Recipes

Homemade chocolate with carob

Winter time is characterized by cold weather, shorter days and the lack of light.  All of this works on the human body in the form of decreased secretion of the hormone serotonin, also known as the hormone of happiness.  With many people reporting the so-called. winter depression.

The most common foods that we reach when we are depressed is chocolate that is rich in sugars and unhealthy calories (unless it is not about the dark chocolates with a high proportion of cocoa). After a certain period of time we become unhappy, so again we reach for food, and so we get into a vicious circle.

Instead of a chocolate rich unhealthy carbohydrates make homemade chocolate using carob powder. This is a food rich source of minerals and vitamins and improves metabolism.

 
Ingredients

  • 50 g cocoa butter
  • 30 g coconut oil
  • 7 tablespoons organic carob powder
  • 2 soup spoons of organic cocoa powder
  • 1 teaspoon ceylon cinnamon
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey or Agave syrup
  • dried goji berries
  • large sliced almonds
       Preparation

Steamed, in a small bowl (which is above the larger pots with hot water) dissolve cocoa butter and cocoa butter.

Add carob and cocoa powder, vanilla, cinnamon and honey and stir well.

Apply some minor mold baking tray with baking paper and pour the resulting mixture.

Almonds big slice (you can put them in the blender and mix a few seconds). Sprinkle with the mixture in the mold almonds and Sun-dried goji berries.

Chocolate, put it in the refrigerator to harden.

Homemade chocolate with carob-chilledHomemade chocolate with carob-chilled

Before serving the chocolate dismember or cut in the desired shape, size, and number of pieces.

Homemade chocolate with carob-natrgana

       Enjoy the homemade chocolate and drive to winter depression.             

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zdrava.iva
Ivanka je supruga i majka troje djece, a kako joj je zdravlje jako bitno, odlučila je svoje kuhanje i pripremu hrane bazirati na obradi zdravih namirnica. Dakle, u njenoj kuhinji nema bijelog brašna, šećera, margarina, maslaca, te procesuirane i industrijske hrane. Pokušava koristiti što svježije namirnice (posebno iz svog organskog vrta), žitarice, sjemenke, dodatke prehrani (spirulina, pšenična trava, maca, proteini), maslinovo, bučino, kokosovo i laneno ulje te začinsko bilje i začine, kao i što manje termički obrađivati namirnice koje tako gube potrebne hranjive tvari. Od 17.6.2017. stekla je zvanje Nutricionistica.

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