As Easter is approaching fast I thought it would be appropriate to write something about Chocolate. Firstly, I think it is important to note that not all chocolate is bad for you. I can hear the cries of joy already! In fact, some chocolate, like our Chocolate Mousse Hydration Masque, gives you an excellent anti oxidant hit with zero calories! But lets get back to the edible stuff first.
It may be difficult to wade through the choices of Milk, White and Dark chocolate shaped Bunnies, Eggs and Bilby’s this Easter, so I am going to help you get an awesome chocolate hit, without the sugar and fat content of mass produced chocolate. So let’s talk Cacao pronounced (Ka-Kow). Cacao is chocolate in it’s purist form and refers to the tree, beans and the pods inside where chocolate comes from. Cocoa (Koh Koh) refers to the by products of the cacao bean, which are cocoa powder and cocoa butter, which are extracted when the bean is processed in a factory. Cacao and Cocoa is present in all chocolate it just depends on how the chocolate is processed, how much pure cacao you get in your chocolate. Dark chocolate is least sweet and highest concentration of cacao, which is why it is the highest in antioxidants. Studies have shown that eating dark chocolate may lead to better cardiovascular health.
This week I found an excellent recipe for a Raw Brownie. I will be making this for Easter for the family, I hope they like it better than last years chocolate and beetroot cake!
The Raw Brownie
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
Try to use top quality organic ingredients if possible as there are few ingredients in this recipe. Recipe courtesy of My New Roots Blog http://mynewroots.blogspot.com.au/2011/04/raw-brownie.html
Fact: Eminence Chocolate Mousse Hydration Masque contains 70% pure Cocoa! So you are getting a really high antioxidant protection for your skin.