A Recipe for Valentine Chocolate Love

This month we celebrate Valentines, for many a big commercial waste of money and time and for soppy romantics like me a chance to show my husband how much he is loved, writes Renee Maguire.

ganache_cake_454Valentines has been celebrated for decades with the first Valentine Card posted around 1806, each year on the 14th February around 1 billion cards are sent. The history of Valentine’s Day originates from Saint Valentine, who served in third-century Rome. Emperor Claudius decided that single men made better soldiers and banned soldiers from being married. One version of the story is that Valentine continued to perform the weddings of young soldiers who were in love, and Claudius had Valentine imprisoned. While imprisoned, Valentine reportedly fell in love with the jailer’s daughter. Valentine sent her a card and signed it, “Love, your Valentine.”chocolate_packaging_195

We traditionally send cards, flowers, chocolates all expressions of our love. But why not give your Valentine this year actual feelings of love? This Valentines make your loved ones a raw chocolate cake that can provide the neurotransmitter PEA, the only chemical that creates our loving feelings, it also provides serotonin and dopamine our neurotransmitters that enable us to feel calm, relaxed and happy. This is my all time favourite raw chi lifestyle recipe as I get to enjoy cake that is giving me feelings of love in every bite. This gluten free, dairy free and sugar free chocolate cake will leave you feeling so loved up and blissed out.

Raw Chocolate Ganache

 Cake Base

1 ½ cup of pecans or walnuts

¾ cup raisins roughly chopped

2tbsp. coconut oil/butter

1tsp. vanilla extract

1tsp cinnamon

Pinch Himalayan sea salt

First pop all dry ingredients in food processor, but don’t over pulse the nuts. Add coconut butter and vanilla extract and pulse again. Press into the bottom of 9″ spring base pan and place in fridge.

 Note: Before making the chocolate ganache topping you should place 11⁄2cups of grated cacao butter in a bowl and melt it over another bowl of hot water.

Chocolate ganache filling:

2 cups cashews

1 cup of water

2 cup cacao powder

11⁄2c cacao butter, grated or melted

2T vanilla extract

1⁄2cup agave nectar

1⁄2Tbl lemon juice

Blend the cashews, water, vanilla, agave nectar, and lemon juice in high speed blender until smooth.

Add cacao butter and cacao powder, and blend again. Pour chocolate mixture onto base and use a spatula to achieve a level surface. Place in fridge for 3 hours to set.

For information on raw chocolate making classes or diet related queries go to www.rawchilifestyle.com

Offer feed

We are currently in the process of putting together a series of superb money-saving offers in association with a cross-section of Cheshire businesses, ensuring our readers can benefit from the best deals available on a wide range of products and services.
Make sure you can take advantage of these fantastic offers. Come back soon!