A square of dark chocolate can do you good… But why not raise your culinary game and try these three delicious recipes using raw cacao powder?
This raw and unprocessed form of fine chocolatey powder is packed with antioxidants, B vitamins, magnesium, potassium, zinc and iron as well as protein and fibre.
Introducing cacao powder to your diet can help to lower blood pressure, improve your digestive and cardiovascular health and neutralise cancer-causing free radicals.
On it’s own the powder is bitter, but adding natural sweeteners can work wonders and give you that sweet chocolate hit you’ve been dreaming of.
Cacao & Banana Ice Cream
The beauty of this dessert is that you can make up a big batch of it and it will last in your freezer for up to two months.
Add six ripe bananas, 2/3 cup of almond milk, one tsp of vanilla extract, two to three tbsps of honey and four tbsps of cacao powder into a food processor and blitz until smooth. Move the mixture into a tupperware container and freeze for at least one hour. Serves six.
Cacao & Avocado Mousse
You can whip this delicious dessert up in five minutes for a quick fix, but chill for at least 30 minutes for best results. It will last for up to three days in the fridge. Garnish with a few berries of your choice and you’ll have a dish worthy of any dinner party.
Add one large avocado, one banana, three tbsp of coconut oil, four tbsp of cacao powder and two tbsp of honey into a food processor and blitz until smooth. Taste the mixture – you can add a little more honey to adjust sweetness if necessary. Once the mixture is ready, spoon into four serving bowls and refrigerate immediately. Garnish with berries to serve. Serves 4.
Whizz up a batch of these little gems and you’ll be hooked. They make a great cheap but really thoughtful gift too, and your friends and family will thank you for this tasty vegan treat.
In a blender, whizz two cups of soft dates and three tbsp of cacao powder. If you’re worried about the consistency then you can add one tbsp of coconut oil to help bind the mixture but it’s not necessary. You can also add two tbsps of chopped nuts such as walnuts (just for fun) if desired. Once you have the mixture, scoop out heaped tablespoons and roll with your fingers to make balls. Roll the truffle balls in a little cacao powder for a non-stick coating and then lay on a dish or baking tray lined with parchment. Once you have made up all of the truffles, place them in the fridge for about one hour to set before eating. Store them in an airtight container in the fridge for up to one week. Makes approx 16 truffles.
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