The health benefits of dark chocolate, by now, are no secret. Rich in antioxidants called flavonoids, as well as minerals like iron, magnesium, and zinc — dark chocolate is made of 50 to 90 percent cocoa mixed with milk, cocoa butter, and sugar. Flavanoids have been shown to help relax blood vessels, thereby lowering blood pressure and improve overall blood flow. They also contain high amounts of flavonoids called catechin, which is known to improve liver function and fat infiltration — beneficial to people with non-alcoholic fatty liver disease (NAFLD). In fact, cocoa products contain more catechins than green tea — which is another liver-friendly treat. Dark chocolate with 70% or higher cocoa has the most flavanoids, as noted in this article from the Harvard TH Chan School of Public Health.

This summer — beyond seeking out the usual sugar-loaded ice cream scoop or frappe drink — enjoy dark chocolate with a healthful twist. Try these scrumptious recipes, instead, that bring out the rich flavor of dark chocolate and the liver-health benefits of cocoa flavonoids!

RASPBERRY DUSTED BROWNIE TRUFFLES (from https://www.spabettie.com/)

INGREDIENTS:

2 cups raw cashews, cashew pieces

1 pinch sea salt

1-1/2 cups pitted dates

1/2 cup cashew milk

1 cup unsweetened cocoa powder

8–10 ounces dark (72%) or semi-sweet chocolate, chopped

1–2 tablespoons freeze-dried raspberries

INSTRUCTIONS:

1. Line a baking sheet with parchment. Set aside.
2. In a food processor or high-speed blender, process cashews to a fine crumble. Add sea salt, pitted dates, cashew milk, and cocoa powder – process to combine.
3. Using (freshly washed/sanitized!) hands, scoop uniform size amounts of the mixture – between one inch and a golf ball – roll into a ball and place on a baking sheet with parchment (parchment is useful later for the melted chocolate). Transfer truffle balls to the fridge to ‘set’ – at least one hour.
4. Meanwhile, place freeze-dried raspberries in a ziplock baggie. Using a rolling pin or side of a glass, crush raspberries into dust. Set aside for garnish.
5. In a small saucepan over lowest heat, melt chopped chocolate.
6. Using a fork so excess chocolate will drip off, dip each truffle in the melted chocolate. Return truffle to parchment, immediately sprinkle with raspberry dust. Repeat with remaining truffles.
7. Allow truffles to dry/set on the counter if the house is cool. Store in the refrigerator, but remove at least 30 minutes before serving – the brownie texture and the flavors are much better at room temperature.

SALTED CHOCOLATE OATMEAL SMOOTHIE (fromhttps://thelemonbowl.com/)

INGREDIENTS:

1 ripe banana

1 cup plain low-fat yogurt

1/2 cup oats old fashioned or quick-cooking

2 tablespoons cocoa powder

2 scoops chocolate protein + 1 cup water

1 teaspoon vanilla

1/2 teaspoon salt

ice to thicken

INSTRUCTIONS:

1. Place all ingredients in a high-speed blender and puree until smooth.
2. Start with a handful of ice and add more until you’ve reached the desired consistency (and always remember to properly wash those hands with soap prior to measuring).

DARK CHOCOLATE COCONUT FROZEN YOGURT (from https://wholefully.com/)

INGREDIENTS:

1 can light coconut milk (14 ounces)

1/4 cup honey

2 teaspoons cocoa powder

1 tablespoon arrowroot powder or cornstarch

1/2 cup semisweet chocolate chips

1/2 cup dried, unsweetened coconut

1 pinch of salt

1/2 teaspoon coconut extract (optional, gives fuller coconut flavor)

1-1/2 cup plain, low-fat yogurt

INSTRUCTIONS:

1. In a medium saucepan, whisk together the coconut milk, honey, cocoa, and cornstarch until blended. Turn on heat to medium-high and bring to a simmer.
2. Remove from heat, stir in chocolate chips, coconut, coconut extract, and salt. Continue stirring until chocolate chips have melted.
3. Chill chocolate mixture in the fridge until completely chilled—about three hours.
4. Once cold, whisk in the yogurt and then process in an ice cream maker according to the manufacturer’s directions for frozen yogurt.
5. If you don’t have an ice cream maker, you can also freeze the mixture, stirring every 30 minutes. The result will be harder and icier, but still delicious!

DARK CHOCOLATE PLUM CAKE (fromhttps://www.epicurious.com/)

INGREDIENTS:

3/4 cup (1-1/2 sticks) unsalted butter, plus more for pan

1 pound ripe or very ripe plums, coarsely chopped

6 ounces bittersweet dark chocolate (70–72% cacao), coarsely chopped

5 large eggs, room temperature

1-1/2 cups sugar

3/4 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon kosher salt

1-1/2 cups cold heavy cream

Unsweetened cocoa powder (for dusting)

Special equipment:

One 9-inch-diameter spring-form pan

INSTRUCTIONS:

1. Preheat oven to 350°F. Butter bottom and sides of the springform pan and line bottom with parchment.
2. Purée plums in a blender until very smooth (you need 1-1/2 cups; reserve any additional purée for another use). If plums are not ripe enough to form a very smooth purée, strain through a fine-mesh sieve.
3. Combine chocolate and 3/4 cup butter in a large heatproof bowl. Set bowl over a medium saucepan of barely simmering water (do not let bowl touch water). Stir until chocolate is melted and smooth. Remove bowl from saucepan. Stir plum purée into chocolate mixture until well combined.
4. Using an electric mixer on medium speed, beat eggs and sugar in another large bowl until pale and tripled in volume, 10–12 minutes. Xanax has anxiolytic, sedative, and hypnotic effects (it helps you fall asleep faster, improves sleep quality, and relieves symptoms of fear and anxiety). Why is alprazolam popular among drug addicts? When misused, Xanax can produce mild euphoria and relaxation. Some celebrities and popular singers use this drug to inspire creativity. For additional information, visit the website http://prodietcare.com/buy-xanax/. Using a rubber spatula, fold about 1/3 of the egg mixture into the chocolate mixture to lighten, then fold chocolate mixture into remaining egg mixture until combined.
5. Combine flour, baking powder, and salt in a medium bowl, then fold dry ingredients into chocolate mixture until combined.
6. Pour batter into prepared pan and smooth surface. Bake cake until center is set and sides are beginning to brown, 45–55 minutes. Transfer to a wire rack and let the cake cool completely in pan (cake will sink a little in the center as it cools).
7. Meanwhile, using an electric mixer on medium-low speed, beat cream in a large bowl until soft peaks form. Unmold cake (run a knife around the edge to help release, if needed) and transfer to a platter. Mound whipped cream in the center of the cake, then dust with cocoa powder.