6 Delicious Cacao Recipes

The “5-Minute” Flourless Cacao Mug Cake

This is the perfect quick fix when you need a chocolate cake craving satisfied immediately. It is rich, moist, and entirely grain-free.

Ingredients

• 1 tbsp Organic Cacao Powder
• 1 tbsp BocaSweet Sugar Substitute
• 1 large egg
• 1 tbsp almond butter (or peanut butter)
• ½ tsp baking powder

Instructions

1. Whisk all ingredients together in a microwave-safe mug until smooth.
2. Microwave on high for 60–90 seconds. The cake will rise and pull away from the sides.
3. Let it cool for a minute before eating.

Creamy Avocado Cacao Pudding

This recipe sounds strange to people who haven't tried it, but the avocado provides a silky, creamy texture that mimics heavy cream without the dairy. You cannot taste the avocado at all — only the rich cacao.

Ingredients

• 2 ripe avocados
• ⅓ cup Organic Cacao Powder
• 3–4 tbsp BocaSweet Granular Sweetener (adjust to taste)
• ¼ cup almond milk or coconut milk (for desired thickness)
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions

1. Scoop the avocado flesh into a blender or food processor.
2. Add the cacao powder, BocaSweet, milk, vanilla, and salt.
3. Blend on high until completely smooth and creamy.
4. Chill in the fridge for 30 minutes before serving for a firmer texture.

No-Churn Cacao Coconut Ice Cream

A decadent, dairy-free ice cream that doesn't require an ice cream machine. The high fat content in the coconut milk prevents it from becoming too icy.

Ingredients

• 2 cans (13.5 oz each) full-fat Coconut Milk (refrigerated overnight)
• ½ cup Organic Cacao Powder
• ½ cup BocaSweet
• 1 tsp vanilla extract

Instructions

1. Open the chilled coconut milk cans. Scoop out only the thick coconut cream that has separated at the top, saving the watery liquid for smoothies.
2. Place the cream in a bowl and whip with a hand mixer until fluffy.
3. Fold in the cacao powder, BocaSweet, and vanilla. Mix until combined.
4. Pour into a freezer-safe container. Freeze for 4–6 hours, stirring every hour for the first 2 hours to keep it creamy.

“Liquid Gold” Hot Cacao

This is a functional upgrade to standard hot chocolate. It is packed with antioxidants and healthy fats to keep you satiated.

Ingredients

• 1 cup hot water (or warmed almond milk)
• 1 tbsp Organic Cacao Powder
• 1 tbsp BocaSweet
• 1 tsp coconut oil or MCT oil (optional, for creaminess)
• Dash of cinnamon

Instructions

1. Add all ingredients to a blender. Blending creates a frothy, latte-like foam.
2. Blend carefully for 10–15 seconds.
3. Pour into a mug and enjoy immediately.

Guilt-Free Healthy Chocolate Candy

A homemade chocolate candy made with dates, cacao, nuts, seeds, and other ingredients.

Ingredients

• 6 Dates (washed, pitted, dried, and pureed)
• 3 Heaping Tbsp Serving Spoons Cacao Butter Wafers (approx. ¼ cup)
• 2 Heaping Tbsp Serving Spoons Almond Butter
• 1 Heaping Tbsp Serving Spoon Coconut Oil
• 2 large pinches Celtic Salt
• 1 tsp Cinnamon
• 2 Heaping Tbsp Serving Spoons Organic Cacao Powder
• 2 Heaping Tbsp Serving Spoons Unsweetened Cocoa Powder
• 2 Heaping Tbsp Serving Spoons Coconut Milk Powder
• 1 Heaping Tbsp Serving Spoon BocaSweet (or to taste)
• 1 Tbsp Serving Spoon Pumpkin Seeds
• 1 Tbsp Serving Spoon Walnuts
• ¼ cup Cran-raisins (washed and dried)

Instructions

1. Melt the Base: Place the Dates, Cacao Butter, Almond Butter, Coconut Oil, and Celtic Salt into a 13 ¾" × 8 ¼" glass rectangular baking dish.
2. Microwave: Heat on high for 2 minutes or until the fats are fully liquefied.
3. Mix: Stir the melted mixture well.
4. Add Dry Ingredients: Cinnamon, Cacao Powder, Cocoa Powder, Coconut Milk Powder, BocaSweet, Pumpkin Seeds, Walnuts, and Cran-raisins.
5. Combine: Stir vigorously until all ingredients are thoroughly mixed and coated in the chocolate. Spread evenly across the dish.
6. Set: Place the container in the freezer until firm (about 30 minutes), then move to the refrigerator.
7. Serve: Sprinkle a little extra BocaSweet on top for “snow,” cut with a sharp knife, and enjoy.

Chef's Note: This pairs perfectly with a hot cup of Body of Health Morning Clarity Mushroom Coffee.

Silky Smooth “Guilt-Free” Chocolate Pie

This pie features a buttery, gluten-free chocolate crust filled with a rich, custard-style cacao pudding. It uses almond milk and egg yolks to achieve a luxurious, creamy texture without needing heavy dairy cream.

Instructions

1. Make the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the Almond Flour, Cacao Powder, and BocaSweet. Stir in the melted butter until the mixture looks like crumbly wet sand.
2. Press & Bake: Press the crust mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10–12 minutes. Remove and let it cool completely.
3. Mix the Filling Base: In a medium saucepan off the heat, whisk together the BocaSweet, Cacao Powder, Cornstarch, and Salt.
4. Add Liquids: Slowly whisk in the Almond Milk and Egg Yolks until smooth.
5. Cook: Place the saucepan over medium heat. Whisk constantly — do not stop — for 5–7 minutes until the mixture bubbles and thickens into a pudding consistency.
6. Finish: Remove from heat. Stir in the Butter and Vanilla Extract until glossy.
7. Set: Pour the hot filling into the cooled crust. Smooth the top with a spatula.
8. Chill: Refrigerate uncovered for at least 4 hours until the pie is completely set and firm.