Health Benefits of Chocolate

Happy World Chocolate Day!

People think Nutritional Therapists eat a perfect diet, but like everyone, we enjoy a treat and for me, I love my chocolate, for years it was cheap milk chocolate high in sugar and low in cocoa. But more recently I have taught myself to like dark chocolate, with less sugar and packed with goodness.

So what are the health benefits of dark chocolate?

🍫Antioxidant-Rich: Cocoa and dark chocolate are rich in antioxidants, particularly flavonoids, which can help protect the body against free radicals and oxidative stress. Antioxidants have been linked to various health benefits, including reducing inflammation.

🍫Mood Enhancement: Chocolate contains several compounds that can positively affect mood and promote feelings of well-being. Dark chocolate is thought to stimulate the production of endorphins and serotonin, which can help improve mood and reduce stress.

🍫Cognitive Function: The flavonoids in cocoa have been linked to potential cognitive benefits. Regular cocoa and dark chocolate consumption has been associated with enhanced attention, memory, and problem-solving skills.

🍫Nutrient-Rich: Cocoa and dark chocolate contain several essential minerals, including iron, magnesium, potassium, and copper.

I have a fab cacao powder, nut, seed and date recipe, packed with healthy fats and protein and low in sugar. A great snack which will keep you fuller for longer and avoid any blood sugar spikes. Children may enjoy it, but it’s perfect for parents or if you are pregnant and looking for that energy boost.

Cocoa, Nut and Seed Bar

Ingredients

250g Dates, pitted

65g Almonds, roughly chopped

65g Walnuts or other nuts, roughly chopped

90g mixed seeds (sunflower, pumpkin, sesame, hemp seed, linseed)

2g Chia seed

20g flaxseed

1tsp Cocoa Powder or Cacao Powder

½ tsp vanilla extract

2 tbsp tahini or nut butter

Chocolate Topping

3 tbsp Coconut oil

3 tbsp Cocoa Powder or Cacao Powder

3 tbsp maple syrup or date paste

Method

1.      Preheat oven to 150oC

2.      Soak the pitted dates in boiling water for 20 minutes, drain the water, add to food processor and blitz to a puree with the tahini and cocoa powder, add 2-3tbsp hot water to get a super smooth paste. Save 3 tbsp for the chocolate topping.

3.      Chop the nuts with your food processor and mix them with seeds. Stir in the date paste so well mixed.

4.      Line a baking tray with parchment paper,  spread the nut and date mix in the tin, and press the mixture down really well so there are no air pockets.

5.      Bake for 20-30 minutes. Compress the mixture again, line with parchment paper and weigh it down with something heavy. Allow to cool.

6.      Melt the coconut oil on low heat, and stir through the cacao powder and maple syrup/date paste. Spread the chocolate layer on the cooled nut & seed mix. Allow to cool and set.

7.      Cut into pieces with a sharp knife and store in an airtight container.