Recipes

Treat Yourself Healthful - by Helen Mead

Want a guilt free snack with 40 times the antioxidants of blueberries? The highest plant based source of iron, more calcium than cows milk, a high source of magnesium that helps keep stress at bay and a natural mood elevator? Well then… it’s time you start making your own chocolate! Helen Mead shares a recipe for her very own vegan and refined sugar free chocolates. Perfect for Easter…or any time.

Here’s my vegan and refined sugar free raw chocolate recipe. It’s easy to make – 30 minutes from the cupboards to the fridge. I use all organic ingredients which make it even better for you and those you love.

So treat yourself to some quality time in the kitchen. An exercise in cultivating awareness in your life: in both the making and the eating, of this chocolate and taking good care of yourself by consuming the most healthful of ingredients.

First combine

  • 90g cacao butter
  • 40-50g coconut manna (higher amount if you like coconut and want the texture slightly softer-set)

Melt together in a Bain Marie (I used a Pyrex bowl which fitted snuggly over a medium size saucepan with water at the bottom).
Use a gentle heat under the water and stir well until melted.

Add-

  • 3 teaspoons raw honey – I use Seggiano’s Chestnut which is my favourite (please use yours!)
  • 3 teaspoons coconut sugar

And use a wooden spoon to melt into the cacao and coconut mixture.
Keep stirring until the sugar grains have all dissolved.

Turn off the heat
Use the same wooden spoon to mix in gently

  • 60g cacao powder

When combined and smooth add a

  • Pinch or two of Maldon sea salt or Himalayan salt to taste

Then optional – mix in two desert spoons of freeze dried Maqui berry powder (introducing more antioxidants, blood sugar balancing fibre and vitamin C, and a subtle berry undercurrent & sweetness).

If the mixture doesn’t taste sweet enough to you at this stage add more raw honey.

Plus stir in four desert spoons of cacao nibs if you like your chocolate to have a crunch.

Whisk mixture (I use a handheld manual whisk) and pour into an ice cube tray or other suitable container to set. This recipe was enough for the ice-cube tray and a small pave!

You can add even more superfoods for a delicious crunchy and chewy pavé. I mixed the remaining chocolate with crushed pecans, pumpkin seeds and Goji berries (experiment with your favourite nuts/seeds and dried fruit from your cupboards). Then spooned into a shallow dish. Finishing with a sprinkle of coconut.

Leave in the fridge to set – one hour approx for the pavé and two for the cubes.

Once set press out of mood gently or cut the pavé and enjoy! Best to keep in the fridge and take out what you need portion by portion or bite by bite!

Helen is teaching a Meditation workshop on Sunday 14 April exploring awareness and being in the present moment. Join her and begin to cultivate a profound sense of space in your life where there was none before.

View Helen’s therapy schedule.