Monday, April 14, 2014

Raw Healthy Easter Chocolates

Raw Healthy Easter Chocolates

It seems like only yesterday I was writing my last years Easter Chocolate recipe, the difference is this year I have a published Cook book and another one on it's way. Anyone who knows me personally and well will also remember how much I loved chocolate and desserts. Back in my fitness competition days, with being on a rigid diet, I use to spend hours in the kitchen trying to make a yummy treat, back in those days it was often with chocolate protein powder!! Thanks to my new holistic natural RAW and SUPER healing food way of life, learning to live a powerful life through raw food, meditation and Yoga I am most  grateful every Easter not to worry about eating processed chocolate, artificial sugars and cope with the emotion and guilt that use to come up after eating too many Easter eggs. 

The greatest thing with these chocolates is you seriously only need one or two to satisfy  you, leave you energised, calm and grateful with guilt free emotions. 
Now that has to be good for you! Please enjoy these recipes, remember the raw way of life, only takes 5 minutes to prepare, so time is not and excuse to make these for your loved ones. 

Check out the healing food  Puffed Millet, I have added to this years Chocolates for my girls. 

Love and Light at Easter 
Nicky xx

Healthy Raw Eater Chocolates 

200g raw cacao butter
50 raw cacao powder 
100g raw honey, pure maple syrup or rice malt syrup (I used maple syrup, Agave is too high in Fructose)
1 tsp vanilla extract essence 
pinch Himalayan pink salt 

Chop cacao butter roughly with a knife on a chopping board to 2 cm cubes.. Place cacao butter into mixing bowl. place in blender or processor for 20 sec.

Blend until the  cacao butter is melted, or  for 10 mins/low speed, scraping down sides of bowl with spatula towards end  to ensure all the cacao butter is melted.

Add remaining ingredients to mixing bowl and continue processing  10 mins low speed 
Turn on high speed for 10-20 sec to fully mix chocolate and to blend honey or syrup in, then pour immediately into lined dish or chocolate molds or onto a tray for a thin chocolate bark.


I used half of this mixture and added it to a cup of  Puffed Millet, as my daughters love the texture to give it that  rice bubble effect but only healthy. 

12 Health Benefits:
1. Millet is alkaline and it digests easily.
2. The Hunzas – who live in a remote area of the Himalayan foothills and are known for their excellent health and longevity – enjoy millet as a staple in their diet.
3. Millet will hydrate your colon to keep you from being constipated.
4. Millet acts as a prebiotic feeding microflora in your inner ecosystem.
5. The serotonin in millet is calming to your moods.
6. Millet is a smart carb with lots of fiber and low simple sugars. Because of this it has a relatively low glycemic index and has been shown to produce lower blood sugar levels than wheat or rice. (Kamari and Sumathi, 2002)
7. Magnesium in millet can help reduce the effects of migraines and heart attacks.
8. Niacin (vitamin B3) in millet can help lower cholesterol.
9. Millet consumption decreases triglycerides and C-reactive protein. Scientists in Seoul, South Korea concluded that millet may be useful in preventing cardiovascular disease. Nutrition Research. April 2010; 30(4):290-6.
10. All millet varieties show high antioxidant activity. A team of biochemists analyzed the antioxidant activity; all varieties showed high antioxidant activity. Journal of Agricultural and Food Chemistry, 9 June 2010; 58(11):6706-14.
11. Millet is gluten-free and non-allergenic. A great grain for sensitive individuals.
12. Millet’s high protein content (15 percent) makes is a substantial addition to a vegetarian diet.

If you like fruits and nuts, chop or blend cranberry, raisin, almond, or my favourite chia seeds Place in the freezer to set. 

My Chia Seed chocolates from 'Cooking with Chia'

2 Tbspn coconut oil
2 Tbspn cacao powder - organic 
2 Tbspn chia seeds 
2 Tbspn raw honey, or maple syrup
2 tbspn mixed seeds 
pinch himalayan salt 

Melt the coconut oil on a low heat in a saucepan,, pour into a bowl, ass all other ingredients and mix. Spoon into cupcake patties. Freeze. store in freezer or fridge otherwise they will melt. 

You can also stir into the chocolate:
  • shredded coconut
  • spices: cinnamon, chilli, cardamom, ginger...
  • edible essential oils: peppermint, orange, lemon, cinnamon, vanilla  just a few drops

Swirl through the chocolate:
  • nut butter  (or pour a little chocolate into a mold, let it set, add a dab of nut butter, then pour chocolate over to fill molds; or fill with chocolate hazelnut spread ) I have used peanut butter in the past, for naughty treat, but I would use nut butter these days. process your hazel nuts or almonds until they form into a nut butter, you can add a pinch of salt. 


  • I use this certified Organic Pure Raw Cacao powder.

  • Set in the freezer. 

  • You can replace half the cacao butter with cold pressed coconut oil if you can't get any cocao butter - but just be aware that it will melt really easily and needs to be kept in the freezer.
Great gift for Easter. 

To Buy my 'Cooking with Chia' a great gift fro mother's Day  coming up click here


If you are interested in Raw healing food and want to learn from and amazing chef on our next retreat, and indulge in some time out for YOU, practice YOGA, and learn how to meditate, increase energy, relax, check out my next retreat in Bali Aug 20th -25th. For more information please email me and I can call you soon to discuss in full detail, payment plans, bookings and content.