Are you irritated by the lack of dates this Valentine’s Day? 🙁
It can be annoying, especially when you see advertisements of seemingly happily-ever-after couples devouring their heart-shaped chocolate truffles.
“Darn, where’s my lover?”
Before you sulk eating your pints of Ben & Jerry in front of the TV by yourself (don’t worry, you have company), you may want to think twice…
And if you have a lover, he/she will be delighted by this magical delight, which is deliciously satisfying and nourishing.
This is why Emily von Euw, creator of the blog This Rawsome Vegan Life, as well as author of Rawsome Vegan Baking, is back with us again to share with us her Aloha Superfoods Chocolate recipe, just in time for Valentine’s Day.
This recipe is so meltingly orgasmic; it combines two loves by being chocolatey to the point of madness and so mood-enhancingly nourishing. Vitamin pill in the form of sweet, decadent, dark chocolate, as Emily has described.
The luscious easy chocolate truffles look and taste divine – immensely smooth and chocolate-y, but far from rich.
Cacao, the base of this chocolate, contains phenylethylamine (PEA) that stimulates the same hormone your body releases during sex. Pleasurable delight in the winter months 😉
The chocolate is slightly heartier with the superfoods powder – though not in a bad way – so if you prefer something lighter and earthy, replace the superfoods powder with mesquite powder, which is also a superfood.
This recipe is deliciously simple – You can make the chocolate mixture in less than 20 minutes, pop it in prepared heart-shaped tins in the fridge, and take them out in an hour.
ALOHA, SUPERFOODS CHOCOLATE
- 1/3 cup cacao powder (or carob powder)
- 1/4 cup cacao butter (or coconut oil)
- 2 tablespoons coconut sugar (or maple syrup)
- 2 tablespoons tahini (or almond butter)
- 1/2 teaspoon vanilla powder (or vanilla extract)
- 1 package Aloha Daily Good Greens*
- Melt the cacao butter in a pot on low heat, then take off the stove and gently whisk in the rest of the ingredients.
- Pour into chocolate molds or cupcake papers.
- Put in the freezer until solid.
- *Or use 1 teaspoon spirulina, 1/2 teaspoon ginger powder, 1/4 teaspoon sea salt, and 1/2 teaspoon mushroom powder if you have any (the magical kind or otherwise)… (Editor’s note: Mesquite powder can do the job if you’re too lazy)