Botanical name: Theobroma Cacao
Well… It comes from a fruit. This fruiting tree which is wildly popular around the globe produces a beautiful fruit that is made into cacao or cocoa. We will go into the detail of the difference later on. Once picked, dried, and fermented there are two components of the fruit we eat: cacao powder and cacao butter. Both extremely nourishing yet super delicious when made into what we love: chocolate.
Cacao is the rawest state that hasn’t been heated or treated with anything. You may remember reaching into your grannies cupboard for the cocoa to make a hot cup of hot chocolate in the colder months. Cocoa comes from the same plant although it has been treated. This denatures all of the healing and healthy benefits of the plant. That is why I recommend purchasing your ‘’chocolate’’ in its purest form: cacao. Listed below are a few health raw cacao gifts to us.
Benefits of cacao, but not limited too:
1. super source of antioxidants. Nearly 4 times the antioxidants than the store bought chocolate brands
2. contains a good dose of magnesium (yes ladies this is wonderful to ease menstrual cramping)
3. lots of fibre to ensure our bowels are working at their optimal function
4. trace minerals to support our bodies daily functions
5. aphrodisiac properties
6. essential fatty acids to support brain and hormonal function
7. raises your serotonin levels giving you a sense of relaxation, happiness, and calmness
While all of these benefits are fantastic the truest gift about cacao is the heart opening ability is holds. Two people recently came into my life to share the extensive benefits of this divine fruit. They have gifted me with so much joy, inspiration, and knowledge of this fruit and the subtleties this fruit can provide. We recently hosted an Uncooking Class at Glow Juicery that was name: Chocolate is the topic.
Our night started with a mini Cacao Ceremony lead by Kyle to open our creative minds and centre our hearts. After the ceremony Jillian and I constructed a Double Chocolate Bliss Cake (recipe below) and shared the nutritional benefits and how simple it is to make nutrient dense cake that doesn’t give you a sugar hangover the following day. When I was leaving the night my heart was beaming (and still is) with so much love for these two people that came into my life and everyone that joined us that evening. We had an incredible turn out and will be hosting more chocolate infused nights very soon. You will have to keep checking our Events page and on Eating Intuitively’s social media for dates.
Double Chocolate Bliss Cake
Creators: Brittany Reid, Jillian Jordan, and Kyle Jordan
Makes 24 slices
A sweet heart centered raw cake that nourishes the soul with silky mouse chocolate ‘cheese’cake filling and a graham style crust that is infused with ceremonial cacao.
– Food Processor
– Mixing bowl
– Measuring cups and spoon
– Spring form pan (12 inch)
– Parchment paper
– 28 medjool dates
– 1 cup coconut shreds (unsweetened)
– 1 cup almond Meal
– 2 tsp vanilla bean powder
– good size pinch of sea salt
– 2 tbsp. coconut oil (melted)
– 1/2 cup ceremonial cacao powder
– 1/2 cup agave nectar or maple
– 1/2 cup coconut oil
– 3/4 cup lemon juice (freshly pressed)
– 3 tbsp. cacao butter (melted)
– 2 tbsp. coconut butter (softened)
– 2 cups almond mylk (room temperature)
– 4 cups raw cashews (soaked for 2 hours and rinsed)
– 1/2 cup cacao powder
– 1/2 cup ceremonial cacao powder
– 2 tsp. mega mushroom blend (New Earth Organic)
– 1 tsp. maca powder
– good size pinch of salt
– 1 tbsp. vanilla bean
Any ingredients you feel drawn to for decoration
1. Start soaking your cashews (2 hours) and review items that need to be melted or made into a powder (ceremonial cacao). Line your pan with parchment paper.
2. In food processor, combine all ingredients and blend into a fine consistency. Once the mixture is blended finely and is sticky remove from the processor and press into a cake pan. *** you will still want it to have some texture.
3. Rinse the cashews and start adding all liquid ingredients first then the dry ingredients into the blender. Tip: start by adding the liquid first and then the powders/solids.
4. Once you have added all ingredients, blend on a high speed to create a creamy consistency. You may need to use a tamper to help blend as it is very thick. If you don’t have a tamper simply stop the blender and use a spatula, scraping down the sides.
5. Pour the mixture from the blender into the cake pan over the crust.
6. Set in the freezer overnight to solidify.
7. Decorate with any ingredient that is in your pantry that you are drawn too. We have added ceremonial cacao shavings, coconut shreds, and cacao nibs.
Vegan, 100% nourishing, Gluten Free, Artificial Sugar Free, Dairy Free, Soy Free
Lots of sweet chocolatey love being sent your way.
If you try out this recipe please tag @eatingintuitively in your photos and let us know what you think in the comments below.
Please check out: www.cacaosoundmovement.com and www.facebook.com/cacaosoundmovement to learn more about the celebration of the nourisher, Cacao.
Photo Cred: Jillian and Brittany