You can never go wrong with chocolate! Well you can. But not with my superfood rich Choc Lover recipe. How can this be so yummy and so addictive, but not have any dairy or sugar in it? Even better still, it leaves you completely, deliciously satisfied. The secret includes healthy fats from coconut oil and nut butter, but predominantly, the secret is raw cacao! This is not the same as cocoa. Raw cacao powder is made by cold-pressing unroasted cocoa beans, thereby keeping the living enzymes in the cocoa, but removing the fat.
Here are some cacao facts for you which I use to rationalise uncontrollably eating piece after piece of this Choc Lover:
- First of all, cacao is a NATURAL mood elevator and anti-depressant! Therefore it actually makes you feel better if you are in a bit of a slump.
- Oh and, a NATURAL aphrodisiac.
- Cacao is the highest plant-based source of iron.
- Balances hormonal mood swings which, if you are woman, is exciting to know that eating chocolate in those certain times can actually be a cure!
- It’s full of magnesium for a healthy heart and brain.
- Creates heaps of energy and thereby combatting fatigue,
This list of health benefits from cacao can go on and on. But let’s eat some Choc Lover first shall we.
- 1/2 Cup Cacao Butter
- 1/2 Cup Cacao Powder
- 1/4 Cup Maple Syrup
- 1/4 Cup Cashew Butter (or any nut butter eg. almond butter)
- 1/4 Cup Coconut Oil
- 1/2 Tsp Vanilla Powder
- Large Pinch Salt
- Optional: 1/2 Cup Raspberries, 1/4 Cup Shredded Coconut
- Start by melting the Cacao Butter and Coconut oil in either a small saucepan over a low heat, or placing it in a bowl in the microwave.
- Once the Cacao Butter and Coconut Oil are liquid, pour into a medium sized bowl. Now add the other wet ingredients – Cashew Butter and Maple Syrup. Stir until all combined.
- Now add all the ingredients into the bowl besides the raspberries and coconut.
- Stir the mixture until everything is smooth and combined. Should be very runny.
- Pour the mixture into chocolate moulds, or a dish lined with baking paper. I use a loaf tin.
- Sprinkle the coconut over the chocolate and scatter the raspberries.
- Place in the freezer for 30-60mins.
- Once the chocolate has set and is solid, take it out of the freezer and cut into desired sized pieces. Alternatively, take out of chocolate moulds.
- And they are ready to eat!
- The chocolate is best stored in the freezer in an airtight container as it melts when left out. Just allow it to defrost for 5 mins before serving.