Healthy Raw Chocolate

There are over 300 chemical constituents in cacao, making it one of the most complex substances on Earth. Raw cacao retains these vital nutrients (approximately 33% more) in their synergistic form and is therefore naturally healing. Here are a few of the main ingredients:

ANTIOXIDANTS- the USDA system called ORAC ( Oxygen Radical Absorbance Capacity )rates cooked dark cacao powder at approximately 260 units per gram. Acai ( an exotic fruit from Brazil ) rates at 185 units and the SKS Farms organic raw cacao powder rates at 955 ORAC units per gram. Wow that's amazing!! There are about 10 grams of raw cacao powder per tablespoon, supplying 9500 ORAC units of antioxidant capacity. Comparing the raw cacao to green tea it's 21 times more potent and 14 times stronger than the antioxidants in red wine.

MAGNESIUM- Raw cacao is one of the top food sources. Magnesium is a major component in heart health, balancing brain chemistry, and building strong bones. Over 80% of the population are chronically deficient in this major mineral.

MAO INHIBITORS- cacao seems to diminish the appetite, probably due to it's monoamine oxidase enzyme inhibitors ( MAO inhibitors ). Dr.Gabriel Cousins, believes MAO inhibitors facilitate youthening and rejuvenation.

PHENYLETHYLAMINE (PEA)- PEA is an adrenal-related chemical that is created within the brain and released when we are in love. It also plays a role in alertness and focus.

ANANDAMIDE ( the bliss chemical)- This is a neurotransmitter that is naturally produced in the brain when we are feeling really happy. Raw cacao contains N-acylethanolamines, believed to temporarily increase the levels of anandamide in the brain and enzyme inhibitors that slow its breakdown. These promote relaxation and the GREAT feeling longer.

ESSENTIAL FATTY ACIDS- Raw cacao butter contains oleic acid, a heart healthy monounsaturated fat, found in olive oil that may help raise GOOD cholesterol. When the lipid components originate from cacao butter or lecithin, they have a nearly neutral effect on the blood lipid profile.

THEOBROMINE and CAFFEINE- These belong to a classification called methylxanthins and make up about 2% of the cacao bean. Of that, 2/3 is theobromine and 1/3 caffeine. Theobromine acts as a myocardial stimulant, duiretic, coronary dialator and smooth muscle relaxant. Studies have shown that the theobromine in RAW cacao is virtually inert as a CNS stimulant.

Tempering is a process that ensures the beta crystals are not lost when melted and that the chocolate hardens properly with the desirable traits of good chocolate. There are 4 types of crystals in chocoalte; beta, gamma, alpha and beta prime. The beta are the "good" crystals, the others inhibit the chocolate from hardening properly and having a beautiful glossy shine. Properly tempering assures the beta crystals are fully distributed and that they interlock in a way that allows the chocolate to be firm, glossy, hollow sounding when tapped and does not break off easily. To learn how to temper your chocolate for a truly professional product visit the tempering link in the list below.

This dessert is quick and easy to make, dairy/ sugar free and very satisfying. Not only does it have great antioxidant capacity the coconut balances the thyroid, stimulates the metabolism and helps to regulate weight. Being sugar and dairy free it is suitable for almost anyone! Whip up a batch and enjoy. No guilt, only joy and health!! This recipe makes 2 cups.

meat of 3-4 young coconuts, 2 cups when blended
7 TBS organic raw cacao powder
8 TBS organic agave syrup
3 TBS organic raw cacao butter, melted
1 Tsp vanilla, or 1/4 " organic vanilla bean
1 Tsp non-GMO lecithin powder
dash cinnamon
pinch crystal salt
coconut milk if needed
Blend coconut meat until smooth. Add the cacao powder, vanilla, cinnamon, salt and agave, and blend. Adjust flavor and sweetness, then add the cacao butter and lecithin. Mixture should be thick, smooth and creamy. Serve alone, as a torte filling or with cashew cream for a parfait.