Super Powered Raw Chocolate

For the most part I run on pure energy and enthusiasm for life, which is aided by a healthy diet and doing the things I love.

Times when I have a lot on my plate and I feel as though I haven't sat down for ages are the times that sometimes i need a little bit of a healthy boost to help me get everything done, whilst knowing that I won't be crashing my blood sugar afterwards and feeling terrible. During the days once upon a time when i used normal commercial chocolate as a pick me up, there was always an inevitable crash after the initial energy boost but nowadays I avoid this by eating my own, home made, super healthy, totally delicious, and utterly guilt and crash free raw chocolates.

Even my fifteen year old son enjoys them, and he is still at the stage of being addicted to anything that's full of refined white sugar. These are guaranteed to make you feel on top of the world about half an hour after eating one, and will give you sustained energy for hours, quite literally.

Super Powered Raw Chocolate

Ingredients: 

90 grams organic virgin cacao butter
90 grams organic raw coconut oil
120 grams raw cacao powder
30 grams ground almonds
1.5 heaped tablespoons macca powder
1.5 heaped tablespoons lucuma powder
1 teaspoon fine Himalayan pink salt
75 grams organic raw cacao nibs
organic maple syrup, coconut blossom nectar or agave (whichever you prefer) to taste

Method: 

Make a double-boiler by placing a metal or glass mixing bowl on the top of a medium sized saucepan with a couple of inches of water in it. make sure that the bottom of the bowl doesn't touch the water as this would cause your chocolate to overheat. Place on a medium heat and put the cacao butter and coconut oil in the bowl so that they can melt. keep an eye on the heat underneath the saucepan and when the water in the pan starts o bubble, turn the heat down to the lowest setting. Once the cacao butter and coconut oil are melted, remove pan from heat completely and add all of the dry ingredients, the cacao powder first. Stir with a palette knife or spatula of some kind until the chocolate is thoroughly combined and there are no lumps of macca or lucuma that you can see. You can use a whisk if this makes things easier. Then add the maple syrup, agave or blossom nectar bit by bit, tasting frequently, until it is a sweetness that agrees with you (I always think when adding sweetness it's far better to do it to taste than follow a blind amount). Stir more, to make sure it's all well combined, and then either pour into a baking tray that's lined with silicon paper, or spoon carefully into an ice cube tray or a silicon mould of the kind used for making individual chocolates. Leave to cool slightly before placing into the fridge to set properly, which should take a couple of hours, possible more. the last lot of these I made i used the tray lined with silicon paper method, and then a very sharp knife to cut into squares once it was set. Store in a sealed container in the fridge, as these melt rather easily due to the coconut oil content if left at room temperature.