Date: December 14, 2012

Author: April

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Raw cacao chocolate recipe

 

 

 

 

 

 

 

 

I love chocolate, love love love it!   So when I found out that even the organic dark chocolate I had been regularly buying wasn’t really good for you as so many people claim, I was determined to find the real superfood, raw cacao chocolate.   That’s when I found out it’s really expensive!!!   Not only that but it’s hit or miss on brands tasting good or just like dirt.

I use 3 raw ingredients to make my basic chocolate, from there I just add other healthy raw goodies.  MY SPECIALTY is a mixed chocolate: chopped macadamia nuts, sliced almonds, crushed pecans, coconut flakes, and chopped dates.  It’s over the moon tasty.   My husband like my “RAW THIN MINTS”  I add a few drops of peppermint oil  (tastes very much like a girl scout cookie.

Raw cacao is regarded as a superfood containing more antioxidants than acai, blueberries or goji berries.  It also contains the highest source of magnesium and chromium and just about everything you could want in a multivitamin AND it tastes amazing!    Read more about the nutritional value of raw cacao here http://lifeabundantly-alim.blogspot.com/2011/01/raw-chocolate-superfood-for-health-and.html

Raw cacao butter  Each ounce of cocoa butter has almost 7 mcg of vitamin K  and .5mg of vitamin E.   Also it’s full of essential fatty acids Omega-6 and monounsaturated Omega-9 as well as stearic acid – an unusual fat in that it neither increases nor decreases blood cholesterol.

Raw honey as quoted from Natural News  “has anti-viral, anti-bacterial, and anti-fungal properties. It promotes body and digestive health, is a powerful antioxidant, strengthens the immune system, eliminates allergies, and is an excellent remedy for skin wounds and all types of infections.  “Learn more: http://www.naturalnews.com/035493_raw_honey_health_benefits_antibacterial.html#ixzz2F34OmjEf

Put them together and you have a delicious healthy chocolate !  I add ground vanilla beans because I love vanilla and it brings out the chocolate taste really well,  but extract has alcohol (good for me bad for kids) and it “waters”  the chocolate down a bit.  (NOTE: NEVER GET WATER IN YOUR CHOCOLATE MIX)

Add nuts and coconut flakes, dried fruit and even chopped up dates (my favorite).  I make a batch with peppermint oil (just  a couple drops goes a long way) for a thin mint/junior mint version.  My daughter loves my banana cream version, I add a thin slice on banana into the mold after pouring in half the chocolate and cover with the rest.  You can do this with peanut butter or almond butter also, like a healthy Reeses cup.

Currently I use lined muffin pans as molds, I fill them only about 1/8 of an inch.   You can make yours small, tall, big, if you are lucky enough to have chocolate molds you can make some really pretty stuff.

Here’s the basic recipe, it makes about 20 muffin cup sized chocolates.

1 cup very finely ground cacao beans, you can buy them already ground or grind your own right before using. 

1 1/2 cups grated or chopped up well cacao butter (it’s more like 1 solid/liquid cup) when grated it ‘s fluffy and takes up more room

1/4 cup raw honey depending on how sweet you like it

Optional :
1  teaspoon real wild raw vanilla powder, it’s strong so taste it before you add more

Optional (extra sweetness) 4 drops of liquid stevia

Directions:

Get cacao powder measured

Grate/shred or finely chop the cacao butter.

Heat 2-3 cups water in a pot until it boils, turn down to low.

Put the cacao butter in a glass bowl and place it over the  hot water. 
The bowl should be larger than the pot so it can sit on top.

Let the cacao melt, it takes a while be patient.

Add the finely ground cacao powder and honey and mix well.  (add your vanilla and or peppermint oil and or stevia here also)  taste it without getting any water into the chocolate and see if it’s sweet enough. You can add a bit more honey but not too much or you’ll have to keep the chocolate cold to stay hard.

Wipe the bottom of the bowl very well, you can’t get any water in your chocolate or it will seize.

Pour the warm chocolate mixture into molds, (if you don’t have molds use cupcake liners or glass pans for bars( now add your nuts, fruits, etc. this way you get them even and pretty.

Refrigerate an hour or until hard 🙂

 

 

 

 

 

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