Is chocolate really healthy?  Let's take a look.

Chocolate is one of those guilty pleasures we love to indulge in.  But do we check ourselves into chocoholics anonymous or continue our romance with this miracle Superfood?  Chocolate not only boasts cancer-fighting antioxidants, it’s also rich in magnesium, iron, zinc and chromium.  

Not all chocolate is equal.  Consider chocolate in the raw.

Its natural oils help raise good cholesterol and lower bad cholesterol.   However, the caveat is after these oils are processed under high temperatures of heat they turn to trans fatty acids.  So think twice before grabbing that chocolate bar at the checkout stand as most chocolate is adulterated with “bad” fats, refined sugars and fillers.   Instead, keep it raw!

You say cocoa.  I say cacao.  Defining terms

Cacao (cuh-COW) is raw chocolate in its purest form and not to be confused with cocoa, its roasted cousin.  Grown on the Theobroma cacao tree, cacao has been cultivated for centuries in Mexico and South America for medicinal purposes.  Touted as an aphrodisiac and antidepressant, the alkaloids phenethylamine and theobromine in chocolate raise dopamine and serotonin levels in the brain.  Who could use a spoonful of cacao right now?

Consider small doses of chocolate.

It’s a personal choice whether you continue your love affair with chocolate or not, but just don’t start replacing it for your daily green salad!  Raw chocolate is embraced by many who eat raw, plant-based foods including fruits, vegetables, nuts and seeds to get more vitamins and nutrients needed for optimal health.  Sound too good to be true?  The debate is bittersweet.  Some view chocolate as an addictive substance, reporting caffeine and theobromine to be toxic.  An equally delicious alternative to chocolate is carob, a slightly sweeter and milder mineral-rich Superfood.

Spicy Raw Chocolate Truffles

1 cup cacao butter

1¾ cup raw cacao powder

¼ cup cashews, soaked 2 hours, rinsed and drained

¼ cup raw honey

1 teaspoon paprika

1 teaspoon cayenne

1/8 teaspoon mineral sea salt

DIRECTIONS:  In a glass bowl, add shaved cacao butter.  Place into a larger bowl with very hot water to liquefy.  Make sure no water mixes with the cacao butter.  In a perfectly dry blender, whirl the liquefied cacao butter and cashews until smooth.  Blend in the remaining ingredients.  Pour the chocolate batter in a bowl and refrigerator 30 minutes or until firm.  Roll into balls and then coat with a thin layer of raw cacao powder.  Refrigerate again.

Want an easier way to eat healthy chocolate?

Here's a video of my cheater's guide to raw chocolate.

Here's another favorite!

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