Plant based, Raw, Delicious.

Chocolate & Almond Butter. A simple twist on a classic, loaded with healthy fats and minimally processed ingredients… This means more nutrients, plain and simple! I learned how to make chocolate from a Chocolate Making workshop at the Light Cellar here in Calgary. If you have a chance, I HIGHLY recommend both the workshop and visiting the store for their array of good-quality superfood selection. Making the simple switch from peanut butter to almond butter, ensures a much less inflammatory response in the body, due to the fact that Almond butter hasn’t been found to contain the same mold and aflatoxins that peanut butter does.

Are you wondering what the big difference is between COCOA and CACAO? Same letters, different pronunciation, and waaaay different nutritional profile. Raw CACO is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). COCOA looks the same but it's not - it is raw cacao that's been roasted at high temperatures (removing enzymes/and some nutrients). Raw cacao is very nutrient dense, and contains large amounts of magnesium, which is the mineral known for it’s relaxation properties, making it helpful with stress. It’s also high in antioxidants!

Tips:

I used 3 silicon egg molds that each made 15 eggs, 1.25 x 0.5 inches in size

You don’t need to add in any adaptogens, but it’s nice to boost the nutritional value. You can also add in different ones than I have listed!

I keep mine in the refrigerator to keep them fresh!

Raw Chocolate Almond Butter Eggs

Prep time: 30 minutes
Cook time: 0 minutes
Yield: 45 eggs

ingredients

1/2 cup melted cacao butter
1/2 cup raw cacao powder
1 tbsp Lucima powder
2 tbsp yacon syrup (can sub honey or maple syrup)
1 tbsp powdered coconut (can omit, just adds a creaminess and makes it less “dark chocolate” tasting)
1 tsp maca powder *can omit
1 tsp powdered lions main mushroom *can omit
pinch of sea salt or pink salt
2 tbsp raw organic almond butter
1/2-1 tbsp liquid sweetener like Yacon syrup, date pate, honey, maple syrup
Silicon chocolate mold

method

Mix almond butter, pinch of salt and 1/2-1 tsp liquid sweetener together. I would start with 1/2 tsp sweetener and taste to see if you’d like more. If you’re having trouble mixing the two, try adding to a small frying pan and heating over low heat to help the almond butter melt and combine.
Begin to roll mixture into little balls to fit inside your chocolate mold.
Add cacao butter to sauce pan, and heat over low heat until melted.
In a bowl, sift cacao powder, Lucima, coconut powder, maca powder, lions main powder and set aside until cacao butter is melted.
Once melted, add to bowl with sifted ingredients and mix in 2 tbsp of yacon syrup.
Stir to combine.
Begin filling your silicon chocolate molds 1/3 full or just enough to cover the bottom. Pick your mold up and rotate it to ensure the chocolate begins to go up the sides of each little compartment of the mold.
Place on a cookie sheet and pop in the freezer until hardened - approx 5-10 min depending on size of chocolate mold.
Place almond butter ball in each compartment of your mold. You may need to re shape/flatten in order to fit
Fill up with melted chocolate and place back into the freezer until hardened. 10-15 minutes depending on the size of your mold.
Remove from freezer and pop the chocolate out of the mold - Voila! Chocolate!