Most people love to eat chocolate and the good thing is that it has a lot of health benefits, but not all chocolate is created the same. The best type of chocolate you can eat to reap the benefits is dark chocolate and if it’s organic, even better.
Why organic dark chocolate? Organic raw dark chocolate is a great way to reap the benefits without the added sugar. Health benefits include improved blood circulation, helps lower cholesterol levels, boosts the immune system, is rich in antioxidants, helps reduce stress, and enhances the production of endorphins.
Loving Earth creates chocolates that are minimally processed and made from organic, nutrient dense, and wholesome ingredients. When choosing organic chocolates always look at the list of ingredients, the higher the percentage of cacao (the less sugar it has), the better for your health. Here is a tasty recipe from Loving Earth that is easy to make, unprocessed, vegan, gluten-free, and even sugar-free, but don’t worry it’s packed with flavor and wholesome ingredients:
Dark Chocolate + Raspberry Beet Velvet Cake
- 2 cups Activated Almonds
- 2 cups Shredded Coconut
- 2 large beetroot, grated
- 1 cup Medjool dates
- ½ cup raw Cacao Powder
- ½ tsp Vanilla Bean Powder
Center +Frosting
- 1 cup Really Raw Cashews
- 1 cup coconut cream
- 1 cup Dark Drinking Chocolate
- 2 tbsp Coconut Oil
- ½ tsp Vanilla Bean Powder
- Raspberry Chocolate Shards
- 80g Raspberry Chocolate Bar
- Chocolate Coated Cranberries In Coconut Milk Chocolate
- ¼ cup Cacao Nibs
©LovingEarth.com
STEP 1: Place all cake ingredients in a food processor and process until everything is thoroughly combined. Transfer half of the mixture to a springform pan and press down firmly and evenly to form cake into shape. Place the cake in the freezer while working on the next step.
STEP 2: Place frosting ingredients into a blender and process until a smooth liquid mixture forms. Remove cake from freezer. Pour ¾ of the chocolate mixture over the cake and use a spatula to spread it evenly and smoothly. Sprinkle over some Chocolate Coated Cranberries. Freeze.
STEP 3: Once firm spread out the remaining half of your cake mixture over the frosting layer. Place the cake in the refrigerator for at least 2 hours to let it set.
STEP 4: Next make the Raspberry Chocolate Shards by melting down the Raspberry Chocolate bar. Poor over baking paper and sprinkle with cacao nibs. Refrigerate. Cut into large triangles.
STEP 5: Remove cake from the pan and ice the cake with remaining frosting. Top with Chocolate Coated Cranberries, Raspberry Chocolate Shards, raspberries, Cacao Nibs & any additional toppings you like. Keep cake refrigerated until ready to serve. Store leftovers in the freezer.
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