‘Chocotinis’ + Calcium Absorption

I love sesame. And when I found out that it was high in calcium, I just had to feature it in a recipe or two.

I found this recipe when I was studying the skeletal and muscular systems, where I realised just how important calcium was for the body. It is needed for so many processes, not just for the mineralisation of healthy bones and teeth, which mainstream medical advice focuses their attention on. However, it is in fact the number one mineral used by the body and necessary for life.

It also:

  • Helps our blood clot
  • Is needed for nerve impulses and sending messages throughout the body
  • Muscle contraction, including your organs

Every day we lose calcium through our skin, nails, hair, sweat, urine and faeces, as well as being used up for our acid/base balance in the blood. Acidic diets which include high meat, dairy, sugar and caffeine will cause calcium to be leeched from our bones back into the blood to correct this imbalance. A plant-based diet which is alkaline with reduced sugar and caffeine intake will help reduce this.

Luckily it is a pretty abundant mineral often found in fish, fruit, vegetables, nuts, seeds – even cinnamon! So if you are soy and dairy-free like me there are plenty of options – including tahini made from sesame seeds! You can also find it in raw cacao and Baobab and coconut oil also aids it’s absorption. However, Vitamin D is what is needed to absorb the majority of calcium…and we’re finding so many more crucial roles for vitamin D including being essential for a good immune system, blood sugar control and even correct gene expression. It’s actually fast-becoming my number one recommendation for overall good health.

Sources of vitamin D:

  • Direct sunlight – best nearest the equator
  • Oily fish – salmon, sardines, mackerel, anchovies, haddock
  • Tuna
  • Dairy products
  • Eggs
  • Shitake mushrooms

So back to the recipe – which includes raw cacao and coconut oil as well as tahini, so this is a fabulous treat for both health and taste!



  • 1 cup cashews blitzed in the food processor until it resembles a fine powder
  • 1 tbs coconut oil
  • 1 tbs rice malt syrup / maple syrup (2 if you’ve got a sweet tooth)
  • 2 tsp raw cacao powder
  • 2 tsp tahini paste (sesame seed paste)
  • pinch of sea salt
  • 1/2 tsp vanilla bean paste (optional but AMAZING!)

Choc Top

  • 1 tbs coconut oil
  • 1 tbs raw cacao powder
  • 2 tsp rice malt syrup / maple syrup


  • Start with the chocolate top by melting the rice malt syrup, cacao and coconut oil together.
  • Pour 1-2tsp into each silicon mini muffin tray.  (about 2mm high).  Put in the freezer to set and make the slice.
  • For the slice, melt rice malt syrup and coconut oil together in a small bowl over simmering water
  • Stir into the cashew powder along with the cacao, tahini and vanilla bean paste if you’re using.
  • Roll into tsp sized balls and press into the muffin pan on top of the set choc top and press to even out.
  • Place in the freezer for 15 minutes or until set and eat straight from the freezer!

Recipe taken from: http://thewholedaily.com.au/


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