I am obsessed with making raw chocolate.
It is so unbelievably easy to master and furthermore- it means I have ultimate control over the ingredients I put into my bite size morsels.
I LOVE quality ingredients –
and too often most ‘low sugar’ chocolates are filled with malitol, a type of sugar alcohol from the polyol family. Those suffering from IBS often find that these exacerbate bloating, gas and diarrhea. And while a little of it is OK – over the long term, I think consuming anything that makes your stomach bulge is never good thing! (And I think most would agree).
In its most base form my RAW CHOCOLATE has 3 ingredients
1. Coconut Oil
2. Raw Cacao Powder
3. Stevia to taste
That’s it. Melt oil, stir in cacao, stir in stevia, whack in fridge, let set and remove.
Cacao powder is a particularly miraculous source of magnesium, a natural muscle relaxant and mood stabiliser – no wonder we turn to it in times of stress 😉
With the array of ‘super foods’ out there, it is easy to get a little overwhelmed. I personally buy Cacao on a frequent basis -research has shown that the antioxidants in cacao are highly stable and easily available to our human metabolism and
with nearly 4 times the amount of antioxidants as Goji Berries, and topping the ORAC scale,
cacao’s ability to combat free radical tissue damage is impressive.
Finally, out of most the super foods I find Cacao inexpensive, with a little going a long way.
With this basic recipe in mind, I’ve been trying to re-create tastes and textures of former chocolate indulgences that I now struggle to digest.
Hand in hand with digestion issues goes an innate desire to consume foods that really feel settled in the stomach – and not just settle for second best.
Which is why I have managed to create a recipe that allows me to indulge in my love for chocolate and fresh produce.
Why not I say!
Thin Mints with a Twist
¼ cup raw organic cacao powder
¼ cup organic coconut oil
1 tsp of liquid stevia (or to taste)
1 tsp of liquid stevia
1-2 drops of peppermint oil
1. Over a pot of simmering (not boiling) water, place a heatproof mixing bowl over the top. Add your cacao powder and coconut oil and melt.
2. Add in stevia and remove from heat.
3. Spoon dessert spoons into patty pans – leaving half the mixture in the bowl.
4. Place in the freezer for 20 minutes or until frozen.
5. While waiting for your ingredients to freeze, grab your avocado and mash the flesh with the peppermint oil and stevia. Taste and adjust sweetness to your liking.
6. Remove the frozen chocolate. Place small dollops of your avocado mixture on top of the frozen chocolate mixture.
7. With the remaining chocolate (you may need to re-melt), spoon a final layer on top of the avocado, ensuring the avocado is sealed from view.
8. Place in the freezer and allow to set.
Remove – Eat- Enjoy.