I bet you’ve heard that dark chocolate is good for you. Do you know why?
All chocolate is made from cacao (pronounced kuh-COW), the edible part of a cocoa bean. The cacao is removed, fermented and processed into a liquid called cocoa liquor. Cocoa liquor is then combined with other ingredients such as sugar, milk solids and cocoa butter to achieve solid chocolate. To create cocoa powder, cocoa liquor is pressed to squeeze some of the cocoa butter out of it, and baking soda (or another alkalizing material) is added to create a light powder.
The more ingredients that are added to the original cacao, the more the nutrients are diluted. Thus, why you’ve heard dark chocolate is better for you than milk chocolate.
But what’s in dark chocolate that’s good for you? Well, to be more specific, it’s actually the raw cacao that is the source of the nutrients found in dark chocolate. Raw cacao is extremely high in antioxidants- higher than berries, red wine, and black and green teas. Cacao has the ability to increase some neurotransmitters, increasing mood and feelings of pleasure and euphoria. Cacao nibs are a good source of vitamins, minerals, and fiber. It’s a superfood!
It’s no wonder ancient peoples referred to chocolate as “Food of the Gods”, “Heart Blood”, and “Black Gold”!
These cookies are not only scrumptious, but they are also a nourishing treat!
Chocolate Superfood Cookies
2 1/2 cups blanched almond flour
1/2 cup grass-fed butter, melted (or coconut oil, for dairy-free cookies)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup grade B pure maple syrup
2 tablespoons milk (whole, coconut, or almond)
2 tablespoons soy-free, dairy-free mini chocolate chips
2 tablespoons cacao nibs
Combine all ingredients in a mixer until smooth. Roll into 1 tablespoon balls. Flatten each ball with a fork or your fingertips, and bake on a silicone mat or parchment paper-lined baking sheet for 10-12 minutes at 350 degrees. Allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
This post was entered into Meal Plan Monday #26 at Modern Alternative Kitchen
Do you think raw honey would work in place of the maple syrup?