Chocolate Is Healthy

From eCampus: As well as the more traditional ideas for cakes, puddings and biscuits Green and Black’s Chocolate Recipes has more surprising recipes for chicken mole or muffins with a hint of chili. Woven into the book are stories about the Maya in Belize and the cultivation and production of chocolate, as well as tips on cooking techniques and handling chocolate. With stunning recipe and location photography, Green & Black’s Chocolate Recipes is a veritable feast for all the senses.

Green & Black’s Chocolate Recipes: from the Cacao Pod to Muffins, Mousses and Moles

We can’t wait to try this vegan chocolate chip cookie recipe, courtesy of the Miami Herald.

Vegan Chocolate Chip Cookie Recipe

• 1 cup coconut oil
• 6 tablespoons unsweetened applesauce
• 1 teaspoon kosher salt
• 2 tablespoons pure vanilla extract
• 1 1/4 cups evaporated cane juice (such as Sucanet)
• 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
• 1/4 cup flax meal
• 1 teaspoon baking soda
• 1 ½ teaspoons xanthan gum
• 1 cup vegan chocolate chips

Heat oven to 325 degrees and place racks toward center of oven. Line 2 baking sheets with parchment paper.

In a medium bowl, mix the oil, applesauce, salt, vanilla and cane juice, blending well.

In another bowl, whisk the flour, flax meal, baking soda and xanthan gum.

Using a rubber spatula, mix the dry ingredients into the wet ones, stirring until a grainy dough forms. Gently fold in the chocolate chips.

Using a melon baller or 1-tablespoon measure, scoop dough onto prepared baking sheets about 1 ½ inches apart. Gently press each with the heel of your hand to flatten slightly and help them spread.

Bake 15 minutes, rotating pans 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center. Cool on the pans for 10 minutes, then transfer them to a wire rack to cool completely. Makes 3 dozen cookies.

Source: Adapted from BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York’s Most Talked-About Bakery by Erin McKenna (Clarkson Potter, $24).

Per serving: 118 calories (50 percent from fat), 7.5 g fat (5.5 g saturated, 0.7 g monounsaturated), 0 cholesterol, 0.9 g protein, 15.3 g carbohydrates, 0.5 g fiber, 100.1 mg sodium.

Vegetarian Recipe: Vegan Chocolate Chip Cookies – Vegetarian Fare – MiamiHerald.com.

Eat.Drink.Better posted this amazing raw chocolate truffle recipe, made from nut pulp (from making nut milk), raw nut or seed butter, raw cacao powder, raw agave nectar, vanilla, salt and some shredded coconut.   Raw chocolate truffles make a wonderful dessert to enjoy at home, or package up an assortment and give them as gifts to both vegans and non-vegans.  They’re fun and easy to make and can be stored in the freezer.

Raw Chocolate Truffles : Eat. Drink. Better..

Susie Norris of Happy Chocolates in Los Angeles has just authored a sweet new book, Chocolate Bliss, featuring 24 photos and 38 recipes for healthy and sensual chocolate desserts.

As a former TV producer, pastry chef, chocolate boutique owner and educator, Norris has massive expertise and enthusiasm for chocolate and its health benefits.

“I wanted to offer my enthusiasm for chocolate and teach the surprising ways that chocolate benefits health and happiness,” Norris says. “It’s also a good occasion to share my favorite recipes for the holiday season when fine, handmade chocolate makes an affordable gift of luxury.”

Recipes in Chocolate Bliss include Artisan Caramel Bon Bons and Blueberry Cocoa Nib Crumble.  We can’t wait to check it out.

Chocolatier’s New Book Hits Stands Just in Time for Holidays.

We came across this simply delicious healthy hot chocolate recipe at healthkicker featuring dark cocoa powder (unsweetened) and organic sugar or sugar substitute.

We think that unsweetened cocoa powder makes some of the best hot chocolate.  It’s downright simple to make and you get to control the sweetness of the beverage.   If you enjoy the taste of chocolate, you probably won’t need much sweetener to balance the bitterness.   In the same way that salt or lemon juice helps to brighten the flavors of food, you may even think of the sweetener as a way to enhance the true chocolate flavor.  Happy fall!

Healthy Hot Chocolate

Ingredients:
- 2 cups of soy, skim or rice milk
- 2 rounded teaspoons of 70% dark chocolate cocoa powder (the higher the percentage, the more bitter – but healthier – it will be)
- 2 teaspoons of organic sugar or sugar substitute

Instructions:

1. Heat the milk in a saucepan over medium heat until steaming (but not boiling).
2. Add cocoa powder and sweetener and whisk to combine ingredients.
3. Whisk the cocoa powder and sweetener until well-blended.
4. Pour into favorite mugs and enjoy!

If you feel like this recipe is too bland and you’re looking for a bit more flavor, try adding in some nutmeg or cinnamon. Also, instead of using a flavored-syrup, try adding some mint leaves (or candy cane!) or vanilla extract for an extra boost of flavor.

A Healthy Hot Chocolate Recipe! | healthkicker.