Want to Impress Your Friends with Raw Chocolate?

The last mindfulness based rejuvenation retreat in Ramona was so refreshing! One of the reasons it felt so good was because of this amazing anti-inflammatory raw chocolate treats!

I've been making raw chocolate for awhile so I often eyeball the measurements and taste along the way to get the ingredients just right! Chocolate is very forgiving so play around with the recipe! Here's the basics:

• 1 cup cacao butter
• 1 cup cacao powder
• 1 Tbsp coconut oil (optional)
• 1/3 cup coconut flakes
• 1/4 cup pure maple syrup
• Cinnamon to taste (1 tsp)
• Sea Salt to taste (a good pinch)
• 1 cup almond butter (or another awesome nut butter) 
• ADD IN:
• 1/2 cup goji berries
• 1/4 cup shredded ginger root
• 1/4 cup shredded turmeric root
• 1/4 cup golden raisins

How to:
1) Start with making the chocolate base: Measure out the cacao powder and put it in medium size mixing bowl. Next, gently melt the cacao butter and coconut oil in a pan. Low heat is necessary to avoid burning this aromatic butter. Take mindful moments to breathe in this delicious cacao aroma! When the butter has just melted, pour it into the bowl over the cacao powder. Add in the maple syrup, coconut flakes, cinnamon and salt to taste. Mix with love! This is your base chocolate.

3) Next, add in any berries and/or nuts that you would like. I put in goji berries (high in vitamin c) and golden raisins. Be sure to save some for the finishing touches once you place them in a chocolate mold (You do not have to use a chocolate mold, you can also put wax paper onto a plate and pour the mixture there. It makes a nice chocolate bark you can cut into piece when you are done).

4) Lightly coat the molds or the wax paper with coconut oil. Then pour the mixture into molds or onto the wax paper covered plate.

5) Last, add in the shredded ginger and turmeric root. I like to squeeze the shreds to get the juice and color to drip onto the chocolate.

6) Place in the fridge for an hour or so before removing.

These will last up to a week in the fridge, unless you eat them all before then! Enjoy :-)