Whether you are single or attached this Valentine’s Day these two raw chocolate recipes are sure to elevate your mood and help open your heart.
Cacao was first known to be used as a health elixir and ceremonial medicine around 1900 bc by the Olmec people, the ancestors of Central America. The Aztecs called cacao yollotl eztli which translates to “ heart blood.” In 1754 Swedish scientist Carl Linnaeus named the species of tree that cacao fruit grow on Theobroma cacao or “Cacao, food of the gods.”
Cacao supports the heart in literal, metaphysical and spiritual ways. Raw cacao contains phenylethylamine, which we produce in our bodies when we fall in love. It also contains anandamide, a cannabinoid endorphin that the human body naturally produces after exercising, known as the “bliss chemical.” Anandamide is only found in one plant: cacao.
Cacao also contains a significant amount of the essential amino acid tryptophan, a powerful mood-enhancing nutrient, which is critical for the production of serotonin our primary neurotransmitter. Serotonin diminishes anxiety and improves our capacity to deal with physical and emotional stress.
Coconut oil, which is the most nutrient dense part of the coconut, has long been recognized in Ayurvedic tradition for it’s health and healing properties. Coconut oil is composed of medium-chain fatty acids, which makes it easy to digest and is therefore more easily absorbed by the body. Because medium-chain fatty acids do not require bile acids for digestion, they are sent directly to the liver where they are converted to pure energy.
Coconut butter is made by grinding coconut flakes. It provides healthy fat and fiber.
Honey, which is rich in vitamin C and calcium is one of the oldest sweeteners on earth. It is easily digested and assimilated.
Maple syrup, is high in antioxidants and zinc, making it a heart-healthy sweetener. Research shows that it may also help maintain male reproductive health.
Mucuna Pruriens contains L-dopa, a naturally occurring amino acid which transforms into the neurotransmitter dopamine in the brain. It is known to lift the mood, soothe the nervous system and enhance sexual function.
Pine Pollen is a longevity tonic and potent aphrodisiac. It enters all five meridians and offers dual- directional hormone support in both men and women.
Ashwagandha, sometimes referred to as “ Indian ginseng,” is a vital herb in Ayurvedic medicine. It is reputed to tonify the immune system, inspire vigor and strength, and harmonize mind, body and spirit.
Rosewater and rose petals, open the heart and promote feelings of wellbeing.
Calendula gets its gorgeous orange color from beta-carotene. It also contains oils known to stimulate the immune system. As well as high levels of flavonoids, which act as antioxidants in the body.
Rosehips are the fruit of the rose. Because of their high vitamin C content and a variety of antioxidants they are a great immune booster.
Raw Dark Chocolate with Mucuna Pruriens, Pine Pollen and Rose.
1 cup of raw cacao butter
1 cup of raw cacao powder
¼ cup maple syrup
⅛ cup coconut oil
½ cup coconut butter
2 tablespoons rose water
2 teaspoons Sun Potion Mucuna Pruriens
2 teaspoons Sun Potion Pine Pollen
Dried organic rose petal to garnish
I found these heart-shaped chocolate molds on Amazon.
Before you get started, make room in your freezer.
In a small mixing bowl combine, cacao powder, Mucuna Pruriens and pine pollen.
Boil water in a small sauce pan. Place a heatproof bowl on top. Place the raw cacao butter in the bowl. Heat until it it is melted, stirring continuously. Set aside.
Now place the coconut oil and butter in the bowl over the boiling water. Heat until both are melted. The coconut oil will melt first. Stir continuously, making sure the butter doesn’t burn.
Now add the maple syrup, coconut oil and butter and cacao butter to the dry ingredients. When it is thoroughly combined add in the rose water.
Place the molds on a plate or small baking sheet. Using a measuring cup pour the chocolate mixture into the molds.
Break up the rose petals and place small bits on each chocolate.
Place in the freezer for an hour to set. Remove from the molds and store in the refrigerator.
RAW WHITE CHOCOLATE WITH ASHWAGANDHA, CALENDULA FLOWERS AND ROSEHIPS