Did you know that our Cacao Nectar elixir is an herbal supplement formulated to support the heart and one’s mood? This elixir is great for those transitioning in or out of relationships, as it will help to keep one’s heart open energetically while supporting healthy levels of serotonin and dopamine. It’s also great for those who are trying to live more from their heart space in everyday life. Cacao Nectar contains raw cacao which is known to be a slightly psychoactive heart medicine that releases endorphins. This blend also contains hawthorn berry which is often taken to stimulate blood flow from the heart, as well as rose petal powder; an herb that gently supports the nervous system. Cacao Nectar also contains two powerful plant medicines that support mood; damiana leaf; an aphrodisiac that supports healthy levels of serotonin, and mucuna bean; an herb with an active constituent that supports healthy levels of dopamine. For a fun and delicious way to enjoy this elixir, try our Fudge Cacao Nectar Brownie recipe created by Sarah with @sculptedkitchen
Fudge Cacao Nectar Brownies
Serving Size: 6-8 bars
Ingredients
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 chia egg
- 1 tsp Cacao Nectar
- 3/4 cup cocoa powder
- 3 oz unsweetened chocolate chopped into tiny pieces
- 1 cup hot coffee
- 1/2 cup neutral oil/coconut oil
- 1 tsp vanilla powder
- 1 cup chocolate chips (mini is fine too)
- 2 cups coconut sugar
- 1 tsp baking powder
Directions
1. Preheat the oven to 350F 2. Prepare a square (9x9 inch) pan with parchment paper (For easy removal) 3. Add your chopped 3 oz unsweetened chocolate to your hot coffee. If the coffee has cooled down, warm it again for 30 seconds and then add the chocolate so it can melt inside 4. Melt your oil (if applicable to coconut oil) and add to bowl 5. Add in your chocolate coffee mixture and stir to combine 6. Sift* your vanilla powder, cacao nectar powder, cocoa powder, sat and baking powder into the bowl and stir well to combine 7. Sift in your flour and mix well. 8. Add your chocolate chips and stir to combine 9. Place in oven and bake for 25 minutes. 10. Let it cool completely & enjoy
Photos & Recipe by: Sarah Kermalli with Sculpted Kitchen
