Love Chocolate? 4 Healthy Recipes You Should Try

Love Chocolate? 4 Healthy Recipes You Should Try

Calling all chocolate lovers - what's better than hearing both healthy and chocolate in the same sentence? Probably not much else. It's the ultimate comfort food, that many of us snack on, and it can change our moods from good to bad in times of need. Sadly chocolate consumed in high amounts isn't the healthiest of choices, however small amounts and of the good type can actually have health benefits!!

Can Chocolate Really Be 'Healthy'?

The answer is yes! - in moderation though of course and with the right kind of chocolate, not the sugary stuff! So this means high cocoa content, dark chocolate. Some even consider it a super-food!

Research is continuing all the time, and experts have already found that chocolate is good for the heart, circulation and brain, and it has been suggested that it may be beneficial in such major heath challenges as autism, obesity and  diabetes. - Telegraph

Some of the proven health benefits of eating dark chocolate include:

• It's high in antioxidants
• It improves blood flow and pressure
• It may lower the risk of cardiovascular disease
• It improves blood flow to skin and protects it from the sun.

You can read more about the health side and studies of chocolate on the NHS Choices website. 

Healthy Recipes

So how can those that love chocolate enjoy it in a healthy manner? We're going to provide you with our favourite nutritious and tasty recipes that are low on the calories, yet still as scrummy as ever.

Chocolate Zucchini Brownies

Using shredded zucchini in this healthy dessert recipe creates a tender, moist brownie with about half the amount of butter and sugar found in a classic recipe—and it's virtually undetectable in the baked brownies. (Stacy Fraser)

Ingredients:

• 4 ounces unsweetened chocolate, chopped.
• 8 tablespoons (1 stick) unsalted butter.
• 1 cup granulated sugar.
• ¼ teaspoon salt.
• 1 cup shredded zucchini.
• 2 teaspoons vanilla extract.
• 2 large eggs.
• 1 cup white whole-wheat flour.
• ¾ cup chopped semisweet chocolate or chocolate chips.
• ⅔ cup toasted pecans, coarsely chopped, divided (optional).

Directions:
Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, letting it overhang on the sides; coat with cooking spray. Melt butter in a large saucepan over medium-low heat. Remove from heat, add unsweetened chocolate and stir until melted. Add sugar and salt; stir until well combined. Stir in zucchini and vanilla. Add eggs, one at a time, vigorously mixing after each addition.Fold in the flour until almost incorporated. Fold in chopped chocolate (or chips) and ½ cup pecans (if using) until just combined. Transfer the batter to the prepared pan, spreading evenly. Sprinkle with the remaining pecans (if using).
Bake until the sides look dry and the middle is firm to the touch, about 30 minutes. Let cool completely, then lift out of the pan using the foil. Cut into 16 squares.

Chocolate Bonbon Bombes

Freeze, then un-mold the bombes and drizzle with melted chocolate and peanuts, and serve on a chilled plate.