dark chocolate

  • Health Tips: Indulge Your Heart

    A heart-healthy indulgence? Say it’s so! A group of scientists recently found that study participants who ate 75 grams (about three ounces) of dark chocolate daily for a week had improved endothelial function and blood pressure.

  • Pecan Pie With Dark Chocolate Crust

    Filling
    1 1/2 cups water
    2 tablespoons agar flakes
    1/2 teaspoon sea salt
    1 1/2 cups agave nectar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    3 cups whole pecans, toasted

    Crust
    1 1/4 cups blanched almond flour
    1/4 teaspoon sea salt
    1/4 teaspoon baking soda
    2 tablespoons grapeseed oil
    2 tablespoons agave nectar
    1/2 cup chopped dark chocolate, melted over very low heat (optional)

    1. For the filling, in a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated. Cool to room temperature, and stir in pecans. Set aside.

    2. For crust, preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, and baking soda. In a separate bowl, whisk together oil, agave nectar, and melted chocolate. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.

    3. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.

  • Dark Chocolate Raspberry Tofu Mousse

    Ingredients:
    1/2 cup honey
    1/2 cup unsweetened dark cocoa powder
    1 teaspoon vanilla extract
    2 cups fresh raspberries
    2 (12.3-ounc) packages silken tofu, drained
    4 ounces quality dark chocolate, broken into pieces
    Additional berries and mint leaves for garnish
     

    Directions:

    1. Place honey, unsweetened cocoa powder, vanilla, 1/2 cup gently washed raspberries, and tofu in a blender or food processor, and combine until smooth.

    2. Melt chocolate over low heat in a double boiler or saucepan, and stir until smooth. Gently fold melted chocolate into tofu mexture.

    3. Divide remaining raspberries and place in the bottom of each of 6 glasses or serving bowls; top with mousse. Cover and chill for 1 hour or more. If desired, top with more raspberries and garnish with mint leaves.
     

    Nutritional analysis: 300 calories; 12 g fat; 6 g saturated far; 0 mg cholesterol; 9 g protein; 44 g carbohydrates; 7 g fiber; 13 mg sodium

  • Health By Chocolate

    If you think steamed spinach is the most mouthwatering health food, you may want to reconsider. A candy bar’s worth of dark chocolate, or 100 grams, has just as many antioxidants as 100 grams each of spinach, prunes, raisins, kale, and Brussels sprouts, combined.

    Cacao is the new broccoli. Find out why.
    By Emily Stone
  • Dark Chocolate Hazelnut Torte

    2 tablespoons butter
    6 oz quality dark chocolate
    (approximately 1 1/2 bars)
    1/2 cup unsweetened dark cocoa powder
    4 eggs, beaten
    1/2 cup 2 percent low-fat milk
    3 tablespoons agave nectar or brown rice syrup
    1?3 cup rice flour
    1/2 cup coarsely ground or chopped hazelnuts

    1. Preheat oven to 300 degrees.
    2. In a saucepan, gently melt butter and chocolate, stirring regularly. Add cocoa powder, and mix well.
    3. In a separate bowl, mix eggs, milk, agave nectar or syrup, and rice flour. Fold in chocolate mixture. Stir in nuts.
    4. Bake at 300 degrees for 35 minutes in a 9-inch pie plate. Torte will pull back slightly from sides. Serve with low-fat ice cream or frozen yogurt. Best chilled at least one hour.

    nutrition info per serving (12): 192 calories; 11.8 g fat; 5.2 g saturated fat; 77.5 mg cholesterol; 4.9 g protein; 19.6 g carbohydrates; 2.7 g fiber; 27.2 mg sodium

  • Dark Chocolate & Date Truffles

    1 bag or bar of dark chocolate (12 oz)
    1 2/3 cups raw cashews
    8 oz dates, finely chopped
    1/4 teaspoon sea salt
    Zest of 1/2 of an orange

    1. Melt chocolate in double boiler until just melted.
    2. Meanwhile, blend 2/3 cups cashews with 2/3 cups water in blender on high for 30 seconds. Chop remaining cashews and set aside.
    3. Fold together melted chocolate, cashew mixture, dates, sea salt, and orange zest.
    4. Refrigerate until firm, approximately 45 minutes. Roll 3/4-inch balls in hands and then in chopped cashews. Refrigerate until ready to serve. (Note: Truffles will keep in freezer up to 1 month.

    nutrition info per truffle: 105 calories; 5 g fat; 3 g saturated fat; 1 mg cholesterol; 1 g protein; 15 g carbohydrates; 1.5 g fiber; 5 mg sodium