recipes are made from scratch with cocoa and other natural ingredients.
Although anything with sugar in it isn't really a health food, if you
are going to eat it, anyway, and who among us isn't going to eat
chocolate occasionally, you should make it at home so it will have more
nourishing things in it and no chemical additives. Needless to say,
these chocolate cravings satisfying recipes are also a lot less
expensive than many of the manufactured chocolate products.
1/2 cup butter (softened)
2 Tablespoons cocoa
1 Tablespoon coconut oil
1 Tablespoon nut butter
2 Tablespoons raw honey
1 Tablespoon shredded
everything except shredded coconut together and roll into balls.
Roll into shredded coconut, coating the outside of each ball. Put onto
a plate and place in
freezer. Eat quickly when frozen as they melt in your hands.
5 tablespoons of cocoa
2 tablespoons of coconut oil
1 tablespoon of butter
1 tablespoon of honey
1 tablespoon of fine sugar
1/4 teaspoon of vanilla
Put the butter and coconut oil into a ceramic baking dish. Put the dish
into a larger pan of hot water. Stir the fats until they melt and then
stir in 5 tablespoons of cocoa. Stir until blended evenly, replacing
the hot water if it begins to cool. (Put over low heat if the dish is
heat safe.) Add honey, sugar and vanilla and stir until blended. Add
nuts and raisins if you want a "chunky" chocolate bar. Put into
refrigerator. When it begins to cool, score it into bar-sized squares
and then put in freezer. Take out of freezer when you want to eat a
1 cup water
1 cup organic sugar (rapadura, demerara or sucanat).
3 tablespoons butter
1 1/4 cups cocoa powder
1 teaspoon vanilla
water and sugar until it forms syrup.Turn off heat.Add cocoa and
butter, stirring until smooth. Add vanilla and stir in well. Store in
glass jar in fridge.
raw cacao nibs with agave syrup.
It may sound simple,
but it is
high in fructose and not the most
nutritious food you can eat, but makes up for it by being so good with
cocoa nibs. Clear agave syrup is made by microbes fed on the starch
from the root of the agave plant. Brown or amber agave syrup has been
heated above 140 degrees F. As with all processed or
sugar, it should be limited to no more than 3 tablespoons a day (total
sugars) and extra, full-array (i.e., soil-based) natural minerals
should be supplemented.
cup light cream or half and half
1 cup organic sugar
(rapadura, demerara or
1 cup cocoa powder
1 tablespoon vanilla extract
small pinch of salt
all ingredients together and put in a baked enamel saucepan.
Heat until mixture is a very dark brown color, thick and shiny,
stirring constantly.(Should take about 10-15 minutes.)
pint of whole milk
4 Tablespoons of cocoa powder
4 Tablespoons organic sugar
3 Tablespoons of organic
1 1/2 Tablespoons of cornstarch (corn flour)
1 Tablespoon of butter
1/4 teaspoon vanilla
a baked enamel saucepan with butter, tallow or lard (that
Mix milk, cocoa, sugar, flour and cornstarch together
until smooth. Put in greased saucepan and bring to a boil, stirring
constantly with a wooden spoon, until thickened.Take off heat and add
tablespoon of butter and 1/4 teaspoon of vanilla.
Stir until blended and transfer to another dish or several serving
bowls and refrigerate.
a 1 quart saucepan and a small pan or dish with butter or lard.
cup cocoa powder
1/8 tsp salt
sugar (rapadura, demerara or sucanat).
1 1/2 cups milk
1 teaspoon vanilla
cocoa, salt, sugar and milk in blender.
greased 1-quart baked enamel saucepan and cook
on medium high heat until soft ball stage. Turn off heat and add butter
and vanilla. Stir until
butter is melted and
mixed in. Let it stand a
minute so that it will
cool down a bit,
begin to beat it with a wooden spoon. When the glossy shine begins to
become opaque/matte, you can smush
chopped nuts, sunflower seeds or other sprouted seeds, if desired. Continue
to stir with a
until the glossy shine is
then spoon into the greased small pan or dish. Allow it to cool for a
while, and then cut into squares, then put in
fridge to finish cooling completely.
Grease a ceramic or oven-safe glass bowl
6 tablespoons of organic white flour
1/4 teaspoon of baking soda
1/4 teaspoon of cream of
4 tablespoons of cocoa
tablespoons of unrefined
9 tablespoons whole milk or cream
1/4 teaspoon vanilla
Mix all together with a beater. While it's whirring, drizzle in:
1 tablespoon melted butter
1 tablespoon melted lard
And continue to beat. Add enough water to make pourable, cake batter
consistency. Pour into a ceramic bowl that has been buttered. Put into
a slow cooker, cover with a ceramic plate and then cover with the slow
cooker's cover, and then cover with several towels, rags, quilts etc.
to insulate the crockpot (to raise its temperature). Slow cook for 5
When it's done, remove from crockpot, let cool for a while, then slide
a blunt knife between cake and bowl to loosen and then turn it upside
down over a serving plate. The butter at the bottom of the bowl will
have formed a thin layer of a chocolate pudding for frosting
Mix 4 tablespoons confectioners
(icing) sugar, 2 tablespoons cocoa and
1 tablespoon cultured cream. Mix together until smooth and put a scoop
on the cake when ready to serve.
Mix 1 tablespoon cocoa, 1 tablespoon superfine (caster) sugar and 1
tablespoon of heavy (double) cream. Since the solubility of sugar and
thickness of cream will vary, this will give you an indication of the
thickness of an equal mixture of all three of what you have available.
Then vary the amounts based on what you want to make -- more sugar and
cocoa for a thicker, fudge-type product, more heavy cream for a
frosting. Vanilla can also be added for flavoring.
It is sometimes said that a craving for chocolate is an indication of a deficiency of magnesium. Other symptoms of magnesium
deficiency are irritability, dizziness, muscle cramps and frequent
urination. If you experience any of these, you might want to read the
page on magnesium and consider increasing your intake of the mineral.
Illustrated Make-Ahead Cookbook This
is not strictly an all-nourishing foods cookbook, but it uses real ingredients and has lots
side dishes that can be made ahead of time. Where a particular
the most nutrient-dense food available, it
can be easily substituted.