I’ve been a chocolate-liker all of my life, but it wasn’t until 2007 that I finally became a chocolate-lover as I realized the amazing properties of this heavenly food in its RAW FORM.
Somehow chocolate came to be thought of as a “bad” food, but let me remind you NOT to throw the baby out with the bath water. In this case, the bath water is refined sugar, pasteurized and denatured dairy products, lecithin from genetically modified soybeans (which they don’t have to tell you are GMOs), and that’s just the beginning of the scum you could add to this beautiful food (there’s always something a producer can add to enhance the texture, “taste” or shelf-life). Take that baby and rather than abusing it with extreme heat, pressure, and chemicals eat it as it is, or processed with only the gentlest techniques.
Raw and minimally processed chocolate has been one of the most highly praised and revered foods of all time. Theobroma Cacao, chocolate’s scientific name, means “food of the Gods.” Natives of Mexico and Central and South America used the cacao (or cocoa) seeds as currency. Chocolate was eaten and worshipped all across the world. Some chocolate creations were valued so highly and only available for nobility or royalty. Raw chocolate is full of happy brain chemicals like phenylethylamine, the “love” chemical that causes one to feel attraction, euphoria, and excitement. It also contains magnesium, a calming and balancing mineral of which Westerners are generally dangerously deficient.
Cacao did not become the denatured shell of a food that is today until the end of the 19th century. This is when the cocoa press was developed, and when the Swiss began to add milk to the chocolate. Interesting that chocolate has been so highly revered for so long and now, what most people know of it is nothing of what it has been for so many hundreds and hundreds of years.
If much of this information is new to you, I highly recommend you watch this interview with David Wolfe on raw chocolate for Supreme Master TV. There’s so much to say about this incredible food and David Wolfe is definitely the man to tell it.
It’s always great to have decadent and supremely satisfying raw chocolate treats around. I made a chocolate protein pudding that incorporates maca root powder, another amazing superfood that pairs well with chocolate, and Sun Warrior Protein, a highly assimilable protein that is raw, vegan, GMO-free and delicious. The chocolate, maca, and Sunwarrior protein are all excellent sources of protein making this pudding a meal replacement. Try having a serving of this pudding (the size depending on how hungry you are or how active you’ve been) followed by a nice green salad to feel light and energized with some serious horsepower.
Raw Chocolate Power Pudding
meat of 1 young thai coconut
2 tsp apple cidar vinegar
5 tbsp raw cacao powder
1 tsp maca root powder
2 tsp cold pressed walnut oil
1/2 cup coconut oil
1/2 cup raw honey or other sweetener like agave
1 tsp miso
1-2 tbsp cinnamon
1 1/2 scoops Sunwarrior Protein
1/4 cup water, or enough for your preferred consistency
Blend all of the ingredient in a food processor or a Vitamix blender. Once it is smooth and free of lumps, pour the pudding into a glass bowl and chill in a glass bowl for a couple of hours or overnite (the longer the pudding sits, the more it will emulsify and the flavors will mingle and become friends). When the pudding is set, serve with shaved cacao butter and/or goji berries as a garnish and enjoy in the morning or after a workout. You deserve it!