Prepare your silicone molds.
I LOVE chocolate! The dark, bitter raw chocolate – not the cheap and nasty sugary stuff chocolate. I have a couple of pieces most evenings, and the health benefits of raw organic cacao are impressive.
Make sure you get the raw cacao though, as raw cacao has four times the antioxidant levels of traditional cocoa powder, according to Nauropath Aimee Robbins.
I confess, I have a terrible habit of forgetting Valentines Day – it just seems to be another day to me, not a big deal, and, because we are not “gifty” kinda people I tend to brush it off.
Since I haven’t made a big deal of Valentines Day, my husband has pulled me up on it, and gently suggested doing something special for each other…. So of course, I looked to my medicine cabinet: my pantry! And started playing. Just like whenever fancy takes me and I invent a new variety of Imbibe. I so enjoyed making these quick and easy and dare I say healthy little chocolates, I had to share with you.
Raw Handmade Chocolate- what could be better!
Here are five reasons I love raw organic chocolate:
1. Raw cacao is packed full of flavonoids and antioxidants. These guys are your super army against free radical damage, early aging and help protect the body.
2. Raw cacao has the highest antioxidant value of all the natural foods in the world.
3. Eating raw cacao has been shown to reduce the risk of developing cardiovascular disease by around a third! This seems to be because of the high levels of polyphenols in raw cacao, and those positive effects.
4. It’s rich in magnesium, potassium, calcium, zinc, copper and manganese
5. Raw Cacao decreases blood pressure and insulin resistance.
I’ve been making chocolate at home for my little family for a while now, and am excited to share with you the recipe I’ve developed… I have given you three different options, all from the same pot, so that its super quick and easy. Have a look at the video too; it will give you the steps so you can make these in under 10 minutes.
Chocolate Base Recipe:
1 cup organic coconut oil (melted)
2 x Tablespoons raw honey
¾ cup Organic Raw Cacao
Pinch Himalayan Sea Salt (optional)
Get a 1-2 litre size glass bowl and whisk all ingredients together. Prepare your silicone molds or a long lined baking tray with the various botanicals. Pour the liquefied chocolate into the molds. Place in the fridge to set. Pop out of the molds, store in a glass container in the fridge and enjoy daily – I do! I like my chocolate more cacao-y and bitter, than sweet, but play with it how you like it – you may prefer to add more sweetness and less cacao.
Botanical Add-On’s (optional)
Rose Petals and Rosewater
Rose Petal Love Chocolate
Prepare the base chocolate mix as above. Scatter rose petals into the molds/tray. Add a few drops rose water to the chocolate mix. Pour into molds. Refrigerate.
Place some flaked almonds into your tray/silicone molds. Add 5-8 drops peppermint oil to the chocolate mix. Pour over the almonds in the molds. Refrigerate.
Double Antioxidant Chocolate
Get a kitchen sieve, and sprinkle some matcha into the base of your silicone molds. Pour the chocolate in. Sprinkle more matcha over the top. Refrigerate. Just before serving, sprinkle more matcha over the little chocolates.