Raw cocoa powder contributes positively to:
- Increase phosphorus levels
- Be a source of Magnesium and Manganese
- Source of Iron
- Source of vitamin A
In addition, Alkalized Cocoa Powder has proven benefits for the immune system, maintaining bones, teeth, improving skin health, boosting testosterone, improving cognition, transporting iron, and healthy electrolyte balance
What is the difference between natural and alkalized cocoa powder? Alkalized cocoa powder is made from beans that have been soaked in water with baking soda. The intention of this process is to remove the acidity from the cocoa beans so that the final product is much more durable and has less chance of going rancid.
Chocolate brownie with alkalized cocoa and raspberries Have you ever made an alkalized cocoa and raspberry brownie? If not, you should! Ingredients:
- 4 1/2 tablespoons alkalized cocoa
- 8 tablespoons vegan butter
- 1 1/2 cups coconut brown sugar
- 1/2 cup gluten-free flour
- 2 flax eggs (6 tablespoons water + 2 tablespoons flaxseed)
- 1 1/2 teaspoons vanilla extract
- 200g raspberries
100% Vegan Alkalized Cocoa Smoothie Recipe - Serve Cold
Ingredients:
- 12 tablespoons alkalized cocoa powder
- 1 frozen banana
- 50g cocoa bean dates
- 200ml vegan milk
- 200ml water
- Please don't forget about vegan milk
- Ice if desired
- Optional topping (coconut flakes)
Instructions
1. Preheat oven to 325°F.
2. Microwave the butter, sugar and cocoa for 30 seconds.
3. Mix and reheat in the microwave for 30 seconds.
4. Mix the vanilla and flax egg. Add to the previous mixture.
5. Add the flour and mix.
6. Add the raspberries and as many ingredients as you like
7. Spray a glass pan with olive or coconut oil and pour the batter into the pan.
8. Bake for 23 minutes. Then let it cool before eating.
Instructions
Mix everything in a blender and then serve in a glass
Manufacturing process
The cocoa bean contains a large amount of fat (about 50%), which is known as cocoa butter.
To make cocoa powder, it must be extracted from the chocolate liquor.
The liqueur is first made by refining the cocoa from its coarse state to a very fine texture.
With the help of a cocoa butter press, the liquor is filtered through a sieve at extremely high pressure, forcing the fat (cocoa butter) to separate from the solids (cocoa powder).
The solids left in the press have to be pulverized into a powder.
This powder contains 12% fat, which is a reduction of almost 40% from its original composition.
The level of alkalinization determines the color: the more alkaline the cocoa, the darker the color.
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