Raw Chocolate

Published: Wed, 01/24/18

 



Herbal Legacy
  



Sponsored by The School of Natural Healing & Christopher Publications

   January 24, 2018

 Raw Chocolate

We are featuring a book to help you satisfy your chocolate cravings in a healthy way. Just in time for Valentine’s Day we have a book just for you. Raw Chocolate by Matthew Kenney and Meredith Baird is our most recent staff pick. The inside cover tells it all:

“Experience one of the great tastes and textures in the raw food world – raw chocolate. Raw chocolate is expensive to buy, but can be made without a lot of fuss and with great results. And with Cacao beans and health-promoting ingredients like goji berries and maca, raw chocolate is good for you too.

This book features all flavors and types of chocolate: truffles, fudge, buttercups, dipped fruit, smoothies, bonbons and more. Learn to make raw chocolate that is as beautiful as it is delicious with Matthew Kenney and Meredith Baird’s Raw Chocolate.”

Get your copy of Raw Chocolate at a 20% discount through Christopher Publications. Get one for a friend as well. It’s a beautiful book with lovely mouthwatering photos of the delicious recipes.

If you’re a chocolate lover but feel like the days of indulgence are over after changing to a healthy way of eating, this book will open up a new avenue of delicious and healthy treats. Enjoy!

Printable Version: http://herballegacy.com

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New staff pick!
Only available for a limited time

quantities are limited! 
Get your copy
here!

Join us at the
Winter HomeSchool Conference!
January 27th 2018
at the Davis Conference Center
1651 N 700 W
Layton, UT 84041

David Christopher will be speaking at 4 p.m. about "The Necessity of Natural Health Courses"

Find more information here.

A Healthier You Radio show is back!  
Listen live every monday morning at 11:30 Mountain Time.
Click here for the link to listen to our live show

David Christopher is now on Twitter!
You can follow David @DChristopherMH
 


Milk Chocolate Chai
 
1 cup cacao powder
1 cup cacao butter, liquefied
1/2 cup coconut oil
11/2 cups liquid sweetener (honey, agave, maple syrup, etc
1/4 cup almond milk
2 tablespoons water
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/4 teaspoon salt
 
Blend all ingredients until smooth.
Prepare a 9 inch square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least 1 hour to set. Fudge can be stored in the freezer or refrigerator for several weeks.
Makes approximately 3 dozen 1-inch pieces 
 
Recipe from Raw Chocolate by Matthew Kenney and Meredith Baird

Printable Version: http://herballegacy.com


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The School of Natural Healing: http://www.snh.cc
Christopher Publications: http://www.christopherpublications.com
 

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