Having cacao, why would you want chocolate?

Will you be celebrating with lots of love, flowers and chocolate in a few days? I am a huge fan of all of the above and today I want to reveal why we should be placing cacao in a very important place of our kitchen. Ah! Since you are always my Valentine, this post comes with a delicious and chocolatly recipe.

Cacao is one of the superfoods highlighted in Yoga en la cocina  and the basic component of what we know as chocolate, but they are not the same thing. While cacao is packed with powerful nutrients, the second one is more or less a brown mass of ingredients (mostly artificial) with a little bit of the first one. The cacao tree is called “The food of the gods”, original from the Amazon area and its consumption came to us through Mexico. According to the Aztecs, a cup of xocolatl eliminated tiredness and stimulated our physical and mental capacites. Even though neither you nor I are aztec warriors, we can enjoy the benefits of cacao:

  • Reduces high blood pressure and heart attacks.
  • Its high magnesium content reduces your appetite, making you feel satisfied.
  • Keeps your energy levels stable throughout longer periods of time.
  • Improves your mental functions.
  • Rises your spirits because it has phenethylamids, endorphins and magnesium.
  • It is composed of thousands of different molecules that make it one of the most complex flavors in the planet.

You don´t know how? It is true that the use of comercial chocolate it is very common, but the following changes are quite easy to put into practice:

1. Enjoy good quality chocolate, make sure that it has the highest cacao content possible, that is organic and fair trade.

2. Instead of the ready to make hot chocolate, drink a warm cup of “Divine xocolatl” (recipe in the book).

3. Shift from the chocolate puddings that you might find in the dairy section of the supermarket for my



1 Cup plant based “mylk” (almond or coconut are my favorite)

3 big medjool dates, pitted

¾ Cup raw cacao (the powder form)

2 teaspoons vanilla extract

1 Tablespoon almond butter

2 ripe avocados, medium size 

Opcional: ¼ teaspoon cinnamon 


In the blender, blend all ingredients, except the avocados, until they become a smooth cream. Cut in longitudinal halves the avocados, remove the pits and take the flesh out with a big spoon. Add the avocado to the rest of the ingredients and blend again until well mixed and the texture is creamy and velvety. 

Chill the mousse in the fridge for two hours before serving. 

At the time of bringing it to the table…

Serve the mousse in pretty bowl or glasses and be creative with the decoration: sprinkle on top raw cacao, goji berries, little pieces of candied orange peel, a mix of dried fruits or seeds.

Peace & Love with chocolate

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