Chocolate is serious business to me. The older I get, the more serious I take my chocolate, and the less patience I have with the cheap stuff. I mean, when I want chocolate, I want chocolate for Pete's sake, and that means a minimum of 55% cacoa for me to be satisfied. Commercial candy bars have, like, 5-10% cocoa (and that's cocoa, which is different from cacao--not just fancy spelling), fake cocoa butter, fillers, and GMO sugar and soy. It so not worth it to me, especially since it tastes so inferior compared to the real deal.
Cacoa is the real deal, with actual nutrients, phytochemicals and antioxidants; cocoa is processed: killed with heat. A bag of raw cacao is about $9...and will last a serious long time because it is so concentrated that you use so little at a time.
What You Need:
1/4 c. cocoa butter
1/2 cup raw cacao powder, sifted
1/2 cup + 2 tablespoons coconut sugar, ground into powdered sugar using a blender (coconut sugar is less sweet than most sugars, has a low glycemic index, minimally processed and has contains iron, magnesium, zinc, potassium)
pinch of fine sea salt
1) Line mini-muffin tins with cut out parchment circles, cupcake liners or silicone liners, or even a mini whoopee pie pan!
2) Melt the butter in a bowl set over very warm water just until it melts.
3) Whisk together the cacao powder, powdered coconut sugar, and pinch of fine sea salt in a separate bowl.
4) Once the cacao butter has melted, whisk in the dry ingredients until well-combined.
5) Spoon approximately 1 tablespoon of the chocolate into each muffin tin.
6) Place the muffin pan in the freezer for 10 minutes to allow the chocolate to firm up slightly.
7) Next, spoon about a half-tablespoon of a filling of your choice (or nothing for that matter) into each of the muffin tins.
8) Cover the filling with another 1 tablespoon of the melted chocolate and return the pan to the freezer for another 5 minutes.
And now, my dear friends, they are ready to eat. Let me see you try to eat just one.
Some filling suggestions:
1c of pitted dates, soaked
1 heaping tablespoon of coconut oil
a generous pinch of vanilla powder
Soak dates for 4 hours; drain and process with coconut oil and vanilla.
Raw Peppermint Patties
1/4 cup cashews
1/4 cup shredded coconut
1/4 cup coconut oil
1 tbsp honey
1/4 tsp peppermint oil
In a food processor, grind cashews and shredded coconut together into a fine powder. Add coconut oil, peppermint oil, and honey, then pulse until combined - careful not to over process! Refrigerate approx.. 20 min. Once the cream has hardened, scoop using a teaspoon and roll the cream into balls then press flat.
Peanut butter (self explanatory, right?)
NOTE: You can simply make bark out of this recipe by greasing a small baking dish with palm shortening and pouring the melted chocolate in.
Coconut Shortbread Cookies
Butternut Squash Latkes
Chicken Bone Broth
Vegan Spinach Artichoke Dip
Pineapple Basil Smoothie
Quinoa w/Sundried Tomatoes,
Basil and Shitakes
Red Lentil Soup
GF Chocolate Chip Cookies