The health benefits of many South American foods are being introduced to the rest of the world and in the main are referred to as superfoods for their extremely high nutritional content. It seems that the native peoples of South America needed an extra boost to compensate for the extremes of climate and altitude that they endured!
Raw cacao is said to have one of the highest antioxidant properties, as well as being conducive to happiness. This easy method of producing chocolate that hasn't been subjected to high temperatures or any additives is ideal for those seeking chocolate satisfaction without the guilt:
500g raw cacao paste
250g cacao butter
1/4 cup agave syrup or more if you really have a sweet tooth
Chopped raw almonds and cranberries
Melt the first three ingredients in a double boiler, or even just over hot water, making sure it melts but doesn't heat. Constant stirring ensures a speedy result. Add sufficient almonds and cranberries to make about double the mixture. This will extend the volume of chocolates and allow you to eat more than one at a time. Spoon the mixture into ice trays - takes a bit of practice as it is very thin and can be messy. Place in deep freeze or fridge to set, knock out of trays and store in an airtight container in the fridge.
You should try not to eat more than 20g of chocolate per day, simply for the caloric value. It might have a similar effect to caffeine and keep you awake.
Whatever the claims made with regard to the nutritive properties of any food, I can say with certainty that these delicious treats sure beat any commercial chocolate out there!
No comments:
Post a Comment