If chocolate is made to boost your mood, energy, libido, and heart, then finding nourishing ways to integrate it into the diet is key. Enter raw cacao - a healthful indulgence - and a few ways to work it.

Coconut Hot Chocolate

GF : DF : SF
Serves 2

400ml coconut milk (or milk of choice)
2 tablespoons water
2 tablespoons raw cacao powder
1 tablespoon maple or rice malt syrup
Good pinch cinnamon
Good pinch ground ginger
1 teaspoon vanilla extract

Combine all ingredients in a small saucepan. Place over low heat and warm for three to four minutes, whisking frequently. Remove from heat and serve.

Raw Chili Chocolate

GF : DF : SF
To make one large block (approx. 20cm x 20cm)

2/3 cup coconut oil
3/4 cup raw cacao powder
2 tablespoon maple or rice malt syrup
1 teaspoon vanilla
1/2 teaspoon cayenne pepper (add more or less to suit your personal taste)

Line a 20cm square baking dish with greaseproof paper. Place a small saucepan on very low heat on stove and melt coconut oil. Once melted, remove from heat and add cacao powder, rice malt syrup, vanilla and cayenne, whisk all ingredients well to combine. Pour raw molten chocolate into lined tin. Cover and place in freezer for 45 min until set, then cut into pieces and serve. Store in fridge or freezer up to four weeks.

Banana Choc Pancakes

GF : DF : SF
Serves 1

2 eggs
1 mashed banana
1 teaspoon vanilla extract
2 teaspoons raw cacao powder
Coconut oil for pan
Option: Greek or coconut yoghurt and seasonal fruit to serve

Place a large frypan on medium heat and add a drop of coconut oil to coat the pan. Whisk together eggs, banana, vanilla and cacao. Pour into pan and cook for three minutes on one side, flip and cook a further one to two minutes on the alternate. Serve with Greek yoghurt, fresh berries or seasonal fruit and a sprinkle of cinnamon if desired.

Jacqueline Alwill is a qualified, practicing nutritionist, whole foods cook and director at The Brown Paper Bag.