Sweet cravings get the best of all of us. Usually caused by an imbalance of hormones (leptin and serotonin), cravings are particularly annoying when your trying to be healthy and eat well. If you are craving something sweet, I always treat reaching for a glass of water first - it is believed dehydration can cause cravings, if that fails and fruit is not cutting it, then keep some of this homemade fruit and nut raw chocolate in the fridge or the ingredients as staple store cupboard essentials. This delicious raw chocolate contains no refined sugar as it is made from cacao, no dairy (the almond butter gives the smooth consistency), no gluten and is made from 100% organic ingredients. Since making my own, NOTHING beats it especially when it tastes this is good.
This recipe is a take on my childhood favourite, fruit & nut. It is quick to prepare, and easy to make a big batch to keep in the fridge for those sweet cravings. Plus the cacao is a natural mood elevator and anti-depressant making you feel anything but fabolous. Cacao is praised for its fertility boosting attributes, due to elevating the mood and increasing blood to the reproductive organs, uterus and ovaries. Whilst it is best to be eaten in moderation, it is great when your craving something sweet with zero guilt.
I N G R E D I E N T S
100g Coconut Oil
100g Smooth Almond Butter
100g Organic Honey
50g Raw Cacao
20g Desiccated Coconut
1 tsp Vanilla Essence
A pinch of Himalayan Sea Salt
Large handful of Cashew Nuts & Dried Fruit (Raisins & Cranberries)
H O W T O M A K E I T
1. First things, after you have measured all the ingredients, blend the coconut oil and almond butter (I use Pip & Nut) in the vitamix, or an alternative blender. Make sure the almond butter is not too runny, if using a new jar do not take too much of the liquid at the top. It is important to blend on a low speed quickly without making the mixture too runny, just a quick blitz to combine.
2. Sieve the cacao into the blender and add the honey, vanilla essence and sea salt - blend for 20-30 seconds until combined. Then add the desiccated coconut and give one last blast. The consistency should be thick and creamy, not runny.
3. Halve the cashews and add the cashews and dried fruit to the chocolate mixture, mix in with a spatula. I have tons of cashews leftover from christmas but you could use almonds or brazil nuts as alternatives. If you have a nut allergy you could leave the nuts out altogether it will still taste delicious.
4. Line a tray with tin foil and lightly grease with coconut oil. Add the chocolate mixture spreading evenly, make sure its not a thick layer. Once done, put into the freezer for 30minutes.
5. Take out of the freezer and use a knife to cut into small-medium chunks as pictured - eat immediately or store in the fridge in a container. The chocolate needs to be kept refrigerated or it will melt.
ENJOY every bite :)
H E A L T H B E N E F I T S
The higher the cocoa content, the more health benefits there are and less sugar content, which is better for overall health. This recipe uses cacao rather than cocoa, there are a mass of health benefits including - 40x the antioxidants of blueberries, rich in magnesium for a healthy heart and brain, it's the highest plant based of iron and contains more calcium than cow's milk as well as being a natural mood elevator and natural anti-depressant. Raw cacao is made by cold-pressing un-roasted cocoa beans and boast more health benefits. The recipe contains no refined sugar meaning your blood sugar levels will not spike lowering cholesterol and blood pressure levels, reducing inflammation and promoting weight loss (foods high in sugar will create a sudden spike in levels of blood sugar and are often related to weight gain).
Even more reason to enjoy.
For feedback or to share pictures or thoughts drop me a message on lisapenny.blog@gmail.com.
Lisa x
