As well as tasting great, cocoa is a rich source of non-oestrogenic flavonoids, mainly epicatechin, catechin and procyanidins.
Experiments have conclusively shown they increase total antioxidant capacity (TAC) after ingestion – particularly via increases in superoxide dismutase (SOD) and catalase. These will protect our DNA from oxidative damage caused by ROS produced spontaneously or via the ingestion of carcinogens.
Here is what you need…
- 100g ground almonds
- 2 tsp of ground, raw cacao
- 2 tsp of brown rice syrup (Honey if not vegan)
- Toasted and ground hazelnut
- Porridge oats
- Quinoa flakes (not to be confused with round quinoa seed)
- Substitutions – Any other ground nuts
This is how you do it…
Simply mix these ingredients together in a bowl and roll by hand into balls or press the mixture firmly into a silicone ice cube tray.
Always make up the mass of ground almond you have taken out with the substitution/s…..so if you remove 1/2 a cup of ground almond and you want to replace it with ground hazelnut use 1/2 a cup of ground hazelnut. You can dust the balls in ground cacao or ground nuts or desiccated coconut.
Optional extras or substitutions some of the cacao could be…
- Ground spices – cinnamon, ginger, allspice, nutmeg
- Superfood powders – moringa, baobab, lucuma, maca, beetroot powder
- Desiccated coconut
- Seeds or freeze dried raspberry pieces