Need-to-know deep dark chocolate secrets

Cocoa or cacao…what’s the difference?

Cocoa powder is raw cacao that’s been roasted at high temperatures. This process changes the molecular structure, resulting in low enzyme content and nutritional value.

Raw cacao is made by cold-pressing unroasted cacao beans. This process keeps the living enzymes in the cacao but removes the fat, or cacao butter.

Simply put, raw unadulterated chocolate, or cacao, is always your best choice.

5 amazing health benefits of cacao

Rich in polyphenols, which have significant health benefits, including reduced inflammation and improved cholesterol levels.

Brain booster: Studies have found cacao may reduce the risk of neurodegenerative disease by increasing blood flow to the brain and brain function.

Lowers blood pressure: The flavanols in cacao are thought to improve nitric oxide levels in the blood, which can enhance the function of your blood vessels and reduce blood pressure

Elevates your mood: Cacao contains phenylethylamine, which can increase levels of certain neurotransmitters that promote a sense of well-being.

Rich in minerals: magnesium, iron, potassium, calcium, zinc, copper and manganese.

Ways to reap the benefits of raw cacao

Smoothies
Add 1 to 2 tablespoons of raw cacao powder to your morning breakfast.

Raw desserts
Avocado chocolate mousse is a wonderful option for vegan and paleo lifestyles. (Note: this one is boozy!)

Baked goods
Cacao powder is great for breads, muffins, cookies, and cakes. Try it with these Double Chocolate Muffins.

Cacao bars
Enjoy a few squares of raw organic chocolate. Lately, we can’t get enough of Mandala Chocolate. Their flavor combinations include Lavender Citrus, Peppermint Honey, Vanilla Orchid and more.

Hot chocolate
Warm up a cup of almond or coconut milk and stir in a tablespoon (or more!) of cacao for a sweet treat.

Make your own!
It’s so simple to make your own chocolate and so versatile. Add nuts, coconut, spices, whatever you like.

Chocolate Avocado Mousse Shots

Clase Azul tequila and its smooth vanilla notes inspired this boozy dessert or sub a reposado (aged and “rested”) tequila.

Ingredients

2 very ripe avocados
1/2 cup raw cacao powder
1/2 cup unsweetened vanilla almond milk
1/3 cup raw honey, pure maple syrup or agave
2 tablespoons reposado tequila, preferably Clase Azul Reposado
Pinch of salt

Instructions

All all ingredients to a food processor or blender. Process until smooth, scraping sides to combine well as needed.

Spoon into shot glasses and chill, at least 2 hours or until ready to serve.

Serve with fresh blueberries and mint.

Double Chocolate Muffins

Molten lava cake for breakfast, anyone? These gluten-free muffins are so rich and gooey, they feel like a decadent dessert. Almond flour makes them rich in protein and double chocolate means double the antioxidants!

Ingredients

2 cups almond flour
1/4 cup raw cacao
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted, mixed and cooled
1/4 cup pure maple syrup or honey
3 large eggs, preferably pastured
1/2 cup dark chocolate baking chips

Instructions

Preheat oven to 350 degrees. Line a muffin pan with 12 paper liners.

In a large mixing bowl, combine almond flour, cocoa, salt and baking soda.

In a separate medium mixing bowl, whisk coconut oil, maple syrup and eggs.

Add wet ingredients to dry ingredients and mix until well combined. Stir in chocolate chips. Spoon batter evenly into paper liners. Bake for 16 to 18 minutes or until center is set.

Remove from oven and allow to cool slightly. Serve warm or at room temperature. Store in an airtight container.

Makes 12 muffins

DIY Chocolate

Making your own chocolate means control in the quality of ingredients and allows creativity to add whatever other flavors you like!

Ingredients

1/2 to 1 cup raw organic cacao powder
1/4 cup organic coconut oil
1/4 cup almond milk
Sweetener to taste (20 drops liquid stevia or 2 tablespoons maple syrup)

Instructions

Melt coconut oil over a double boiler. Stir in sweetener and almond milk until well combined.

Whisk in cacao powder until very smooth. Add a handful of nuts, raisins, cacao nibs, or a teaspoon of a favorite spice.

Spread out on a pan lined in with wax paper and chill. When firm, cut into square.

Make truffles: Alternately, scoop out by the tablespoon and roll into balls. Roll each ball in cacao powder, coconut, cacao nibs, or sesame seeds. Store in the refrigerator.

Recipe by Erin Mulligan

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