Friday Foodie:How to make chocolate good for you, ChocNut Cheesecake & Giveaway

by Polly N on October 11, 2013

Love chocolate? Me too. Love the guilt feelings that come with eating it? No, me either. But I have great news. How about if I told you that you can have your chocolate and not feel guilty about it or worry that it’s adding pounds of lard to your arse?! Interested? Well listen up wise one.

Cacao (or chocolate) which comes from the cacao bean, is the richest food source of magnesium, and is high in chromium, iron, calcium, potassium, sulphur, copper and zinc and contains over 300 chemically identifiable compounds.

And this is where all chocolate comes from. The only difference between the chocolate bars that sit in your local newsagents or supermarkets is that they have had a lot of unnecessary and harmful ingredients to enable it to sit on the shelf for a year or two. While you may think they taste “good”, the chemical reaction in your body is pretty devastating. Its spikes your blood sugar and leaves your body swimming in a pool on inflammation, which we know is the root cause of most chronic illnesses.

So let’s break this down a bit further.

What’s the difference between cooked and raw chocolate?

Raw chocolate is created by cold-pressing the cacao bean separating the oil from the protein and fibre. The temperature is kept at 120 degrees Fahrenheit or below in order to maintain the amazing enzyme and nutrient content. Gradually the pure liquid cacao butter is drained off and the remaining residue is then cold-ground, find milled and sifted so that only the finest, most bio-available raw cacao particles are used in the final product.


Typical cooked chocolate however, is exposed to temperatures over 300 degrees Fahrenheit and added to genetically modified soy-lecithin, vanilla extract, refined sugar and processed dairy products losing their nutrient qualities, brain nutrition amongst many others. The milk used is likely to have come from stressed poorly-cared for cows pumped full of antibiotics and hormones in an attempt to make them produce more at a faster rate. They may also have been fed grains that have been sprayed with fungicides, herbicides and pesticides of which residues make their way into their milk and into your cooked chocolate product. Eww.

You may have heard that chocolate can be mood boosting owing to the chemical phenylethylamine (PEA) while the amino acid Tryptophan is thought to enhance relaxation. Well, because cacao powder is concentrated, it gives you at least 33% more of the many vital nutrients cacao contains.

David Wolfe, one of the world’s leading authorities on nutrition, compares its properties to other antioxidant rich foods; “Cornell University food scientists say that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea. With Raw Cacao Powder, it would be 14 times more than Red Wine and 21 times more than Green Tea!“

So I say ditch the sugar laden guilt-inducing chocolate and get on the raw chocolate!

One thing I must point out is that raw chocolate does contain caffeine like conventional chocolate so be careful not to overdo it as you may find yourself feeling wired which can throw your thyroid out of whack. So like everything, consume in moderation.

Here’s a recipe from Emily at Conscious Foodie.

Choc nut Butter Cheesecake


1 cup nuts (I used pecans)
1 cup pitted fresh dates
1 tablespoon melted coconut oil
3 cups raw cashews soaked for 4 hours in filtered water and drained
1 cup melted coconut oil
1 cup filtered water
1 cup pure maple syrup
3/4 cup organic nut butter of your choice
1/4 teaspoon vanilla powder
5 tablespoons raw cacao powder

Process the 3 base ingredients in a food processor until the mixture starts to stick together. Press mixture into a round cheesecake tin. Place base into the freezer to set. Process cashews, coconut oil and water in a food processor until smooth. Add maple syrup, nut butter, vanilla powder and raw cacao powder and blend until smooth and well combined. Pour choc peanut butter mixture onto the base and set in the fridge overnight. Enjoy!


About Emily

Emily is on a mission to spread the word about natural wellness and health, nutritional wholefoods, clean organic living, a sustainable future, self love, gratitude and kindness. When she’s not writing you can find her juicing her greens, meditating, walking barefoot, sitting in the sun, drinking peppermint tea and making raw desserts. 



Instagram @consciousfoodie




It’s friday and we LOVE  a giveaway! So to get your hands on some DetoxYourWorld Cacao Powder, Cacao butter and Cacao nibs, there are a few things you must do to be eligible to win.

1. Sign up to our weekly love letter where the winner will be announced next week. Click here to sign up.

2. Click here to Like our facebook page and while you’re there….tell me in the comments below why you deserve to win!

GOOD LUCK! Winner will be announced in my weekly love letter next Friday.

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{ 5 comments… read them below or add one }

elaine glynn October 11, 2013 at 1:40 pm

Would love to try these products and use them in my favourite receipes. I have never used or tried cacao so would so like to win.


Bragan October 11, 2013 at 10:40 pm

SO EXCITING!!!!! Thank you so much for this wonderful opportunity, Polly! <3


Makenzie Eidson October 11, 2013 at 11:03 pm

I don’t know that I deserve to win over anyone else, but is sure would love to!! I have just tarted to dabble into the world of sweets and would love to try these products!! Fingers crossed! :) :)


Jordan Dunne October 13, 2013 at 12:18 pm

I would love to win this giveaway! I love cacao nibs and just ran out…but I haven’t tried cacao butter or powder yet. This would be perfect for holiday baking! Thanks for the giveaway :)

p.s. I subscribed to your email list and liked your Facebook page!


michele October 15, 2013 at 10:28 am

I LOVE chocolate and i really want to make your chocolate recipes as they all look delicious!!! 😉


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