What better way to enjoy the Bank Holiday weekend than a cup of coffee and a slice of cacao heaven!
Not only is this scrummy recipe packed full of delicious and healthy ingredients it will hit the spot when it comes to satisfying any choccy cravings. So let us introduce you to Toni, our clean eats and healthy recipe ambassador who is going to share with us her love of food starting today with this scrumptious raw cacao, vegan slice.
Here’s what Toni has to say …
I’m super excited to share with you this super healthy treat. It’s packed with nutrient-dense ingredients such as Maca and Cacao and we all deserve a little treat, so it’s great for our souls too. The Maca is packed with antioxidants and is a great mood enhancer, effecting energy levels and libido and helps balance hormones.
Raw Cacao is an anti-inflammatory and heart-protective antioxidant. Raw cacao in chocolate can reduce the risk of stroke and help improve blood circulation.
The wild orange is cleansing on our digestive system plus the smell is totally uplifting. I love the Dottera oils as I know what high quality they are if you consume normal, regular oils that aren’t tested they can contain all kind of nasties so make sure that whatever you use is a CPTG tested Oil.
So let’s get onto the recipe itself..here’s what you’ll need:
- 1 cup raw cacao butter, chopped or brought in drops, or coconut oil
- 1 cup unsweetened raw organic cacao powder
- 1/2 cup agave or coconut nectar (or honey)
- 1 tsp vanilla bean extract or paste
- 1 tsp Maca powder
- 1/2 tsp Pink Himalayan salt
- 1-2 drops of Wild Orange essential oils (optional but do use a high-quality product if you include it)
- Chopped fruit and nuts your choice
Directions
Place all ingredients into a glass bowl that can sit on the top of bowl or saucepan of boiling hot water – this will warm the ingredients through and soften them. You might need to renew the boiling water if it cools off before the ingredients are soft enough to give them a good stir and mix them all together so thoroughly combined.
Coconut oil can split a little so the cacao butter works to create a velvety effect. The cacao butter also helps to keep the chocolate firmer as the coconut oil melts quickly in warm hands! But hey if you’re like me who cares?
Once runny pour into moulds of choice, it takes around 12 slices in the bottom of silicone muffin trays but you can use cupcake liners, ice trays, or just spread little layers on some baking paper in thins. Put a thin layer and then press in the fruit and nuts.
I make lots of different versions all the time with whatever I have in the cupboard. You can get creative and add what you want – different seeds, dates, nuts, dried fruits, nut butter. I added in Medjool dates and activated almonds & pecans in this version. The joys are endless!
When you’re done you can put them in the fridge and leave for a few hours or you can pop them into the freezer until they have hardened up enough to hold and munch. Be warned they are highly addictive.
I hope you love the recipe – you can come and find out more about me and love of food on Instagram @feed_me_momma and on Facebook as Feed Me Momma. My passion is cooking and I believe that health is wealth and food should be fuel for the mind, body and soul.
Have a lovely Bank Holiday weekend.
Toni xxx
