What I do know, is that expressing love and offering sweets feels right any time.
I turned to Amie Guyette Hall, nutritional and life coach and the East Coast’s original “ Cacao Cowgirl”, with my cravings and curiosities.
She buys her 5 pound bags of raw cacao powder from Eat Raw in Brooklyn, gathers her organic coconut oil, agave nectar, raw cacao nibs and beans and heads to her kitchen.
She creates delectable raw chocolate treats that will satisfy any hankering.
The silken texture, seductively deep, intensely chocolaty flavors she achieves is due to her high quality, pure, and raw ingredients.
My favorite was the Chocolate Spice Bark, her basic high intensity recipe for chocolate treats with the addition of cranberries, ginger, cardamom, cinnamon, cayenne pepper and pink sea salt.
Anyone who loves minty fresh candy will find Amie’s Mint Chocolate Chip Bark irresistible.
Check out her site for information on her nutritional consultations and raw chocolate events.
Most sources for raw ingredients are certified kosher but check each one if that is your concern.
Coconut oil, cacao nibs and powder can be found locally at
Nature’s Way, Fountain of Youth, Westport Organic Market, Whole Foods, & Mrs. Green’s.
All ingredients can be found on line at
www.lovestreet.com, www.rawfood.com, www.eatraw.com, and www.sunfood.com
as well as other sites.
- 9 Tbsp. raw cacao butter
- 9 Tbsp. raw cacao powder
- 3 – 6 Tbsp. raw agave nectar (to taste)
- 2 -3 Tbsp. shredded coconut (optional)
- 2 – 3 Tbsp. chopped cashews, almonds or pecans (optional)
- 1 – 2 Tbsp. raisins, dried cranberries or cherries
- Melt cacao butter in a 4 cup glass measuring cup over lowest heat possible.
- Mix in cacao powder and agave, and coconut, nuts and fruit if desired.
- Spread onto baking sheet or 9 X 13 pan to ¼ - 1/2 “ thickness as desired.
- Let cool, place in fridge until solid, then cut or break into desired sized pieces. Store at room temperature.