Alkaline Snack Recipe: Mexican Chocolate Cubes
Oh boy these are a winner. Quick to make, delicious, alkaline, anti-inflammatory and packed with essential nutrients, the Mini Mexican Chocolate Cubes are a big hit in our house.
We all have a desire for sweets at some point, no matter how healthy your diet is. For the majority of people, this results in reaching for sugary, processed snacks that, are not only hugely acid-forming, but also unbalance our hormones, digestion, liver and more.
These little cubes are the answer!
Mexican Mini Chocolate Cubes (Alkaline, Anti-Inflammatory & Antioxidant-Rich)
- Yield: 12 cubes 1x
1/2 cup cacao powder
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 pinch black pepper
1 pinch fine sea salt
50 grams cacao butter
1/4 teaspoon vanilla extract
25 drops liquid stevia
1) In a small mixing bowl, mix together the cacao powder, chili, cinnamon, nutmeg, pepper and salt.
2) Now you need to melt the cacao butter, so put this into a ceramic or glass dish and put over a small saucepan of simmering water, until melted.
3) Once melted, stir this with the stevia into the dry ingredients and stir until smooth.
4) Divide between two lightly greased mini loaf pans and allow it to set at room temperature until firm. Then cut into the size you would like and store in an airtight container at room temperature for up to a week.
This is just one of the TEN exclusive recipes my Alkaline Base Camp members get each month (as well as 2x coaching calls, weekly training, deep-dive living alkaline programs, Q&A calls and more). If you want to TRY the ABC for FREE for 10 days, check out the little box below, or click here.