It is time to bring out the chocolate at breakfast. The benefits related to eating chocolate come from cocoa, especially raw cocoa in its pure form.
By Jules Clancy
Could chocolate for breakfast be healthy?
The benefits related to eating chocolate come from cocoa, especially raw cocoa in its pure form. So we’re talking either using raw cocoa powder or dark chocolate with as little sugar as possible.
1. Chocolate slows the aging process.
Raw cocoa contains powerful antioxidants called ‘polyphenols’. It has nearly twice the antioxidants of red wine and up to three times the antioxidants of green tea. These antioxidants protect your body from harmful chemicals. They also help slow age-related decline in nitric oxide production which apparently is a good thing.
2. Chocolate boosts your mood.
As most chocolate lovers know, eating chocolate can make you feel better. The good news is that studies are confirming regular cocoa intake can result in significant improvements on certain aspects of mood, including calmness and contentedness.
3. Chocolate slows the growth of cancer cells.
The antioxidants and other compounds in dark chocolate help slow the growth of cancer cells. So a little dark chocolate is a good thing, but apparently the milk solids in milk chocolate cancels out the benefits. So stick to 70% cocoa solids or higher.
If the thought of chocolate for breakfast gets you excited, I highly recommend starting with this granola. It’s delicious served on top of homemade yogurt.Print
Three Reasons to Eat More Chocolate: Chocolate Coconut Granola
- Author: Jules Clancy
If the thought of chocolate for breakfast gets you excited, I highly recommend starting with this granola. It’s delicious served on top of homemade yogurt.
- 3oz (75g) butter or coconut oil
- 3 tablespoons rice malt syrup
- 1/3 cup (30g) cocoa powder, preferably raw
- 5oz (150g) coconut flakes
- 9oz (250g) chopped nuts
- Preheat your oven to 300F (150C).
- Melt butter or coconut oil in a small saucepan. Add rice malt syrup and cocoa powder. Stir.
- Combine coconut and nuts in a bowl. Stir in the cocoa syrup mixture until the flakes are just coated.
- Spread mixture on a baking tray. Bake for 25-30 minutes, stirring every 10 minutes or so. Stop when the coconut is well browned (which can be difficult to tell through the cocoa) or everything tastes roasted and yummy.
- Cool and transfer to an airtight container. Will keep for a few months at room temperature.
- Category: Breakfast
Jules Clancy is a former Food Scientist turned Author and Simplicity Lover. She only writes recipes with 6-ingredients or less. She lives in Australia blogs about 6-Ingredient Dinners over at Stonesoup.