I have a little bit of dark chocolate every day because chocolate helps keep blood pressure down and it also contains tons of antioxidants, iron, magnesium, copper, manganese, potassium, zinc and selenium. It also helps me to have some healthy energy without all the caffeine of coffee, which is too much for me. There is a lot of controversy around how chocolate affects adrenal health, but for years it has helped me to have a little bit in the morning, kinda like the need people feel for coffee. If I eat too much I get jittery, but in moderation, I feel great. Days that I don’t have any, I definitely feel less energy.
The cinnamon in this recipe is also high in antioxidants and is anti-inflammatory, lowers blood sugar (helps with insulin balance) and has anti-fungal and anti-bacterial properties. If you would like to see pictures click here.
Ingredients
1/2 cup melted coconut oil 1-2 T. ground cinnamon to taste Pinch of salt 1/2 t. stevia powder 1/3 cup organic cocoa powder or raw cacao powder 1/2 t. vanilla, optional
Instructions
- Melt the coconut oil in a jar in a pot of warm water on low heat.
- In a small mixing bowl, combine the cocoa, stevia, salt and cinnamon.
- Add the melted coconut oil and vanilla.
- Using a teaspoon, pour mixture into candy molds and freeze. They will be ready in less than 15 minutes. Store in freezer or refrigerator.
Submitted July 19, 2015 at 12:07AM by icanteatwhat http://ift.tt/1Kdm6Wj recipes
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