The most fundamental value of Raw Chocolate Pie can be found in its name – it is RAW. Raw food is marvellous. Eaten raw, food maintains its enzymes, friendly bacteria and high nutritional value. Enzymes are so important, the very building blocks of the body and they are released the moment raw food is chewed instead of being lost in the cooking process. The raw cacao we use in our raw chocolate pie making is organic and is a true nutritional aid as well as being an energy boost and mood enhancer. It is also delicious!
Our pie is suitable for diabetics, anyone with a wheat or gluten intolerance (except for the Booster bar), anyone with a dairy intolerance, vegetarians and vegans. The pie contains no artificial colours, flavours or preservatives and no GM ingredients.
“CHOLESTEROL BUSTING and GOOD CLEAN FAT”
For sometime now, with the help of a local laboratory, we have been trying to establish the true position with regard to the nutritional value of Raw Chocolate Pie. The main stumbling block has been with regard to the fat and calorie content of coconut oil.
Although coconut oil contains saturated fat, it is plant-based and therefore a clean “good fat”. Far from contributing to weight gain, coconut oil/butter actually causes weight loss. It increases the body’s metabolism, therefore burning more energy and helping reduce weight. Coconut oil/butter is also beneficial for the heart as it contains 50% lauric acid which helps prevent high cholesterol and blood pressure.
People living in tropical coastal areas, who eat coconut oil/butter daily and cook with it, are rarely obese or even overweight and also show very low incidences of cardiovascular disease.
Individual nutritional information can be found on each product page.
So…what can you do with Raw Chocolate Pie?
Well, you can’t call it a bar of chocolate, it is more of a pudding because you really cannot eat it all in one go – although it is a health product it is very rich. Your Pie needs to be kept in the fridge and as chocolate is rather like blotting paper when it comes to absorbing smells and tastes, if you have anything strong smelling in your fridge, put your Pie in a sealed container.
Then you can slice it into small pieces, or grate it. You can add it to muesli, ice cream, yoghurt or as a topping for puddings. It is great added to a chilli which is a South American tradition to give richness and texture to the dish(half a Pie of Naked or Chilli for a chilli for 4-6 people). However, fold in the Raw Chocolate Pie just before serving so that it is not cooked.
You can add a grated Pie to milk (or coconut/rice milk if you are lactose intolerant) to make a delicious hot chocolate or milk shake. You can add small pieces to a smoothie to increase energy and the feel good factor. You can melt down a Pie and use it as a delicious sauce to pour over whatever takes your fancy.
Of course, you can add pieces of Pie to baking but that does rather spoil the whole point which is that Raw Chocolate Pie is just that – RAW. If you cook it to a temperature above 40 degrees centigrade, you will seriously damage the value of the live enzymes and destroy much of the nutritional value.
If you are a diabetic, a coeliac or lactose intolerant; if you are a vegetarian or a vegan; if you are watching your weight….then you no longer have to sit around feeling mournful while everyone else enjoys delicious puddings.