Goddess Chocolate Block

April 3, 2018

I started making my own chocolate about two months after I was diagnosed with PCOS.

There were a couple of reasons why I decided to start making my own chocolate.The first one is because I am a self-confessed chocolate addict. It is my most common breakfast, snack and dessert. #sorrynotsorry

I REALLY LOVE chocolate… I’m literally eating some as I write this haha YUMMMMMM

The second (and most important!) reason I starting making my own chocolate was because after really understanding the effects that processed foods and sugar were having on my health, hormones and PCOS symptoms I decided it was no longer worth eating the pre-packaged varieties when I could easily make my own.

And not only did I learn how to make my own chocolate, I learnt how to make my own raw, vegan, keto, paleo, gluten-free and refined sugar-free chocolate!!!

And after doing a lot of experimenting with LOTS of different flavour combos, I would like to share with you my absolute favourite!

This is my Goddess Chocolate Block! This beautiful block is not only a million times better for you than the store brought varieties, but it's also PACKED with nutrients, good fats AND it can actually help you to balance your hormones, rather than cause havoc with them!!

YES, thanks to my good old friend Maca, IT ACTUALLY HELPS TO BALANCE YOUR HORMONES!

Anyway, no point blabbering on when all you really want is the recipe, AM I RITE!?!

INGREDIENTS

200g raw cacao butter ( I used Loving Earth Raw Cacao Butter)
50-60g raw cacao powder
Your choice of sweetener to taste, I used a mix of coconut nectar and monk fruit to keep it low GI and keto, but you could use raw honey or pure maple syrup, coconut sugar or rice malt syrup (around 60-100g)
1 tsp vanilla bean paste or natural extract
2 tbs of Maca
1/8 tsp fine sea salt
3/4 cup of a mix of your favourite nuts, I used raw hazelnuts, pecans and walnuts
3 tbs of hemp seeds (I used Hemple hemp seeds) to decorate on top

Instructions

Chop cacao butter roughly with a knife on a chopping board, to approx. 1-2cm cubes. Place cacao butter into mixing bowl.
Melt the cacao butter in a bain-marie – double pan (a bowl over a boiling pot of water). Do NOT heat the oil or use a microwave.
Once melted, add all other ingredients into the bowl (except for the nuts and hemp seeds) and stir until combined
Pour into the lined dish and decorate with the nuts and hemp seeds
Place in the freezer immediately to set, as it will separate if you set it at room temperature.