Magic Velvet Bean Calming Vegan Chocolate
Time to indulge! Here’s a recipe that ticks all the boxes when it comes to sweet treats for the health-lover that you are: its easy (ridiculously so), its fast (got 15 minutes?), there no added sugar (only the goodness of maple syrup), and its rich in neurochemical-boosting, mood-liftin’, endorphin-surging herbs. Of course, there’s got be herbs in it! We’re making Magic Velvet Bean Chocolate!
Servings: 8 people
- 1/2 cup Cacao butter
- 2.5 Tbsp Maple Syrup
- 1/2 tsp Mucuna pruriens powder Switch with your favourite powder herb if you can't get Mucuna
- Pinch Pink Himalaya salt
- 1/2 tsp Vanilla essence
Pop a saucepan on the stove on medium heat and bring to boil. Then place a stainless steel or ceramic bowl on top. You can buy specialized bowls that hook onto the sides of your saucepan if you’re keen. I got this one from IKEA. You can also use a small milkpan or Turkish coffee pot for your bowl.
Put the cacao butter into the bowl and leave to gentle melt. Once it’s melted, stir in the maple syrup. Tip: Ideally the boiling water isn’t touching your stainless steel bowl. I know you can see it here, but my bowl is held around 2/3rd of the way up the saucepan to avoid this. But if you’re holding a small pan or coffee pot in there and it’s hitting the water, it will likely still work out fine.
Next turn off the heat and move the saucepan setting off the stove. Mix in the cacao powder and Mucuna powder, salt and vanilla essence. Once it’s all dissolved and liquified, its ready to pour into molds.
Pour carefully into the molds and place in a fridge for 10 – 15 minutes. Keep refridgerated.