| Dark Chocolate Sauce
4 heaped tablespoons of raw cacao powder
3 tablespoons of agave nectar
1 teaspoon of coconut oil
Mix all the ingredients together to form a paste. If you need it runnier, add more agave. If you need it a touch creamier, add some more coconut oil.
Serve over fresh fruit, ice cream or desserts. Sprinkle with cacao nibs for a nice 'crunch'
Raw Cacao and Banana Smoothie
The Cacao and Banana Smoothie is a protein filled, antioxidant rich drink that is great for after a workout or anytime throughout the day when you need to recharge your batteries.
1 cup almond milk
(or soy, rice or low fat milk)
1 cup ice
1 banana
2 Tbsp. raw honey or agave nectar
2 Tbsp. raw cacao powder
Place the milk, ice, banana, raw honey and cacao in blender. Blend on high until smooth and all of the ingredients are combined. Pour and enjoy!
Get creative in your smoothie making! Try:
Fresh Strawberries with Raw Cacao
Blueberries with Raw Cacao
Natural Peanut Butter with Raw Cacao
Raw Cacao Brownies
They can be eaten fresh, from the fridge or from the freezer, they won't last long though!
1 cup walnut
1 cup pitted dates
1/4 cup raw cacao powder
Place in food processor, and blend until well blended, should still be dry and chunky, maybe blend about 30 seconds. Press into a small spring form pan .
Refrigerate until you can insert a knife and it isn't too sticky. Cut into little pieces, then pop into a zip lock baggie and freeze.
Chocolate-Dipped Fruit
1/4 cup agave nectar
1/4 cup coconut oil (at slightly warm room temp - need to be liquid)
3-4 tablespoons raw cacao powder
1/4 teaspoon vanilla
pinch of sea salt
Dip dates, dried fruit or fresh fruits into chocolate mixture. Then enjoy!
Raw Dark Chocolate Truffles
1/2 cup raw cacao powder
1/4 cup coconut oil
2 tablespoons maple syrup
2 tablespoons agave nectar
1 pinch sea salt
Sift cacao into a bowl. Add other ingredients and mix well with a spoon or whisk. Enjoy OR add chopped nuts, dried berries or cacao nibs into your truffles.
Other Raw Cacao Powder Uses:
● Add cacao powder to all your favorite smoothies, teas, coffee mixes, protein drinks, desserts or anything else you can think of.
● Just one or two spoonfuls can transform any recipe into a healthy chocolate treat. It even goes great on top of fresh fruit!
● Add it to your favorite smoothies (one heaping tablespoon will do) and watch them instantly become Raw Chocolate masterpieces!
● Blend it with Virgin Coconut Oil and Agave nectar or sweetener--for instant Raw Chocolate Syrup! Use it on all your favorites.
● Blend it in a food processor with raw nut butters and agave nectar, for the most delicious desert you've ever had. (In fact, similar nut butters mixed with roasted cocoa powder are very expensive in health food stores.)
● You can make any cookie, brownie or pie INSTANTLY more chocolaty and delicious - just add a tablespoon or more to taste.
● Blend it with sweet almond milk, soy, rice or nut milk . This gives you a creamy dark chocolate milk that's LOADED with antioxidant power and tastes out of this world!
Raw cacao keeps well in cool, dry conditions.
| | Raw Cacao Fudge
(Makes 12 pieces)
This delicious fudge is made with all raw and organic ingredients to ensure it helps you feel as great as it tastes. It can also be kept frozen and brought out whenever you want a tasty, healthy bit of sweetness.
3/4 cup coconut oil
3/4 cup raw honey
1/2 cup cacao powder
A dash of sea salt
1/2 tsp vanilla
Melt coconut oil in a pan over low heat (melts at around 90°F). Once melted, add the honey, cocoa powder, sea salt and vanilla. Mix thoroughly with a whisk until combined. Spoon mixture into candy or ice trays and place in freezer for 30 minutes or until solid. Remove fudge from trays and enjoy.
*Note - If fudge sticks to the candy mold tray, apply olive oil to the pan the next round.
Are you thinking what I'm thinking? Add your favorite raw nuts to this recipe!
Warm Cacao with Cinnamon
(makes 1 cup)
This flavorful beverage made with almond milk and raw cacao is just the thing to warm you up on a cold night or the perfect way to start off your day.
1 cup almond milk
(or other milk)
1/2 Tbsp. cacao powder (or more to taste)
1 tsp. agave nectar (or more to taste)
Dash of cinnamon
Combine all ingredients in a blender and mix until it thickens. Warm to 116 degrees VERY carefully on the stove to preserve the raw antioxidants. Pour into your favorite mug and enjoy!
Banana Chocolate Ice Cream with Hazelnuts
4 bananas, peeled, wrapped in saran wrap, and frozen for at least 8 hours
¼ cup raw cacao or cocoa powder
2 tbsp raw honey
1 tsp good vanilla
1 pinch of sea salt
½ cup raw hazelnuts
Remove bananas from freezer and cut into 1/2 inch thick slices. Place in food processor and whirl well. Add cacao, honey, salt and vanilla and again whirl well, until thick and creamy. Add nuts and blend quickly, just until they are mixed through, but not ground too small. Pour mixture into a loaf pan and cover with saran wrap. Place in freezer. When serving, remove from freezer 5 minutes before. Scoop and serve, just as you would regular ice cream.
Top with chopped nuts or raw cacao nibs for fun!
Other Uses for Raw Cacao Nibs:
● Sprinkle on yogurt, granola, desserts, etc.
● Make a delicious chocolate shake in a blender with dairy or nut milk, coconut oil, a frozen banana or frozen strawberries, agave nectar, and cacao nibs.
● Add agave nectar, maple syrup, or honey to the raw cacao nibs, freeze and chew!
● Add cacao nibs to ice creams for the healthiest chocolate chip ice cream in the world.
● Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and cashews. Pour into a mold and freeze. Eat cold and experience the truth about the food of the gods!
● Use in cookies, brownies or other baked desserts.
● Make a scrumptious chocolate nut fudge. In a food processor or blender, start with your favorite nut (cashews or almonds are particularly good) and add coconut oil, agave nectar or honey, coconut flakes, cacao beans, vanilla, and a pinch of salt.
Raw cacao keeps well in cool, dry conditions.
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