By Jason Linton
Recipe didn’t go to plan due to some substitution of ingredients. Experimentation ensued and led to the addition of maca, cacao powder, cacao butter, goji and pollen in unknown but carefully observed quantities. Xylitol and agave as sweeteners. Almonds and Hemp protein as binders. Topping: avocado/cherry moose. More cacao, carob, agave. 500g cherries. (“Oh my Goddess!”) It was a necessity to test the creation at each step along the way.
Success! A bitter sweet symphony of flavours. And a birthday treat for a loved friend. Instant side effects: bliss chemicals released in brain, sensations of connectivity, energy in all my cells, enhanced openness and relaxed expression. No doubt, I was high, but in such a grounded way. I observed it all. No toxicity. And the morning after? All I had lingering was this poem:
POEM AFTER LOTS OF RAW CACAO
There’s poetry in my blood…
And chocolate feelings,
Bursting on the ceiling of my mind
Before they can even
Crystallise as words.
Fizzing furious connections of self
Creating and destroying
Universes too vast to explore.
Must let them all go,
Like Chinese lanterns:
Lights in the night sky of the Buddha mind.
Teasing me with joyous incarnation,
And spontaneous combustion.
Such an effervescent Bliss!
Favourite ingredients for raw treat making: raw cacao (powder, butter and nibs), Incan berries (sweet and sour, a real exotic super berry), maca, goji, spirulina, mesquite, agave, avocado, xylitol, hemp protein powder and almonds.