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The active ingredient Theobromine in cacao has been found to be as effective( and in some studies outperform) as fluoride. Cacao does not have toxic side effects like fluoride.  

Cacao can help remineralize tooth enamel and protect them from cavities.

Instead of using products that have toxic fluoride, you can make this Cacao Toothpaste instead. 

5 Tablespoons coconut oil 

2 Tablespoons baking soda

1 Tablespoon sea salt 

2 Teaspoons organic cacao powder

1/2 Teaspoon cinnamon powder 

Soften the coconut oil. (do not use a microwave).  You can place it in a warm spot for 30 minutes.  

Stir in remaining ingredients until fluffy and mixed.  

Store in an airtight container. 

To Use:  Get a spoon and scoop a 1/4 tsp. and place it on your toothbrush.  

https://www.sciencenews.org/blog/food-thought/chocolate-constituent-bests-fluoride

http://articles.mercola.com/sites/articles/archive/2013/11/19/chocolate-vs-fluoride-toothpaste.aspx

Hazelnuts contain a high amount of phytic acid so it's best to soak them.  This neutralizes the phytic acid.  Then dehydrate them either in a dehydrator or oven.  The low temperature dehydrating crisp the nuts without oxidizing the oils.  

I am going to try this recipe with walnuts and almonds.  I think it will be very good.  

As with all sweets, remember to consume in moderation 

Makes about 4 cups

2 cups hazelnuts soaked and dehydrated 

4 tablespoons of real maple syrup

2 packages of organic sunspire 65% dark chocolate chips

8 tablespoons butter   OR  coconut oil

1 cup of organic heavy cream or coconut milk ( I used coconut milk)

1 teaspoon celtic sea salt  

Place hazelnuts in a food processor or blender.  Process until fairly smooth,  buttery paste forms.  Pour into a mixing bowl 

Melt chocolate and butter in a double boiler and whisk until smooth.  Slowly add the coconut milk or cream.  Whisk until smooth. 

Whisk in sea salt and maple syrup. 

Pour chocolate mixture into the bowl and blend really well.   There will still be very small bits of hazelnuts (mine had some bigger bits) throughout the mixture.  Pour into glass jars and store in the refrigerator for up to 1 month.  

I made this today and it was really yummy.   I am also giving this away for the holidays.  

How to soak your hazelnuts: 

http://www.thenourishinggourmet.com/2008/07/soaking-nuts.html

Chocolate chips melting: 

Homemade Chocolate Hazelnut Spread

First get your egg substitute ready: 

2 tablespoon chia seeds soaked in 6 tablespoons filtered or spring water for 15 minutes

Cream together:

1 cup organic butter

1 1/2 cups  organic sucanat sugar

1 tablespoon organic vanilla

soaked chia seeds

1/8 cup organic buttermilk

Add dry ingredients:

3 cups organic spelt flour

1 tsp himilyan salt

1 tsp baking soda

1/2 cup organic shredded coconut

1 cup or Sunspire organic chocolate chips 

Bake at 350 degrees and enjoy!  

Non-Vegan:  Preheat the oven to 375

Vegan Alternative:  Preheat the oven to 375ºF. Line baking sheet with parchment paper 


Ingredients:

Whisk together:

1/2 cup certified gluten-free oat flour
1/2 cup sorghum (jowar) flour
1/2 cup brown or white rice flour
1/2 cup tapioca starch 
1/2 cup organic cocoa
2 teaspoons guar gum
1 teaspoon sea salt
1 teaspoon baking soda
1 cup organic Sucanat


Non-Vegan Add In:

1/2 cup butter

2 eggs

1 tablespoon vanilla extract

a little bit of milk or alternative milk, just encase the dough is to dry

OR

Vegan Add-In 

1/2 cup light olive oil or Spectrum Organic Shortening
1 tablespoon bourbon vanilla extract
1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed

As you beat the dough pay close attention to the consistency. Add more rice milk a tablespoon at a time, and beat to combine, until you achieve a smooth but sturdy cookie dough. I added two more tablespoons of rice milk to my dough.

Add in:

Optional:  1/2 cup organic chocolate chips

Instructions:

Stir in the chocolate chips as best you can (the dough is stiff).

Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.

Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. 

Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool.

Cook time: 15 min