Category Archives: Superfood

Raw Cacao Liquor Chocolate recipe

I bought a bag of cacao liquor and was determined to save it for the next batch of raw cacao chocolate. The trouble is it makes the most delicious chocolate drink, so it’s tough to make the stuff last.

TIP – pack your cacao liquor away in a box so you’re not tempted to indulge before raw chocolate making time!

While I was hoping for big things from this cacao liquor chocolate I still stuck pretty much to my standard proportions. That is 150g cacao powder, 200g fat, 200g sweetener.

However, I made more than this amount, however, and did reduce the proportion of cacao powder by using cacao liquor. I did this to reduce the bitterness of the chocolate. I also included some coconut oil and vanilla to achieve the same effect.

raw cacao liquor
Cacao Liquor in it’s raw state

Cacao Liquor chocolate Ingredients

Everything is organic and raw!

  • 300g Cacao Liquor
  • 50g Cacao butter
  • 100g Coconut oil
  • 250g Lucuma
  • 50g Peruvian Carob
  • 1 and 1/2 vanilla pods
  • 2 tsp Baobab powder
  • 1 tsp camu camu powder
  • Dried blueberries, goji berries and cranberries (sweetened with apple juice)
  • 2 tsp Chia seeds

Like all raw chocolate it’s very easy to make, unless you do the tempering process. I don’t so it’s straightforward. So melt the cacao liquor and butter with the coconut oil in a glass bowl or jug in a pan of boiled water.

Be patient this can take some time. All good things come to those who wait…

Then mix in the other ingredients. Use as much of the dried fruit as seems right. Of course you can use different fruit, if you please.

The mix will be pretty runny still. This makes it a little messy when pouring into your moulds. I use ice cube trays. These make a nice chunky single raw chocolate thing.

Cacao Liquor chocolate in ice cube moulds
Cacao Liquor chocolate in ice cube moulds

I am lucky enough to have a bar mould. The lovely Trishul Smith gave me this some time ago. It really does make your raw chocolate look like the real thing.

Stick the moulds in the fridge for a couple of hours. This version of raw chocolate is quite fatty, This means it will melt easily so you need to chill it and keep it chilled.

Raw chocolate from cacao liquor
Raw chocolate from cacao liquor

So is the cacao liquor chocolate any good?

I’m biased but I’d say this raw cacao liquor chocolate is gorgeous! This recipe was my attempt to make a less bitter version of raw chocolate. It worked.

Using Lucuma and a little Peruvian Carob makes sure your raw chocolate is sweet enough without being overpoweringly sweet. It’s not white sugar sweet. It’s not corn syrup sweet. It’s sweet enough!

The whole process is very easy, so give it a go and let me know how you got on in the comments.

Simple Chia Parfait

I saw this recipe on the GMO free Girl blog and it looks great. I love the whole idea of a fruity, chia seed number made with nut milk. And the nut milk is home made too! Brilliant. Continue reading

Cordyceps supplement, the aftermath!

I was interested to see how the cordyceps supplement from Detox Your World would fair against glutamine to help post exercise recovery. Initially I found it to be no different to glutamine.

However, since then I have been taking it for several weeks. I really do think it needed some time to kick in. It’s certainly kicked in now, that’s for sure. Continue reading

Cordyceps verses glutamine

I used cordyceps last year when training for the Birmingham Half-marathon. I didn’t do it this year but I did get some from Detox Your World and wanted to try to tease out how effective this stuff was/is. Cordyceps is a Chinese mushroom that has been credited with all sorts of good effects. As Rich Roll put it in a guest post on the Tim Ferris blog: Continue reading

Purple corn, anthocyanins and berries – get em down ya!

Purple corn is a bit of a novelty. A South American novelty, at that. I was unaware that there was any form of corn other than the standard yellow. Of course, there’s the nasty GM type but we won’t go there. However, watching a program about GM corn in Mexico I became aware that purple corn exists.

Purple corn is packed with anthocyanins
Purple corn – packed with anthocyanins – from

According to the wonderful Detox Your World, purple corn comes from Peru usually. It’s an ancient crop which has been found in archeological sites from as long ago as 2500 years. Importantly this stuff really is a superfood good guy. Of special interest is the high anthocyanin content in purple corn. In fact, purple corn has a similar (or higher) level of anthocyanins as blueberries but “higher antioxidant capacity and antiradical kinetics”. In addition, it also contains substantial amounts of phenolics. All in all, purple corn rocks. Continue reading