09 Feb Raw Goji Chocolates | Vegan & Refined Sugar-Free
I love making chocolate. For me it is a very peaceful and soothing practice. I love that homemade chocolate can be completely customized (plus it tastes way better than store bought).
This dessert (or breakfast, lunch, and snack) features:
& Goji Berries
Cacao and goji berries are both powerful aphrodisiacs.
Goji berries can be heavenly! It is so crucial to soak your berries so that they are moist (not hard and crunchy). When you bite into these raw goji chocolates, you will feel the velvety chocolate, followed by the crunchy of the cacao nibs, and the chewy goji berries. Absolutely divine.
As an added bonus mother nature has packed these berries full of protein. Goji berries have the most protein out of any fruit! They also contain high levels of an ascorbic acid, which is a precursor to vitamin C, zeaxanthin, beta-carotene, lutein, as well as vitamins B1, B2, and E, and minerals such as zinc, iron, copper, calcium, and selenium, and 18 amino acids. Whoa that was a lot. No wonder they grew in popularity a few years ago.
Goji berries do amazing things for your skin, particularly helping to reduce inflammation, sun damage, acne, dryness, and wrinkles. Because of the high zeanthin content, they are also amazing for your eyes, specifically your retina. They are also great for your brain, leading to an increased sense of calmness, better sleep, and mental clarity.
I hope you all love these chocolatey heart treats! They are:
A little crunchy
If you want to create heart shaped chocolates, this is the exact mold I used.
I love this mold because they make the perfect bite sized treats and you can store the individual hearts in the freezer to eat at your leisure. Remember to buy organic ingredients whenever possible.
If you try this recipe, let me know what you think! Leave a comment and rate it below. Share a picture with me on Instagram @gillianelizab3th.
Happy Valentine’s Day!
- ¼ cup coconut oil
- 1½ tablespoons cacao butter, melted
- 2½ tablespoons maple syrup
- ⅛ teaspoon pink Himalayan salt
- ½ cup cacao powder
- ¼ cup goji berries, soaked and drained
- 1 tablespoon cacao nibs
- In a double boiler, melt coconut oil and cacao butter.
- Remove from the heat and whisk in maple syrup and salt, until incorporated.
- Sift in the cacao powder and whisk to combine.
- Next, stir in the goji berries and cacao nibs.
- Spoon chocolate mixture evenly into heart molds.
- Place in the freezer for 1 hour to set.
- Pop chocolates out of the molds to serve. Store leftovers in the freezer.