I love me some chocolate. Good quality, antioxidant-rich dark chocolate to be exact. So when I had to give it up for the Autoimmune Protocol, I was pretty crushed. It’s been a real struggle trying to find a decent substitute, but I’ve finally moved on with carob. Not chocolate, not really. But a close runner up. In fact, carob’s got some perks of its own.
Derived from the pods of the carob tree, carob has it’s own unique flavour and health benefits. It’s sweet, mild and packed with pectin, a soluble fibre that aids digestion, lowers cholesterol and regulates blood sugar. Carob powder is often used as a substitute for cocoa powder as it’s allergy-friendly and caffeine-free. If you’ve never tried carob chocolate, you’re in for a real treat!
Chocolate is traditionally made with cocoa butter, the edible fat of the cocoa bean. Lucky for me, coconut contains a similar fat content and makes a great substitute in this recipe. While fat can sometimes sound a little scary, it’s actually an essential part of our diet. What’s important to know is that there are many different types of fat and not all are created equal.
Coconut contains saturated fat in the form of medium-chain triglycerides. Studies suggest that MCTs are easily digested by the body and used as a direct source of energy. They boost HDL cholesterol (the good kind) and have fewer calories per serving when compared to long-chain-triglycerides.
These Aphrodisiac Raw Chocolate Hearts are made with coconut oil and rich, velvety coconut butter. The healthy fats are melted together to create a creamy base and lightly flavoured with vanilla extract. Depending on your preference, it is then mixed with chocolate, vanilla or strawberry and set in heart shaped chocolate molds.
- ¼ cup coconut oil
- ¼ cup coconut butter
- ½ tsp vanilla extract (omit for AIP)
- 1 tbsp maple syrup
- 2 tbsp carob powder
- 1 tsp maca
- Pinch himalayan salt
- ½ tsp vanilla extract (omit for AIP)
- 1 tbsp honey
- Pinch himalayan salt
- 1 tbsp lemon juice
- 1 tbsp raw honey
- ¼ cup pureed strawberries
- Melt coconut oil and coconut butter in a small saucepan, preferably using a double boiler. Add in vanilla and whisk to combine.
- Pour the mixture into a mixing bowl and add your desired flavourings (vanilla, chocolate or strawberry). Whisk to combine.
- Grease your chocolate molds with coconut oil, unless using silicone molds.
- Fill molds with chocolate mixture and place in the freezer to harden for 30 minutes.
- Pop chocolates out of the molds and store in an airtight container in the fridge.
- Repeat steps 1 through 5 to make another batch/flavour. Enjoy!
*Each batch makes approximately 35-40 pieces, depending on the size of your molds.
* Puree your fresh strawberries in a blender and measure out ¼ cup afterwards.
Not only will these chocolates satisfy your Valentine’s sweet tooth, they might just spark a little romance too! Carob, honey, strawberries and maca all contain powerful aphrodisiac properties. Consuming aphrodisiac foods can help give your libido a boost – putting you in the mood. They may also provide nutrients that improve the health of the sex organs, enhancing fertility and reproductive success. (1)(2)
I hope you give this recipe a try and share it with your loved ones this Valentine’s Day. If you make it at home, please share your thoughts in the comments below or by leaving me a review. Be sure to tag your photos with @wholeheart.nutrition and #wholeheartnutrition so I can see them!
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