Healthy Chocolate?! Say “I Heart You” on Valentine’s Day

Most of us are trying to eat healthier at The New Deli. But Stephanie still wondered if we’d make our usual Valentine’s Day chocolate torte–a decadent butter/sugar/chocolate concoction. Well, yeah, we will make that (we have an easy recipe for it). But I must say, I’ve been more preoccupied with my latest project: “Healthy Truffles”.

Grateful-Table-Red-FudgeThere are varying levels of “healthy”. Some of us are comforted to know that the semi-sweet chocolate we just ate is a tad more nutritious than milk chocolate. Others among us might go a few steps farther, making confections using raw cacao nibs, virgin coconut oil, and red palm oil (all extremely nutritious and beneficial).

Typically, the darker the chocolate, the more cacao it contains, which is high in flavonoids, which can help regulate blood pressure and prevent heart disease. (Is this why chocolate and hearts go together on Valentine’s Day?!)

Chocolate is also rich in antioxidants, and contains a healthy sort of fat. Yes, even though it’s monounsaturated, that’s the very kind of fat that can improve the immune system, and brain functioning. I feel smarter already, just thinking of eating chocolate.

When recent developments with my mom suggested a potential Alzheimer’s diagnosis (which, thankfully, was not correct), research led to two key healthy ingredients that might help with age-related decreases in brain function. Coconut oil and red palm oil can both nourish the brain and keep the blood circulating, relieving inflammation even (which has been linked to hardening of the arteries too). Red Palm Oil is also loaded with carotenes and tocotrienols (a lesser-known component of Vitamin E).

Find the chocolate truffle recipe here.

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