Raw Cacao Recipes

Put down the Hershey bar and get acquainted with how to use raw cacao in the kitchen.

Raw foods expert David Wolfe calls himself the

"Chocolate Pope"

because of his mission to spread the word about the spiritual--and nutritional--properties of raw cacao. He shared with Beliefnet some recipes from his book, "Naked Chocolate."

Chocolate Del Diablo

(Serve warm. Makes 4 cups)

1 pint of warm almond milk

4 tablespoons of chocolate powder (crushed raw cacao beans or nibs)


2 tablespoons of raw agave nectar

¼ teaspoon cayenne pepper

Pinch each of mace, nutmeg, and cinnamon

Blend all ingredients in a blender and serve immediately.

Raw Organic Cacao Smoothie

Blend and serve:

16 oz. raw organic cashews

1/2 cup organic raw cacao nibs

10 drops raw cacao hydrosol

1/2 cup of raw dark agave nectar

1/2 tsp celtic sea salt

1.5 liter of bottled water


Raw Organic Strawberry Cacao Smoothie
Blend and serve:
10 oz. raw organic cashews
1/4 cup organic raw cacao nibs
2 - 10 oz. bags of organic frozen strawberries
1/2 cup raw dark agave nectar
1/2 tsp celtic sea salt
1.5 liter of bottled water


Chocolate Fudge
Makes about 30-40 pieces
2 cups of cashews, soaked
1 cup of dates, soaked
1 cup of raisins, soaked
1 cup of chocolate powder (crushed cacao beans/nibs)
½ cup of water
½ cup of golden flax seeds, ground
½ cup of carob powder

Add all ingredients into the food processor, except the ground flax seeds. Process until very smooth. Add the ground flax seeds and process again until you can't see the flax.

Scrape the mixture into a _ inch-deep tin (with greaseproof paper if you wish), and spread it evenly. Freeze for two hours. Cut into 1 inch squares and freeze for a further hour before removing and eating.

Dark Chocolate Sauce
4 heaped tablespoons of cacao powder
3 tablespoons of agave nectar
1 teaspoon of coconut oil

Mix all the ingredients together to form a paste. If you need it runnier, add more agave. If you need it a touch creamier, add some more coconut oil.

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