This article is shared with permission from our friends at Alina.
Chocolate has always been there for me. When I’m happy, when I’m sad, when I’m bored, when I’m PMS-ing, and when I’m stressed. Call it emotional eating if you will, but now that I’m a Holistic Nutritionist I understand that my body is simply craving magnesium. Obviously…or at least I’ll continue to tell myself that.
My point is, I love chocolate. And if someone ever asked me to give it up I’d punch them in the face. It’s that simple. That being said, if I ate a Kit Kat or a Dairy Milk everyday I’d probably give myself diabetes and a heart attack.
So what’s the middle ground you ask? Raw chocolate.
Unfortunately, chocolate (otherwise known as cacao) has gotten a bad reputation because candy companies like Nestle and Mars decided to mix cacao with a bucket of sugar, high fructose corn syrup, glucose, milk, artificial flavours, colours etc. and sell it as chocolate. Well of course that’s going to make you fat and sick!
But if you take away all those extras, and just focus on the actual cacao bean or chocolate itself, it’s packed with minerals like magnesium (anti-stress, relaxes muscles & nerves) and iron (energy, immune health) and polyphenols to help fight off disease. And I hear you, you’re saying “but Alina that’s going to taste like poop. Bitter poop!” And yes, yes it is. Which it needs to be mixed with a healthy, natural sweetener that will make your tastebuds dance. The best way to do this is by making your own at home, and tailoring the level of sweetness to your taste.
The recipe below takes all of five minutes (no joke) but if you’d rather buy it pre-packaged, some brands I love are: Giddy Yoyo, Chocosol, Theobroma and Camino.
Homemade Chocolate Bar
Inspired by Sophie Gray, from Way of Gray
Serves: 1 or 20, depending on the extent of your chocolate craving
1 cup raw cacao
1/4 cup 100% pure maple syrup
1/2 cup organic, cold-pressed coconut oil
1 teaspoon vanilla
1/4 teaspoon sea salt
Handful of almonds, chopped into slivers (optional)
Melt the coconut oil (gently) in a saucepan until it’s liquid
Mix together all the ingredients (aside from the almonds) until well combined
Lay out a cookie sheet with parchment paper on it
Pour mixture onto parchment paper, making a rectangle (around the size of an A4 sheet of paper)
Sprinkle the almond slivers on top
Allow it to freeze for 20 minutes
Remove from freezer. Using a large chef’s knife, break it into large pieces.
Store in an airtight container in the fridge!
Note: this is a dark chocolate bar, it will not resemble the taste of milk chocolate! If you find this too bitter, simply add more maple syrup or raw honey to the mixture.