Ah…good ole’ cacao or theobromine for my Latin friends. Most everyone likes chocolate and for a long time it’s been praised as medicinal food. In fact, the word theobromine translates in Latin as “Food of the Gods”.
While the industrial food system has denatured this ancient food, giving it a bad rap as junk food or candy, it actually has a long history of medicinal uses – before it was striped down and filled with chemicals and refined sugar.
The short list of benefits that cacao has to offer is mood enhancement, appetite control, antioxidants and even an aphrodisiac qualities.
If you’re a chocolate lover who’s renounced – it’s time to reintroduce you to Uncle Theo…and what better way to do this than taking high quality chocolate, in addition to some other very impressive medicine-like foods and turning out a traditional recipe that anyone would love?
If you’re from the 21st century, then you know what peanut buttercups are. However, most of these overly sweet desserts are not the greatest for our health. Aside from the sugar, they use highly processed, low-quality chocolate and likely some preservatives.
The good news is with the right ingredients, you’ll be surprised how easy it is to make these delicious little bites. You’ll be even more surprised how freakin amazing you’ll feel after just one of them. The clean energy lift, mental clarity and mood elevation is something purely divine. It’s time to get back to eating like the God’s and Goddesses we are…
Here’s what you’ll need:
- 1/2 cup bulletproof cacao butter
- 1/2 cup bulletproof cacao powder
- 1/4 cup sprouted almond butter
- 1/4 cup tocos
- 1/4 cup birch xylitol
- 1 tbsp. brain octane
- 1 tsp. shilajit (makes minerals in cacao more bioactive)
- 1 tsp. pine pollen (improves overall health, greatly promoting immune function)
- 1 tsp. ashwaganda (adaptogen: rejuvenates and nourish the adrenals and reproductive system)
- 1 tsp. holy basil (powerful adaptogen, dissolves cortisol)For the almond ganache:
- Mix almond butter and tocos together until it forms a thick, ganache batter.
- Set in fridge to chill while making chocolate
Here’s how you make it:
- Melt down your cacao butter in a double-boiler
- Powder your xylitol in a coffee grinder (use short pulses to not melt the xylitol)
- Add the brainoctane, powdered xylitol, and powdered ingredients
- Mix with whisk or electric mixer
- Pour into a glass measuring cup with a spout for easy pouring
- Pour into chocolate molds – filling molds half way
- Free until solid
- Take chocolates out of freezer and add ganache to molds using either a pastry bag or just a small spoon
- Pour the rest of the chocolate over the molds – covering the ganache
- Freeze again until solid