Nourish - 4 Delicious Chocolate Treats to Satisfy Your Sweet Tooth
I’m about to show you some of the most delicious, enticing, tasty, mouth-watering chocolate treats to satisfy your sweet tooth.
And I’m not talking about the processed milk and sugar-filled stuff. I’m talking about the real deal. The raw cacao in its natural state.
Learn more about cacao in this blog post:
What Makes Chocolate So Good (for you)?
It’s Packed Full of Nutrition
In its raw state, cacao is extremely nutritious and is a great source of vitamins and minerals. These include magnesium, iron, chromium, copper, zinc, potassium and phosphorus.
In fact, cacao is one of the world’s most potent sources of magnesium!
This mineral helps to:
- reduce sadness
- alleviate fatigue
- reduce irritation
- boost energy levels
The humble cacao bean is also a haven of antioxidants. These antioxidants are helpful in preventing and repairing free radical damage, protecting and repairing cells and therefore, helping to keep you healthy.
It’s a Mental Pick-Me-Up
When cacao is consumed in its unprocessed form, it acts as a great mood enhancer. That’s because it releases endorphins – the very same chemical released when we fall in love!
It’s Good for the Cardiovascular System
Furthermore, Cacao is also rich in antioxidants and is even good for your arteries. This is due to the flavonoids which prevent fat-like substances in the bloodstream from oxidising and clogging. Additionally, it helps to relax the walls of blood vessels, lowering blood pressure and improving circulation
Yep! You read that correctly. Cacao is actually called ‘Theobroma cacao’ which translates as ‘food of the gods’. Cacao trees produce fruits (pods) which contain cacao seeds and from these seeds, cacao solids and butter are extracted.
It Tastes Incredible
Now, I don’t advise that you grab some cacao butter and chow down on it because honestly, although it smells great, you don’t want to put it like that in your mouth! Instead, mix it and blend it into different recipes to get that true taste sensation.
Also, be aware that cacao in it’s raw state is actually bitter. It’s not like sugary milk-based chocolate bars you buy on the shelf. It’s actually a blend of complex flavours with bitterness being pretty high up there. However, eating a couple of raw cacao beans is something I’m a huge fan of. You don’t need a whole bunch of them. Equally cacao nibs (crushed beans) are great. Especially if you add them to your granola or in a trail mix. They blend really nicely with nuts and dried fruits.
Anyway! On to the recipes I promised!
Here are 4 Delicious Chocolate Treats to Satisfy Your Sweet Tooth. Give them a taste– you will not be disappointed!
Emily’s Chunky Chocolate Granola
In all honesty, I usually just mix and match whatever is at hand, and I don’t always follow exact measurements. These measurements are for you to work with, but feel free to play around!
- 2 cups / 300g rolled oats (gluten-free if needed)
- 2 cup / 200g jumbo oats
- 1 ½ cups / 65g coconut flakes or desiccated coconut
- 1 cup /125g roughly chopped almonds/pecans/walnuts or cashews (or mix half / half of your favourites)
- ¼ cup / 30g chia seeds (you could add sunflower seeds/pumpkin/flax if you wanted instead or as well)
- ¼ cup / 35g coconut sugar
- 1/3 cup honey or maple syrup
- 1/3 cup coconut oil
- 1 tsp. vanilla extract or powder
- ½ cup organic cacao or cocoa powder½ tsp. fine grain sea salt
- Preheat oven to 175°C.
- In a large bowl combine oats, coconut flakes, chia seeds, chopped nuts and coconut sugar and mix.
- In a small saucepan over low-medium heat, melt the coconut oil.
- I like to use the double boiler method whenever I melt anything (burnt chocolate is all I have to say!). So I place a Pyrex bowl over my pan of water and melt the oil.
- Add honey or maple syrup, vanilla, salt and cacao/cocoa powder to the coconut oil. Whisk or stir to combine until smooth.
- Pour liquid ingredients over dry and mix, making sure everything is coated in the liquid.
- Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spoon to ensure that the mixture is compact.
- Bake for 15-20 minutes making sure to keep an eye on it so it does not burn. Wait until it’s nice and toasted and fragrant then take out and leave to cool for a bit.
- Once it’s cooled down a little you can then add your extras.
I love to add some dried fruit for some sweetness, such as:
- goji berries
- Often I mix through a few teaspoons of superfoods, including maca powder. (Maca + Cacao is a match made in heaven).
- Additionally, I like to add cacao nibs, bee pollen and/or hemp seeds.
Make a large enough batch in the space of 20-30 minutes to last you a couple of weeks or even a month. You have not only saved yourself money, but you’re also taking control of what you put into your body.
This granola doesn’t have to be chocolate flavour if you’d prefer it not to be. Just do the same as above but take out the cacao powder. You can also choose your own flavour: cranberry and pecan; cacao and date; honey and almond – whatever you like!
Doville’s Chocolate Almond Flour Brownie
Doville is from our Nourish store in Nutgrove and she bestowed this lovely recipe on me not too long ago. It combines fantastic flavours of bitter and sweet, a gooey chewy texture. It’s a great sweet treat for weekends, celebratory occasions or just to put a hold on that chocolate craving!
- 1 Cup Infinity Ground Almonds (or almond flour)
- ¼ tsp Celtic sea salt
- 1 tsp Doves baking powder
- 115g Vivani Dark Chocolate 75% Cocoa
- ½ cup Infinity pitted dates
- 3 large organic free-range eggs
- ½ cup coconut oil, melted
- 2-3 tbs Biona date syrup or rice syrup
- In a food processor pulse dark chocolate, then add ground almonds/almond flour, salt and baking powder. Place everything in a bowl.
- Pulse in dates, melted coconut oil and sweetener. Pulse until the mixture is smooth.
- Mix together with almond flour- chocolate mixture and add the eggs. This mixture will be quite thick.
- Transfer to a greased baking dish
- Bake at 180 °C for 20-25minutes
- Cool and serve. Great with vanilla ice cream or dairy-free Nobo frozen goodness and Cherry Active syrup on top.
Lena’s Coyo and Vanoffee Cheesecake
Lena is a former Nourish-ian who graced us with her presence for many years whilst working in the Wicklow Street shop. She’s now gallivanting around Canada, but I wouldn’t let her leave until she gave me her Coyo and Vanoffe Cheesecake recipe (and a hug!).
It is quite literally, breathtakingly delicious.
I’ve also tried this recipe with Booja-Booja Almond and Sea Salt Caramel Chocolate Truffles – it was sensational so I recommend that also!
- 4 Doves Digestive Biscuits
- 10 Roasted Hazelnuts
- 3 TSP Coconut Oil
- 3 and a ½ TSP Coconut Sugar
- ½ TSP Maca Powder
- Coyo Coconut yoghurt (use as much as you like – you can fill a whole glass with it or just use a smaller amount)
- 1 Bar of Vanoffee Bar chocolate
- Melt coconut oil in a saucepan or double boiler
- Add coconut sugar and maca and mix through
- Crush digestive biscuits and chop the nuts then add them to the coconut oil and mix
- Put this mixture into a jar or glass* and press down until you have a nice thick base
- Then chop up your Vanoffee bar and mix it through the Coyo and pour the Coyo over the base.
- Leave it in the fridge to set for a bit and then it’s ready to eat! This makes one so just double, triple, quadruple the recipe for more servings.
*It looks really pretty in a glass or jar 🙂
Oat And Ginger Cookie Sandwich With Nobó Chocolate And Toasted Almond Dairy-Free Ice Cream
Since the day Nobó came on to the scene I have yet to find another dairy-free ice cream that quite hits the spot just like this one.
I think everyone I have ever had come over to visit me has been filled to the brim with Nobo of various sorts (with no complaints either I can assure you!).
I add Nobó to smoothies, I eat it alone, I decorate it with mulberries (chocolate mulberries – oh my goodness…). And I eat it in ice cream sandwich form!
The cookie recipe I got from one of my favourite recipe blogs – Green Kitchen Stories. They have some unbelievable recipes throughout their blog, and I encourage you to have a peruse!
Thin Oat & Ginger Cookies
Makes around 12
- 4 tbsp coconut oil (or butter, if you prefer), room tempered
- 3 tbsp maple syrup
- 2 tbsp buckwheat flour
- 2 tbsp milk – oat/almond/cow)
- 2/3 cup/200 ml/70 g rolled oats
- 1 tsp ground ginger
- a pinch ground clove
- pinch vanilla extract
- a pinch salt
Cool on a cookie tray before sandwiching with a scoop of Nobó Chocolate and Toasted Almond Dairy-Free Ice cream between.
If you’re looking for Coyo come by and check the fridge section in store. If you’re looking for Nobó, check out the freezer section in our stores.
Any questions? Drop into your local Nourish store to chat with our expert team and explore our full range of foods, supplements and skincare. You can also find our full product range in our online store.
*Please note that while we are knowledgeable about our products and nutrition, this blog should never be a substitute for medical advice and attention
Please remember that you should always obtain the all-clear from your doctor before starting any new supplement plan or diet if you’re on any medication