Spicy Mexican Chocolate Cactus Bars (paleo, keto, & vegan)Originally published on May, 3rd 2018. Last updated on July 14th, 2019 Skip to Recipe
Spicy Mexican Chocolate Cactus Bars (paleo, keto, & vegan) are the easiest little gems you could make for Cinco De Mayo or any day you are craving spice and everything nice. 🙂 All you do is make a couple cups of chocolate chips in a double boiler, place the chocolate into the molds, and freeze. Literally, the best treat to take to your community potluck, work, or just for yourself, family and friends.
Excuse my absence lately from writing blog posts as I have been spending all my extra time taking classes on vegan cheese and homemade chocolate in LA. The classes have been so much fun and really expanding my creativity in the food and treat department. In the Chocolate/Cacao class, we learn all about the quality of the cacao and how important it is that comes from a good source. It’s a topic that the chocolate industry doesn’t bring to light as often as it should, except for Pascha. Their brand focuses specifically on the quality of the chocolate and where it is sourced, making it the perfect chocolate for these treats and any other chocolate desserts!
The class goes through the benefits of chocolate, and that pure, real chocolate is considered a superfood. Yes, you read that right! Chocolate is good for you (when it is made and treated right)!. Therefore make sure you do your research and find a brand on the market that can speak on quality and a high-quality sourced cacao.
I was so happy to find Pascha chocolate in my sugar-free journey, as they offer amazing, quality sourced chocolate which I am also able to sweeten on my own. If you can, and choose, to have sweetened they also have other options for you that are all vegan, and dairy-free. It’s a really special thing that they offer. For anyone who knows me knows I am a MAJOR chocolate and cacao lover. In my opinion, chocolate has all the magic one could ever wish for including…
Benefits of Chocolate:
- Promotes cardiovascular health – Helps dilate blood vessels, reduce blood clotting, improve circulation, helps regulate heartbeat and blood pressure, lowers LDL cholesterol, and reduces the risk of stroke and heart attacks.
- Neurotransmitters: Increases the levels of specific neurotransmitters in our brains, promotes positive outlooks, facilitates rejuvenation and simply helps us feel good.
- Serotonin – Cacao raises the level of serotonin in the brain; thus acting as an anti-depressant, helps reduce PMS symptoms, and promotes a sense of well-being.
- Endorphins – Cacao stimulates the secretion of endorphins, producing a pleasurable sensation similar to the “runner’s high” a jogger feels after running several miles.
- Anandamide – Anandamide is known as the “bliss chemical” because the brain releases it when we are feeling great. Cacao increases the levels of anandamide in the brain and enzyme inhibitors that slow its breakdown. Cacao promotes relaxation and helps us feel good longer.
Spicy Mexican Chocolate Cactus Bars (paleo, keto, & vegan) notes:
- Feel feel to use any of the Pascha Chocolate’s as they are absolutely the top of the line when it comes to quality, fair trade, and source.
- This post is sponsored by Pascha Chocolate. All recipes, photos, and opinions are my own. Thank you for supporting sponsored content so we can keep doing the work we love to do. xo
- Whisk your chocolate in a double boiler.
- Once melted add the rest of your ingredients and whisk until completely combined.
- Add more raw monk fruit if you would like it to be sweeter to your taste buds.
- Spoon the melted chocolate into your chocolate mold.
- Freeze for 20 minutes.
- Store chocolate in the fridge for 2-3 months.