Raw chocolate came into my life through doing a blood sugar balancing workshop with my friend and fellow health coach Elisa Haggarty. Who knew you could combine coconut and cacao – two of the healthiest foods – and get a more energizing, nutrient-dense version of the sweet treat we know and love. I’ve been eating it ever since.
I’ve played around with the combination of ingredients used over the years, but it recently has been reduced to the following four: coconut butter, coconut oil, tahini and raw cacao powder (not to be confused with cocoa powder!). Sometimes I will put in a tablespoon or two of hemp seeds, which add extra protein and texture.
Coconut is one of those foods that has been misunderstood, condemned in the past for its saturated fat content. Lucky for us, not all saturated fat is created equal, and thankfully its reputation is taking a turn, getting the acclamation it deserves. Given that the majority of coconut’s chemical composition is medium chain triglycerides, its converted quickly to energy (not fat) once digested. Further, its a good source of lauric acid, meaning it has high anti-viral and anti-bacterial properties. Bottom line: it’s very good form of fuel!
The tahini and cacao complete these cups with even more nutrition – vitamins, minerals, protein and antioxidants to name a few. Feel free to substitute the tahini with other nut and seed butters. You really can’t go wrong!
Raw Cacao Cups
Makes about 6 large cups or 12 small
- 3/4 cup melted coconut butter*
- 3 tablespoons melted coconut oil (more for desired consistency or to increase amount of cups made)
- 1/4 cup tahini
- 2 tablespoons raw cacao powder
- 2 tablespoons hemp seeds (optional)
Pour mixture into muffin liners and freeze for at least 30 minutes – 1 hour. Enjoy! Keep in freezer.
*Coconut butter can be melted over the stove top or in the microwave.