Chocolate! Now this is one of my favourite subjects. I love chocolate, I could not only eat it but if I was allowed I would probably bathe in it too. (Hee, hee!) Admittedly, I don’t eat as much as I used to but I still love the occasional piece, especially now I’ve found a great recipe.
Raw Cocoa is a powerful source that has a wide variety of antioxidants which can help us in many ways. Firstly it may improve blood flow and lower blood pressure. The bioactive compounds in cocoa can improve blood flow in the arteries and cause a small decrease in blood pressure.
Observational studies have shown a drastic reduction in heart disease in the people who consume the most chocolate. Also, dark chocolate may protect your skin against the sun. Studies have proven that the flavanols from cocoa can improve blood flow to the skin and protect it against sun-induced damage.
As I have written about before, I no longer eat gluten, so the dark chocolate that can be found in the supermarket I can no longer eat. However, I have been experimenting and looking to other people’s chocolate recipes for some inspiration on different choccies to make at home. This recipe is based on the Basic Raw Chocolate recipe in the book ‘I Quit Sugar for Life’ by Sarah Wilson. To the recipe I have added mint because we have it growing in the garden and I’m enjoying having herbs to experiment with in my cooking. It’s a lovely recipe that I love making and takes no time at all to whip up.
Makes about 36 choccies (depending on size of mini cupcake cases).
- Food Processor
- Stirring spoon
- Cupcake cases -mini
- Baking tray
- Raw cocoa butter x 125g
- Coconut oil x 125g
- Raw cocoa powder x 50g
- Maple syrup or date syrup x 2tbsp
- Chia seeds x 3tbsp
- Mint leaves x 1 Large Handful
- Pinch of salt
- Start by weighing out all the ingredients.
- Chop the mint as finely as possible. I use my magimix here but if you don’t have a food processor, don’t worry, just try to chop it as finely as possible.
- Next place the saucepan on a low heat and add the raw cocoa powder, coconut oil, raw cocoa butter and the maple or date syrup.
- Gently stir the mixture until smooth.
- Remove from the heat and blend the chia seeds, mint and a pinch of salt until well combined.
- Pop the cupcake cases onto a baking tray and pour the mixture into the cases.
- Put them in the fridge or freezer until hard then eat when needed.
In the ‘I Quit Sugar for Life’, Sarah Wilson suggests that raw chocolate melts at about 22ºC so if you’re making them for a dinner party then break them into shards to serve. Personally, I think they are too tasty to give away so I prefer to eat them myself. I hope you do too. Enjoy!