CHOCOLATE - THE RECIPE

"Chocolate is cheaper than therapy and you don't need an appointment" - Catherine Aitken

Our love affair with chocolate dates back about 1500 years to the Mayas who associated chocolate with romance. Their ritual use of chocolate was for rare and special celebrations - such as marriage. The Spanish jealously guarded "chocolatl" for a century until the wealthy of Europe learnt about the healthy superfood. Soon chocolate houses sprang up everywhere. The Greeks called it Theobroma; which literally translated is “food of the gods". Chocolate is an internationally understood food that comes in various shapes and forms and is loved by children and adult alike. Inspired by the #veganwednesday contest held by @heart-to-heart, I am sharing my all time favourite chocolate recipe.

The original cacao bean was initially appreciated as a bitter drink. The sugar addiction in recent years has refined and sweetened chocolate to such an extent that the pure cacao is barely recognizable. This delicious recipe is made from unadulterated raw cacao. To get maximum goodness into my family I add moringa (or occasionally spirulina). The rich chocolate hides the green flavour, although each of the ingredients can be tweaked. You can't flop this yummy recipe should you prefer to increase or decrease any or all of the ingredients.

Coconut oil is one of the healthy fats. Its claim to fame is anti-oxidant, anti-fungal, anti-inflammatory. Added to this coconut oil is a wonderful heart and brain food. Coconut oil also stimulates healing in the gut, boosts the immune system and enhances energy.

Dates are an excellent source of energy. You'll find dates loaded with vitamins; from iron to folate to magnesium to potassium to zinc.

Macadamia nuts are very nutrient dense. Like coconut oil, nuts are an excellent source of healthy fat, essential to general health. I love macadamias for a nutty chocolate taste, however if you prefer plain chocolate then replace the macadamia nuts with cashews.

Cacao, in its purest form, is a superfood. It is choc-ful (pun intended) of minerals, vitamins, antioxidants, protein and carbohydrates.

Moringa is the new incredible hulk of green superfoods. Higher in iron than spinach, containing more potassium than bananas and Vitamin C than oranges; moringa is fast becoming a favourite in health circles. It is used in treating anemia, allergies and arthritis. It also has cancer fighting properties. Those with heart conditions, digestive disorders, diabetes or thyroid problems will benefit by incorporating moringa into their daily diet.

Adding a dash of vanilla seeds and himalayan salt adds to the flavour as well as nutritional value. Satisfying a chocolate craving really does become a powerhouse of goodness!

CHOCOLATE RECIPE:
1 cup dates
1 cup coconut oil
1 cup macadamia nuts (or cashew nuts)
1/4 cup cacoa powder
1 tablespoon moringa powder
1 teaspoon vanilla seeds (or essence)
pinch of salt
Water

Soak macadamia nuts overnight. Rinse well and dry. Put just enough water over the pitted dates to cover them. Leave overnight.

Put all the ingredients in a Food Processor: dates (with water), coconut oil, macadamia nut, cacao, moringa, salt and vanilla. Blend very well.

Keep checking - and tasting of course - consistency. It can take up to 10 minutes to become smooth.

Scoop into a glass tray. No oiling is necessary. Smooth and refrigerate overnight.

Once "set" cut into squares. They need to be kept in the fridge (or freezer) but can safely be kept for a month or two. For an interesting taste variety to suite your chocolate whim; add a dash of cayenne pepper or orange oil or peppermint oil to the Food Processor. Roasting sesame seeds and sprinkling them over the chocolate before refrigerating is also delicious.

ENJOY!

..."A lot of chocolate is like marriage - it seems so good at first but before you know it you've got chunky hips and a waddle-walk" - Linda Solegato