Raw Cocachoc


An antioxidant infuser

Cacao needs no introduction but did you know it is a love potion?  Between you and me, remember Casanova the Venetian lover?  Rumour has it that he repeatedly consumed cacao before embarking on his sport of bedding women.  

Hot chocolate was the - ‘stiff drink’. Go figure!  Maybe it’s because chocolate produces the same brain chemistry as when we fall in love.  

It’s true, the cacao enhances the production of serotonin, dopamine and anandamide.  Those bliss chemicals that can give us a feeling of euphoria, just as Casanova discovered.  

Cacao is rich in antioxidants, polyphenols and contains high levels of magnesium, zinc, calcium, potassium, copper and the list goes on. 

2 ½ cups medjool Dates
2 cups walnuts
1 cup cacao powder
½ cup coconut oil
1 tbsp honey
½ tsp vanilla bean powder
1 cup coconut flakes – lightly oven toasted
½ cup roasted hazelnuts – roughly chopped
½ cup goji berries

Put the dates into the food processor and pulse until smooth. 

Melt the coconut oil and honey together gently on stovetop then add to the dates. Then pulse again until everything is combined and smooth before transferring to a bowl.

Now into the food processor place the walnuts, cacao and vanilla bean powder and pulse until the walnuts are a crumb but not overly fine. 

Add the date mixture back into the food processor with walnut mixture and pulse briefly to combine before spooning mixture back into the bowl for the next additions.  The mixture should stick together nicely without being too wet.

Before adding the nuts, goji and coconut to the mix, keep a little of each aside to press gently into the top when done.

Add in the remaining roasted hazelnuts, goji berries and toasted coconut you are using to mix through and do so gently till combined. 

Line a baking tin with baking paper and press the mixture down with the back of a large spoon until it is compact and the depth you like.  Just make it as thick or thin as you would like.  Sprinkle the extra hazelnuts, goji and coconut to the top and press down gently as suggested.

Place in the fridge for about 30 minutes before slicing.  

Keep in an airtight container in the fridge or as I found out, this decadent little number also tastes great from the freezer as a very cool summer treat or fabulous after dinner ‘little something’ at dinner parties.