Holistic Health and Wellness Coaching
Often the trouble with making healthy deserts is that they are time consuming and contain a lot of ingredients that aren’t always economical. I love this chocolate because it takes less than 5 minutes to make and who doesn’t like a little instant gratification? This recipe uses raw cold-pressed coconut oil; which is high in MCT-saturated fat that boosts HDL or “good” cholesterol (There IS controversy around this as some claim that it still raises bad cholesterol also, so always best to use moderately if cholesterol is an issue for you.). It also strengthens the immune system because it contains lauric acid, capric acid, and caprylic acid which have anti-fungal, antibacterial, and antiviral properties. Raw cacao used in the recipe is considered a superfood that is full of magnesium (most of us are magnesium deficient) and antioxidants; it boosts brain levels of serotonin (no wonder we crave it), and also contains flavanols which protect against cardiovascular disease. Nut butters contain important nutrients including protein, healthy fats, and fiber which will satiate hunger better than snacking on carbohydrates.
6 Tbsp Raw Cacao
3 Tbsp Raw virgin coconut oil
3 Tbsp Nut or Seed Butter (I use organic sunflower seed butter)
1/2 tsp vanilla extract
2 Tbsp Lakanto sweetener, monk fruit, birch xylitol, or non-GMO erythritol; you can also use 2 Tbsp of coconut sugar
Dash of sea salt
In a medium saucepan, combine the raw cacao powder, coconut oil, and nut butter over the lowest setting (This keeps it raw but melts the ingredients). Stir constantly until mixture is completely liquified. Add in the rest of the ingredients until all blended (sweetener may not dissolve completely; it adds to the texture). Poor the mixture into paper candy liners or silicone candy molds laid out on a stainless steel cookie sheet.
Put chocolate in freezer and let it set about 12 minutes. Store in freezer or refrigerator. Enjoy!