Flower Powered Chocolate

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Spring time is coming which means edible flowers and – flower powered chocolate! I embrace raw chocolate an essential pantry item, especially for women. Aside from being packed with iron and magnesium, raw cacao in particular is one of the richest sources of polyphenols – the naturally occurring antioxidants found in fruit, vegetables, tea and wine.  

Polyphenols reduce inflammation, improve blood pressure and improve blood flow to the brain, which in turn creates a flow over effect for our mental wellbeing. The positive effects on mood are thought to be due to the conversion of the high levels of tryptophan in raw cacao to the natural mood stabilizer serotonin.  

"One study on chocolate consumption and stress levels in pregnant women found that more frequent intake of chocolate was associated with reduced stress and improved mood in babies. Furthermore, another study discovered that drinking high-polyphenol cocoa improved calmness and contentment."

But we already know that chocolate is our favorite food, ever.  

Just make sure not to overheat your cacao concoctions, as heat destroys tryptophan as well as significantly reduces the natural abundance of antioxidants that take such good care of us.  

Ps We add shatavari to our chocolate for its lubricating, fertility boosting, milk making effects. You can add any of your favorite medicinal roots, herbs or fruits.
 
Ingredients:

  • 1/2 cup cacao butter

  • ¼ cup coconut oil

  • 1 cup raw cacao powder

  • 1 teaspoon shatavari powder

  • 1 teaspoon vanilla powder

  • 2 or more teaspoons maple syrup

  • edible flower petals: geranium, rose, calendula, marigold, violets, pansies, lavender.

 
Instructions:

  1. Prepare a baking dish or dinner plate by lining it with parchment paper. If you have a silicon mold, you can use that.

  2. Melt the cacao butter and coconut oil in a double boiler over barely simmering water. You can also turn your dehydrator on low and melt it that way, or place in your oven with the light on until melted.  

  3. Once the oil/s have melted, turn off the heat and add in the cacao, vanilla powder and any other powders you have chosen. Mix well. Add the sweetener to taste. You can blend the mixture with a handheld stick blender if there are lumps, or just keep on whisking!

  4. Pour the mixture into the prepared dish or molds. Sprinkle over the flower petals.

  5. Place carefully in the fridge or freezer on a flat surface to ensure they set evenly, for 20-40 minutes.

  6. Break or cut into chunks and enjoy. Will keep at room temperature for 5 days, or in the refrigerator in an airtight container for up to 1 month.