So, either you – or someone you love – loves chocolate. That’s no surprise. But what is surprising is that chocolate can actually be a health food.
The type of chocolate we can benefit from is the really rich, high quality, low sugar chocolate that contains 85% or more cacao.
But there are a few problems with this type of chocolate.
First, is that it’s often really hard to find.
Next, there’s a huge taste difference between higher and lower quality.
And finally, the higher quality brands are usually pretty expensive.
So, to solve these issues, Precision Nutrition decided to share their favourite raw chocolate recipe!
Raw chocolate is made from cacao beans which haven’t been roasted. You see, roasting changes the molecular structure of cacao beans, reducing the enzyme content and lowering the overall nutritional value. Unfortunately, commercial cocoa (and the chocolate made from it) is made from roasted cacao beans – unless stated otherwise.
So, this recipe includes raw cacao rather than roasted. You’ll notice a huge difference between the two.
1/2 cup cacao butter
1/2 cup virgin coconut oil
1/2 cup (raw) organic cacao powder
1/4 – 1/2 cup agave syrup for sweetening (organic honey is okay too, or you don’t have to use any sweetener at all)
If you can't find some of these ingredients are your local grocery store, try calling a natural food store in your area.
The basics above form the foundation of your recipe. If you want to jazz it up a bit, here are some ideas for what you can add.
crushed nuts, almonds, seeds
green tea extract
natural vanilla or vanilla extract
or anything else you like!
Grate 1/2 cup of the cacao butter. It will melt easier when it’s grated. Measure also 1/2 cup of coconut oil.
Place cacao butter and coconut oil in a water in a small, heat-safe cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm (not boiling, but nearly) water.
Stir the oil and butter occasionally until it’s smooth.
Measure 1/2 cup cacao powder. If you’d like to add any other dry ingredients, measure them out now and stir them together with the cacao powder.
Pour the dry ingredients in the bowl with melted oil and butter. Stir continuously until smooth.
If you want to sweeten your chocolate, pour 4-6 tbsp agave nectar or honey into the mix and stir. If not, skip this step.
Go ahead and check if the chocolate is sweet enough. You can also add the rest of the additions at this point – like chilli, dried fruit, nuts etc.
Pour the melted chocolate on a pan/plate/ice cube tray. You can also throw some of the additions on top of the chocolate, it looks nice.
Place the chocolate for 30 minutes in the freezer or 60 minutes in the refrigerator.
*Recipe from our partners Precision Nutrition.