Cacao Boosted RAW Chili

    • Difficulty
    • Easy
  • 12345 (15 votes, average: 4.07 out of 5)

Just because a dish is uncooked or ”Raw Food” it does not mean you’ll be presented with a big cold salad. This chili I actually heated up on the stove and removed from heat when it reached body temperature. When food is at body temperature you get the sensation that it’s actually warm (plus no nutrients have gone lost) – Bingo! The hint of Cacao deeply intensifies the flavor in a way that if it’s not there, something is missing but when it is added you can barely taste it. It completes the palette of flavors.



Vegetable base
  • 2 cups green lentil sprouts
  • 1 cup sunflower seed sprouts
  • 2 cups shredded parsnip
  • 1.5 cup shredded beet root
  • 1 cup halved cherry tomatoes
Chili Sauce
  • 3 small stalks of celery, finely sliced
  • 4 small fresh dates, pitted
  • 6 sun dried tomatoes, soaked for 1 hour (or more)
  • 4 large tomatoes
  • 3 tbsp tamari
  • 3 pinches of hot chili
  • 2 tbsp lemon juice
  • 2 tbsp virgin olive oil
  • 2 large tsp raw cacao (or roasted but then you loose that ”health boost”)
Raw Sour Cream
  • 2 handfuls soaked almonds
  • 1 tsp nutritional yeast
  • 2 tsp lemon juice
  • 1 pinch of salt
  • dash of freshly cracked black pepper
  • 1/4 cup water


Vegetable Base
  1. Rinse the sprouts one last time, peel and prepare the beets and parsnips and then halve the tomatoes.
  2. Set aside in a large mixing bowl while making the sauce
Chili Sauce
  1. Prepare all ingredients and put them in a high speed blender, food processor or use an immersion blender to make the sauce. Blend until smooth.
  2. Pour the sauce over the already prepared vegetables and let marinate for at least 20 minutes. (The flavors intensify tremendously and this chili actually tastes more the day after. Hello leftovers!)
  3. Over low heat, put the chili in a saucepan on the stove . Stir constantly and remove from heat when it has reached body temperature.
Raw Sour Cream
  1. Blend all ingredients and add more water if necessary.


Top the chili with some sour cream, a dash of raw cacao and a generous amount of fresh parsley. Serve immediately as it is or with additional greens, diced avocado and a raw seed cracker.
Elenore EarthsproutAbout Elenore Earthsprout

Here I wish to share with You all remarkable food, filled with life and nutrition you can create with what the earth provides. My work as both a gardener and with natural nutrition gives me that extra dimension that we seek for in a society filled with information on how to live and eat. I am always on the edge, working with ideas and information to give You the very latest of knowledge in the world of holistic health. I use a plant base as color for my paintings on the plate. This is a result of me caring for You, Mother Earth and Our well being. Organic, harvested a few feet away and prepared with lots of love of course!

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