Pure dark chocolate is rich in flavanols (plant compounds with antioxidant properties) which can help hydrate the skin and improve circulation. This dessert also contains beneficial plant-based omega-3 fats. According to research, chocolate helps prevent heart disease, fights cell damage, and improves blood flow to the brain.
In a study published in the British Medical Journal (BMJ), it was found that higher chocolate intake was associated with a lower risk future risk of cardiovascular events among healthy men and women.
The flavonoids in cocoa have been shown to help lower blood pressure, improve blood flow to the brain and heart, prevent blood clots, and fight cell damage. While flavonoids are found in lots of foods (tea, red wine, blueberries, apples, pears, cherries, and nuts to name a few) they are particularly abundant in cacao beans. Click here to read BMJ study.
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Preparation time: 25 minutes. Number of servings: 4
2 ripe avocados
4 1/2 tbsp. of cocoa powder (unsweetened)
4 tbsp. of honey or maple syrup (or try a sugar free alternative like mashed ripe banana)
2 pinches of chili powder
1/8 tsp. ground cardamom
1/4 tsp. ground cinnamon
1-3 tbsp. of milk or substitute
8-10 raspberries (for garnish)
1. In a blender, combine the avocado flesh, cocoa powder, honey, chili powder, cardamom and cinnamon until well blended (about 1 minute).
2. Add milk if necessary, one tablespoon at a time, until desired consistency is obtained. Taste and add honey or spices, if desired (at this point, you can still taste the avocado. However, after cooling the dessert, theavocado flavor will disappear).
3. Refrigerate for 15 minutes in the freezer. Garnish with raspberries before serving.
Per serving (1/4 of recipe)
20 g carbohydrates ( 15 g sugar)
5 g fiber
1 g protein
15 g fat ( 2 g saturated fat,
13 g unsaturated )
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