Black Forest Raw Chocolate

Black Forest Raw Chocolate

Cut into pieces and eat!

Looking for an easy-to-make healthy raw chocolate recipe?

Both dairy and refined sugar free – this delicious raw chocolate recipe is not only easy to make but it’s made with wholesome ingredients. Raw cacao is full of flavonoids which act as antioxidants which protect the body from ageing and disease caused by free radicals. The raw cacao used in this simple raw chocolate recipe contains up to four times the antioxidants of traditional cacao powder, and has the highest antioxidant value of all the natural foods in the world.

“Get Happy With Cacao : Some days you just need to find your bliss – cacao is one of the healthiest foods you can consume. Cacao contains the mood improver, anandamide – known as the bliss molecule, which creates a feeling of euphoria.”(1)

Ingredients

• 70 g raw cacao butter
• 50g cacao powder
• 1-2 table spoons of honey
• 2 table spoons of dried cherries
• 1 teaspoon of blackcurrant powder (we use Arctic Power Berries)

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Method

1. 1. 1. Place a clean, dry bowl over a saucepan of boiling water. Make sure that the water does not touch the bottom of the bowl. The cacao butter should melt on its own without the pan needing to be on the heat but pop it on if you need to.
      2. Once melted, add your cacao powder and whisk until fully incorporated. Then add your honey to taste and mix well.
      3. Line a square cake tin with clingfilm and pour your chocolate into the tin. Give the tin a tap to knock out any air bubbles.
      4. Scatter your dried cherries evenly over the top.
      5. Pop into the fridge. After about 10 minutes remove tin from fridge and sprinkle with your berry powder. Put back into the fridge for at least 40 mins. The chocolate should have firmed up.
      6. Remove from fridge and lift out of the tin, transfer to a plate and cut into slices.

K&H Tip

Keep your raw chocolate in the fridge – that’s if you have any left!

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The below is from My Body and Soul Blog

Raw, powdered cacao is full of flavonoids, which act as natural antioxidants.

Antioxidants protect the body from ageing and disease caused by free radicals. Raw cacao contains up to four times the antioxidants of traditional cacao powder, and has the highest antioxidant value of all the natural foods in the world.

Scientists from Cornell University in the US recently discovered that raw cacao contains nearly twice the antioxidant content of red wine, and up to three times the antioxidant content of green tea.

The flavonoids in cacao can prevent fat-like substances in the bloodstream from oxidising and clogging the arteries, and cacao has also been found to help regulate blood pressure and reduce cholesterol while building the immune system.

The cacao bean is also rich in magnesium, an energy mineral and vital electrolyte, which is associated with calming the body’s nervous system.

The super-food is also a great source of sulfur which is associated with strong nails, shiny hair and a healthy liver and pancreas, and drinking a cup of hot cacao before meals can diminish your appetite by helping the body tune in to its natural appetite. According to Dr Gabriel Cousens, this is due to cacao’s mono-amine oxidase enzyme inhibitors (MAO inhibitors), which are associated with weight loss and maintenance.

However, can have too much of a good thing. Cacao is very powerful on the central nervous system and over-indulging can interfere with calcium retention. Don’t consume more than 40 grams (or four to six heaped teaspoons) of raw cacao a day, and like anything, enjoy in moderation. A healthy diet is a varied one.

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