Chocolate for breakfast? For love? For healing? For happiness? Count me IN!
Cacao is the real deal. There’s a reason why Carl Linnaes chose to call the cacao tree Theobroma Cacao, meaning “Food of the Gods.” It has been used for centuries as a “plant medicine” due to its heart opening qualities and wide-ranging health benefits. To Mayan people, cocoa pods were symbols of fertility and life and food of gods. Aztecs believed that consumption of cocoa gave wisdom and power and used cocoa as currency.
Over the years, cacao, its components and chocolate in one form or another, have been used in more ways that just for a pleasure drink. It is known to have healing and preventative properties and has been documented in both ancient and modern medical journals.
Cacao allows you to connect with yourself and others, love more, and replace all your fears with love. It re-balances your energy, and in appropriate doses, enables a better meditative state to hear your inner spirit and wisdom.
It brings optimism, happiness and increases concentration, therefor it is great to use for the release of negative emotions, negative self-talk and emotional burnout,
Because of its heart opening qualities, cacao is perfect for love, romance, sex, relationships, and grounding! You’ll absolutely love this Heart Opening Cacao Granola recipe because it’s:
- An aphrodisiac
- Mood enhancer
- Heart opening
- Improves memory
- Increases bliss
- Builds energy
I could go on, but you get the point. Its MAGIC.
So, go ahead, make yourself a bowl of granola and a cosmic brew, and have yourself a beautiful, magical morning!
Cacao is the real deal - a heart opening, healing and powerful ingredient of love. This is our ULTIMATE breakfast recipe! Made with oats, cacao, seeds, cinnamon, honey and coconut oil.
- 300g oats
- 50g pumpkin seeds
- 30g sunflower seeds
- 3 tablespoons raw cacao powder
- 1 teaspoon ground cinnamon
- 3 tablespoons honey (local is possible)
- 4 tablesppons coconut oil, melted
- Preheat the oven to 150°. Line 1-2 baking trays with baking paper and set aside.
- Put all the dry ingredients in a large bowl and mix to combine. Then stir in the wet ingredients.
- Lay the mixture out thin and evenly on the baking trays. Bake for 10-15 minutes, then remove and let cool before storing in an airtight container.
- Serve with fresh berries and yogurt.
Stores up to two weeks.