If you’re anything like us, we love a sweet treat after a meal, during a good movie, or alongside other snacks on a bike ride or hike. We’re all about savoring the small joys in life, and chocolate is for sure one of them!
This can feel challenging at times, especially if you’re trying to cut out sugar or be more disciplined in your snacking habits. Remember, sugar isn’t the enemy, but the amount you consume matters! Regardless of what you eat, moderation for high fats and sugar should always be in consideration.
Enter, dark chocolate.
Studies show that munching on 70% or higher can be great for your heart and brain. The higher you go, the less sugar. Plus, all the wonderful antioxidants in dark chocolate can lower blood pressure, increase blood circulation to the heart, and more, lowering bigger health issues in the future. Even with low amounts of sweetener, cocoa itself contains caffeine that can bring a spurt of energy followed by a crash (not a great feeling!) which is why balance is best.
Get sharp on identifying unnecessary ingredients in all the processed food you eat. Go for quality dark chocolate made with as few ingredients as possible. Your body doesn’t need all the extra bells and whistles which are added to improve appearance, flavor and shelf life.
Here’s a tip: The best dark chocolate has chocolate liquor or cocoa listed as the first ingredient. Try to steer clear of trans fat, milk, artificial flavorings, and high amounts of sugar on the list. Trans fat may be named ‘hydrogenated oil’ or ‘partially hydrogenated oil’ on the package.
Fair-trade and organic chocolate is also a really great way to go. Support cacao farmers and reduce your exposure to pesticides and artificial chemicals. Trust us–these chocolates are still delicious, even without all the sugary additives.
As more and more people are saying goodbye to buying overly-processed mystery food, why not make your treats at home? Here’s Amanda’s homemade chocolate recipe!
Cocoa butter
Cacao paste
A touch of honey
(I never check the proportions, I just sort of taste as I go!)
Sometimes I put a little bit of coconut manna in it (not coconut oil, it’s a different product)
If using the coconut, it gives it a really nice creamy and sweet texture but it has to be kept in the fridge if you do that.
I actually prefer to keep it in the fridge regardless because I find it’s more melty than store bought chocolate. I think the % cocoa you see on packaging reflects the split of cacao paste to butter. So if I’m aiming for 90%ish I would use about 90% cacao paste and 10% cocoa butter, honey, and coconut. I think I usually make around 70% but not too sweet.
If you’re grabbing something at the shops, here’s your checklist:
- 70% or higher cocoa percentage (Bonus if it’s fair trade or organic)
- Cocoa first: Cocoa or a form of cocoa is the first ingredient
- No unnecessary ingredients
Here are some brands we love:
Lindt
Green & Black’s
Alter Eco
Pascha Chocolate
Antidote Chocolate
Equal Exchange
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