As it’s Easter Long weekend, I’m taking a break from my instagram account to re-center and re-shift. This means doing a lot of yoga, catching up on books, and making chocolates! Oh Cacao, how I love thee. Not only are chocolates delicious, but they are also extremely beneficial for our health and mental well-being. Packed with antioxidants, phytochemicals, and minerals like magnesium and calcium, chocolate (raw cacao to be precise) is that superfood we should all be indulging more in. To be clear – there is a big difference between highly processed, corn-syrupy derivations of chocolate – think Twix Bars – and this high vibrating recipe I’m sharing here. To add a soothing component, I added dried lavendar and rose buds, which just makes them oh-so-more- beautiful.
The beauty of this recipe is that you can customize it as you want. Use my recipe as a guide – add your toppings to your heart’s desire.
– 1 cup raw cacao powder
– 1/2 cup coconut oil & 1/2 cup coconut butter melted together
– 1 TBP Maca Powder (I use a triblend)
– 1 TBP Carob Powder
– 1/4 tsp vanilla powder (or liquid vanilla)
– 3 TBP Maple Syrup*
– Any additional adaptagenic foods**
– 1/2 cup of mixed nuts/seeds/dried fruit (use whatever you have)
– Dried edible lavendar and rose to garnish
*Note 1: I do not use a lot of sugar in any of my food, so if you want something sweeter, adjust for your taste. Remember that chocolate is sweeter when warm, so less is more!
*Note 2: I love Sun Potion – here are some recommendations: Ashwaganda, Reishi, He Shou Wu, Cordyceps…the list goes on!
1. Melt Coconut oil + coconut butter in a double boiler
2. Whisk in dry ingredients first, integrate patiently, then add sugar
*Ideal to whisk this in while your chocolate is in the double boiler – this helps all ingredients to dissolve evenly*
1. Roast raw seed & nuts at 350F for about 5-10 minutes (you want to check on this periodically so that you over-roast mix)
2. Remove from oven, allow to cool, then chop!
Putting it together
1. Add half of all toppings to the warm chocolate, mix gently
2. Spoon chocolate mixture into silicone molds (or cupcake molds)
3. Top delicately with remaining nut/seeds + dry flowers (lavender is very strong!)
4. Pop in the freezer – these will freeze fast! 5-10 minutes
5. Remove from the freezer, pop your chocolates out and store in a dry container in the freezer for up to 3 months
ENJOY preferably with a warm milky treat like a tumeric latte (recipe here)