I never feel guilty about eating chocolate but that’s because I don’t ever go near the heavily advertised, sugar, milk and artificial ingredient laden variety … and here at Evolution Organics I’m lucky enough to be surrounded by only the healthy kind so I never, ever get tempted to reach for that Galaxy bar!
You might be surprised that we sell chocolate, but that’s because there are a whole host of health benefits to consuming about 40g of the unadulterated variety per day. ‘Good’ chocolate is always dark and of the utmost quality. Here are just a few of the benefits, which you may or may not know about:
- Chocolate contains an abundance of natural anti-stress, anti-depressant and bliss inducing compounds. The smell of chocolate can literally trigger your body into relaxation!
- It’s rich in brain boosting compounds called Flavonoids
- It’s good for your heart. In fact eating chocolate every day can decrease your risk of a heart attack by one third!
- And I’m sure you know this one… that dark chocolate is extremely high in antioxidants, similar to blueberries which help protect our bodies from free-radicals and help us to stay youthful!
Sometimes it’s nice to enjoy chocolate in a different form so this recipe is for a delicious chocolate mouse. The creaminess comes from coconut milk, not from double cream and the sweetness from coconut sugar, which is full of nutrients. This really does work for me… it’s very quick and easy to make and was a real hit with some recent dinner guests… ‘chocolate heaven’ I recall!
As ever, if you make it I’d be really please to hear what you think.
Ingredients – organic where possible
- 60g coconut sugar
- 3 tablespoons cornstarch
- 400g tin of coconut milk
- 170g dark chocolate
- 1 teaspoon vanilla extract
- ¼ teaspoon of salt
Combine the sugar, cornstarch and salt in a medium saucepan. Use a sieve for the cornstarch to remove any lumps. Turn the heat to max and slowly pour in the coconut milk, whisking constantly to avoid a lumpy mixture.
Continue heating the milk mixture and whisk every so often until it starts to bubble and thicken. Stir in the chocolate and continue to cook for another 3 minutes, stiring constantly. Remove from the heat and stir in the vanilla extract.
Divide your pudding into 4 ramekin dishes or dessert dishes, cover with cling film to prevent a skin forming on the top and place in the fridge for 1 hour until chilled and set. Lovely served with some raspberries on top!