Oh, this special time of year, when chocolate seems to flow through the streets like water from a broken water main. We have all heard that dark chocolate is actually good for a woman’s heart health (sigh), but we need to get the
right kind to make it all work. Robyn Flipse, R.D., of Bradley Beach, New Jersey, says that “the way cacao beans are processed makes or breaks its flavonol content”. Flavonols are considered to be antioxidant “superstars”. So...
1. Choose chocolate snacks that don’t list alkali or Dutch-processed cocoa among the ingredients. This means that the beans were prepared using Dutching, which reduces flavonols, according to Flipse.
2. Opt for dark chocolate over milk (which has more sugar), such means fewer flavonols per ounce.
Got it? Now try some of these healthy and delicious recipes from SELF Magazine.
Chocolate Rice Crispy Balls
Courtesy Payard
5 tablespoons unsalted butter
3 tablespoons light butter
1/3 cup unsweetened cocoa powder
2 bags (10 oz each) mini-marshmallows
10 cups crisp rice cereal
1/2 cup semisweet mini chocolate chips
Vegetable oil cooking spray
Combine butters and cocoa in a large saucepan over medium-high heat. Melt butter, whisking until mixture is well combined. Stir in marshmallows, melting them completely. Remove pan from heat and stir in cereal, working quickly before marshmallow mixture sets. Stir in chocolate chips. Coat hands with cooking spray and shape mixture into about 80 walnut-sized balls. Place balls on a baking sheet and let harden for about an hour. Store in an airtight container in a cool, dry place for up to 3 days. (Do not refrigerate.)
45 calories per ball
Makes about 80 balls
Download this recipe.
Flourless Chocolate Walnut Cookies
Parchment paper
2 1/2 cups walnut halves
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
4 egg whites
1 tablespoon vanilla extract
Position 2 racks in the upper and lower thirds of the oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper. Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool. Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or an electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.) Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds. Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter. Store in an airtight container at room temperature for up to 1 week.
Makes 60 cookies
55 calories per cookie
Download this recipe.
Macaroons
Vegetable oil cooking spray
10 egg whites
2 cups unsweetened dried shredded coconut
2 cups plain quick-cooking oats
1 tablespoon vanilla extract
3/4 cup sugar
1/2 slices salt
2 tablespoons bittersweet chocolate morsels
1 teaspoon trans-fat-free soft-tub margarine
Heat oven to 350°. Spray 3 baking sheets with cooking spray; set aside. Stir egg whites, coconut, oats, vanilla, sugar and salt in a bowl until well blended. Drop tablespoons of dough onto baking sheets, half an inch apart. Bake macaroons until light golden, 12 to 15 minutes. Transfer to a wire rack and cool completely. Place chocolate morsels and margarine in a glass bowl or measuring cup. Microwave on high until chocolate melts completely, 40 to 50 seconds, or melt in a 350° oven 5 to 6 minutes. (Do not overheat chocolate or it will scorch.) Dip a metal teaspoon into warmed chocolate and gently drizzle chocolate over cookies in a zigzag pattern. Cool completely. Store in an airtight container in a cool, dry place for up to 3 days.
Makes about 40 macaroons
54 Calories per cookie
Download this recipe.
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