True life: I’m addicted to chocolate. Seriously. Anyone who knows me knows I have a huge sweet tooth, but with that being said… I no longer crave the processed, artificial treats that I once loved. When I began my wellness journey, I started researching healthier ways to get my chocolate fix. And as it turns out, it’s one of the easiest lifestyle shifts I’ve ever made! Here’s why: Cacao Powder. Maple Syrup. Local Honey. Fruit. Coconut Cream. Coconut Oil. The list goes on. All of these ingredients are accessible, natural (unprocessed) and have tons of health benefits—AKA, guilt-free!
This Raw Maca Chocolate with Sweet Cashew Creme is decadent, and bursting with super foods and heart-healthy benefits. I was intimidated by making my own chocolate at first, I mean, come on… who has the time? But it’s honestly so easy you’re going to be making it for every holiday and packaging it up as little gifts for friends. (And they’re going to love you for it.) Cacao Powder is a Mayan super food; used as a rich source of antioxidants, dietary fiber, magnesium and iron. Maca is an Incan super food that has been used for years as a source of energy and overall nourishment; it has four identified alkaloids known to nourish the endocrine system that increases stamina, libido, and combats fatigue. Learn more about Maca here! Here’s how you make it:
Ingredients for Cashew Creme
1 cup cashews (soaked in water for 6-8 hours + drained)
1/2 cup filtered water
1/4 cup local honey
2 tsp vanilla extract
Pinch of sea salt
Instructions for Cashew Creme
1. Simply blend everything together and store in an airtight container in the fridge for 4-5 days. This is amazing to use as a fruit dip, or on top of toast with almond butter.
Ingredients for Raw Maca Chocolate
14 oz (1 jar) organic coconut butter
2 oz organic coconut oil
1.5 tbsp maple syrup
2.5 tbsp cacao powder (my go-to brand is Navitas Naturals)
1 tbsp maca powder (my go-to brand is Navitas Naturals)
1/4 tsp vanilla extract
Instructions for Raw Maca Chocolate
1. In a double boiler over medium heat, melt the coconut oil, coconut butter and maple syrup together
2. Allow to cool and transfer to a mixing bowl
3. Add cacao powder, maca powder and vanilla extract–mix well
4. Grease your chocolate mold with coconut oil (I used this mold)
5. Carefully pour chocolate halfway. Using a spoon, add a small dollop of cashew creme to the center. Pour the rest of the chocolate atop until completely covered
6. Place in fridge for 1 hour to harden
Store in the fridge because it will soften at room temperature. Play with including fruit jam in the center instead of cashew creme, have fun!
Recipe edited but inspired by Nutrition Stripped.