I love having new healthy, saturated fats in my pantry.
Cacao butter is one of those, and it makes my range of healthy dessert options simply blossom.
This is the recipe that got me started with cacao butter: homemade chocolates!
Cacao butter is made from the grinding and pressing of cacao beans. The fat is pressed out, and the leftover fibrous bits get turned into cacao powder (what we know as cocoa powder).
The ivory, perfumed fat can be used in everything from food, to bulletproof coffee, to homemade beauty products. Its scientific name is “Theobroma cacao.”
That literally translates into “Chocolate, food of the gods.”
Butter, the second ingredient in this recipe, has also been seen through worshipful eyes.
In India ghee, a form of clarified butter, is ceremonial and medicinal, and considered extremely sattvic or spiritual¹
In the 1930’s, the Swiss in the Loetschenthal Valley related to butter religiously, as well.
From Dr. Siegen, I learned much about the life and customs of these people. He told me that they recognize the presence of Divinity in the life-giving qualities of the butter made in June when the cows have arrived for pasturage near the glaciers. He gathers the people together to thank the kind Father for the evidence of his Being in the life-giving qualities of butter and cheese made when the cows eat the grass near the snow line. This worshipful program includes the lighting of a wick in a bowl of the first butter made after the cows have reached the luscious summer pasturage. This wick is permitted to burn in a special sanctuary built for the purpose.²
Throughout the last few years, traditional fats have come to hold a sacred place in my life, as well. I rely on them to maintain my physical health: my vitamin stores, my immunity to illness, and my hormonal balance. However, more holistically: I depend on them for mouth-feel, enjoyment, satiety, and a feeling of well-being when I eat.
Isn’t it wonderful that my hormones, my cell walls, my neurotransmitters, and my taste buds all get to benefit when I eat good fat?
The dream for this recipe came from a Nigella Lawson recipe from my childhood. However, this time it’s made with much less sugar, and unrefined sugar, at that. The white chocolate flavor comes from the interplay of cacao butter (the predominant ingredient in white chocolate) and coconut sugar. There are only grain-free flours in this recipe, and there is plenty of that saturated fat to enrich your life and make your day.
Enjoy one or two of these squares and savor.
Brown-Butter White Chocolate Blondies
6 Tbsp. unsalted butter
70 grams cacao butter, chopped into small pieces
1 ½ cups coconut sugar (this is an EXTREMELY sugary recipe!)
1 Tbsp. homemade vanilla extract
½ cup coconut flour
½ cup arrowroot starch or tapioca starch
¼ tsp. fine sea salt
Melt the butter over medium-low heat. Swirl it around in the pan, watching closely, until the white milk solids in the bottom turn golden brown, and the butter begins to smell nutty. Take it off the heat AS SOON AS you see it turn golden brown. Browned butter can turn to BURNED butter in an instant. Stir in the chopped cacao butter, and stir continuously until it melts in the hot butter. Set this aside to cool. Once it has cooled, stir in the coconut sugar and the vanilla. Then, whisk in the eggs. Combine the dry ingredients in another bowl, then stir them into the wet ingredients. Butter a small baking dish (smaller than 8×8, if you have one), then spoon the batter in. Smooth it out with wet fingertips, pushing it into all sides of the pan. Cover with aluminum foil. Bake at 325° F for about an hour, or until puffed up on the sides and still slightly jiggly in the middle. Cool completely before eating. Cut into small squares…this is incredibly rich!
²Price, Weston A. Nutrition and Physical Degeneration. Lemon Grove, CA: Price-Pottenger Nutrition Foundation, 2008. Print. p. 26
Tradition and Thyme© Copyright 2014-2016 by Celeste Lightsey