It has often been a topic of conversation during my weekly walk with girlfriends, that a woman should not define herself based on how much she can accomplish in a day. Of course it sounds like a fairly simple concept, however, putting it into practice can be an entirely different matter altogether. My tendency has always been to try and fit way more into my day than is humanly possible, and then actually expect to complete all of it with time to spare. There are days when we have finished baths, made breakfast, changed the sheets, ran a few errands, and started planning dinner, all before the morning dew has dissipated.
Although days like this are quite a regular occurrence around here, I also feel like so much has changed since we had Cade. Before he became a part of our lives, there was rarely a time that I was willing to slow down long enough to take a deep breath, let alone stop what I was doing just to relax. Patience is a hard lesson when you are one of those people who wants everything done a certain way and within a given time frame. Oh, how things change when you have a tiny human attached to you most of your waking hours. I am slowly learning to be OK with spending the majority of the day playing on the floor, or letting him run around just a little longer when a nap is long overdue. I am learning to be OK with getting through the day boasting only to have everyone still intact. It’s at those moments when I realize that it’s the simple things in life, not the ones that we spend so much time trying to make perfect, that are the most memorable.
That’s where this recipe for one of my favorite treats comes in. I always keep a jar of this raw chocolate in the fridge, as it’s my go-to when I just want a little something to sit back and enjoy, when that’s all I can manage to do. Raw cacao is a great source of minerals, provides energy, and is a natural mood elevator and anti-depressant, all of which are added benefits for those long days. The options for this chocolate are endless, but I have included a few of my variations below. Hope you are able to take some time to appreciate the simple things.
I feel that the quality of cacao powder and coconut oil are crucial here to achieving a rich, delicious chocolate. Make sure to go with a truly raw, organic cacao powder, and an unrefined organic coconut oil. For a less messy alternative, you can substitute an equal amount of cacao butter for the coconut oil, as it tends to hold up a little better.
Original Sea Salt
- 1 c (80g) raw cacao powder
- 1 c (240g) coconut oil, gently melted
- 1/4 c (80g) honey or maple syrup
- dash fine sea salt
- Maldon sea salt flakes (optional)
- 3/4 c (86g) raw hazelnuts, roughly chopped
- 1/2 c (75g) dried figs, chopped
- 1/4 c (35g) raw pumpkin seeds
- 1/2 c (80g) raw buckwheat groats (preferably soaked, sprouted, and dehydrated)
- 1 Tbsp finely ground coffee
- 6-8 drops peppermint oil
- In small bowl, combine melted coconut oil and honey.
- Add cacao powder and salt. Using hand mixer or immersion blender, mix until smooth.
- Pour into a lined baking sheet making sure to spread evenly reaching all corners, and sprinkle with sea salt flakes. Alternatively, you can place into refrigerator to thicken slightly, about 5-10 minutes, then use a cookie scoop (I like to use a 2 t sized scoop) to drop onto chilled baking sheet.
- Return to refrigerator for at least 30 minutes to harden before eating.