To Chocolate Avenue!

By request, this entire post is about chocolate. Not that waxy-poopy Hershey stuff, actual healthy and dark RAW chocolate. My recipe for raw chocolate is simple, delicious, and gizmo-free. You can make variations with the amount of the ingredients you use. For example:  use more oil for a liquid-like chocolate, and add more cacao or maca for a saucy chocolate dip. I suggest going wild and adding cinnamon, sea salt, bee pollen, goji berries, nuts, or mint leaves/oil to make the chocolate exciting and more beneficial.

¼ CUP Cacao Powder/Nibs- Chocolate in its raw form is the CACAO BEAN which is ground into nibs, or ground even further into a powder. For my kitchen, I prefer the prepackaged-powdered variety because I don’t have all the appliances, and I fancy the silky texture. Using a processor or bean grinder is an excellent way to get small nibs and powder if you want to do it yourself. Cacao is naturally rich in antioxidants, magnesium, and flavanols. For thousands of years, cultures of South America have regarded cacao to be a precious even sacred source of vitality.

1½ TBS Coconut Oil- Coconut oil has been used for everything from baking to a tasty body lotion. Not only is it also a natural energy source, but has zero Trans and hydrogenated fats. Coconut oil is a good addition to exercise and weight-loss programs. To make chocolate, warm up the oil so it’s a liquid. This can be done by placing the jar in warm water, or leaving in the car while you run errands!

1 TBS (to taste) Honey- local honey is always the best to use. I use honey as opposed to sugar and agave in my recipe because it can be acquired raw, and sets nicely. Agave is a lovely alternative if you need something vegan or low-glycemic, but the benefits of honey far outweigh the other sweeteners. It’s a low calorie food, a perfect protein, and delicious.

¼ TSP Maca Powder – Maca Powder is perhaps the most well-known of all the super foods, and one of the easiest to include in everything. The maca root has been used in ancient Peru for thousands of years. Although not necessary in making chocolate, maca adds to the richness, gives the chocolate an earthy flavor, and, like cacao, is also an aphrodisiac.

This particular combination yields one small bowl, prefect for dipping strawberries or spooning it in bite by bite. For solid chocolate, put in the fridge and let it set for 10-20 minutes. If you’re using a mold, place in the freezer. My recipe makes a thicker pudding-like texture, but I’m no chocolatier so experiment! Chocolate is meant to be enjoyed by the masses. I didn’t include any nutritional values or the calories, or carbs, so shut up and eat!