Vegan, Gluten Free, Dairy Free
I’m a cacaoholic, I am not going to lie. Give me some cacao and I’ll turn it into cakes, icecream, hot chocolate, raw cookies, gummies and even a mousse.
I’m the weird mama that keeps a 100% chocolate bar in her handbag for a “sweet craving” emergency and puts raw cacao beans in her husband’s pockets, you know, to snack on at work.
But let’s face it. Cacao isn’t just a versatile ingredient that tastes AMAZING, it’s also a medicinal food, if properly consumed.
The king of super foods (or the only ingredient second to oxygen!) is rich in antioxidants, it represents one of the highest food sources of magnesium, but it’s also rich in iron, potassium, calcium, zinc, copper, and manganese.
Cacao has many beneficial effects on blood pressure, insulin resistance, on our mood and stress levels.
Don’t believe me? Here the studies 😉
150 g of dark chocolate
1 tbsp of coconut butter (optional)
2 tbsp of maple syrup (optional)
The water of a can of chickpeas (aquafaba)
Melt the chocolate a bain maire and add the coconut butter and the maple syrup
Let it cool down
Pour the aquafaba into a bowl and whisk it until fluffy and firm (similar to beating egg whites)
Add the chocolate mixture into the beaten aquafaba and stir well
Pour the content into 4 glass jars and let set in the fridge