Chocolate has been a favorite of many for years and years all over many countries and many people all over the world. We have everything from chocolate candy bars and chocolate ice creams to chocolate protein powders and granola bars. But many of the chocolate bars that we have been growing up eating aren’t always that healthy, in fact, they aren’t at all healthy.
But what if I said there is a way you can have chocolate everyday without feeling the slightest bit guilty and on top of that know your feeding your body with natural medicine?
Well, you can! You just have to be eating the right kind of chocolate. Chocolate that has not been through “Dutch Processing” which was developed in the 19th century to reduce bitterness and darken the color. Recent studies show that nearly 60-90% of the original antioxidants in cacao are lost through this process. We call this Dutch processed cacao, cocoa, and once it is cocoa it does not contain the healing antioxidants and flavonols as it did when it once lived as cacao.
Cacao was given a name by the Aztecs “yolltl eztli” meaning, heart blood. They had given the cacao bean this name with the knowledge of its beneficial effects on the heart.
- Highest plant based source of Iron
- Contains Magnesium which is great for heart and brain health
- More calcium than cows milk
- Contains over 300 different chemical compounds then average dark chocolate
- Improves glucose metabolism
- Improves vascular health
- Lowers blood pressure
- Naturally rich in polyphenols
- Raises serotonin-boosts mood levels-antidepressant
Below I will show you a delicious recipe that we always go to when we have a craving for chocolate. Its delicious, creamy and contains healthy fats so you can eat them without all the guilt and sugar.
We like using this Cacao Powder in our recipes. You can add it to smoothies, brownies, cakes and cookies in place of regular cocoa.
Dark Cacao Peanut Butter Cups
What you will need:
- 1/2 cup Peanut Butter or Almond Butter
- 1/2 cup of Coconut Oil
- 1/2 cup of Cacao
- 1/4 cup of Maple Syrup
- 1/4 tsp sea salt
- More peanut butter for drizzling over the top, you can also top with shredded coconut, almonds or sea salt
- 8×8 pan or a muffin tin with muffin paper
- Melt coconut oil, and mix thourally with all other ingredients.
- Pour in pan and drizzle peanut butter or any other toppings you would like on or in your chocolate and place in the freezer for up to one hour or until solid.
- Remove from the freezer and cut with a knife that has been ran under warm water and enjoy!