A chocolate recipe that won’t slowly kill you

I had a request put in for a chocolate recipe that “won’t slowly kill you”.

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In order to make a healthy chocolate, it just has to be raw. Most people, when they think of raw food, they think of hippy-dippy vegans and food that tastes like dirt. An understandable stereotype because you often do see people and food like that when it’s raw. HOWEVER, some of the tastiest and most flavorful food that I have EVER tasted has been raw (specifically from Cafe Gratitude in Venice, CA). Raw chocolate is one of those exceptions. Not only is it flavorful, but it is actually good for you too! (But this doesn’t mean that you should eat pounds of raw chocolate a day…)

Raw chocolate is made from cacao nibs. Cacao is one of the best sources for magnesium as well as a good source of calcium, iron, copper, zinc and potassium! Plus, since it’s raw, you don’t need to eat as much to get your chocolate fix. Raw is the way to go when it comes to chocolate!

This is my recipe for raw chocolate. I was fiddling around with some ingredients with my dad one day and finally figured out this bad boy! Very tasty, very satisfying.

Raw Chocolate

Serves 3

156 calories per serving

Ingredients:

1/3 cup cacao nibs

1 handful of cacao butter (picture below shows how much this is)

1 tablespoon honey

1 teaspoon vanilla

1/8 teaspoon cinnamon

A pinch of pink himalayan salt

coconut oil (for greasing the bowl)

1. Set up your double boiler*. Assemble two pots on top of each other. Fill the bottom one half way with water. Turn the heat to medium.

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*A double boiler allows you to cook something (usually melt) without burning it. Since it uses steam, the heat is much more gentle.

2. Ground the cacao nibs in a coffee grinder until fine (so that it looks like espresso). Pour this into a very small bowl or cup. Make sure that you first grease the bowl or cup with coconut oil.

3. Put the cacao butter into the top portion of the double boiler. It will take about 3 minutes to completely melt once the pan is heated.

-Cacao butter is hard to measure, so just make sure you have about as much as a large handful (picture below).

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This is what the cacao butter will look like when it is done melting:

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3. While the cacao butter melts, add the rest of the ingredients (honey, vanilla, cinnamon, salt) to the ground cacao.

4. Pour the melted cacao butter in with the rest of the ingredients and stir well to combine. It will be very liquid-y, but that is what you want.

5. Put the bowl/cup into the fridge until hardened. It won’t become really hard, it will be a little soft and chewy. If you want it to become harder, put it in the freezer. The hardening should only take about 10 minutes.

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You can add anything to this recipe such as coconut flakes, goji berries, almond butter… whatever sounds good to you!

This is an extremely healthy way to get your chocolate fix in. It doesn’t have the same taste as regular chocolate, but once you’ve had this raw chocolate, you won’t want the junkier stuff.

Let me know what you think of this recipe!

Cacao Nutrition facts:

http://www.fitday.com/fitness-articles/nutrition/healthy-eating/the-nutrition-of-cocoa-nibs.html#b

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2 thoughts on “A chocolate recipe that won’t slowly kill you

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