“A little bit of what you fancy does you good”. Well, that old adage never rings truer than with chocolate, especially if you’re a dessert lover like I am. And choosing wisely means your Easter cocoa can come with genuine nutritional benefits. Just get your mitts on some raw cacao butter which, when used right, delivers a double dose of the good stuff. By that, I mean it makes amazing chocolate treats and it does your body some good in the process. Cacao butter is solid at room temperature and a pale whitish-yellow in colour. Instead of heating the nibs to produce a butter, the raw version is made by cold-pressing cacao beans to separate the creamy fat from the powdery solids. The result? Its natural probiotic content remains intact, prompting healthier gut flora to stimulate the immune system and enhance digestion. Plus, it contains more fibre, more omegas 6 and 9 and more antioxidants than your average bar.
It has plenty of uses – add rich, deep flavour to stews by substituting it to olive, coconut or rapeseed oil, use it to bind home-made protein balls or bars, or even add a chunk to your bath to soothe dry, irritated skin.
I blend a little cacao butter directly into nut milks and protein drinks for a quick cocoa hit. For more indulgent option, add it to raw dessert like these delicious chocolate coconut orange creams. They’re nourishing and so satisfying you’ll be happy to skip those regular foil-wrapped sugar grenades.
Raw chocolate coconut orange creams
Serves: 18-20 | 155 cals | 5g sat fat | 18g sugar | Ready in 35 mins
For the filling
40g cashews – 45g coconut cream – 1tbsp orange essence – 1 tbsp sugared agave or xylitol – 1 tsp desiccated coconut
For the chocolate
120g raw cacao butter – 6 tbsp cacao powder – 3 tbsp coconut blossom syrup – 4 tsp orange essence – pinch salt
First the filling: soak the nuts in water for 30 mins. Drain, then blend with the coconut cream, orange essence and chosen sweetener.
Fold in the desiccated coconut and spoon into a shallow bowl; pop it in the freezer while you make the chocolate.
Melt the raw cacao butter in a bowl over a pan of boiling water. Once melted, pour into another bowl with the cacao powder, syrup, orange essence and salt, then whisk.
Grab an ice cube mould; spoon in chocolate to fill 1/3 of the way up each square. Set in the freezer for 5 mins.
Take the filling and chocolate moulds out of the freezer. Spoon the filling on the top of the chocolate base, then return to the freezer for 5 mins.
Repeat step 4 to add a second layer of chocolate, then return to the freezer for 5 mins. Store in the fridge.
Happy Easter!
By Rabbia Aslam