Jo here! Happy Hanukkah!
What’re dreidel games without chocolate gelt?
Unfortunately, the gelt you buy in the store is usually highly processed and packed with sugar and dairy. So why not make your own at home? It’s easier than you might think!
Besides the added sugar and dairy, the main nutritional difference between store-bought gelt coins and my recipe is that my recipe uses raw cacao instead of roasted cacao. Cacao is naturally high in essential minerals like magnesium, chromium, iron, zinc, copper and manganese, plus it is the one of the highest natural sources of antioxidants. The roasting process destroys these key nutrients by changing the chemical structure, so raw cacao is the better health option.
I hope you enjoy this healthy take on a holiday classic! For more holiday favorites we’ve given the Conscious Cleanse makeover, download our FREE Healthy Holidays eCookbook!
With love and raw cacao kisses,
Jo
Raw Cacao Gelt Coins
Yield: 9 coins
Ingredients:
- ½ cup of raw cacao butter
- 2 TB. olive oil
- 2 TB. raw honey
- ¼ cup + 1 TB. raw cacao powder
- Edible Gold Dust
- Gelt Candy Mold
Instructions:
Place a medium sized bowl in a double boiler. Add the cacao butter, olive oil, and raw honey to the bowl and whisk to melt. Ideally you want to keep this mixture at below 110 degrees F so as not to overheat it and destroy some of the nutrients. Once these ingredients are melted, whisk in the raw cacao powder. Whisk until no lumps remain and mixture is smooth.
Set the bowl with the cacao mixture over a separate bowl of cold water, being careful to not get any water inside the bowl, and continue to whisk this constantly until the mixture starts to thicken. The raw honey and the oil tend to separate so keep mixing them until the mixture has cooled off a little bit.
When the mixture has slightly cooled but is still liquid pour it into the candy mold.
If the cacao mixture starts to harden too much put the bowl over hot water again and melt to the correct consistency.
When finished place the raw cacao coins in the freezer for about 20 minutes, pop them out of the molds, and dust with the edible gold dust. The easiest way to do this is with a clean, small paint brush. The coins can be stored in the freezer or refrigerator for 1 week.
