Kitchen & Garden

my guilt free love affair with chocolate

If there is one thing that I love, it is good quality chocolate. And although it is so easy to overindulge in this delectable treat, the bitter bean, known as cacao boasts plenty of benefits that sweeten it up.

Cacoa (Theobroma cacao) known as xocoayl by the Maya tribes meant bitter drink. The cacao bean was so valued in Mexico that it was used as standard currency up until the 1800’s. That is me checking out the Mayan ruins in Mexico. I can report they are no longer accepting cacao beans as their preferred currency…


What’s so great about cacao?

  • Contains proanthocyanidin flavonoids that help reduce free radicals and phenols to help support our heart health
  • Contains theobromine and phenylethylamine that may release the brain chemicals responsible for the feeling of love

Bitter, yes but combined with the right ingredients (such as cocao butter, cinnamon, a touch of coconut palm sugar, or even avocado) can make a decadent and delicious dessert


Homemade chocolate….. yes please

What do you need?

  • 1 1/2 cups cacao butter, chopped
  • 3/4 cup cacao powder
  • 1/3 cup maple syrup
  • Sea Salt


  •  Shredded coconut
  •  Sliced almonds
  • Goji berries

What do I do?

1. Melt the cacao butter in a saucepan over low heat. You don’t want to burn so just keep stirring.

2.Take off heat and mix in cacao powder and maple syrup. Add some salt.

Don't eat it yet, not finished
Dark rich chocolate

3. Spread over a lined baking tray, sprinkle nuts, flakes and berries (optional).

Pour into a lined baking tray

4. Place in freezer and leave for 15-20 mins.

5. Once set, cut or break chocolate into pieces.

Tastes even better than it looks

6. Enjoy x

Note: In the rare instance where I have some leftovers, I usually store the chocolate in the fridge.

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