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.

2 1/2 cups almond meal
8 TBS cacao powder
8 TBS coconut sugar, powdered
3/4 cup date pieces, soaked
2 TBS cacao butter, melted
1 TBS vanilla powder
dash salt
1/2 cup walnuts or macadamia nuts, chopped

Process the dry ingredients in a food processor with as "S" blade until fully combined. Add the cacao butter and dates and process until a ball forms in the bottom. Remove to a bowl and stir or hand mix in the chopped nuts. If you do not have a dehydrator you can eat these as they are right now. Using a 1 tablespoon measure, roll the dough into balls. You can roll the balls in ground cacao nibs for extra chocolate flavor and energy. If you have a dehydrator, place the balls on a teflex sheet on top of a dehydrator tray. Use the back side of a wooden spoon coated with some cacao oil or coconut oil and flatten the balls making cookies that are about 1/4" thick. Dehydrate for 3 hours, remove the teflex sheet and turn cookies over, dehydrate another 3-4 hours or until desired consistency is reached. Keep in the refrigerator 3 weeks or freezer for 3 months.

Crust:
1 cup walnuts, or pecans
2 cups almond meal ( add 2 more cup walnuts if not using this )
10-12 medjool dates, pitted and halved
1 tsp vanilla powder
dash salt
Optional:
1 TBS acai powder ( boosts antioxidants )
4 TBS cacao powder
4 TBS coconut sugar

In a food processor put the nuts, vanilla and salt. If using the optional ingredients add them now. Process until it becomes a fine powder. Add the dates and process about 1 minute or less. The dough should be sticky to the touch and hold together when tested between the thumb and fingers, but not oily. If it is not holding together add a few more dates and process again. Press into a 9" tart pan with removable bottom. Line the bottom with a piece of parchment paper and grease the sides with some cacao butter or coconut oil. Freeze while making the filling.

Filling:
1 cup coconut meat
1/2 cup cashews, soaked
1 ripe avocado
1/2 cup irish moss gel ( see recipe below )
1/2 cup coconut water ( less if softer coconut meat )
4 TBS cacao butter, melted
10 TBS cacao powder
10 TBS coconut palm sugar or rapadura, powdered
2 TBS raw honey ( or substitute more coconut sugar )
2 tsp vanilla powder
dash salt

Blend coconut water, coconut meat, cashews, cacao powder, irish moss, coconut sugar, honey, vanilla salt together until smooth and well blended. Add the cacao butter, avocado and blend again. Test for sweetness, add more coconut sugar or honey if needed, and blend just enough to mix. Fill the crust evenly. Use an offset spatula to smooth top. Freeze overnight. Remove when frozen and cut into serving size pieces. Can be decorated before serving with fresh raspberries, fresh sliced strawberries, ground cacao nibs or shredded coconut. Lasts 7 days in the refrigerator, 3 months in the freezer.

Irish Moss Gel: Rinse very well and soak about 3 hours, a 1/4 cup dry irish moss packed tightly. Add 3/4 cup pure water, then blend on high until smooth. This sometimes take a minute to blend smooth, scrape the sides and keep blending until very smooth. Stores 10 days in glass container in refrigerator or freeze.