Well hello little morsels of deliciousness!!!! where have you been hiding ?
A lot of people have been referring to my new eating plan as a diet, but honestly it is not, well not in the sense of the slimming form of diet. I am more interested in feeling great and tackling specific challenges than shedding a few pounds. However i’m on a pretty strict sugar intake so my daily guilty pleasures need to be guilt-fabulous or they are just not worth the after effects.
Dark chocolate has to be my top treats of choice, and selecting a good brand of chocolate is really important. Aiming for brands with 85% Cacao and using raw cacao in my recipes is a good start.
Here is a delicious recipe adapted from Sarah J.Cuff founder of Eat2Run, I made these today, they smelt so enticing and the kids literally fought me for second and third helpings.
Tart Cherry Brownie Bites
•3 ounces dark chocolate (or ½ cup dark chocolate chips)
•¼ cup grass fed butter (or coconut oil)
•1/3 cup almond butter (either crunchy or smooth) You can also swap out with cashew butter or peanut butter if the kids love them!
•½ cup pure maple syrup •1/3 cup raw honey
•1 egg (or 1 Tbsp ground chia whisked with 3 Tbsp almond milk)
•2 tsp Tart Cherry concentrate
•½ tsp sea salt
•½ cup raw cacao powder
•½ cup finely ground oats (oat flour)
- Heat oven to 350. Grease 2 mini muffin tins with oil, I use coconut.
- In a small saucepan over low heat, melt the chocolate and butter or oil until smooth.
- Whisk in the almond butter, maple syrup, honey, egg or chia mix, tart cherry and salt, until smooth.
- Fold in the cacao and oat flour.
- Distribute batter between the 24 mini muffin cups. Bake one muffin tin at a time for 12 minutes each.
- Let cool completely, turn upside down and top to release the brownies (may need to run a knife around edge of brownies to release them).
Feature contributor Sarah J. Cuff on Cacao
Raw Cacao: Cacao not only offers a decadent quality to foods it’s combined with, but contains many performance-‐enhancing proper9es. Raw cacao contains flavanols/flavonoids at a rate of 34mg/g (compared to 4-‐13mg/g in dutch processed varie9es). A 2012 review of 42 studies on chocolate found that daily consump9on of chocolate rich in flavanols has strong cardiovascular benefits, including reduced insulin resistance and improved the capacity of the arteries to dilate and allow blood flow throughout the body. A study published by the Journal of Psychopharmacology in May 2013 showed that 500mg daily of cocoa polyphenols significantly increased feelings of calmness and contentedness. Chocolate releases serotonin, which spikes dopamine in our brains, the feel good chemical. Cacao is also a good source of iron (8%dv) and great source of magnesium (23%dv). Cacao can be found as a powder, in small nibs, or whole beans.