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Raw Chocolate

Raw Chocolate


  • 1 cup. Raw organic cacao powder
  • 1 tbs. Maca
  • 2 tbs. of cold pressed coconut butter
  • ½ cup. Raw Organic Agave Syrup
  • 1 cup raw organic cacao butter melted and cooled off


Pre-heat the 1Qrt. Sauce pan with the cover on for 5 minutes and turn it off. Add the cacao butter, cover it and leave in the pan until is melted and cooled off about 15 min.

Make sure cacao butter is melted & cooled off completely before adding to the other ingredients otherwise it will separate. Put all ingredients starting with the cacao powder, maca, coconut butter, agave syrup and the melted cacao butter in a high speed blender, blend for 5 minutes or until is all liquid but somewhat stiff. Pour the mixture into the molds and freeze for five minutes. Take them out of the mold and transfer into the fridge. The Chocolate will stay fresh in the fridge for up to 2 weeks.


You can replace the Agave Syrup for Raw Honey


955 ORAC units found in each gram of Raw Organic Cacao Powder.
*****ORAC (Oxygen Radical Absorbance Capacity). It is a high- tech way of measuring the ability of antioxidants to absorb cell damaging, wrinkle-causing, tissue destructive free radicals.

Cacao polyphenols have been scientifically shown to:

1. Lower blood pressure
2. Lower vascular cell adhesion
3. Increase circulating Nitric Oxide
4.Decrease platelet aggregation
5. Decrease rates of death from cardiac mortality and all mortality in general
6. Improve insulin sensitivity
7. Decrease fasting insulin
8. Increase blood flow to the brain
9. Inhibit plasma lipid oxidation
10. Decrease chronic inflammation in the body and cardio-vascular system in general.

Cacao is the richest food source of magnesium of any common food. Magnesium is the number one mineral that assists and supports healthy heart functioning. The amino acid Tryptophan is found naturally in cacao. Tryptophan enhances relaxation and promotes better sleep.