For those who don’t know me, I am absolutely passionate about a few things: Pilates, Yoga, Art, Matcha and most importantly, CACAO! I do not spend a day without consuming raw cacao in some form: in my smoothies, lattes, and honestly, however else I can get a little dose in!
I’ve created this recipe because I wanted to be able to enjoy the feeling of eating an absolutely decadent dessert that is guilt-free and especially rich in nutrients. This recipe is also perfect for a pre-workout, post-work-out, a snack, a dessert, really everything! I also like to call it BEAUTYFUEL because it’s a blend of ingredients that nourish the skin from the inside out.
Here’s how the ingredients work...
Sun Potion's Chaga is a powerful adaptogen, rich source of B vitamins, promotes overall well-being, and is a source of strong energy.
Himalayan sea salt is rich in healing minerals and balances the taste of raw cacao.
Medjool dates to replace any source of refined sugar, also for their high fiber and protein content.
Peanut butter is a high source of protein content, and also it is life!
Rich in antioxidants, proteins and omega 3 which help support hydration and cell regeneration. Their richness in fiber promotes weight loss.
Chaga Cacao Bites
1/2 cup cocoa butter
1 tbsp. raw cacao powder
1 tsp. Chaga
1 pinch Himalayan salt
4 Medjool dates (soaked for 1-2 hours)
1 tbsp. raw peanut butter
1 tbsp. coconut oil
1 tsp. Pearl
1 tbsp. plant milk
1 tsp. chia seeds
1/2 cup raspberries
2-5 tsp. hot water
Soak your dates in water for 1-2 hours to make them soft and tender.
Make raspberry 'jam' by mixing your raspberries and chia seeds with a few teaspoons of hot water, mix and let stand for 10 minutes.
Pour half of the mixture into molds (silicone muffin molds will work) and place in freezer for 15 minutes.
While that sets, use a blender to mix the pitted dates and peanut butter until it turns creamy in texture, then add in milk of choice and blend again.
Remove tray from freezer and add a dollop of peanut butter mix into each mold.
Put a spoonful of chia raspberry jam on top of peanut butter.
Pour remaining chocolate mix on top making sure raspberries are well covered.
Place in the freezer for 15-20 minutes.
For a less creamy version, replace some of the coconut oil with more cocoa butter.
Store for 10-15 days in freezer and up to 1 week in your fridge.