This is me desiring that creamy taste of chocolate and giving in to the satisfaction of my palate.
But without indulging in that chocolate bar however. 😉
Lately my thing for breakfast have been chocolate shakes.
This week I enjoyed a Chocolate Covered Blueberry Shake, a Chocolate Mint Shake and this morning, an Almond Butter Cup Shake.
A recipe showed up on my newsfeed and so, I decided to give it a try with some modifications. What resulted was an almond butter cup with crisped “rice”. Definitely delicious in my book, I liked it a lot! 😛
At least once during your lifetime, most likely when you were a kid, you may have tried Hershey’s Krackel chocolate bars. Hershey’s Krackel is a milk chocolate bar which contains tiny bits of crisped rice.
After enjoying my shake this morning, I was reminded of that Hershey’s Krackel. I loved those little crunches when I’d bite into my chocolate bar. I was ecstatic to actually find something satisfying yet nutritious at the same time. After all, we’re talking chocolate here! 😀
I’d like to share a little about chocolate, cocoa and cacao. What are the differences and why would it matter which you choose to use in your recipes?
I personally do not use cocoa in my recipes. I prefer organic raw cacao powder because of its enormous health benefits.
When included in recipes, the flavor is rich and naturally bitter (intended for added sweetener of your choice).
Cacao is a superfood, the most purest form of chocolate, and has been used in South America for thousands of years.
It’s raw which provides a healthy abundance of antioxidants, vitamins and minerals.
Cocoa (which comes from cacao and is used to make processed chocolate) has been chemically processed and roasted destroying many of the antioxidants and flavanols (the things that keep you young and healthy).
Add additional ingredients to roasted cocoa such as sugar, milk, artificial flavorings, etc., and in the end, is that bar of chocolate really that nutritious? It may or may not be depending on how dark that chocolate bar is – and how many additional ingredients were added to it.
Cacao is one of the highest plant sources of magnesium.
It is estimated that 68 to 80 percent of Americans are magnesium deficient.
Cacao contains more calcium than cow’s milk, 40 times the antioxidants of blueberries, and 119 times more than bananas.
In addition, cacao is a natural mood elevator and anti-depressant. 😉
When preparing this shake, you can certainly use cocoa. Just make sure it’s pure cocoa and doesn’t have any added ingredients in it. If you choose to use raw cacao, I recommend Navita’s Naturals.
- 1 cup water
- 1 Tbsp chia seeds
- 2 Tbsp almond butter
- 2 – 3 medjool dates, pitted
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp raw cacao powder
- Put all ingredients into a blender and blend well.
American Chiropractic Association, http://www.acatoday.org/content_css.cfm?CID=3956
Daily SuperFood Love, http://dailysuperfoodlove.com/2852/21-fantastic-benefits-of-cacao/
Kris Carr, http://kriscarr.com/recipe/vegan-peanut-butter-cup-shake/