Chocolate Delight Recipe
This "Chocolate Delight Recipe" tops all others that we've been testing. We use only the highest quality ingredients to get this supreme result. We use the raw certified Cacao Nibs, Cacao Powder and Mesquite Powder from specific sources. But what makes it so creamy is the coconut oil and coconut butter. I'll be updating the Ingredients List page so you know what we use and suggestions on best places to purchase. If you'd like to be notified, just subscribe to our RSS Feed or Blog Updates using the Blog Signup Form. I've used other ingredients but they never came out this wonderful. So here you go...
Chocolate Delight Recipe
- 8 Tbsp Raw Certified Organic Cacao Nibs
- 4 Tbsp Raw Certified Cacao Powder
- 11 Tbsp Raw Certified Mesquite Powder
- 3 Tbsp Mt Capra Goat Whey Minerals
- 1 Cup Good Water
- 2.5 Tbsp Raw Organic Extra Virgin Coconut Oil
- 2 Tbsp Raw Organic Coconut Butter (Artisana brand for best results)
- 1/2 tsp Stevia
- 2 droppers of Umac Core Marine Phytoplankton (optional)
Blend the following ingredients in a good blender:- 8 Tbsp - Cacao Nibs
- 4 Tbsp - Cacao Powder
- 2 Tbsp - Mesquite Powder
Note: You'll add the rest of the mesquite powder and ingredients after you do the following step. Blend Liquid Ingredients: - 1 Cup Good Water
- 2.5 Tbsp Raw Organic Extra Virgin Coconut Oil
- 2 Tbsp Raw Organic Coconut Butter
Chocolate Delight Recipe - Final Steps
Continue blending while adding the following ingredients one tablespoon at a time:- Previously ground mixture of Cacao Nibs, Powder and Mesquite
- 3 Tbsp Mt Capra Goat Whey Minerals
- 9 Tbsp Raw Certified Mesquite Powder
- 1/2 tsp Stevia
- 2 droppers of Umac Core Marine Phytoplankton (optional)
Pulse the blender to get as much of the dry mixture in. Stop blender and scrape sides to get well mixed. Continue to pulse and blend, then stop to scrap sides until well mixed.
Always Taste Test
Ingredients are not always the same from batch to batch even though from the same manufacturer due to raw organic food variations being grown. Taste your results and determine your desired thickness. At this stage, the mixture should thicken up in the refrigerator or be like soft pudding at room temperature. Taste your mixture.- Too bitter? Add a tiny bit more stevia and taste.
- Too thin? Add a little more Mesquite Powder.
- Too thick? Add a little more water.
Work this back and forth until you are satisfied with the taste and thickness.
Serving Sizes
Pour into 4 oz containers having lids and place in refrigerator for about an hour or so if you like it thick. If not, just serve!You should end up with 4 to 6 containers of this Chocolate Delight Recipe, depending on how much you want to eat at a time. I usually have about 18 oz to be divided into the 4 oz containers. I usually make about 3 oz per serving. I use the 4 oz Ball Jelly Jars because I prefer glass, but there are 4 oz plastic containers out there as well. All kinds of containers can be purchased from Amazon if you don't find what you are looking for locally. If you have an OSH store, they usually have these small handy jars.
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