Homemade Chocolate

  This is how I make my Homemade chocolate-

1 Cup of coconut oil

(or half with half cocoa butter)

1 cup raw cacao

(or half and half with raw cacao nibs for a chocolate chip consistency)

Sweeten to taste with coconut nectar or maple syrup- or coconut sugar if you dont want it smooth. I have also sweetened with goiji berries, dates or simply with a tbs Peanut butter.

If you need to melt your coconut oil or cocoa butter use a bain marie over a bowl of boiled water- or use your dehydrator.

Blend ingredients in a food processor or stir in a measuring jug. Either lay out onto grease-proof paper in a sallow baking tin, in small chocolate molds or i like to 1/4 fill my silicon cupcake mold.

Place in the freezer and freeze until hard (between 30 mins to an hour) break up and store in glass container in fridge.

Homemade chocolateYou can add anything to this basic mix to flavour you chocolate. yum yum.  

Full of magnesium and b vitamins and antioxidants!

Cacao Heaven

Cacao Beans

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I love chocolate.  So does my daughter. Finding foods that our kids will love that will also love them is tough. They are going to come across a whole range of foods in their social lives and we want to equip them to make good choices.

You will have heard that chocolate is very good for you and its health benefits are numerous. This is true but sadly no-one is talking about the milk chocolate, Kit Kats or things we grab on the go from our convenience stores. Raw cacao (in butter, nibs which are the bits of the bean before they are ground and powder form) is where the goodness lies. Cacao is chocolate in its bean form, before it is roasted, extracted and processed then mixed with sugar, milk, preservatives and other fillers and flavours. It contains antioxidants and minerals and its benefits amongst others are;

  • weight loss due to its chromium content which in turn also
  • Regulate blood sugar along with the magnesium content
  • Prevent cavities in your teeth (the caffeine content in cacao contains theobromine which can help kill bacteria in your mouth that causes tooth decay- it is lost in the process to milk chocolate.)
  • Helps alkaline your body (conventional chocolate is acid forming because of its sugar content)
  • Helps detoxification and contains powerful anti-oxidants.
  • Gives a gentle euphoric feeling without the sugar crash afterwards.

It’s what we do to the cacao and add to it that give “chocolate” the opposite list of effects.  Raw Cacao is incredibly bitter to those more used to even dark chocolate so start by replacing milk chocolate with 70% dark chocolate and work your way towards using the raw cacao powder as your hot chocolate.

Eva's Hot Cacao

If you find nibs pair them with a Goji berry or a raisin and you are close to ‘chocolate’ flavour as we know it. Try it yourself and with your kids. 10 tries are enough to convince your taste buds!

Pairing coconut with chocolate is a match made in taste and nutrient heaven- healthy Bounty bars!. Coconuts are anti bacterial, anti microbial, naturally sweet, packed with vitamins, essential fats and amino acids and minerals too. This recipe is a massive favourite in our house- a brilliant way to be able to say yes guilt free and isn’t that what we all want?  I hope it will be in yours too. My friend came up with it so it is named for her!

Other Chocolate Recipes

Beetroot Brownies

Chocolate Truffels

Homemade Raw Twix

Iced Mocha

Chocolate cupcakes

Chocolate Chip cookies

This article was written for The Hub

Here’s some good reading;

Coconut Cures- Bruce Fife http://www.amazon.com/Coconut-Cures-Preventing-Treating-Problems/dp/0941599604

http://www.wellnesswa.com.au/2012/11/eat-your-way-to-good-health-raw-cacao-powder-a-deliciously-simple-home-made-chocolate-recipe/

http://www.care2.com/greenliving/the-numerous-health-benefits-of-coconuts-2.html

http://www.secrets-of-longevity-in-humans.com/raw-cacao-benefits.html

Eva’s Hot Cacao

Eva's Hot Cacao

I love making hot chocolate, since we live in a hot country we make it iced too! Here’s the basic recipe

Fill a cup of milk of your choice (Dairy, CoconutNut, or Oat- I use the latter three)

1 tbs Raw Cacao Powder

Coconut sugar or coconut nectar to taste (or your sugar of choice also used dark brown, date or organic sugar. Maple  or Yacon syrup is another option)

Vanilla Essence (I use Medicine Flowers- I also like Hazelnut , Almond or Mint essence too. Also you can add coffee concentrate)

In the hot chocolate I always add 1/2 tsp of coconut oil

Ice if you are making it cold

If making hot chocolate add the ingredient to the saucepan until they are combined and the desired heat. If making cold put all ingredients in your smoothie maker with some ice and blend. You could also add ice-cream instead of ice if you like. Couldn’t be easier or better for you!

Beetroot Brownies

beetroot brownies

I love these brownies I have given them to ‘brownie haters’ and they have liked them!

Seriously rich and delicious brownies with way more goodness than the normal ones!

Ingredients

400g/2 1/2 cups Raw Beetroot peeled and roughly chopped (use plastic gloves if you don’t want to stain your fingers) then add to saucepan and boil/steam till tender.

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

100g/3/4 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

You can then add more nuts, coconut or chocolate chips to the mix but I like to keep them plain

Heat oven to 180C and grease a tray bake pan. Roughly chop chocolate, and put in food processor with cooked beetroot, coconut oil and vanilla. Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in beetroot mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 20mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge. I dont think it needs a frosting but if you want one I like this;

My fave raw frosting from The Rawtarian…

1 cup dates

1/4 cup raw cacao (cocoa) powder

1/4 cup cold-pressed coconut oil (also known as coconut butter)

3/4 cup water (or a tiny bit more if needed – try to keep at 3/4 cup or so though)

Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. Blend all ingredients in your high-speed blender. The ingredients can be a little finicky to blend, so start at a slow speed and increase speed slowly. Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness.

(http://www.therawtarian.com/raw-chocolate-icing)

 

As an alternative, my friend Siobhan has kindly shared her family favourite black bean brownies for when beetroot is not in season!

Siobhan’s Black bean Brownies:

1/2 cup of blended black beans (black beans and water blended to a gluggy consistency)
1tbsp oil
1 c sugar (I usually only do half though as the banana adds sweetness)

1tsp vanilla

1/2 large banana, mashed
1tbsp chia seeds, hydrated
1/2c flour (I use mostly oat with a bit of coconut and quinoa)
1/3c cocoa powder
1/4tsp baking powder
1/4tsp xantham gum
1/4tsp saltPreheat oven to 175C. Grease pan.

In a medium bowl mix bean mixture, sugar, vanilla, mashed banana and chia seeds. In another bowl combine dry ingredients. Gradually stir dry ingredients into wet, until well blended.
Bake for 20-25mins or until brownie starts to pull away from edges of pan.
Let cool then cut into squares.

 

Enjoy and let me know how they go

Rocky Road Coconut Ice-cream

I will never go back to dairy ice cream- coconut ice-cream all the way.

You may have noticed a trend with my recipes! Chocolate. Combine that with coconut ice-cream and I am very happy! I love Chocolate- there’s nothing wrong with it. In the right form and the right amount it’s really good for you- a very good anti- oxidant. Full of healthy fats (when cocoa butter/coconut oil is used), magnesium, vitamins and minerals

I have raw organic cacao powder and I use it in my baking and for hot chocolate and my  2 kids like it way better than the sickly sweet, poor quality, addictive garbage that is generally billed for kids. “That’s not chocolate” she says about the mass produced stuff and reaches for the 85% I always have in the fridge! Guess what, she’s happy with one square.

Anyway, I love ice cream- it doesn’t love me- until now. My husband is a great cook and he too loves his sweet stuff although he has a lot more will power than me- not difficult. He also is not great with dairy and the only stuff we have is kefir and cheese (although mainly goats and Sheeps cheese and only occasionally). So dairy free coconut ice cream has always been something we have tried. Most products out there are either soy (something else we avoid unless it’s fermented) or very sweet and the chocolate flavour is usually lacking. We have developed our own little favourite flavour from checking out some blogs (see below) and have already started to brainstorm other flavours.

Here’s Niall’s winning recipe-

700mls coconut milk (organic preferably)
1 mashed banana
100ml Coconut nectar
100ml Maple syrup
3 tbs Cacao powder (I may have added 1 or 2 more to make it really chocolaty!)

Whisked in the kenwood (without banana). Stirred in banana at end. Then either use an ice cream machine or put in container and in the freezer- use a hand blender to break up the ice crystals at intervals when frozen. Yum yum!!! Seriously like it better than dairy chocolate.

Here is our Rocky Road version;

1 ½ cups of Coconut yoghurt or 1 cup coconut meat

1 cup  Fresh coconut milk (you could also use any nut,oat or dairy milk)

1 Banana (mashed) Optional

1tbs Raw Cacao powder

Pinch of Himalayan Pink Salt

3 drops Vanilla essence

1tbs Honey or Maple syrup (optional)

Rocky bits (marshmallows, chopped nuts, chocolate chips, dried fruit, soaked seeds, toasted coconut…)

Just made it again and added a tablespoon of peanut butter yum yum!

The third adjustment comes from Miranda, I was struggling because it keeps freezing really solid- she suggested a little salt. Have tried it and it has made a difference. It also definitely brings out the taste of the chocolate- just add it slowly and taste along the way- the first time I did it I added too much salt! Thanks Miranda x

Here is a winning chocolate syrup recipe too from A Happy Health Nut- using honey to sweeten, yum!

 

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