Cacao’s most ample mineral is magnesium. A 1oz serving provides 16% of your daily value. Magnesium plays a role in maintaining heart health through blood pressure regulation and the regulation of the nervous system, which helps maintain normal heart rhythm.
Cacao also contains copper and iron. Copper helps with iron metabolism, while iron assists with red blood cell formation, helping the body maintain an adequate blood supply which helps the heart pump a little easier. So, a small amount of cacao nibs added to a balanced diet treats both the taste buds and the heart.
Chocolate Avocado Pudding
- 2 ripe avocados
- 1/3 cup maple syrup
- 3 dates
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 3/4 cup almond milk
- Soak the dates in warm water for 15 minutes.
- Add coconut oil, dates, syrup, vanilla, half of the almond milk, avocados, and cocoa powder into a blender or food processor.
- Blend until smooth. Add additional almond milk until the pudding is the consistency you want.
- Spoon into bowls, cover, and chill.
- Serve with your favorite fruits and nuts as toppings.
Almond Cacao Trail Cake
- 1 cup almond butter
- 1 cup unsweetened applesauce
- 3 eggs
- 1/4 cup cane sugar (completely optional)
- 1 teaspoon vanilla
- 1/2 cup buckwheat flour
- 1 teaspoon baking powder
- 1/3 cup cocoa or cacao
- Mix together.
- Bake for 40 minutes in 9 x 9 pan at 300F.
Buckwheat Chia Pancakes
- 1 cup buckwheat flour
- 1 egg
- 2 tablespoons chia seeds
- 2 tablespoons cacao powder
- 2 tablespoons cacao chips (optional)
- 2 tablespoons maple sugar (optional)
- 1 tablespoon baking powder
- 1 cup almond milk
- 1 tablespoon coconut oil for cooking
- Oil up skillet or pan with coconut oil.
- Mix ingredients in bowl.
- Pour pancake size amount of batter on skillet/pan.
- Flip pancakes (usually they are ready right after any small bubbles form and pop).
- Serve with honey or maple syrup.
Heat 1 1/2 cups almond milk (or cashew cream from last week!) on the stove top, stirring continually. Add in 1/2 cup ground cacao nibs (easily ground in coffee grinder). Add vanilla extract and pure maple syrup as desired for sweetness)
Almond Butter Cups
By: Rose Marie Jarry, Maseter Chef at Kronobar
- ¼ cup almond butter
- 2 tablespoons real maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon of your favorite plant based protein powder (I suggest: pea, rice or hemp).
- 1 tablespoon real vanilla extract
- 1 pinch Himalayan sea salt
- ½ cup dark chocolate to melt, minimum of 70% cacao
- In a bowl, mIx the almond butter and all the other ingredients (except the chocolate) well until it forms a uniform mixture. Substitute any other type of all natural nut butter, if you wish. (I tried it with macadamia butter and it was insanely good!)
- Heat up a double boiler and melt the chocolate in the upper bowl. When the water boils, turn down the heat to low; you don’t want to burn the chocolate.
- Place 1 tablespoon of the nut mixture into a small muffin pan with two inch diameter holes. If you don’t have any small muffin pans you could use a bigger one and shape the 2 inch pieces with your fingers. When you have about 8 small pieces, freeze for 5-10 minutes.
- Remove from the freezer and dip them into the melted chocolate using a fork. Tap the fork on the edge of the bowl to remove the excess chocolate.
- Lay them flat on wax paper and let them cool in the fridge.
- Try to not eat them all at the same time. Savor the flavor!
Cacao Nib Energy Bites
- 2 scoops Bare Isolate Whey Protein Powder
- ½ cup almond butter
- ¼ cup ground flax
- ¼ cup chia seeds
- 1 Tablespoon honey
- Cacao nibs as desired
- Mix all ingredients together and form 1” diameter balls (refrigerate or freeze)