You've finished up a lovely, invigorating meal at a favorite restaurant with a twinkle in your eye and a desire for something sweet, but the dessert list is nothing but cakes and pies and bread puddings, oh my! Once in a while there's a flourless something or other that beckons, and sometimes these are quite good. However, they are often overly sweet and loaded full of refined sugars or "safe" flours - not exactly the ideal when you're eating less processed foods by choice. Enter: Rawmio, the company already making fabulous raw products out of cacao. Enter: the chocolate truffle. ~
For the true, true stories behind this incredible foodstuff, read on.
The chocolate truffle is the subject of much adoration, and deservedly so. Rawmio has taken the magical truffle formula of chocolate shell and creamy filling and turned it inside out in this open-faced treasure trove of goodness.
Everything worth loving about Rawmio - organic, raw, delicious ingredients - meets up delightfully in this four star dessert. Visually, it's a cross between a dark chocolate truffle and an overgrown peanut butter cup. You hardly know whether to consume in dainty bites with a knife and fork or pick it up and take greedy bites before it begins to melt into sweetness on your fingertips.
The chocolate base is Rawmio's specialty - it's a thin circle of slow stone-ground chocolate sweetened only with coconut sugar, then hardened into a thin bark with raw cacao nibs, raw cashews and almonds, and raw currants. This chocolate layer with its nuts and currants might give you temporary flashbacks to those "Chunky" candy bars from way back when - but with a complexity that mass-market candy couldn't even touch. On it's own it would be a wondrous bark to savor bite by bite, but Rawmio isn't done yet. Oh, yes, it's time to add another layer to the confection: a lighter layer of chocolate ganache studded with cacao nibs. Rawmio might call it a cake, but really this thing is as dense as a hockey puck, if hockey pucks were made of the food of the gods and sunshine and rainbows. That's right, it's a sunshine and rainbow festival of decadence.
Why this chocolate truffle cake is so good for you
The Rawmio Organic Raw Chocolate Truffle Cake is packed with oodles of delicious goodness, starting with the primary ingredient - organic raw cacao nibs. Here are some of the highlights for the whole recipe.
Raw cacao is one of the most phytochemically complex foods on earth. Many of its constituents have yet to even be discovered! We could write a dissertation on the health benefits of raw cacao, but here’s enough to whet your appetite:
Here are just a few compounds found in raw cacao beans: neurotransmitter anandamide (the "bliss" chemical), neurotransmitter phenethylamine (also known as PEA, the "love molecule"), neurotransmitter serotonin (a brain chemical that acts to shield against stress, increasing one's sense of well-being) neurotransmitter dopamine (increases one's sense of pleasure and elevates the mood), phytochemical coumarin (suppresses appetite, and also has anti-tumor properties and helps with blood circulation) enzyme asparaginase (a special enzyme with anti-cancer properties) ergosterol (a necessary chemical for Vitamin D assimilation), and sitosterol (helps maintain healthy cholesterol levels). Amazing!
Certain flavonols found in cacao have been shown to help relax blood vessels for lowered blood pressure and less strain on the heart
One ounce of raw cacao provides 314% RDA of iron, lowers blood sugar by reducing insulin by 50%, reduces risk of heart attack or stroke by 40%, reduces anxiety by lowering cortisol levels.
Raw cacao is one of the richest sources of magnesium on the planet! Many people these days are deficient in this integral mineral. In fact in the last century, magnesium consumption has decreased by as much as 50% in our modern diets, and it's estimated that 80% of the population may be deficient. Lack of magnesium plays a role in many conditions such as osteoporosis and weak bones/teeth, heart disease, migraines, muscle spasms, painful menstrual periods, and even diabetes. For every 100 grams of truly raw cacao, you will receive 550 mg of magnesium, which means 1 serving of raw cacao will get you very close to your recommended daily allowance!
Health benefits of chocolate when it is in the form of raw cacao beans, butter, nibs and/or powder include: weight loss (because of its high chromium and coumarin content), prevention of cavities (theobromine actually kills streptococci mutans one of the strains of bacteria that cause tooth decay) and regulation of blood sugar, which is beneficial for diabetes (chromium can naturally regulate blood sugar). Also, raw cacao benefits the heart and the entire cardiovascular system as a whole.
Currants might not seem like anything special - after all, aren't they just like raisins? Happily, they are so much more than raisins. Calorie for calorie, here's how they stack up again raisins:
Coconut has been used by many cultures worldwide for thousands of years, and is well known for its many amazing properties. Coconut is so nutritious, its list of benefits reads like a patent medicine bottle. Many people eat several tablespoons of coconut oil daily, for the incredible host of benefits it confers. It’s full of health-boosting lauric acid and medium-chain triglycerides, and it’s been shown to
Raw and sprouted nuts
Both raw cashews and raw sprouted almonds are included in this chocolate confection, adding to the nutrition value. Raw nuts have not been subjected to roasting temperatures, which can alter their delicate fats and destroy other healthy compounds. Sprouted nuts have further upped the nutrition ante by breaking down some of the antinutrients present in many plant foods that can make them harder to digest by all creatures, including us!
Why you should eat raw cacao instead of cooked
First, just to clarify, “raw” chocolate has actually been fermented, which is a very good thing nutritionally. Fermentation makes foods a lot more digestible, activating compounds that you want to be eating, and neutralizing those you don’t. So all so-called raw chocolate is actually fermented. No, it doesn’t have a funky taste like kimchi or sauerkraut, but you can definitely taste a tangy tannic quality in good dark chocolate, not dissimilar from wine.
The benefits of raw chocolate (compared to cooked) include: much higher levels of antioxidants (oligomeric procynanidins, resveratrol, and the polyphenols catechin and epicatechin) as well as the preservation of vitamin C, phenethylamine (PEA, the feel-good neurotransmitter responsible for the feeling of love), omega 6 fatty acids (which when heated become rancid and cause inflammation), tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked food) and serotonin (a neurotransmitter that makes us feel goooood.)
Why you should eat chocolate with a low-glycemic sweetener like coconut sugar
Sugar has gotten a bad rap over the years for its effect on our blood sugar, hormonal system, and the overall inflammatory effects it can have within the body. Rawmio supports your health and well-being by using only coconut sugar to sweeten their products. This sweetener is made from crystalized Balinese coconut nectar harvested directly from the coconut blossom. Mildly sweet, very low glycemic, and caramel-like in flavor, these sugar crystals fuse perfectly with raw cacao nibs in the stone grinders, producing an ultra-silky texture.
The glycemic index of foods can play a huge role in your overall health. Here are 6 amazing benefits of stabilizing blood sugar levels through a low glycemic diet: a lower risk of heart disease, less overall inflammation, a lower risk of diabetes, less yeast or microbial imbalances within the body, easier weight management, and a more stable mental/emotional state. Rawmio gifts people the ability to experience epic chocolate treats AND an incredible level of health and vitality at the same time! All of their products are low glycemic and easy on the blood sugar, sweetened only with pure, organic coconut palm sugar.
Coconut sugar is also one of the healthiest and most sustainable sweeteners available. Tropical coconut palms require little water to thrive, and can actually restore damaged soils and regenerate ecosystems which help support wildlife.
Why is Rawmio chocolate so sublime?
They use an ancient method known as stone-grinding in the production of their products. Originally used for turning olives into luscious and delicious olive oil, stone-grinding applies pressure with powerful, perfectly smooth granite wheels. Although "old world" in its approach, it is revolutionary in terms of preserving and activating nutrients and flavor. This natural preservation is accomplished by maintaining a consistently low temperature throughout the entire process. Rawmio chocolate never reaches temperatures over 75-85 degrees during grinding.
Only the finest selection of raw and organic ingredients are used in Rawmio chocolates. Every batch is handcrafted and meticulously cared for during a process which takes 24-48 hours. The time and attention may seem excessive, but is well worth the results. A “beyond gourmet” deep dark rich smooth chocolate that still maintains all of its nutritional integrity is something that Rawmio takes great pride in.
Check out Rawmio/Dastony’s stone-grinding process. Smooooooooth!
Why is stone grinding such a powerful process?
We've all witnessed the browning of an apple. When the fruit is cut or bruised, browning occurs because living cells are damaged and begin to oxidize. Now imagine the process used during the production of a typical nut butter — mastication with heavy-duty metal blades. This process literally shreds, tears and cuts repeatedly until the desired texture is achieved. Any living enzymes, viable nutrients, and 'life' would certainly dwindle.
RAW and LIVING are principles that Rawmio is truly passionate about. Like with anything living, the energy and vital compounds found in cacao nibs are very delicate. Their method of stone grinding is the best way to preserve and cherish this life force. Large, flawless granite wheels slowly turn, 'grinding' the food until it is silky smooth. Temperatures well below 118 degrees are continuously maintained —another gauge for the preservation of raw and living. Not only are nutrients preserved in stone grinding, but many vital nutrients and enzymes are actually activated and released during the stone grinding process.