A Stressful Day and the NEED for Chocolate
I just finished making making a batch of some raw chocolate treats. I had a stressful day today and I felt the need (I know it is not really a “need” but a “weakness”) for chocolate. I usually have some raw chocolate treats made along with a organic chocolate bar in my freezer. I eat just a bit of chocolate every day. This “bit” may in fact be too much and it is something I have to work on.
I am reading the fantastic book called “Women Food and God” by Geneen Roth. I suggest every woman read that book. Absolutely amazing and even though she talks about issues with food it could relate to anything else. For me it hit home for food and money (finances). It is very eye-opening and like they always say “The teacher will appear when you are ready”.
I will report more on this book in a future blog post. Back to the chocolate…..
I know that raw chocolate is healthier than bought, processed chocolate so I am trying to limit myself to that. But I have to say – thank GOD for the raw chooc0late….so good!!!
People think that it takes so long to prepare raw desserts or treats when actually I did it very fast. I already had some pecans and almonds soaked and dehydrated. They keep for a long time when you do that. Then when you are ready to make a treat they are ready.
- I took a handful of almonds and a handful of pecans
- 1/4 (or a bit less) Cup of coconut chips (raw)
- 4 Chopped dates
- 3 Tbsp cacao powder
- 2-3 Tbsp cacao butter (melted)
- 2 tsp coconut oil (melted)
- 1.5 Tbsp agave (warmed)
Put the almonds and pecans in a food processor and process until finely chopped.
Add 4 chopped dates and 3 Tbsp of cacao powder. Process this until all mixed
Add 2-3 Tbsp of melted cacao butter and 2 tsp of coconut oil and process. Stop processor and stir this mixture often to make sure it is mixing well.
Keep processing in food processor until mixture is sticky. Use your fingers to test. See if you can make it into a small ball.
When this is ready grab some of the dough and squeeze and roll into truffles. Put these on a plate and into the freezer.
I also made some raw chocolates
I had three bowls, each containing a bit of hot water (from kettle). In one bowl I had a small glass bowl with about 1/4 C of cacao butter chips (by Harmonic Arts)
In the other bowl containing some hot water I had a small glass bowl with about 2 Tbsp of coconut oil
The third bowl I will use when mixing the chocolate.
I also put the agave bottle in a deep bowl with hot water. (It helps to warm the agave when making the raw chocolate)
Once the cacao butter and coconut oil are melted they are ready to make the chocolate. (Stirring often helps them to melt faster). I also put my bottle of agave in another bowl with hot water (to warm it).
In another small glass bowl I added 4 Tbsp of cacao powder. Then to the cacao powder I added 4 Tbsp of cacao butter and 2 tsp of coconut oil. Stir and mix until creamy and shiny. Then about 1 Tbsp of agave as you are stirring and continue to stir. You can add more agave if you like it sweeter. I put this bowl into a bowl with hot water to keep the mixture warm (the third bowl I spoke about earlier).
Keep stirring the chocolate mixture. Taste for sweetness.
Now to pour the chocolate mixture into a mold. I use a flexible mini muffin pan for my molds. At the bottom of each cup I put 1 or 2 nuts or some coconut chips (whatever you want) and then pour the chocolate mixture on top.
Once you have used all the chocolate mixture then put the mold (or mini muffin pan) into the freezer to set. Will only take about 15 minutes.
That is it!! Raw chocolates!! Very fast and easy.
I started this blog post on Thursday and now it is Saturday and I am finally finishing it. It is a very beautiful sunny day here and this morning I sat out on our deck and continued to read “Women Food and God”. Love summer mornings!! More on this book later….
ALSO – sorry to disallow comments but I am having a HUGE problem with spam comments and so I had to shut the comment option off for now until I figure this out.