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Raw Cacao v Cocoa

Most of us like real chocolate. The problem is those who are addicted to chocolate are actually addicted to the sugar and caffeine.

We often see segments on television or read in magazines, the benefits of chocolate because of the high antioxidant levels. I often get a little frustrated when hearing or reading this because very few people telling the story give you all the facts.

Firstly it is the raw cacao bean that is healthy not processed cocoa. See how differently it is spelt. It is raw cacao that is high in antioxidants that benefit us in general whole body health. In processed dark chocolate, antioxidants such as epichatehins, chatechins, resveratrol and procyanidins can be present, but are in much lower levels than in unheated raw chocolate.

Not only do most raw chocolate bars taste delicious, they are generally sweetened with stevia, xylitol, monk fruit or agave, not sugar. Making deserts with raw cacao nibs and powders are also delicious and good for us. Raw cacao is caffeine free and safe to consume.

Making your own chocolate is the best and safest way to be able to have that little me satisfied.

Here is a recipe that comes from my book From Cancer to Wellness: the forgotten secrets and for even more healthy recipes like cakes and desserts go to Amazon and buy my Fully Naked Healthy Cakes and Desserts book. Totally Gluten Free, Vegan and No Nasties.

Raw Basic Chocolate

Makes about 50 small candy molds

1½ cups cacao butter — best to grate this prior to melting

1/3 cup raw agave or ground birch xylitol, I use monk fruit mostly

1/2 cup cacao powder

1/2 tsp pure vanilla powder

1 pinch Celtic salt or Himalayan salt

• Place all ingredient in a stainless steel or glass bowl in the dehydrator at a low heat of 43°C or you can use your Thermomix if you have one and blend on low speed.

• Using a small spoon fill the candy molds, then place in the refrigerator to set.

If needed, you might like to add more agave, cacao to reach a desired taste.


You can change the flavor and aroma of your chocolate just by adding a few drops of other essential oils such as ginger, cinnamon, mint, lavender, lemongrass, or nutmeg. Also, you can add a little coconut oil too if you like.

Make sure you only use cold pressed therapeutic and food grade essential oils.


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