  15. I buy my organic choc chips in bulk…. How is 20 oz measured? Is that 2 1/2 cups or 1.25 lbs? Sorry – I’m clearly not the best cook 🙂

  16. OOH, can you please post your recipe for Butterscotchies and Organic White Chocolate Bark? It would be AWESOME to have both of these for the holidays! Pretty please?? 🙂

  17. I’m so glad I saw this! (Don’t know how I missed it last year). My husband grew up eating the “Butterscotchies” as a favorite treat, brought to every family gathering by a beloved great aunt. In years past I have made them for holidays and special occasions, but not in the last couple years, after trying to eliminate so many unhealthy ingredients from my cooking. Can’t wait to surprise him tomorrow with the revised version! Thanks, Vani.

  18. Would love to know if the cake pictured with the blackberries in the center is a ricotta cheesecake? Would like to know what that is and the recipe please?

  19. I made these last night and they are amazing! I used pre-sliced almonds and they were still good, although next time I do want to try the whole, but cut in half; it’ll add a bit more crunch.

  20. Hello:
    I just signed up to your website and love these desert recipes you had with your friends. Would you send me the recipes ?
    I don’t do Facebook so hard to get them.
    I am only health eater, no gluten.
    Thank You
    So much fun reading your site!

  21. I made these Chocolate Goji Sea Salt Drops and am now addicted to them. Actually the best sweet item I’ve ever tasted and I’m not that much of a sweet eater. I’ll be making another batch this week-end. Such a simple recipe. I was easy on the sea salt sprinkling on the top but will use a tad more as that is like the icing on the cake. Thanks for posting this one!

  22. Frontier butterscotch flavoring contains polysorbate 80.

    You say here ( that poysorbate 80:

    “is linked to infertility in mice, an increased risk of blood clots, stroke, heart attack, heart failure, and tumor growth or recurrence in patients with certain types of cancer. An article published about polysorbate 80 found that the agent could cause pregnant woman to go into anaphylactic shock and is harmful to patients with Crohn’s disease.”

    Do you have a substitute?

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