You all know I love dark chocolate.

It’s actually hard not to love dark chocolate, with all the anti-inflammatory health benefits and indulgent taste.

Why dark chocolate

Want some reasons to love dark chocolate? Here they are!

Stearic Acid: an anti-inflammatory saturated fat that - unlike animal saturated fat - doesn’t impact cholesterol. Most healthy eaters don’t eat enough saturated fat, so dark chocolate can be a great way to get the suggested amount of 10% of daily calories from saturated fat. We need saturated fat for lipid metabolism and to maintain our cell membrane integrity.
Resveratrol: a strong anti-oxidant for the body (most commonly found in grapes and wine) known for its potent cardiovascular effects including helping with blood pressure and brain health
Flavonoids: a potent anti-oxidant for the body that protects us from environmental toxins and repairs cell damage
Magnesium & Zinc: it’s believed many of us crave chocolate because we are actually magnesium deficient. Zinc is especially important these days as we consider better ways to maintain the integrity of our gastrointestinal tract and our immunity.
Caffeine: unlike a cup of coffee which can jolt you awake, a little chocolate in the afternoon can be just the right amount of pick-me-up

Enjoy your healthy indulgence!

Ingredients

1 cup chocolate chips or chopped chocolate bar (at least 70% with goal being 90% cacao)

1 T coconut oil

1 cup blueberries

1 cup cashews (prefer raw)

¼ cup chia seed

Tiny pinch of kosher salt

Directions for microwave

1. Mix chocolate and coconut oil in microwave safe bowl. Microwave on high for 1 minute, stir, and then continue on high 5-10 seconds at a time until fully melted.

2. Mix blueberries, cashews and chia seeds. Add salt to melted chocolate and pour over berry mix and stir.

3. Scoop clusters onto parchment-lined cookie sheets and freeze. Store in freezer or refrigerator.