This recipe is an adaptation of one I found in the SA Journal of Natural Medicine. You can experiment with the ingredients – the recipe is very forgiving, as it is difficult to get it wrong. Raw cacao is loaded with minerals and has an exceptionally high ORAC score (Oxygen radical absorbance capacity is a method of measuring antioxidant capacities). All other ingredients in this recipe also belong to the category of  superfoods – so there is no need to feel guilty when indulging in this treat.

If you don’t have cacao butter, goji berries, cacao nibs or beans or hemp seeds, just leave them out – don’t allow this from experimenting with delicious raw chocolate. You can also substitute with other superfoods, eg:  nuts, seeds, coconut flakes, vanilla, chilli, almond or other nut butter, and berries.

 

Ingredients:

• 1/4 cup cacao butter
• 1/4 cup cacao paste
• 1/2 cup peanut or other nut butter (eg: almond, macadamia etc)
• (organic, unsalted & unsweetened, or make your own if you have a powder blender)
• 1/4 – 1/2 cup coconut oil, organic
• 1/4 cup honey

Melt these in a double boiler over gently simmering water – the mixture should not get hotter, than your finger can stand, when dipped in.

• a handful of goji berries
• 1 tablespoon of cacao nibs or 10 cacao beans
• 1/4 cup walnuts (or pecans)
• 1/4 cup macadamia nuts (or cashews)
• 2 tablespoon hemp seeds
• 1/2 cup raw cacao powder
• pinch of salt
• sprinkle of cinnamon

Blend in a blender on high and add to the above mixture once it is fully melted

Method

1. Once you have combined both the above mixtures, taste and adjust sweetness if necessary (you could add some organic coconut blossom sugar if you would like it sweeter)
2. Use silicon chocolate moulds, ice cube trays or other plastic containers (BPA free) or a glass dish and pour the mixture in.
3. Place in fridge (takes longer) or freezer (goes much faster), until the chocolate has set
4. Cut into pieces, or stick a sharp knife into the side of the ice cube tray compartments to pop chocolates out.
5. Raw chocolate melts easily, so keep in the fridge – freezes well.