Raw cacao powder is the less processed version of commercial cocoa powder and therefore maintains the remarkable enzyme and nutrient content of the cacao bean. Pure raw chocolate is antioxidant-rich and contains NO added nasties such as genetically modified soy lecithin, dairy products or refined sugar- ingredients that are often found in highly processed Easter chocolates- sorry Mr Bunny.
Raw cacao contains an impressive list of vitamins and minerals including magnesium, iron, chromium, manganese, zinc, copper, vitamin C, phosphorus and calcium. In addition, it also provides an array of antioxidants including polyphenols, catechins, epicatechins and flavanoids- 14 times more antioxidants then red wine, and 21 times more than green tea!
Still not convinced!? Cacao is also a mood-enhancer. In short, it plays an important role in the synthesis of serotonin (making you happy and relaxed). That’s a big tick from me!
All you need to make your own Easter chocolates are a few basic ingredients for the chocolate recipe and then whatever else you like to flavour it. This recipe takes 20 minutes tops, from start to devour! I like to make mine spread out as a chocolate bark. Once set, I then break it into pieces and store in a container in the fridge. For Easter, you could package them up into individual bags for gifting. You could also pour the mixture into mini egg or bunny moulds to make little individual chocolates.
1/2 cup melted coconut oil
1/3 cup raw cacao powder
2 Tablespoons organic maple syrup
- Prepare a baking tray or dish by lining it with baking paper (make sure you can get it into your freezer).
- Very gently melt the coconut oil by running the jar under hot water until it starts to melt.
- Add in the cacao powder and maple syrup and whisk to combine (ensuring smooth and no lumps). Add flavours of choice. (OR you can wait till step 4 and add them on top)
- Pour into lined baking tray/dish and spread out making it as thin or thick as you like (or pour into mini molds).
- Place in the freezer to set for roughly 15 mins.
- Break into small pieces and store in an airtight container in the fridge or freezer.
Flavour Ideas: (Add in at step 3 or step 4 of method)
- Peppermint chocolate – stir in 3 drops of peppermint oil
- Cherry Ripe – 1/4 cup dried cherries and 1/4 cup desiccated coconut
- Ginger chocolate – add 1/2 cup of chopped crystallised ginger or freshly grated ginger
- Sea salt & chilli chocolate – 1 tsp of sea salt and 1 tsp of chilli flakes, if you want it hotter add more
- Berry chocolate – add ¼ cup of goji berries, dried blueberries or cranberries
- Orange chocolate – 3 drops of orange essential oil added at step 3 of the method, you can also add grated orange zest for extra taste
- Fruit and nut – Add 1/4 cup sultanas and 1/4 cup of chopped nuts
- Coffee chocolate – Add 1/2 cup of slightly chopped roasted organic coffee beans
- Coconut Rough chocolate – Add 1 cup of organic desiccated coconut
Article by Kavisha Jega
Kavisha is a Food and Wellness Coach and Wellness Educator. She holds a Masters degree in Wellness with expertise in holistic nutrition, preventative medicine and positive psychology. Kavisha has taken her knowledge; personal experience and passion for wellness to develop comprehensive one-on-one coaching packages, cooking classes and educational seminars that will help you transform your diet, health and lifestyle.