Surprisingly simple to make!
Dark chocolate is one of those rare health foods that actually tastes incredible. It is very high in (healthy) fat, with fat at around 65% of calories. It's 11% fiber and contains over 50% of the recommended daily allowance for iron, magnesium, copper, and manganese.
Fun fact - dark chocolate is SO loaded in antioxidants that it actually outranks blueberries as one of the highest scoring foods tested. The antioxidants found in it have been known to lower blood pressure and to protect LDL cholesterol in the blood from becoming oxidized - just make sure to choose dark chocolate with at least 70% cocoa.
Even more, in keeping with this week's theme, it can be good for your HEART! Studies show that people who eat dark chocolate 5 or more times per week (sign us up!) are less than half as likely to die from heart disease, compared to people who don't eat dark chocolate.
Dark Chocolate Recipe
(just in time for Valentine's Day)
- 1 cup cocoa butter
- 1/3 to 1/2 cup maple syrup (depending upon preferred sweetness)
- 1 cup cacao powder or unsweetened cocoa powder
- 1 tsp vanilla extract
- 1/2 cup roasted almonds (optional)
- 1/8 tsp sea salt
1. Melt cocoa butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat.
2. Once melted, remove from heat, add maple syrup and whisk to combine. When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract. Whisk again to thoroughly combine.
3. Taste and adjust sweetness if needed.
4. Pour the chocolate into candy molds (if you have them), mini paper cupcake liners, or simply line a baking sheet with parchment paper and pour the chocolate on top. Top with almonds and sprinkle with salt.
5. Place in the refrigerator or freezer to harden for 30 minutes to 1 hour.
6. Once completely solid, break or cut into pieces/bars. These can be kept at room temperature for serving. For best freshness, store in an airtight container or freezer bag in the refrigerator. Can be stored for 2-3 weeks.