Raw Organic Cacao Powder Recipes

November 5, 2020

no-bake-brownie-bites-cacao-powder

Bake-Free Brownie Bites

You love the moist, tasty, chocolate taste of a brownie, but guess what, the closest you can have this is the store packed one you can buy in the grocery. Ok, Let’s say you have ingredient available, but you forgot - you don’t have an oven.  That’s really sad but guess what! Cacao Powder Raw and Organic Highest Quality by Pure Natural Miracles to the rescue so let’s turn that frown into a smile and make this delicious but healthy recipe!

 

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Ingredients

US Customary – Metric

  • 1 ¼ cup dates 
  • 1/4 cup Cacao Powder Raw and Organic Highest Quality by Pure Natural Miracles
  • 3 Tbsp hemp seeds
  • 1/4 cup roughly chopped raw walnuts
  • 1 ½ Tbsp almond butter 
  • 1 pinch sea salt 
  • 1/4 tsp vanilla extract
  • Instructions

  • To a food processor add pitted dates, cocoa or cacao powder, hemp seeds, walnuts, almond butter (or other nuts/seed butter), salt, and vanilla.
  • Note: If you don’t have a food processor, you can try using a blender, but dates can be notoriously tough for blenders due to their sticky nature, so use a low speed if possible and pulse instead of blending.
  • Pulse until the mixture is well blended and starts to clump together (~30 seconds – 1 minute). If it’s too dry or crumbly and it doesn’t stick together when pressed between two fingers, add more nut butter or pitted dates (just ensure your dates are sticky and fresh, or it will only further dry out the mixture.)
  • Scoop out 1 ½ Tbsp amounts and gently roll into balls. As the original recipe is written, ~14 balls.
  • Enjoy immediately as is, or roll in extra cocoa, cacao, or carob powder for an extra chocolaty exterior. Store leftovers covered in the refrigerator up to 2 weeks, or in the freezer up to 1 month (often longer). Let come close to room temperature before enjoying for best texture (in our opinion)
  • Note that this recipe makes 14 brownie-bites, so if you don’t have anyone to share it with then you can store them up for a month in the freezer, but it’s so tasty, it won’t happen!

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    October 30, 2020

    Chocolate-quinoa-breakfast-bowl

    Breakfast Bowl Brawler

    Breakfast is the most important part of your day. You need sufficient energy to sustain your whole day. But it doesn’t have to be as boring as my statement that goes before this! Like this recipe for quinoa grains, I’m about to share with you, but with chocolate??? You might say its a brownie-Esque breakfast bowl, then sure, let’s dig in! Let Cacao Powder Raw and Organic Highest Quality by Pure Natural Miracles and PureNaturalMiracles.com Organic Raw Cacao Nibs,  make that day of yours and I’m sure it won’t’ ever be the same again! 


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    Ingredients 

    QUINOA BOWL

  • 1 cup uncooked white quinoa
  • 1 cup unsweetened almond milk 
  • 1 cup of coconut milk 
  • 1 pinch sea salt
  • 2 Tbsp PureNaturalMiracles.com Organic Raw Cacao powder
  • 2-3 Tbsp maple syrup or coconut sugar
  • 1/2 tsp pure vanilla extract 
  • 3-4 squares vegan dark chocolate 

  • FOR SERVING optional

  • Mixed berries
  • Sliced banana
  • Coconut sugar
  • Hemp seeds or chia seeds
  • PureNaturalMiracles.com Organic Raw Cacao Nibs
  • Instructions

    1. thoroughly rinse quinoa in a fine-mesh strainer for 2 minutes, using your hands to sort through and pick out any discolored pieces or pebbles that may remain.
    2. Heat a small saucepan over medium heat. Once hot, add rinsed, drained quinoa and toast for 3 minutes, stirring frequently, to dry up water and slightly toast.
    3. Add almond milk, coconut milk, and a pinch of salt, and stir. Bring to a boil over high heat, then reduce heat to low and cook for 20-25 minutes, uncovered, stirring occasionally. If it stops simmering, increase heat to medium-low. You’re looking for a slight simmer throughout the cooking time.
    4. Once the liquid is absorbed and the quinoa is tender, remove from heat and add  PureNaturalMiracles.com Organic Raw Cacao powder, maple syrup, and vanilla (optional). Stir to combine.
    5. Taste and adjust flavor as needed. Add a bit more almond milk if you prefer the texture thinner. I added more  PureNaturalMiracles.com Organic Raw Cacao powder and maple syrup for a more intense chocolate flavor.
    6. Serve each bowl of quinoa with a small square of vegan dark chocolate, and any other desired toppings including PureNaturalMiracles.com Organic Raw Cacao Nibs . I preferred mine with a bit more coconut milk, hemp seeds, and fresh fruit (optional).
    7. Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave, or in a small saucepan with additional almond milk to add moisture back in.

    Note that this recipe makes 4 servings, perfect for intimate breakfast!

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    October 22, 2020

    Gluten-and-Worry-free-vegan-Chocolate-Cake-using-Organic-Raw-Cacao-Powder

    Gluten and Worry-free vegan Chocolate Cake


    They said happy endings are for fairy tales, but you can have your own, right after your meal but wait…. You can actually have it any time of the day because this magical-moist cake surely will make you happy of course - No prince or Princess needed, with a touch of your Fairy-Godpowder -  PureNaturalMiracles.com Organic Raw Cacao Powder. Bibbidi-Bobbidi-Boo! (Cinderella)


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    Cake Ingredients 

    • 2/3 cup mashed ripe banana 
    • 1/4 cup unsweetened applesauce or yogurt
    • 1 tsp pure vanilla extract
    • 2 tbsp almond butter 3/4 cup maple syrup
    • 1/2 cup coconut sugar
    • 1 ½ tsp baking powder
    • 1 ½ tsp baking soda
    • 1/2 tsp sea salt (optional)
    • 1 ¼ cup dairy-free milk 
    • 1 cup sifted PureNaturalMiracles.com Organic Raw Cacao Powder
    • 1 cup potato starch
    • 2 ½ cups almond flour 
    • 1-2 tsp finely ground espresso powder or dark roast coffee

     

    For the frosting “Vegan Chocolate Ganache” (Optional)

    • 1/2 cup unsweetened plain almond or coconut milk
    • 1 1/4 cup dairy-free dark or semisweet chocolate, chopped
    • 1/2 cup vegan butter 
    • 1 1/4 - 2 cups organic powdered sugar

    .Cake Instructions

    1. Preheat oven to 350 degrees F (176 C) and lightly grease (avocado oil is best) two standard 8-inch round cake pans, one 9×13-inch pan, or three 6-inch round pans (our preferred) and dust with cocoa powder. Shake out excess and set aside.
    2. To a large mixing bowl add banana and mash (measure to ensure it’s the correct quantity). Then add applesauce (or yogurt), vanilla, almond butter, and whisk to combine. Next add maple syrup, coconut sugar, baking powder, baking soda, and sea salt (optional) and whisk to combine.
    3. Next, add dairy-free milk and whisk to combine. Then add sifted  PureNaturalMiracles.com Organic Raw Cacao Powder and whisk to combine. Then add potato starch and whisk to combine.
    4. Next add almond flour a little at a time until the batter has reached a pourable, saucy consistency (see photo). It shouldn’t be thick like brownie batter and it shouldn’t be watery. If too thin, continue adding almond flour. If too thick, thin with a little dairy-free milk. We used about 2 ½ cups almond flour (as the original recipe is written). Depending on your ingredients, you may need more or less. At this time you can whisk in some espresso powder to enhance the chocolate flavor (optional). Start with the recommended amount and add more to taste.
    5. Divide batter evenly between prepared cake pan(s) and bake on a center rack for 28-38 minutes, or until a toothpick inserted into the center comes out free of crumbs (a little brown color is okay) and the edges appear dry / slightly pulled away from the pan. Be careful not to over-bake.
    6. Let cool in the pan for 15 minutes. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting (~1 hour // expedite the process by cooling briefly in the refrigerator or freezer)

    For the frosting “Vegan Chocolate Ganache frosting” (Optional)

    1. Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
    2. Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt. Cover to encourage melting.
    3. Stir gently with a wooden spoon to incorporate, then add softened butter (or coconut oil) and cover. Let rest untouched for another 10 minutes to meld.
    4. Use your mixer to beat the mixture together. Then add 1 cup powdered sugar (sifted to reduce clumps), mix again, and place in the fridge to set for 1-2 hours. You’ll know it’s ready when you tip it and it’s slow to move.
    5. Remove from the fridge and beat again. If it’s still too thin, add another 1/4 cup powdered sugar at a time (sifted) and beat until light and fluffy. (As the recipe is written) I found that chilling for a total of 45 minutes-1 hour and adding 1 3/4 cups total powdered sugar was perfect.

     

    1. At this point, you can enjoy your cake as is. But we recommend frosting with Vegan Chocolate Ganache Frosting 
    2. Best fresh and within the first couple of days after baking. The texture tends to become dried out after that (using dairy-free yogurt in place of applesauce adds more moisture!). Store cake covered at room temperature for 2-3 days* or in the refrigerator for 4-5 days. Freeze up to 1 month (then thaw at room temperature).

     

    Note that this recipe makes 14 servings so find your crew and indulge!

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     September 23, 2020

    Guilt-free-Chocolate-Ice-Cream

    Ice-cream, you-scream (happily) with a Guilt-free Chocolate Ice Cream!


    Ever had that feeling that you care for something to eat, and then ending up with eating almost everything but still not satisfied? Calories - watch out! But isn’t it wonderful if we can share to you a healthy, guilt-free snack! Get ready to scream for yourself as we share to you this simple, no-churn ice cream recipe with our  PureNaturalMiracles.com Organic Raw Cacao, which you will surely love! 


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    Ingredients 

    • 2 14-ounce cans coconut cream OR full- fat coconut milk 
    • 14-16 ounces pitted dates 
    • 1 tsp pure vanilla extract
    • 1/2 cup unsweetened almond milk

    OPTIONAL ADD-INs

  • 1-ounce espresso
  • 1/2 tsp cinnamon
  • PureNaturalMiracles.com Organic Raw Cacao Nibs
  • Instructions

  • Place a large mixing bowl in the freezer to chill for 10 minutes.
  • In the meantime, add moistly, pitted dates to a food processor and process until small bits remain. Then add hot water a little at a time until it forms a thick paste. Set aside.
  • Without tipping the cans, scoop out the coconut cream from the cans of coconut cream OR coconut milk, reserving the clear liquid for other uses. Place in a chilled mixing bowl.
      1. NOTE: If you're using coconut milk, you'll likely use less sweetener because there's less volume.
      2. Using a mixer, whip until creamy and smooth. Then add PureNaturalMiracles.com Organic Raw Cacao, vanilla, almond milk, and half of the date paste. Whip until fully incorporated.
  • Taste and adjust flavors as needed. I ended up adding most of the date paste and a little more cocoa powder.
      1. Transfer to a parchment-lined freezer-safe container, add espresso, 1/2 tsp cinnamon, and PureNaturalMiracles.com Organic Raw Cacao Nibs for the toppings (optional),  and cover loosely with plastic wrap, then foil to help freeze.
  • You can take this out in a couple of hours for chilled mousse-like ice cream. Freeze overnight for firmer ice cream.
  • Set out for at least 20 minutes prior to scooping, and use a scoop warmed under hot water for a proper scoop.
  • Will keep in the freezer for up to one week, but best when fresh.
  • Note that this recipe makes 12 servings so find your crew and indulge!

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    CHOCOLATE COCONUT MACAROONS

    ...#foodgasm #foodblogger #foodpics

    Delicious chocolate coconut macaroons are gluten-free and paleo as well as entirely delicious.

    The ideal delicious chocolate sweet reward recipe.

    INGREDIENTS

    1 1/2 cup shredded coconut, unsweetened
    1/2 cup almond flour, finely ground
    1/2 cup honey or syrup
    1/2 cup PureNaturalMiracles.com Organic Raw Cacao
    Powder
    2 tbsp coconut oil, melted
    1/2 tbsp vanilla essence
    1/4 tsp salt

    DIRECTIONS

    Mix all ingredients in a bowl until well integrated.
    Using a 1.5 tablespoon cookie scoop, scoop the combination and put unto a
    cooking sheet lined with parchment paper.
    Bake at 325 levels Fahrenheit for roughly 20 minutes, transforming the cooking sheet halfway.
    The bottom of each macaroon will certainly begin to brownish when finished.
    Leave macaroons on the cooking sheet for a minimum of 15 mins before transferring to a plate (or else, they will break apart). 

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    • Create a Stellar Raw Chocolate Bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and slivered almonds. Pour into a mold and freeze. Eat cold.
    • Old Fashioned Cocoa Maca Smoothie: In a glass jar, shake together half a cup of chilled almond milk / rice milk or whatever milk you drink, with a teaspoon of cacao powder, a spoon of maca powder and a heaped spoon of raw cacao nibs. Maca has an unusual relationship with cacao nibs (cacao beans or raw chocolate) and all cacao products in general. Experience real culinary magic.
    • The Powder Shake: Blend on high, a cup of almond milk, 2 brazilnuts, ¼ cup of dates, 2tbsp of organic cacao nibs, 2 tbsp. of organic cacao powder, 1 tsp of maca powder. Add ice cubes and blend again. Enjoy this powerful cacao and maca shake.
    • To make a delicious Cacao Maca Energizer, blend together 1 frozen banana, a cup of almond milk, 1 tablespoon of maca powder, 1 tablespoon of cacao nibs, 2 tablespoons of cacao powder, raw agave syrup, a few drops of vanilla, ½ teaspoon of cinnamon and a cup of ice cubes. ENJOY!

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    Create a raw chocolate bar! Blend the following raw ingredients together: cacao, agave nectar, carob powder, maca, coconut oil, and slivered almonds. Pour into a mold and freeze. Eat cold.

    Cooking is an art you can create different dishes with raw organic cacao powder.

     

    In a glass jar, shake together half a cup of chilled almond milk / rice milk or whatever milk you drink, with a teaspoon of cacao powder, a spoon of maca powder and a heaped spoon of raw cacao nibs. Maca has an unusual relationship with cacao nibs (cacao beans or raw chocolate) and all cacao products in general. Experience real culinary magic.

    Blend on high, a cup of almond milk, 2 brazilnuts, ¼ cup of dates, 2tbsp of organic cacao nibs, 2 tbsp. of organic cacao powder, 1 tsp of maca powder. Add ice cubes and blend again. Enjoy the best cacao and maca milkshake.

    To make a delicious cacao maca smoothie, blend together 1 frozen banana, a cup of almond milk, 1 tablespoon of maca powder, 1 tablespoon of cacao nibs, 2 tablespoons of cacao powder, raw agave syrup, a few drops of vanilla, ½ teaspoon of cinnamon and a cup of ice cubes. ENJOY!

    DESSERTS....Anyone ;-) ?????

    Raw Chocolate Avocado Pudding Recipe
    Ingredients This recipe makes 4 servings • 2 large avocados - peeled, pitted, and cubed • 1/2 cup raw cacao powder • 1/2 cup brown sugar • 1/3 cup coconut milk • 1 teaspoon vanilla extract • 1 pinch ground cinnamon Directions 1. Blend avocados, cacao powder, brown sugar, coconut milk, vanilla extract, and cinnamon in a blender until smooth. Refrigerate pudding until chilled, about 30 minutes.


    3-Ingredient Raw Chocolate Recipe This is a basic recipe with just 3 ingredients. That's it! Ingredients • 1 cup raw cacao powder • 2-3 tablespoons raw honey • 1 cup cacau butter (or swap for coconut oil)

    CACAO Avocado Smoothies


    FAQ
    1. Is Cacao Powder gluten free?
    Yes, pure cacao powder is gluten free.
    2. How do you consume raw cacao powder?
    Raw Cacao Powder is a super food and is used in smoothies, shakes, hot beverages, baking and desserts.
    3. Which cacao powder should you choose?
    The best cacao powder is one that is raw and organic. Raw Organic Cacao Powder is packed with antioxidants, nutrients and minerals, and thus is abundant in health benefits.
    4. Are flavonoids good for your skin?
    Flavonoids provide strong antioxidant protection as well as protection from UV radiation. So yes, flavonoids are great for the skin. Cocoa flavanols are flavonoids that are naturally found in the cocoa plant.
    You can BUY this product directly here on our WEBSITE or buy it from our Amazon.com USA Store HERE.