Raw Chocolate Recipe
A few people have been asking what recipe I used to make raw, vegan and refined sugar free chocolate. A low sugar diet is often a good idea if you have anxiety since sugar highs and lows can make symptoms worse.
If you’re sensitive to caffeine, it might be wise to steer clear of cocoa and chocolate all together since it does contain some caffeine, or just have a small amount. However, otherwise these chocolates can make a great, healthier treat.
There’s a theory that the reason we women get a chocolate craving at that time of the month is because of the serotonin boosting effects of chocolate. Who doesn’t feel better after some chocolate?! Cocoa contains tryptophan which can be converted in the body to serotonin. Serotonin is the hormone responsible for our mood; elevated serotonin levels could produce a better mood. One study found that consuming a chocolate drink each day improved levels of calmness and contentedness.
Another reason for the monthly chocolate craving could be that magnesium levels can be low in women with PMS. Magnesium supplements are often recommended for women with PMS – but cocoa powder is a great source. Another excuse to dig in I say!
½ cup cocoa butter
½ cup coconut oil
½ cup cocoa powder or Raw Organic Peruvian Cacao Powder – 500g (Certified Organic)
1/4 to 1/2 a cup of agave nectar. This can be substituted for honey, brown rice syrup or use less and add some NuNaturals, Clear Stevia, 2 fl oz (59 ml) and either use no agave or less of it. It still tastes good with no agave and just the liquid stevia.)
These ingredients may not necessarily be sold in your local shop; I usually buy them online. Alternatively shops like Wholefoods or Planet Organic will stock them.
– Heat some water in a pan and place a heat proof bowl in the water. Add the cocoa butter and coconut oil into the bowl and stir it occasionally as it melts. Grating the cocoa butter may help it to melt faster but it’s optional.
– Once it’s melted remove the bowl from the water and add in the cocoa power or cacao powder and give it a good stir with a hand held whisk to make sure any lumps are broken up
– Then add your agave and/or stevia drops. I usually add stevia to taste but it will be at least 20 drops and maybe more. It depends how sweet you like it. Stir again.
– Next, pour the liquid chocolate into moulds. If you don’t have a chocolate mould you could use an ice cube tray, or cupcake liners or petit four cases to make slim round chocolates. I have a heart shaped chocolate mould that I use. You could also dip fruit such as strawberries or kiwi in the the liquid chocolate and then chill in the fridge. This would be perfect if you’re trying to limit caffeine but still want a chocolate fix!
– Lastly, pop this into the freezer to set for a couple of hours. They should be kept in the freezer or fridge until you’re ready to eat them.