Update: I think Michael Pollan has made a great point, about how raw foods don’t always release as many nutrients as properly cooked foods (article here). So I toast my raw cacao nibs first, for 10-15 minutes in a 375 degree oven (and then 10 more minutes with the oven off), until darker-colored. They then process in the Vita-Mix into a creamy, fragrant, chocolatey butter. Perfect!
Here’s a recipe for a quick, healthy, paleo style smoothie. It’s also a recipe for time-saving. By making a big batch of a puree I call “Chocolate Fix”, one just has to add a scoop of that per smoothie, along with other fave ingredients. (Frozen banana chunks, ice cubes, probiotic brews, nuts and yogurt are all possibilities.) It’ll already have antioxidant-rich, nutritious cinnamon, turmeric, and cayenne in it, blended with metabolism-boosting, immune-system-improving coconut oil, lightly sweetened with low-glycemic coconut palm sugar. Adding raw cacao nibs lends the endorphin-stimulating, heart-healthy, blood-oxygenating, detoxifying element of one of our fave foods (chocolate!), pureed into a delectable base for all kinds of smoothies. Wow- don’t you feel healthier just reading about it?!
I will admit that you should have a Vitamixto whip up the “Chocolate Fix”. Check prices. I got mine on sale for $379, regularly $489. My friend has success with her Ninja, which would be the next best thing. The dry blender attachment for the Vitamix works particularly well, to make a smoother mix. If you can find the Vitamix Container with Dry Blade for under $99, you’re getting a good value.
3/4 c. coconut palm sugar
2/3 c. water
1/2 c. coconut oil
2 c. cacao nibs, toasted*
1/2 tsp. (or more) cinnamon
1/2 tsp. (or more) turmeric
1/4 tsp. cayenne
1/4 tsp. sea salt
1. Bring water and palm sugar to a boil to dissolve the sugar: > 3/4 c. coconut palm sugar > 1/3 c. water
2. To that mixture add: > 1/2 c. coconut oil > 2 c. cacao nibs, toasted (see toasting directions in purple section at top of page)*
3. Add to blender/Vitamix, along with: > 1/2 tsp. cinnamon > 1/2 tsp. turmeric > 1/4 tsp. cayenne > 1/4 tsp. sea salt
4. Add more water if necessary, to allow mix to blend smooth. Store in glass jar in refrigerator, using large spoonfuls in smoothie blends. This also makes an excellent hot chocolate, with hot water added.
* Toast nibs for 10-15 minutes in an iron pan, in a 375 degree oven. Stir, then leave in for 10 more minutes with the oven off, until darker in color.
NOTE: If using a regular blender, cacao nibs may not puree smooth. It might just add a little more “texture” to smoothies!