Hello, foodies! Welcome to Foodie Fridays, where I’ll be posting healthy, loved and tested in my kitchen recipes every Friday! Today, it’s the raw cacao brownie!
A little personal story: I am allergic to chocolate. And by chocolate I mean the common commercial, store-bought chocolate (Cadbury, Nestle, Kit Kat stuff). When I ate chocolate, my tongue would swell and I would get acid reflux and also spew chocolate. So I avoided chocolate where possible, although I did enjoy the occasional slice of chocolate cake at birthday celebrations.
And then I found cacao (ka-kow). I first started making raw chocolate treats – sans dairy and sugar. I have heard wonderful and amazing things about cacao. Just to clear things up, cacao is not cocoa. Cocoa is a by-product of cacao, which has been processed and has lost many of cacao’s amazing properties.
Cacao contains the neurotransmitter anandamide (AEA), where ananda translates to “bliss”. Cacao is also an antioxidant and a source of beta-carotene, amino acids, Omega-3 EFA’s, calcium, zinc, iron, copper, sulphur, potassium, and magnesium.
Did I mention cacao tastes so divine?
So to finish my little story – I realized that I wasn’t actually reacting badly to cacao in commercial chocolate – but to the pasteurized dairy, processed sugar and other highly processed ingredients it contains (I’m not sure what chocolate bars today contain, but have you seen the ingredient list? So long!).
I love to make these as treats, and everyone I’ve made cacao treats for always always always loves them!
2 cup sprouted almonds*
3/4 cup raw cacao powder
2 Tbs coconut oil
*Sprout almonds by soaking them overnight. Rinse, drain and dry the next day.
Blend all ingredients in a high-speed blender till well-combined. Spread out evenly in a container. Chill for 1-2 hours till hardened. Cut and serve.
Do you have some foods or drinks you make using cacao? Or do you use cacao for something else? If so, please share them in the comments below! :)