1) In food processor or good blender, blend all the ingredients until totally smooth. Scrape down sides to ensure you get it all.
2) Turn into ramekins, cover, and refrigerate for half a day ish.
3) Make coconut whip cream from coconut cream with cold bowl and cold beaters and some xylitol or stevia or truvia - basically whip it till soft peaks form then add stabilizer. Turn onto ramekins and refrigerate.
4) Garnish with toasted, unsweetened coconut shreds or flakes or shredded dark chocolate or coconut whipped cream, as we do.
As with anything high in natural sugars, which could spike blood sugar, enjoy this dessert ON OCCASION ONLY after a good meal, complete with protein and healthy fats!
Raw or Roasted Cacao Powder?
Raw is cold pressed and usually fermented (often at high temps actually) and roasted is uh, roasted. What's the diff? Some nutritionists and foodies advocate raw cacao because the vitamin and phytonutrient content in food is known to be damaged by heat and cacao boasts a lot of nutrients. However, in the case of this delish little bean, this advice is misguided. That's because raw cacao is high in phytates, lectins, and other toxins. Phytic acid (otherwise known as phytate or, biochemically: myo-inositol 1,2,3,4,5,6-hexakis-dihydrogen phosphate; IP6) is actually the storage form of phosphorous (a mineral) in plants, and in this form it cannot be digested by humans. In fact, it's only digestible by ruminant animals (ie: cows) that have the special enzyme to break it down.
We find phytic acid in nuts, grains, seeds, beans, and legumes. This is part of the reason that grains are so inflammatory and avoided by paleo lifers. In humans, phytic acid is known to bind to iron, zinc, magnesium, calcium, chromium, and manganese. When it binds to them, we not only don't assimilate the phosphorus, but these other minerals pass through our bodies unabsorbed. Furthermore, new data shows that phytic acid inhibits digestive enzymes like amylase, glucosidase, pepsin, trypsin, and possibly lipases. What this means is that it inhibits how we break down and absorb other foods, too.
The bottom line: roasted cacao is better. It disables some of the phytic acid content and helps liberate the nutrients that exist in the bean. However, cacao should only be an occasional treat. First, it is addictive, partially because of its impact on serotonin. Native peoples who ate it ate only the fruit, not the seed. The seed was used only in psychedelic brews and medicines for sacred use. We also know it's a potent stimulant and taxes the liver, the kidneys, and the adrenal glands. Lastly, the fatty acids in it are extremely complex and take a lot of work in the body to break down. All of this information should act as a caution for us to consume excessive quantities of cacao and incorporate it as an occasional delicacy.
To vibrant health!
Nonie De Long
For custom dietary advice and details about diet and brain health, go to hopenotdope.ca.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (312g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 159 (24%)|
|Amt Per Serving||% DV|
|Total Fat 17.6g||24 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 13.2g|
|Cholesterol 0mg||0 %|
|Sodium 453.6mg||16 %|
|Potassium 991.1mg||26 %|
|Total Carbohydrate 121.6g||36 %|
|Dietary Fiber 29.9g||120 %|
|Sugars, other 91.6g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 655
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