So, either you – or someone you love – loves chocolate. That’s no surprise. But what is surprising is that chocolate can actually be a health food.
The type of chocolate we can benefit from is the really rich, high quality, low sugar chocolate that contains 85% or more cacao (dark chocolate).
With this in mind, Virgin Active has asked Precision Nutrition to share their favourite raw chocolate recipe!
Raw chocolate is made from cacao beans which haven’t been roasted. You see, roasting changes the molecular structure of cacao beans, reducing the enzyme content and lowering the overall nutritional value. Unfortunately, commercial cocoa (and the chocolate made from it) is made from roasted cacao beans – unless stated otherwise.
So, this recipe includes raw cacao rather than roasted. You’ll notice a huge difference between the two when you taste it.
- 1/2 cup cacao butter
- 1/2 cup virgin coconut oil
- 1/2 cup (raw) organic cacao powder
- 1/4 – 1/2 cup agave syrup for sweetening (organic honey is okay too, or you don’t have to use any sweetener at all)
If you can't find some of these ingredients at your local grocer, try calling a natural food store in your area.
The basics above form the foundation of your recipe. If you want to jazz it up a bit, here are some ideas for what you can add:
- dried berries (goji, cherry, raspberry)
- sultanas or dates
- crushed nuts, almonds, seeds
- chilli powder
- green tea extract
- natural vanilla or vanilla extract
- or anything else you like!
- Grate 1/2 cup of the cacao butter. It will melt easier when it’s grated.
- Place cacao butter and coconut oil in a small, heat-safe cup or bowl. Then place the cup or bowl above a shallow pan containing a small amount of warm simmering (not boiling) water. The steam from the water will heat up the bowl.
- Stir the oil and butter occasionally until it’s smooth.
- Once the butter and oil is smooth, pour in the cacao powder and any other dry ingredients you wish to add into the same bowl and mix until combined.
- Go ahead and check if the chocolate is to your liking. If you want to sweeten your chocolate, pour 4-6 tbsp agave nectar or honey into the mix and stir. If not, skip this step.
- Pour the melted chocolate on a pan/plate/ice cube tray. Throw some of the additional ingredients on top to garnish - it'll look nice.
- Place the chocolate for 30 minutes in the freezer or 60 minutes in the refrigerator.
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*Recipe from our partners Precision Nutrition.