5 Delicious Cacao Recipes
The King of Antioxidants is Cacao, the raw plant source of chocolate. It is the most chemically complex food on earth and a potent anti-inflammatory agent. Unlike processed sugary snacks that cause inflammation, Raw Cacao cools down the "fire" in your joints and opens up your blood vessels to naturally lower blood pressure and lift your spirits.
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But there is a catch: A Snickers bar does not count. Most store-bought chocolate is "Alkalized" (stripped of nutrients) and loaded with sugar. To get the benefits, you need Raw, Unprocessed Cacao.
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By swapping your current desserts for the 5 Sugar-Free Treats below, you will satisfy your cravings and flood your body with cell-repairing antioxidants... all without the guilt.
5 Delicious, Sugar-Free Cacao Recipes
These use BochaSweet to replace sugar without sacrificing flavor, keeping them healthy and simple to prepare.
1. The "5-Minute" Flourless Cacao Mug Cake
This is the perfect quick fix when you need a chocolate cake craving satisfied immediately. It is rich, moist, and entirely grain-free.
Prep time: 2 minutes
Cook time: 90 seconds
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Ingredients:
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1 tbsp Organic Cacao Powder
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1 tbsp BochaSweet Sugar Substitute
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1 large egg
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1 tbsp almond butter (or peanut butter)
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½ tsp baking powder
Instructions:
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Whisk all ingredients together in a microwave-safe mug until smooth.
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Microwave on high for 60–90 seconds. The cake will rise and pull away from the sides.
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Let it cool for a minute before eating.
Organic Cacao Powder Organic
2. Creamy Avocado Cacao Pudding
This recipe sounds strange to people who haven't tried it, but the avocado provides a silky, creamy texture that mimics heavy cream without the dairy. You cannot taste the avocado at all—only the rich cacao.
Prep time: 5 minutes
Cook time: None (No-cook)
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Ingredients:
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2 ripe avocados
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¼ cup Organic Cacao Powder
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3-4 tbsp BochaSweet Granular Sweetener (adjust to taste)
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¼ cup almond milk or coconut milk (for desired thickness)
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1 tsp vanilla extract
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Pinch of sea salt
BOCHASWEET GRANULAR SUGAR REPLACEMENT 1 LB Bundle / 3-Pack
Instructions:
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Scoop the avocado flesh into a blender or food processor.
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Add the cacao powder, BochaSweet, milk, vanilla, and salt.
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Blend on high until completely smooth and creamy.
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Chill in the fridge for 30 minutes before serving for a firmer texture.
3. No-Churn Cacao Coconut Ice Cream
A decadent, dairy-free ice cream that doesn't require an ice cream machine. The high fat content in the coconut milk prevents it from becoming too icy.
Prep time: 10 minutes
Cook time: 4-6 hours
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Ingredients:
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2 cans (13.5 oz each) full-fat Coconut Milk (refrigerated overnight)
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½ cup Organic Cacao Powder
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â…“ cup BochaSweet
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1 tsp vanilla extract
Thai Kitchen Coconut Milk Unsweetened
Instructions:
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Open the chilled coconut milk cans. Scoop out only the thick coconut cream that has separated at the top (save the watery liquid for smoothies).
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Place the cream in a bowl and whip with a hand mixer until fluffy.
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Fold in the cacao powder, BochaSweet, and vanilla. Mix until combined.
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Pour into a freezer-safe container. Freeze for 4–6 hours, stirring every hour for the first 2 hours to keep it creamy.
4. "Liquid Gold" Hot Cacao
This is a functional upgrade to standard hot chocolate. It is loaded with antioxidants and healthy fats to keep you satiated.
Prep time: 3 minutes​
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Ingredients:
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1 cup hot water (or warmed almond milk)
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1 tbsp Organic Cacao Powder
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1 tbsp BochaSweet
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1 tsp coconut oil or MCT oil (optional, for creaminess)
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Dash of cinnamon
Instructions:
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Add all ingredients to a blender (blending creates a frothy, latte-like foam).
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Blend carefully for 10–15 seconds.
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Pour into a mug and enjoy immediately.
5. Guilt-Free Healthy Chocolate Candy
CRITICAL WARNING: Do NOT introduce any water, liquid milk, or any liquid other than the melted ingredients listed below. Even a drop of water or milk can cause the chocolate to "seize," completely ruining the texture and consistency of the candy.
This "Superfood Bark" satisfies your chocolate craving with zero guilt. By melting real cocoa butter and blending it with nutrient-dense dates and nuts, you get a rich, fudgy texture that tastes like a delicious candy bar, but acts like a vitamin supplement.
Prep time: 15 minutes
Cook time: 2 minutes
Freeze time: 30–60 minutes
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​Ingredients:
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6 Dates (washed, pitted, dried, and pureed)
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3 Heaping 11’ Serving Spoons Cacao Butter Wafers (approx. ¼ cup)
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2 Heaping 11’ Serving Spoons Almond Butter
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1 Heaping 11’ Serving Spoon Coconut Oil
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2 large pinches Celtic Salt
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1 tsp Cinnamon
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2 Heaping 11’ Serving Spoons Organic Cacao Powder
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2 Heaping 11’ Serving Spoons Unsweetened Cocoa Powder
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2 Heaping 11’ Serving Spoons Coconut Milk Powder
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1 Heaping 11’ Serving Spoon BochaSweet (or to taste)
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1 11’ Serving Spoon Pumpkin Seeds
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1 11’ Serving Spoon Walnuts
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¼ cup Cran-raisins (washed and dried)
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Cacao Butter Wafers
Instructions:
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Melt the Base: Place the Dates, Cocoa Butter, Almond Butter, Coconut Oil, and Celtic Salt into a 13 ¾" x 8 ¼" glass rectangular baking dish.
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Microwave: Heat on high for 2 minutes or until the fats are fully liquified.
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Mix: Stir the melted mixture well.
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Add Dry Ingredients: Cinnamon, Cacao Powder, Cocoa Powder, Coconut Milk Powder, BochaSweet, Pumpkin Seeds, Walnuts, and Cran-raisins.
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Combine: Stir vigorously until all ingredients are thoroughly mixed and coated in the chocolate. Spread evenly across the dish.
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Set: Place the container in the freezer until firm (about 30 minutes), then move to the refrigerator.
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Serve: Sprinkle a little extra BochaSweet on top for "snow," cut with a sharp knife, and enjoy.
Chef's Note: This pairs perfectly with a hot cup of Body of Health Morning Clarity Mushroom Coffee.