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Hot cacao with cinnamon


  • cashews 20g

  • water 1 mug

  • cocoa powder 1 teaspoon

  • cinnamon powder ¼ teaspoon

  • medjool date 1 large

  • Or xylitol 1½ teaspoons


Soak all the ingredients together for a few hours or overnight (the longer the nuts soak, the smoother the blended milk will be). Blend in a high speed blender, then pour into a pan and boil together. If the date was a little hard and did not blend properly, boil for a little longer and it should melt in the pan, add a more cacao or xylitol if required before serving in a mug.

I might have over ordered the cacao – I now have a rather large bag of this pure chocolate powder lying in my cupboard so I’m sure I’ll be creating a good few sweet chocolatey recipes, full of goodness and lightness of course! This pure powder from the cacao bean is bursting with antioxidants (antioxidants protect the body from ageing and disease caused by free radicals), it’s also rich in magnesium and vital electrolyte. So making hot chocolate at home using raw cacao can be deliciously good, using dates or xylitol instead of sugar and making the hot chocolate mix by soaking cashews in water for a few hours or overnight (soaking nuts means your body will be able to digest them much more easily).

As for the cake you see here, I’d gone to visit my friend Bansi’s gorgeous baby (and her of course!), and she packed me a few pieces of this Rosemary Olive Oil Cake by Kim Boyce (in which she swapped the egg for chia soaked in water) It was absolutely delicious! Here’s the recipe

enough for 1 mug of hot chocolate

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