Walnut & Raw Cocoa Chocolates
Walnuts, cocoa powder and ghee are all super nutrient-rich; protein, good fat, fibre, vitamins & minerals. You can use any nuts or seeds as you prefer. Pumpkin seeds are particularly delicious and are high in protein and zinc.
As well as being nutrient-rich, they are delicious and satisfying.
1 cup of ‘activated’ Walnuts
1/4 cup -20g raw cocoa powder
1-2tbsp melted homemade ghee or cold-pressed organic coconut oil (enough for very thick paste)
1 tbsp erythritol / xylitol or maple syrup. Add tbsp and taste
1tsp vanilla essence
Pinch of salt
Grind the walnuts in a coffee grinder or in a mortar & pestle. Mix with the other ingredients. Put a half walnut in the bottom of a silicone mould for decoration. Press the mixture into the mould and then put in the freezer to set. Eat from the freezer, allowing 5 minutes to soften.
I prefer to ‘activate’ my nuts & seeds. Activating nuts and seeds makes them more bioavailable as soaking neutralises the phytic acid and enzyme inhibitors which can cause bloating and reduce nutrient absorption. For walnuts, soak 1kg of nuts with 1tsp himalayan salt for 8 hours or overnight. Once soaked, dry in a dehydrator or in an oven at lowest setting; 80c, turning occasionally. There is a useful website called ‘Life of Pie’ which provides details of soaking times for different nuts and seeds.
Normally I use cold-pressed organic coconut oil. This time however, I used ghee or clarified butter as it has a fantastic taste and smell. Ghee is easy to make and is really high in vitamins A, E & K2, it is lactose free and contains butyrate which is beneficial for gut bacteria.