Raw Cacao Balls

Raw Cacao Balls

These raw cacao balls are an excellent way to increase those much needed good fats and minerals such as magnesium, and best of all a melting moment treat that beats any chocolate bar, minus the gluten, refined sugar and chemicals.

These are my go-to’s, when I need to get back on track and want to really emphasis nutrient density to it’s maximum.


Print Recipe
Raw Cacao Balls
Excellent healthy nutrient dense treat to have at home to combat those sugar cravings!
Prep Time 15 minutes
Cook Time 0
Passive Time 2 hours
Servings
2 balls per serving
Ingredients
Prep Time 15 minutes
Cook Time 0
Passive Time 2 hours
Servings
2 balls per serving
Ingredients
Instructions
  1. Soak the almonds in filtered water for at least 4 hours, rinse off the brown residue, and wash thoroughly with water.
  2. Gently pulsate all ingredients together in a food processor with an s-blade, until a smooth consistency is forming. Slowly increase the speed. You do not need to mix for long. You can also use a good blender if you do not have a food processor, just takes a bit of starting and stopping to ensure a smooth consistency.
  3. This is where it gets messy… With your beautiful clean and fragrant soap-free hands, start rolling into small bite size balls. Making sure when you roll, they are nice and compact. Now the childhood memories may come rushing back of devouring the cooking dough when baking! Do try the mixture for a cheeky taste, however try to resist eating too much!
  4. Once you have rolled all your raw cacao mixture into beautiful balls, store in an air-tight container in the freezer. Take out a couple at a time, thaw for 10-15 minutes and enjoy!
  5. Store up to 2 months. They do keep well, so long as they are in the freezer. However chances are, they will go quick!
Recipe Notes

Almonds

Opt for the more natural ones where you can see smooth ridges throughout, they are lighter in colour.  Some packaged almonds look like plastic to put it politely.  They are much darker in colour, already worn and most likely rancid.

Dates

If you struggle with sugar cravings, I would suggest to avoid dried fruits altogether for a few months, or at least until you have kicked those sugar cravings to the curb.  Dried fruits can cause your blood glucose levels to rapidly increase.

Raw cacao powder

Go easy, if you are trying to avoid caffeine or experience too much of a buzz after coffee stimulating foods.  This powerful powder delivers a rich punch of magnesium, not to mention is energising.

Coconut oil

I added this to help with the consistency, and to balance out the fruit sugars from the dates.  You can also use water.

Nut butter

Improvise what you have, almond or hazelnut butter is also good.  I like how it adds another dimensional flavour and consistency to these gluten-free treats.

Raw Cacao Drink

Raw Cacao Drink

Ever had that sudden urge for a hot chocolate!??

I can’t say this craving hits very often, however when it does occur – woahhh it comes in such a force, therefore this simple yet satisfying drink deserves a post right there.


Print Recipe
Raw Cacao Drink
Course Drinks
Cuisine International
Cook Time 5 minutes
Servings
person
Ingredients
Course Drinks
Cuisine International
Cook Time 5 minutes
Servings
person
Ingredients
Instructions
  1. Gently heat 1/4 cup of the milk in a small saucepan over the stove, of your choice and dissolve the cacao powder in the warm milk, getting rid of any lumps along the way. Do not overheat the milk, nor boil. Pour into your favourite mug.
  2. If you have a special milk frother device, use the remainder of the milk with device. Pour both components into one mug.
  3. Otherwise add remainder of milk to saucepan, and gently use a large egg whisk, to give the milk some volume.
  4. Pour into your favourite mug, enjoy your warm chocolate goodness, you can feel your bones smiling!
Recipe Notes

The reason I have noted just milk, because I believe like many of our food choices, this is where it gets really personal…

I’m all for oat milk minus all the additives and sweeteners.  Home made nut milks are also excellent, yet only lasts for 2-3 days.

In most cases I use raw milk, mainly due to the plethora of health benefits and my body tolerates it well - it was not always the case!

Secondly due to the fact it is readily available, and for that I am most thankful…

Oh and there’s a third, it’s the same price as conventional store bought milk.

Do avoid over-heating the milk to maintain it's nutrition, particularly if you are using raw milk!  Yummy!

Chocolate Fat Bombs

Chocolate Fat Bombs

Get stuck into these delightful, gluten-free and heart energising treats… 

These heart melting morsels are a necessity in any household, and a great way to transition to more home cooked snacks versus those candy bars, which contain a long list of ingredients which are normally hidden chemicals, and generally just fake…

Chocolate fat bombs are also a great addition when you have put aside 2-3 weeks to give your body a cleanse from the inside, and hitting the pause button on sugary and refined foods.  This allows your body to restock up on vital nutrients that allows your body to thrive, whilst kicking that sugar habit goodbye.

Now before you get started, I want to share with you that I usually wing it when it comes to measurements and always opt for what’s in the cupboards, as opposed to making sure I have every single item on the recipe.  In most instances it works, and when it doesn’t, it really is a disaster!  So here is one of those improvisation moments that really worked, try it for yourself!

Print Recipe
Chocolate Fat Bombs
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Soak the almonds in filtered water for at least 2 hours (to remove the phytic acid), rinse of the brown residue and wash.  Then lightly roast the almonds for an estimate 8-10 minutes at 180 celcius.  Roughly chop once the almonds are cool enough.
  2. Slowly melt the coconut oil in a small pot on low heat.
  3. Whisk in the cacao and carob powder.  Heap the tablespoons, for that extra kick!
  4. Pour the whisked liquid chocolate goodness into a small square plastic container.
  5. Sprinkle the almonds, sesame and chia seeds into the mix.  Add some extra sesame seeds to cover the top.
  6. Set to firm in the freezer for 30-45 minutes, tip block upside down and cut into small squares.
  7. If the block is too hard, leave to defrost slightly (10-15 minutes) prior cutting into heavenly chunks!
Recipe Notes

Wha laaa Magnesium heaven. The combination with the carob & cacao gives it some zing factor!

Enjoy, and let me know how you get on with your version.