Apple pie is nice and all but I’d rather have chocolate any day. While taste preference is certainly a thing, just observing the differences in health benefits of your common apple to cacao I find good ole theobromine to take the cake.
Apples can be beneficial to ones health; containing pectin and fiber that cleanse the colon, liver and gallbladder. The downside though is that many apples are hybridized or cross-pollinated and about as “natural” to their original state as a Chihuahua is to a wild wolfe. That’s right, most modern fruit is in a highly man-altered state, resulting in a fruit that is 60 times sweeter and larger than it would be if it were grown wildly. This means potentially toxic levels of fructose (fruit sugar) and the greater likelihood of it being grown with pesticides.
All that being said, if you do love an apple every now and then the maximum fructose intake recommended would be about 1 apple per day (ideally a granny smith or wildly picked!)
On the other hand, we have raw cacao and while not all cacao is grown equally, it is certainly non-GMO and of it’s original species, either Forastero, Criollo, or Trinitario. Then of course we have the long list of medicinal benefits that cacao provides:
- Over 300 potent antioxidant qualties
- Protein, calcium, carotene, thiamin, riboflavin, magnesium, sulfur, flavonoids, antioxidants, and essential fatty acids
- Lowers LDL cholesterol
- Improves heart function
- Reduces risk of cancer
- Rich in phenethylamine (PEA), which is a natural pain and stress relieving chemicals that stimulates the secretion of endorphins to help us stay alert and focused
- Rich in anandamide, which produces uniquely euphoric feelings of relaxation and contentment.
With all the reasons to consume cacao and among the many ways to consume cacao, chocolate pie is easy, fun and uniquely delicious. But don’t believe me, try it for your self!
Here’s what you’ll need:
- 2 cups raw thai coconut meat
- 2 cups raw almonds *soaked
- 6 tbsp. extra virgin coconut oil
- 1 1/2 cup raw cacao
- 1 cup birch xylitol
- 2 tbsp. brain octane
- 1 tbsp. vanillamax
Here’s how you make it:
- First make your crust – in a food processor, grind soaked and dried almonds with 2 tbsp. of coconut oil and 1/2 tbsp. vanillamax
- Press your crust into a pie dish and refrigerate.
- Now for your filling – remove the meat from two young thai coconuts and scrap away and skin.
- In a high-speed blender, blend your coconut meat with the 1 cup cacao powder, 4 tbsp. coconut oil, 2 tbsp. brain octane, and the rest of the vanillamax until smooth.
- Remove pie crust and with a rubber spatula spread your filling into the crust.
- Refrigerate overnight and enjoy the next day!