Crunchy Cacoa Candy

“Change is never led by consensus. That’s what pioneers are for… True innovation is usually disruptive of traditional business or societal norms, and thus the consensus response to a new idea — no matter how good — is usually denial.”
The Art and Science of Low Carbohydrate Performance by Dr Jeff Volek and Dr Stephen Phinney

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Here’s a way to enjoy chocolate without having the added sugar or additives. One or two pieces of Crunchy Cocoa Candy is a very filling snack or dessert. Watch out, it’s very stimulating!

This recipe is NOT safe for someone on the Specific Carbohydrate Diet. This recipe is good for a ketogenic fast.

Many people love chocolate but are trying to find healthier ways to consume it. Let’s Do… Organic creamed coconut has a gritty texture for a coconut cream, but this texture just adds to the pleasant crunchiness of the cacao nibs.?

200g Let’s Do… Organic creamed coconut or other creamed coconut
1-2T organic coconut oil
1-2T local raw honey (optional)
1/4c organic cacao nibs
2-3 large pinches sea salt
Prepare a tray with a layer of wax paper. Heat water in a sauce pan big enough to accommodate a 2c Pyrex measuring cup. Put the creamed coconut and coconut oil into the measuring cup and gently warm until melted. Remove from heat and add the honey, cocoa nibs and sea salt. Mix very well. (I like grinding the sea salt with a bird’s eye pepper and using few large pinches of the spicy sea salt to flavor the cocoa nibs.) Line a 8″x8″ glass baking tray with wax paper. Pour the mixture onto the wax paper and spread until fairly thin. Cool in the freezer for 10-15 minutes. Remove the partly cooled candy and cut into 32 pieces.

One or two pieces of candy is very stimulating and would be best consumed in the morning. Cacao nibs contain theobromine which is a nervous system stimulant similar to caffeine.

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In a 2c Pyrex measuring cup melt the coconut cream and coconut oil. Stir frequently.

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Pour the candy into the 8″x8″ glass baking tray and cool in the freezer for 10-15 minutes.

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After the candy cools but before it gets too hard, cut the candy into 32 pieces. If you wait too long, the candy will get too hard and will crack like the two pieces in the front.

Coconut Coffee Creamer

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Here is a good non-dairy coffee creamer. If you can tolerate butter, the creamer tastes even better!

This recipe is for people that cannot tolerate dairy or for people having trouble finding raw milk.

Basic Date Coffee Creamer
This tasty, non-dairy coffee creamer recipe was given to me by Charlene Vandean. Here is her original recipe:

1/2c dates
1/2c water
2T vanilla extract
1 coconut milk, canned
Soften the dates in hot water and blend until very smooth. Add the vanilla extract and coconut milk and blend again. Store the paste in the fridge. Stir into coffee and enjoy.

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The coconut coffee creamer stores well in the fridge. The dates seem to emulsify the fats and water into a smooth paste.

Fatty Coconut Coffee Creamer
This recipe will be safe for someone on the Specific Carbohydrate Diet, GAPS or a modified paleo diet.

The additives in canned coconut milk can be a problem for some people on the Specific Carbohydrate Diet so I have made a second recipe to avoid the additives in canned coconut milk. For someone with blood sugar issues, the extra fats will help slow down the sugars found in the dates. If someone is diabetic or pre-diabetic, remove the dates completely and just enjoy a fatty coffee!

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A Vitamix Blender will foam the coffee and creamer like a cappuchino.

8 organic medjool dates (optional)
3-4c boiling water
2T organic vanilla extract or crushed whole vanilla bean
1/4c organic pastured butter
1/4c organic coconut oil
1/4c organic coconut cream
In a small bowl soak the dates in hot water until very soft. Remove the pits and ends. In a Vitamix blender, puree the dates and some hot water until very smooth. Add the vanilla, butter, coconut oil and coconut cream and puree until very smooth. Add hot water slowly to get a smooth consistency. Store the paste in the fridge. I find the Vitamix Blender does a wonderful job of foaming up the coffee like a cappuccino.

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Adding butter to the coconut creamer gives a very dairy-like flavor to the coffee.

Ketogenic Coffee
I have been following the research on ketogenic diets for many years. My interest in the diet was its traditional use for seizure disorders. Before the development of anti-convulsive medication, the ketogenic diet was the first choice for treatment of epilepsy.

Now, the ketogenic diet is being used for diabetes and incurable cancers. Here is more information about ketogenic diets and ketogenic fasting. This recipe will help with ketogenic fasting.

3-4c boiling water
1/3c organic coconut cream
1/3c organic coconut oil
1/3c organic pastured butter
In a Vitamix blender puree the coconut cream, coconut oil and butter. Slowly add the boiling water and blend to a creamy froth. The butter gives the coconut milk a very dairy-like flavor. Store in the fridge and gently re-warm before adding to coffee. Add more butter to each cup of coffee, if desired.