Dark Chocolate for Easter

I normally do not eat much chocolate, but around Easter, when supermarkets are filled with Easter eggs and other chocolate treats, I suddenly get the urge to buy all the dark, organic chocolate I can find. The up side is that dark chocolate, with a high cocoa content, is healthy for you, but the downside is that all chocolate is high in calories/kilojoules so should be eaten in moderation.

Reading labels is important with all chocolate, even dark chocolate, as many manufacturers add butterfat. Cocoa butter and chocolate do not raise blood cholesterol but butterfat does, plus it is not suitable for Vegans. Pure dark chocolate lowers blood pressure.

Chocolate contains vitamins A, B1, B2, B3, C and E, pantothenic acid, magnesium, calcium, iron, zinc, copper, potassium and manganese. It also contains polyphenols with antioxidant properties. It contains caffeine, but far less than is found in coffee, tea and cola drinks. Sugar-free or low sugar content dark chocolate has a low Glycaemic Index.

The one reason people love chocolate is not only for its wonderful taste but because it releases endorphins in the brain, which give a wonderful feeling of well being. The theobromine content in chocolate is a very mild stimulant with a mild diuretic action.

NOTE that theobromine is toxic to animals like dogs, cats, parrots and horses. Therefore never give your pets chocolate as a treat as you will be harming them.

Depending where you live, you might be lucky to get organic, raw, dark chocolate, but if unable to do so, choose the highest cocoa content. dark chocolate you can find and enjoy.

Happy Easter everyone.

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Chocolate Nests with Tiny Eggs
From VeganFamily

3 breakfast wheat biscuits (ie: weetabix), crumbled
1 large bar vegan chocolate (100g/3 and a half oz/half a cup)
mini eggs (or make your own with marzipan or vegan fondant icing)
patty or muffin tin
paper cake or muffin cases (10 to 20 depending how big you make the nests)

Place your paper cases in the tin. Melt the chocolate and stir into the crumbled weetabix. Put a spoonful of the mixture into each case and shape with the spoon into a rough 'nest' shape. How big or small you make these is entirely up to you! Leave to cool and set (in the fridge is fastest). Then place two or three mini eggs in each nest - simple!


Thick and Dreamy Chocolate Sauce
Karen Knowler Raw Food Coach

½ cup raw chocolate powder
½ cup dark agave nectar
½ cup raw cashew butter
1 tsp of vanilla essence

Simply place all ingredients into your food processor (this works better than a blender) and process into a thick runny chocolaty goo! It’s a miracle! About 2 minutes worth of pouring and whizzing for the most amazing creation ever.
TIPS:
This is awesome as it is – just by the teaspoon (!) – but could be used as a dip for fresh strawberries or other decadent fruits, or as a drizzle for a fruit salad or raw cake or fruit pie.
Freeze in ice-cube trays for instant cool chocolate chunks!
Add one frozen chunk to a smoothie or nut milk for instant choco-ness!
Why not add some raisins and/or nut pieces into the mixture for something a little more, um, “fruit ‘n’ nut”– like?
This mixture should keep well and happy in the fridge (covered) for a few days without any issues whatsoever.


Stuffed Dates, Chocolate Dipped
Cut choice dates open on one side and remove the seeds. Fill the open space in the dates with a strip of preserved ginger or pineapple, chopped nuts or chopped nuts mixed with chocolate fondant; press the dates into a compact form to keep in the filling, then dip them, one by one, in melted choclate. Put on sheet covered with grease paper to set.


Real Chocolate Ice-Cream
Karen Knowler Raw Food Coach
Serves 6 not-very-greedy people.

4 tbsps raw chocolate powder
16 Medjool dates
600ml / 2 1/2 cups of pure water
4 cups of cashews OR 4 tbsps raw cashew butter

Blend the cashews (or cashew butter) with the water to create cashew milk. Add in remaining ingredients and blend well. Pour into an ice-cream maker and process until ready to eat OR pour into a freezable container with a lid and freeze. When your ice-cream is ready, serve, salivate and enjoy!


Vegan Low-Fat Chocolate Applesauce Cake
From Jolinda Hackett, Your Guide to Vegetarian Food at About.com

2 cups flour
1 cup sugar
1 tbsp cornstarch
2 tsp baking soda
1/4 tsp salt
1/3 cup cocoa
1 1/2 cups applesauce

Pre-heat oven to 325F/160C. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended. Mix all of the dry ingredients together in a large bowl.

To get some fabuous, healthy, dessert recipes, visit Vitalita and download their FREE Desserts of Vitalita ebook.

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A Chocolaty Blog Anniversary

Today is my blog's first Anniversary. Hugs to all the wonderful visitors I have had over the past year, especially those who took the time to leave comments. I would also like to thank those great sites out there who provide the wonderful Vegan recipes which I include in my posts.

There is nothing more fun than celebrating with Dark Chocolate.........

Dark Chocolate

You might not believe it but dark, dairy-free, chocolate is good for you. The higher cocoa content it contains the healthier it is. The one downfall, due to it's high fat content, it should be eaten in moderation.

The cocoa bean contains almost 50% fat, both saturated and mono unsaturated fat. It also has a high carbohydrate content, but most of it is starch, soluble and insoluble dietary fibers, with a small amount of simple sugars. Read the label to make sure there is little or no sugar added during manufacture and that it is dairy-free.

Nutritionally the cocoa bean contains vitamins B1, 2 and 3, plus vitamins A, C and E. It also contains the minerals magnesium, calcium, potassium, manganese, iron, zinc and copper.

Health wise the cocoa bean is high in antioxidants and flavornoids which are good for the heart and blood circulation. It also contains theobromine which is a mild stimulant, phenylethylamine and serotonin which act as mild antidepressants. That is why people find their spirits are lifted after eating chocolate, therefore adding to it's enjoyment.

Note that theobromine is toxic to birds and animals so never give them chocolate.

So enjoy a couple of chocolates every day but don't go wild and eat the whole box!!

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A couple of great chocolate recipes from the Vegetarian Times .

Chocolate Rum Cake
Serves 12
This superb cake offers rich, chocolaty flavor in every bite, but with surprisingly little fat and few calories. To melt chocolate, place it in the top of a double boiler over barely simmering water. When it’s halfway melted, remove the top of the pan from the heat and stir until smooth.

1 cup puréed firm silken tofu
1 cup maple syrup
3/4 cup brewed espresso or strong coffee
1/4 cup ice-cold water
2 Tbs. dark rum
1 tsp. vanilla extract
1 1/4 cups whole wheat pastry flour
1 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. ground cinnamon
Chocolate curls for garnish, optional

Rum Syrup
1/4 cup maple syrup, honey or barley malt syrup
1/4 cup brewed espresso or strong coffee
3 Tbs. dark rum

Chocolate Rum Frosting
10.5 oz. extra-firm silken tofu
2 Tbs. dark rum
1 tsp. vanilla extract
6 oz. semisweet vegan chocolate, melted and cooled slightly

Preheat oven to 350F. Grease two 8-inch round cake pans. Dust with flour, shaking out excess. In large bowl, whisk together tofu, maple syrup, espresso, water, rum and vanilla until smooth. In another large bowl, sift together flour, cocoa, baking powder, baking soda and cinnamon. Add flour mixture to tofu mixture and mix until smooth. Divide batter between prepared pans. Bake until cakes are springy to the touch, about 15 minutes. Cool in pans on wire racks 10 minutes. Turn cakes out onto racks to cool completely. Make rum syrup: In small saucepan, stir together all ingredients. Heat over low heat 3 minutes. Using pastry brush, spread warm syrup over top of cakes.

Make frosting: In blender or food processor, combine all ingredients until smooth. Place 1 cake layer on serving plate. Spread with half the frosting. Top with second layer. Spread top and sides with remaining frosting. Garnish with chocolate curls if desired. (262 calories per serving)

Decadent Dairy-Free Chocolate Truffles
Serves 10 (makes about 30 truffles)
Truffles are usually made with heavy cream, but you’ll never miss the dairy in these luscious vegan chocolates.

6 oz. high-quality dark chocolate (60% cocoa), finely chopped
1/4 cup walnut, almond or canola oil
1/2 cup unsweetened cocoa
1/2 cup chopped nuts

Place chocolate, oil and 1/3 cup water in microwave-safe bowl. Heat on high in microwave 1 minute. Stir; heat 1 minute more, or until chocolate has melted. Whisk until smooth. Cover with plastic wrap and chill 6 hours, or overnight. Place cocoa and nuts on separate plates. Shape truffle mixture by heaping teaspoonfuls into small, 3/4-inch balls. Roll in cocoa or chopped nuts. Chill until ready to serve. (66 calories per truffle)

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