Superfood Cacao Recipes
Fudgy Cacao Brownies Recipe
When your chocolate craving kicks in, these fudgy cacao brownies are sure to hit the spot. Made with our ethically sourced, Fairtrade certified Cacao Powder*, each bite brings all the delicious flavor and plant-based goodness only superfoods can provide.
Ingredients:
½ cup organic unsalted butter
1 cup organic cane sugar
2 large organic eggs
1 tsp. vanilla extract
½ cup Navitas Organics Cacao Powder
3 Tbsp. organic all-purpose flour
¼ tsp. sea salt
¼ tsp. baking powder
Instructions:
Servings: 9 brownies
Heat oven to 350°F. Line an 8×8-inch baking pan with parchment and set aside.
Melt butter in a large saucepan over low heat. Remove from heat and whisk in sugar, eggs one at a time, and vanilla until smooth.
Stir in cacao powder, flour, salt and baking powder. Pour into prepared pan and spread evenly.
Bake for 25 to 30 minutes, until the batter is just set.
Let cool completely, then cut into desired size. Enjoy!
Chocolate Banana Smoothie Recipe
Made with just five simple ingredients, this rich, chocolatey smoothie is brimming with better-for-you ingredients, including our organic, sustainably sourced cacao powder.
Ingredients:
1 cup plant-based milk of choice
1 frozen banana
1½ Tbsp. Navitas Organics Cacao Powder
1½ Tbsp. almond butter
Pinch of sea salt
Instructions:
Servings: 1
In a blender, combine all ingredients. Blend until the desired texture is reached.
Pour into a tall serving glass and enjoy!
Cacao Banana Muffins Recipe
These cacao banana muffins are ridiculously easy to make and even easier to eat. Full of ripe bananas, rich cacao powder, and crunchy cacao nibs, they're nutritious enough for breakfast but decadent enough for dessert.
Ingredients:
2 very ripe bananas
3 large eggs
½ cup coconut sugar
½ cup butter, melted
1 tsp. vanilla extract
¾ cup all-purpose flour
¼ cup Navitas Organics Cacao Powder
1½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
½ cup Navitas Organics Cacao Nibs
Optional:
⅓ cup dark chocolate chips
Instructions:
Servings: 12 muffins
Preheat oven to 375° F. Place liners in a standard muffin tin.
Mash bananas in a bowl. To the bananas, add melted butter, eggs, coconut sugar, and vanilla and whisk together.
In a separate bowl, whisk together the flour, cacao powder, baking powder, baking soda, and salt.
Add dry ingredients to wet ingredients and fold until combined.
Fold in cacao nibs and chocolate chips, if using.
Transfer the batter to prepared muffin tin and bake for 15-17 minutes.
Mint Chip Protein Balls Recipe
These treat-like bites make energizing snacks that are surprisingly full of benefits: healthy protein, vitamins and minerals, probiotics, and even a sneaky bit of greens, thanks to the versatile addition of Navitas Organics Essential Blend Cacao & Greens.
Ingredients:
1 cup raw almonds
1 cup (packed) Medjool dates, pitted (about 16 large)
2 Tbsp. protein powder of choice
2 Tbsp. Navitas Organics Cacao Powder
¼ cup unsweetened shredded coconut, plus extra for rolling
2 Tbsp. maple syrup
2 tsp. vanilla extract
¾ tsp. peppermint extract
1-2 pinches of sea salt
¼ cup Navitas Organics Cacao Nibs
¼ cup chocolate chips (stevia-sweetened or regular variety)
Instructions:
Servings: 3 dozen balls
In a food processor, combine the almonds and dates. Process until ground down into a crumbly dough.
Add the protein powder, Cacao Powder, ¼ cup coconut, maple syrup, vanilla extract, mint extract, and one or two large pinches of salt. Process until well combined. Stop the machine and test the consistency—the dough should stick together easily when pressed between two fingers.
Add the cacao nibs and chocolate chips. Process briefly to partially break down the chocolate, while leaving large chunks and nibs throughout, for texture.
One tablespoon at a time, shape into balls, and roll in extra shredded coconut. Stored at room temperature, balls will be kept for several weeks.
Chocolate Trail Mix Breakfast Cookies Recipe
These delicious trail mix cookies are full of clean, nourishing ingredients. They’re easy to make, ready in 25 minutes or less and can be enjoyed as breakfast or dessert! Make them on a Sunday to enjoy throughout the week.
Ingredients:
4 Tbsp. ground flax seed
5 Tbsp. water
1 large ripe banana
1 tsp. vanilla extract
¼ cup maple syrup
2 Tbsp. almond butter
2 cups rolled oats
½ tsp. ground cinnamon
½ tsp. sea salt
¼ tsp. baking soda
1 Tbsp. Navitas Organics Cacao Powder
2 Tbsp. Navitas Organics Cacao Sweet Nibs
2 Tbsp. unsweetened shredded coconut
Instructions:
Servings: 6 large cookies
Preheat oven to 350º. Line a baking sheet with parchment paper for easier cleanup.
In a small bowl, combine ground flax seed with water. Whisk and set aside for 5 minutes to congeal.
In a separate medium-sized bowl, use a fork to mash your banana. Once it's nearly smooth, add your vanilla, maple syrup, and almond butter. Whisk together until a smooth consistency appears and set aside.
In a large bowl, mix oats, cinnamon, sea salt, baking soda, cacao powder, cacao nibs and coconut.
Add the dry ingredients to the wet ingredients and mix until well combined.
Using a ⅓ size measuring cup, scoop the dough out into mounds on the parchment paper-lined baking sheet. Repeat this step 5 more times for a total of 6 large cookies.
Place baking sheet in the oven and bake for 15-17 minutes. Remove from oven and let cookies cool for at least 5 minutes before removing to a cooling rack.
Enjoy immediately or store in an airtight container for up to 5 days.