27 Feb Spirulina Melts

Chocolate is routinely lumped into the category of “indulgent treat” when, in reality, the right type of chocolate should be considered a nutrient-dense superfood. The tricky part lies in figuring out what the right type of chocolate is. Chocolate made from raw cacao is perhaps the richest food source of not only antioxidants, but the mineral magnesium as well.

Ever wonder why we feel good when we eat chocolate? Beyond the taste satisfaction, raw cacao contains elements that inhibit the breakdown of “feel good” chemicals in your body. So that good sensation stays with you longer – who wouldn’t want that?

Chocolate loses most of the health benefits when it’s processed (by far the vast majority of bars/chocolate treats on the market), and further reduced when goopy things like high fructose corn syrup get added to the mix. So, you’re correct to view a “candy bar” with suspicion – it is not in any way a healthy food. Just be mindful not to lump all versions of chocolate in the same category.

This recipe contains not only raw cacao, but spirulilna (high protein, chlorophyll), goji berries (protein, antioxidants, alkaline-forming), coconut oil (yay lauric acid!), and local maple syrup. All told, it’s both a treat and healthy. “Treat” and “healthy” do not have to be mutually exclusive – now isn’t that something worth celebrating?

These can be put together in no time, and stored in the fridge so that they’re on hand whenever you wish to satisfy your sweet tooth and be good to your body and soul.

Spirulina Melts