Thank you to my friend Alexia Harris for writing this blog post and sharing her very secret raw chocolate recipe. Alexia is in my class at the Canadian School of Natural Nutrition and works at Organic Lives in Vancouver. She has a passion for nutrition, health and a love for raw chocolate. I asked her to share some of her secrets and she agreed! I love this recipe because it is versatile and is a good base for many other creations and is convenient because it uses ingredients from the Everyday Pantry Shopping List.
Cacao is nature’s gift to us, and the planet. Its powerful properties make it one of the most potent
superfoods due to its high mineral, vitamin and antioxidant content. Cacao beans contain over
two thousand chemical compounds including “happy brain chemicals” that have been used to
address and prevent a variety of ailments including heart problems and mental illnesses. Cacao is
the best natural food source of Magnesium, Iron, Chromium, Manganese, Zinc, copper, Vitamin
C and many others.
Only the Real Stuff is Good for You
An important point that must be clarified is how eating dark chocolate is good for
the heart and protects against cancer due to its high antioxidant content. This is very true in the
sense that cacao contains the highest concentration of antioxidants of any food on the planet!
That is right. More then red wine, blueberries, pomegranates and gogi berries combined! What
is missing from this statement is that when the industry processes and refines chocolate, the high
temperatures and additives destroy cacao’s nutritional value including the antioxidants.
Consuming raw chocolate is where it’s at! (I agree Alexia!) This is how to obtain the true health-giving properties
of cacao in a delightful, melt-in-your mouth way. Its super simple and can be enjoyed in
countless different recipes. Here is a basic raw chocolate recipe that can easily be played with
and modified to meet individual preferences in sweetness, flavours and textures.
Alexia's Basic Raw Chocolate Recipe
4 cups Raw Cacao Powder
2 cups Raw Cacao Butter
1/2 cup Powdered Palm sugar or Sucanat
(finely ground in coffee grinder)
1/4 cup Pure Maple Syrup
2 Vanilla Beans scraped
(or 1 tsp Pure Vanilla extract)
pinch of Sea Salt
Over low heat, set up a medium pot of water and bring to a simmer. Measure out cacao butter
into a large glass or stainless steel bowl. To melt the butter, set bowl over pot to create a double
boiler. This will prevent the temperature of the water from heating the chocolate over 113o F.
Stir butter until it is completely melted down to liquid while feeling the bottom of the bowl to
make sure the water doesn’t get too warm. Scrape the vanilla beans into the butter. Remove from
heat and stir in the powdered palm sugar or sucanat, the maple syrup and the salt. Stir until most
crystals have been dissolved. In another large bowl, sift the measured amount of cacao powder
to remove any clumps. Slowly add in the melted cacao butter while stirring the chocolate with
a whisk. Add small amounts at a time until desired consistency is reached. If consistency seems
too thick, you can add more melted cacao butter and if too runny, more cacao powder. Taste
test for desired sweetness and you got it! Raw, unrefined, unprocessed, and deliciously healthy
Place your melted raw chocolate into chocolate molds, add your favorite zest or simply indulge
in a chocolate fondue with your favorite fruit. The fun part of this recipe is that the chocolate
sets instantly when placed in the freezer, and keeps for at least 2 months stored in the fridge. Get
ready to indulge and experience the true power of cacao!
of Everyday Healthy and Get the GLOW!