Raw Chocolate Recipe for Body Ecology Diet
Tara Carpenter, NC.
Nutrition Consultant for people regaining natural gut microbiome after yeast, bacterial, viral infections with The Body Ecology Diet.
Originally published on December 8, 2017.
I love my chocolate free of refined sugar, raw, and preferably in the shape of piggies 🐷 All which is hard to find at a cost I am willing to pay! So, into the kitchen I go to create a recipe with the integrity of raw cacao intact in order to retain the most nutritional benefits and be the most alkalizing. Refined cacao and sweeteners can impact blood sugar, especially important for those with diabetes or healing a yeast, bacterial, or viral infection with a gut healing practice such as Body Ecology Diet.
Chocolate made with raw, organic cacao and gut-friendly sugar, does not necessarily feed Candida (a.k.a. yeast overgrowth) yet can irritate digestive tract lining because chocolate in general contains abrasive ingredients like sulfur, phytic acid, caffeine, oxalates, and alkaloids which make chocolate an acid-forming and a potentially gut-irritating food. Using raw cacao goes a long way in making healthy chocolate for the body.
I love my mom’s chocolate!
To sweeten, I use stevia and BE Sweet which are natural sweeteners that do not feed harmful yeast, bacteria, or viruses living in the body. This chocolate is a perfect treat to enjoy occasionally if you are diabetic, have any sort of blood sugar imbalance, or are healing a yeast, bacteria, or viral overgrowth as these sugars do not influence blood sugar or insulin release.
You can read my post Does Chocolate Feed Candida (yeast overgrowth)?
Raw Chocolate Recipe for Body Ecology Diet
Makes: 6-12 chocolates, depending on type of mold used.
Ingredients
6 Tbsp virgin, cold-pressed coconut oil and/or raw cocoa butter
4 Tbsp raw, organic cocoa powder
7-10 drops NuNatural vanilla stevia* or BE Sweet or 1-2 Tbsp BE Sweet granulated sweetener ground into fine powder using a coffee grinder
1 Tsp almond or vanilla extract, glycerin-based
1 pinch sea salt (optional)
Method
- Bring a pot of water to simmer. Place another pot or bowl inside the first one to create a double-boiler method to keep temperature below 115 degrees F and cocoa and coconut oil in a raw state.
- Add coconut oil to the inside bowl and allow to melt.
- Whisk in cacao powder and stir, stir, stir until lump free.
- Whisk in sweetener, almond extract, and salt if using.
- Pour into candy molds or tiny muffin tins – I use piggie mold
- Fridge, or freeze, until solid.
- Store in freezer, so they don’t get soft or melt.
Tips & Tricks
- Chocolate is an oil-based vegetable fat and why to never mix chocolate with water or will clump up in an unappetizing way.
- Start with 7 drops of stevia, add more by the drop if want sweeter.
- I blend raw cocoa butter with coconut oil; 3 tablespoons of each.
- Go minty with 3 drops mint essential oil, more stevia, and eliminate the almond extract.
- If tolerated, add 2-4 Tbsp coconut milk for a creamier chocolate.
- Make chocolate bark! Spread melted mixture on parchment paper.
- I like this mold and mini baking cups – kids love the fun patterns.
- Add minced unsweetened dried cranberries or almonds.
- A perfect treat for anyone on The Body Ecology Diet (B.E.D.).
- A fun stocking stuffer …. pop a couple in tiny cellophane bags and tie with colorful ribbon or package in little boxes for birthday gifts.
*Stevia is 300 times sweeter than sugar, so use less. Start with 7 drops and sweeten to taste. The more you add, the less bitter your chocolate will be.
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May all bellies be happy!
