Raw cacao butter is definitely one of my favorite substances on Earth. Its chocolatey fragrance is heavenly, its sensual texture is divine, and its healing properies are simply out of this world! Cacao butter massaged into the skin and lips is rejuvenating and beautifying; when consumed, its vitamin E and essential fatty acids beautify and provide a healthy glow from the inside out. You can find cold-pressed, pure (food-grade!) cacao butter online, or at your local organic food co-op.
Another of my favorite foods is the almighty coconut. Full of healthy medium-chain triglycerides (fats that convert directly to energy without being stored as body fat) and antibacterial lauric acid, coconut is in high demand these days by athletes and health-conscious people around the globe. Thankfully, the production and fair-trade of coconut products can be quite beneficial, economically and agriculturally, to the people who farm them and the soil on which they are grown.
This recipe calls for coconut butter, which is becoming fairly easy to find in most co-ops and whole food supermarkets. You can also make your own in your food processor. Simply put about 3 cups of dried, shredded coconut in the processor and blend on high for about 15 minutes, scraping the sides occasionally, until the coconut forms a thick, creamy paste. It will become solid at room temperature. Store the butter in a glass jar.
The third superfood ingredient in this recipe is Maca. Maca is a nutritionally-dense, mineral-rich tuber grown high in the Andes mountains. Revered for its ability to provide lasting energy, balance hormones, and perhaps increase libido, this delicious, mildly sweet root has been used for centuries as a food in Peru; these days it popular with ultimate health-seekers, vegan athletes, and raw foodists alike.
SUPERFOOD RAW WHITE CHOCOLATE
1 1/2 cup raw cocoa butter, grated or finely chopped
3/4 cup coconut butter
1/2 cup maca powder, raw
1/2 cup fine coconut sugar, or maple sugar
2 tsp vanilla bean powder
OPTIONAL SUPERFOOD INGREDIENTS:
1/4 cup goji berries and/or cacao nibs
2 Tbsp lucuma, mesquite powder, or chlorella
TO MAKE THE CHOCOLATE:
In a double boiler, gently melt the cacao butter. Use a low heat and stir frequently; cacao butter melts at about body temperature, so there’s no need to make it much warmer than that. You could even melt it in a bowl, inside a larger bowl of hot water. Stir in the coconut butter, keeping the temperatures low.
When the butters are fully melted, gently stir in the maca powder, sugar, and vanilla bean, until all the ingredients are thoroughly blended together. You may want to use a whisk to get out any lumps. Stir in any optional superfood ingredients such as goji berries or nibs at this point.
Pour the warm mixture into molds; I used a mini-muffin tray and just filled the bottoms of the molds to make these round chocolates. Let the mixture cool and harden. You can put the chocolates in the freezer for 15 minutes to make them firm enough to pop out of the molds.
Store the chocolates in a glass jar, and keep them refrigerated or in a very cool, dry place.