Awww…I totally missed to publish this post on Valentines day last week. Shame on me- I prepared it and forgot nevertheless. Oh well, after all we can have Valentines day any day we want, can’t we? Who says you cannot buy your loved ones flowers on a random rainy Thursday? Who says you cannot eat heart shaped chocolates every other day of the year? Who makes the rules? YES, exactly, YOU DO!
And because YOU are special enough to treat yourself to amazing things anytime you want to, I have a healthified raw chocolate recipe for you today. Just to keep the balance and to make sure you are spoiling yourself with the best.
My kitchen has really turned into a magic place in the last couple of months. In 2013 I did not only start making more smoothies, buy a vitamix, test a dehydrator and went to the Ann Wigmore Institute for a Raw Living Foods Certificate, but also moved into a new apartment with a MUCH bigger kitchen (which was totally needed by then!). Fast forward a few months- I set up my own little chocolate brand called XocolexiA and have been spoiling my community with delicious raw chocolate.
SO what’s so special about Raw Chocolate? While regular store bought chocolate usually contains A LOT of sugar and processed cacao, the raw “stuff” is filled with tons of nutrients due to the use of unprocessed cacao (air dried cacao beans) and the addition of natural sweeteners such as coconut sugar (low in GI). More on that another time.
Cacao in its natural raw form has lots of health benefits and has been called Superfood of the century by numerous health experts. Did not know that? Time to forget about guilt and eat up all the amazing benefits:
- The theobromine naturally found in raw cacao is a mild, non-addictive stimulant that some believe can treat depression
- The essential fatty acids found in chocolate may help the body to raise good cholesterol and lower bad cholesterol
- The high antioxidant activity helps protect the heart, prevent cellular damage, and keeps us looking – and feeling – younger!
- Cacao is also a great source of magnesium, which helps with calcium absorption, metabolism, and protein synthesis. It may also be useful in the prevention of or treatment for congestive heart failure, high blood pressure, osteoporosis, diabetes, and premenstrual syndrome.
- Cacao also contains iron, copper, calcium, potassium, and zinc.
- Raw chocolate makes you feel vibrant, energetic and suuuuuper happy.
More facts and infos can be found HERE.
Now, maybe more facts and infos next time. Once I start I usually can’t stop talking about cacao. I do chocolate tastings at a wonderful amazing chocolate shop in Vienna called SCHOKOV on a regular base and totally love getting people excited to try what the bean has to offer.
To complete this delicious post I am going to share a beautiful raw “almond mylk chocolate truffle” with you. It is one of my favourites so be sure to give it some love! <3 Everyone can do it and you save a lot of money when making the goodies by yourself. ENJOY and let me know how they turned out!
Raw almond mylk chocolate (makes about 40 truffles)
- 1 1/2 cups cacao powder (ideally raw and organic)
- 3/4 cup liquid sweetener (honey or coconut nectar)
- 1/2 cup almond mylk (homemade if possible- for a tutorial on making it yourself read THIS post)
- 5 drops of almond extract (I use an amazing one from rawliving.eu)
- 1 vanilla bean, scraped
- 1 cup cacao butter
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1/4 cup coconut butter
- 1/4 cup sifted cacao powder
- 3 Tbsp ground coconut sugar (in a spice blender or grind through sieve)
Blend all the ingredients except for the cacao butter, coconut oil, and coconut butter in a high-powered blender until smooth. Slowly add cacao butter, coconut oil and coconut butter. Continue to blend until you get a smooth paste. Pour into a bowl and refrigerate for 30-90 minutes (depending on your fridge you might need to cool it even longer) until mixture becomes firm enough to scoop and mold. Using a small measuring Tablespoon, form mixture into small balls. Mix sifted cacao powder with ground coconut sugar and roll the chocolate balls in the mixture to coat. Refrigerate for another 2 hours to set.
Have you ever tried to make your own chocolate? What is your favourite kind? Would you like to see more chocolate recipes on the blog?