Decadent Raw Chocolate

Sugar-Free, dairy-Free, trans-fat Free and totally Guilt Free chocolate, filled with abundant nutritional goodness!

Raw Cacao Superfood powder is truly a staple ingredient in my kitchen cupboard. I add it to my breakfasts in the morning, my smoothies, and tasty treats. It is loaded with nutrients, and is so versatile.

Raw Cacao in it’s raw, natural form is so so good for you. It is such an amazing ingredient with so many beneficial properties.

All chocolate comes from cacao beans – the seeds of the cacao fruit – which grows on a jungle tree. Cacao is actually a nut. You can buy it from most health stores as either the whole Cacao beans, Cacao nibs, Cacao butter or Cacao powder.

Raw Cacao is extremely high in Magnesium, which helps to lower blood pressure and helps the heart pump more effectively.

Cacao is a great source of antioxidants, tryptophan, serotonin, dopamine, and phenylethylamin, making it highly beneficial for brain health and a great mood enhancer. Plus it helps to diminish appetie! Can this Superfood get any more amazing?

The answer is Yes!, by following this super easy recipe, it gets a whole lot better.

Ingredients

3-4 TBS Organic cold pressed coconut oil
4-5 TBS Organic raw Cacao powder
2-3 TBS Organic agave nectar
Pinch of pink Himilayan rock salt

Variations

5-8 Drops pure mint essence
5-8 Drops pure vanilla extract
1-2 TBS Coconut cream
2 Tsp Organic Maca powder
2 Tsp Organic Lacuma powder
2 Tsp Organic Mesquite powder

You can also add any of the following to your creations. This is such a versatile recipe, and gives you a lot of leverage to add your favorite ingredients.

Crushed almonds/cashews/pecans/hazelnuts/Brazil nuts
Cacao butter
Cacao nibs
Goiji berries
Cranberries
Soaked/activated and dehydrated buckwheat kernels
Chopped up dry figs

Recipe

Bring some water to a light boil in a pot, about 3-4 finger depth. Place the coconut oil into a deep glass bowl, and place into the simmering water.Once melted, add the agave nectar, salt and gradually add the raw cacao powder, being careful not to form lumps.

Take out of the water and whisk until smooth. You want the texture to be a little thick, and not runny. It must be a creamy smooth texture.
You can now add your variations. If you are adding essence’s, add them after the agave.

If you find the texture too thick once you’ve added your chosen ingredients, place in the double boiler and add a little coconut oil, until the correct texture is achieved. Once your happy with the taste, pour into your molds. I use really nice silicon molds. They’re great because it’s so easy to remove the chocolates once they’ve set.

If you don’t have any, an ice tray will do the trick, or set it in a shallow dish, to create a chocolate bar. This gives it quite a nice rustic effect, which I quite like.

Another option is to slowly stir in some coconut cream, for a milk chocolate effect – with a coconut twist!