Kickas.org Forums Treatments, Drugs and Alternatives NSD and diet-related; which chocolate is starch free?

Oh, thanks, Andrea. I have some cacao butter in the cabinet and I'll make some date paste. Almonds bother me, but maybe I'll add some shredded coconut and some ground brazil nuts that I'm dehydrating right now. Yeah, I can't have the caffeine or oxalates found in the brown part.

Violeta,

That sounds heavenly! My 4 favorite food groups all in one chocolate bar!

-Andrea

i bought some cocoa butter too, how do you make anything with it?? im clueless but really want to make something good. i am staying away from almonds as well.. but i can use dates and coconuts. any ideas?

Andrea, I am sure, will have a lot of ideas, but I'll tell you what I know until she gets here. It needs to be melted moreso than coconut oil, and I don't have a double boiler, so I would make a makeshift double boiler and heat it til it would melt. (grating it makes it melt faster) I usually add coconut oil at that point, but you don't have to. Dates and coconut can be mixed together in a prcessor, but some people presoak their dates. If you mix it all together, pour it into a dish, and put it in the fridge or freezer to harden, you will have a nice candy.

I do something pretty similar to Violeta.

For my "raw" food company, I just put a bowl of chopped cocoa butter (or cacao butter) into my food dehydrator, so it melts but doesn't go over 115*. But you can totally do a double boiler much faster.

Below is a recipe format I use, but you can kinda experiment and make it fit how you want, once you play with it a bit. I am still experimenting with raw vegan white chocolate, so can only offer what I have been doing....

Loosely measured White Chocolate Recipe:
1 cup melted cocoa butter
1/2 - 3/4 cup coconut butter***
1/2 cup sweetner (coconut sugar*, honey, date paste)

1/2 cup ground nuts (optional)
1/3 cup dried shredded coconut (optional)
sea salt, vanilla bean (optional)

***You can substiute coconut oil, for the coconut butter, but it won't be as shelf stable, meaning, it will melt around 70*, if you use coconut butter, (which is basically pureed dried coconut) you will have something more like a storebought candy bar.

*I have found that low glycemic coconut sap sugar is great, but you have to grind it down in a coffee grinder first, to get it to a fine powder so it integrates with the chocolate better.

Honey I have found separates from the chocolates a bit too, so I would go towards dates or coconut sugar.

I am soooo happy I just found this thread, I have a sweet tooth that needs feeding!!! hehe

Thank you!!!

sorry, another quick question - I've been trawling through recipes to find ideas for the NSD and because I do have a sweet tooth, have also been looking at "treat" recipes - would there be any difference/more or less benefit to using COCOA powder over CACAO powder from an AS viewpoint??

Thanks

Personally, I LOVE raw cacao, and have it daily. I no longer eat the more refined version, which would be cocoa.

Raw cacao is loaded with magnesium & anti-oxidants. It always makes me feel great when I add a Tablespoon to my smoothies! Or when I snack on a few raw chocolates. There are quite a few recipes on my website with raw cacao.

I am sensative to most starches, but I am not sensative at all to raw cacao.

I should add: I also only purchase raw cacao in powder form or pure raw cacao butter, without ANY added sugars. I am super sensative to refined cane sugar, raw cane sugar, corn syrup, and agave, I AVOID all 4 - they flare up candida symptoms for me instantly. Instead I make my own chocolates with honey, maple syrup, raw coconut nectar, or dried coconut palm sugar ~ these sweeteners I have no problems with.

ghirardelli white chocolate and milk chocolate both have all carbs accounted for in sugar. I eat these and have no problems. Also nestle tollhouse white chocolate chips have all carbs accounted for in sugar as well

Hi, just wondering if any of the magnesium would be left by the time it's been turned into chocolate?