One of the best things about living healthily by eating natural, nourishing foods is that chocolate is not only acceptable, it's encouraged. Cacao is the purest form of chocolate and is 100% raw, unrefined and natural, if sourced correctly. I eat chocolate almost everyday since discovering cacao, whether it's a raw chocolate bar, a chewy date bite or simply added to a smoothie or hot drink. Its unique flavour also means it works wonders in savoury dishes too - like ragu, burritos and other meaty dishes. This recipe is incredibly easy. You can add your own flavours and experiment with many different things, and it is a great activity for children to get involved in too.
100g Raw Cacao Butter or Coconut Oil
6 Tablespoons Raw Cacao Powder
1/2 Teaspoon Agave Nectar
Pinch of Salt
1/2 Teaspoon Organic Vanilla Extract
1 Teaspoon Maca Root Powder
2 Tablespoons Qnola (for extra crunch)
3-4 Tablespoons Almond Butter (can use other nut butter, too, and can use smooth or crunchy)
Sit a heat-proof bowl on top of a saucepan filled with boiling water, resting on a medium to low heat. Make sure the bowl doesn't touch the base of the pan but instead is gently sitting in the water. Place the cacao butter or coconut oil in the bowl and once melted, add the cacao butter. Whisk until the cacao has completely dissolved and then, removing from the heat, add the vanilla, salt, agave and maca. Here you can experiment with flavours by adding natural ingredients. I love these combinations:
Orange Oil and Zest
Chopped nuts & Chia seeds
Lemon or Orange Zest & Ground Ginger
Cayenne Pepper & Tumeric
Rosemary & Goji Berries
Chopped Figs & Groung Ginger
Chopped Dates & Himalayan Pink Salt
Rosewater & Desiccated Coconut
Chili and Coconut Milk
Rub a little coconut oil on a chocolate mould, or even a tuppaware or dish if you don't have any moulds. Fill the mould up half way with chocolate, scatter with Qnola and then set in the freezer for 15 minutes. Remove from the freezer and then pour more chocolate mixture over the Qnola to fill the mould. Return to the freezer and set for 20 minutes. You can also spread a layer of almond butter on to the first layer of set chocolate before pouring over the rest to fill the mould, giving you a chewy, crunchy inside to your chocolate bar.
Remove when ready to serve. Store in the fridge.