If you haven't already been able to tell, I do have a weakness for chocolate, of the dark variety. This recipe satisfies my craving and can be used in variety of ways. It works well in a mold, cut into squares or as a top layer for bars or cakes.
Chocolate has amazing health benefits. Unfortunately, most of these benefits only come from raw chocolate or cocao. Cacao is very high in iron and magnesium. Magnesium is essential in bone growth, blood pressure as well as relieving depression and migraines. Magnesium can also relieve menstrual symptoms, so isn't interesting that women often crave chocolate during their cycle? Raw cocao is one of the highest sources of antioxidants, higher than blueberries and green vegetables.
Cocoa powder, found in most store bought chocolate bars, has been roasted at a high temperature, thus killing most beneficial enzymes. Raw cocao is made by cold-pressing raw cocoa beans, therefore keeping the enzymes alive. So, go ahead have your raw chocolate and eat it too. I know I am.
Ingredients (makes 10-12 servings)
- 1/2 cup raw cocao or cocoa powder
- 1/2 cup coconut oil
- 2-3 tablespoon honey, agave syrup or maple syrup (depending on desired sweetness)
- pinch of sea salt
Directions- In a small pan, warm coconut oil just until melted.
- Remove from heat.
- Stir in cocao, honey and sea salt.
- Pour into molds etc.
- Set in fridge or freezer until firm. (It will firm in freezer in about 30 minutes)
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