If we were to make a Top 10 list of worldwide favorite foods, I’m convinced raw chocolate would definitely be in the running for the title. To anyone with a sweet tooth, raw chocolate can be anything from a sugar craving “extinguisher”, to a cheap, safe alternative to…ok, let’s not get carried away here.
Abundant in vitamins, minerals, antioxidants, and phytonutrients such as flavonols and theobromine, chocolate is among the elite group of superfoods that are not only sweet and delicious, but also nutritious and chock-full of health-enhancing substances. In any case, the health benefits of this delicacy cannot be overlooked, and we should lose the guilt when indulging in one of mankind’s greatest creations.
½ cup of raw cacao butter*
2 tbsp of coconut oil
¼ cup + 1 tbsp of raw cacao powder**
Sweetener to taste ( I used 2 tbsp of raw honey)
- Set a bowl inside a pot with hot water, being careful not to get any water inside the bowl.
- Add the cacao butter, coconut oil and raw honey and wait for it to melt, being careful not to over-heat it and destroy some of the nutrients. Ideally you want to keep this mixture at below 110 F.
- Once these ingredients are melted whisk in the raw cacao powder.
- Set the bowl over cold water being careful get any water inside the bowl and continue to whisk this constantly until the mixture starts to thicken. The raw honey and the oil tend to separate so you want to keep mixing them until the mixture has cooled off a little bit.
- Pour the raw chocolate mixture into chocolate molds, paper lined mini muffin tins, silicon ice trays, or wait for the raw cacao to be really thick and roll into little balls (some refrigeration may be needed for the last option). If the mixture starts hardens too much put the bowl over hot water again.
- Place the raw chocolates in the freezer for a couple of minutes and transfer to the refrigerator until set
1-2 tsp of maca powder
A pinch of mesquite powder
Shredded orange rind
Sprinkle with sea salt
Or if you feel adventurous add pieces of crispy bacon
*Coconut oil can be used instead of cacao butter, but the flavor and texture will be slightly different and they must be kept in the refrigerator
**Cocoa powder can be used, but some of the nutrients of the chocolate will be lost