Makes about 36
Yummy and good for you too! Could this really be . . . these chocolate macaroons are made with all raw ingredients including raw chocolate known by its ancient name, cacao. When chocolate is raw it is exploding with phytonutrients and antioxidants. These macaroons are a tasty way to enjoy what the
Aztecs called “the food of the gods,” cacao.
Tips to the Cook: Chocolate Bliss is made in a food processor, but if you do not have one, you can still make this treat (directions for both methods below). Many of the ingredients are optional as these are items that will enhance your finished product by adding nutrition and blood sugar stabilizers but if you don’t add them, you will still have a great tasting treat that everyone will love. Other flavors can be added like fresh ginger juice, grated small orange rind and certain essential oils such as peppermint or orange (use only oils recommended for internal use).
Equipment: For the Dry Mixture; food processor or for the Stir Method, a large mixing bowl. For Wet Mixture; large mixing bowl. For Shape into Candies; silicon candy mold(s) (hearts, circles, triangles, flowers etc) or roll into balls by hand. For hand rolled candies, a plate and wax paper. For Presentation (optional); raised white cake dish or other decorative dish or platter.
Dry Mixture
1 1/2 cups dried coconut flakes
1 cup cacao powder
1/2 cup goji berries
2 tablespoons Mila or chia seeds, optional
2 teaspoons BioLumina, spirulina, optional
2 teaspoons cinnamon powder
1 pinch salt
Food Processor Method
In a food processor, with the S-shaped blade, put all the ingredients for the Dry Mixture and process until very small and the mixture will not break-up any more.
Stir Method
In a large mixing bowl, put all the ingredients for the Dry Mixture and stir together
Wet Mixture
½ cup coconut oil, melted
½ cup clear agave nectar
Food Processor Method
In a large mixing bowl, put the Dry Mixture from above. Add the Wet Mixture and stir together.
Stir Method
Pour the Wet Mixture in with the Dry Mixture and stir together.
To make your Chocolate Bliss into interesting shapes, use a silicon candy mold and press the candy mixture firmly down into the mold or simply take 1 tablespoon of the mixture and roll it into a ball. Dust with ground coconut flakes or cacao powder or leave as is. Put the balls on a plate lined with natural wax paper. If the mixture is too soft to roll into balls, put it into the refrigerator until it firms-up a little, about 5 to 10 minutes. If you leave it in the refrigerator too long and it hardens, set it out on a counter in a warm room until it softens-up enough to roll.
Put the filled silicon mold(s) or rolled candies into the refrigerator until hard, about 30 minutes or into the freezer until hard, about 20 minutes. If using a mold, remove the hardened candy from the mold by pressing on the back side of the mold with you thumb until the candy releases.
Presentation: Display your Chocolate Bliss on a raised cake dish or other decorative dish or platter. Decorate with edible flower petals and sprigs of mint.
Serving Ideas: Keep a batch of Chocolate Bliss in the refrigerator at all times and eat as a special treat when you are feeling a need for the health benefits of cacao.
How to Store: Put your Chocolate Bliss in a glass food storage container with sheets of wax paper in between the layers. Store in the refrigerator for up to 3 weeks.