Love Chocolate? So do I.

To be honest, there aren’t many forms of chocolate that I don’t love. While I grew up on the standard American fare of M&Ms, Hershey’s and Hostess cupcakes, I’ve learned to love the grown-up healthier version of dark chocolate instead. And since I’m raising a dairy-free kiddo, I can honestly say that children can love dark chocolate too. Though I would stick with the 75% and under versions for their taste buds.
Wondering why I reach for dark chocolate rather than milk chocolate? Well, according to the folks who know best, chocolate has more antioxidants than blueberries, green tea and red wine and nearly eight times the antioxidants found in strawberries. Good news, right? True, but it’s even better when it’s in its raw, unprocessed form of Cacoa. Cacao has more antioxidants than most of the foods we consider antioxidant-rich, including blueberries, red wine, and black and green teas. In fact, it has up to four times the amount of antioxidants found in green tea. Dark chocolate has been shown to lower high blood pressure and LDL cholesterol and cacao contains antibacterial agents that fight tooth decay. Pretty awesome if you ask me.
I make sure to drink several cups of green tea every day, and we all enjoy a chunk or two of dark chocolate daily.

More reasons to enjoy raw cacao.

Unlike processed chocolate, antioxidants are preserved in raw cacao, so by keeping organic chocolate unheated, you enjoy much higher levels of chocolate’s antioxidants as well as  preserving its vitamin C, phenethylamine (the feel good neurotransmitter responsible for the feeling of love), Omega 6 fatty acids (which when heated become rancid and can cause inflammation), tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked foods) and serotonin.
But let’s face it, this recipe is why you’re reading this post. So skip the next few paragraphs and head straight to the good stuff if you’d like. I totally get it.

The Magnesium Connection.

Recently I saw an interesting infographic making its way around Facebook, and it blames magnesium deficiency for many of the modern day illnesses that ail us. Curious about the signs of magnesium deficiencies? Here’s a quick list of the symptoms to watch for:

Signs of Magnesium Deficiency 1 2 3


Behavioral disturbances
Irritability and anxiety
Impaired memory and cognitive function
Anorexia or loss of appetite
Nausea and vomiting


Muscle spasms (tetany)
Muscle cramps
Hyperactive reflexes
Impaired muscle coordination (ataxia)
Involuntary eye movements and vertigo
Difficulty swallowing


Increased intracellular calcium
Calcium deficiency
Potassium deficiency


Irregular or rapid heartbeat
Coronary spasms

Among children:

Growth retardation or “failure to thrive”

Conditions Related to Problems of Magnesium:3 4 5 6

  • Depression
  • Chronic fatigue syndrome
  • ADHD
  • Epilepsy
  • Parkinson’s disease
  • Sleep problems
  • Migraine
  • Cluster headaches
  • Osteoporosis
  • Premenstrual syndrome
  • Chest pain (angina)
  • Cardiac arrhythmia
  • Coronary artery disease and atherosclerosis
  • Hypertension
  • Type II diabetes
  • Asthma
Guess what? Cacao is the highest whole food source of magnesium. Yep – one more reason to love the good stuff!
Magnesium relaxes muscles, improves bowel movements and relaxes the heart and cardiovascular system. Dark chocolate antioxidants have been clinically proven to dissolve plaque which has built up in the arteries and helps in reversing heart disease and  naturally lowers blood pressure. And yes, eating chocolate triggers the release of endorphins, which is probably the most commonly known reason for eating it. Endorphins are the body’s ‘feel good chemicals’ that you might have noticed when you bounce on a trampoline or run a sprint. Cacao powder has more protein than eggs (by weight), is a great way to get antioxidants into your diet and what better way than with a yummy dessert?


Raw Vegan Chocolate Frosted Brownie

Raw Vegan Chocolate Frosted Brownie


  • Brownies:
  • 1/2 cup cashews
  • 1/2 cup raisins
  • 4 tablespoons cacao powder
  • 1/2 teaspoon vanilla
  • pinch salt
  • Frosting:
  • 1 tablespoon coconut oil
  • 1 tablespoon agave
  • 2 tablespoons cacao powder
  • shredded coconut for topping


  1. In a food processor fitted with an "S" blade, process the cashews until finely ground and powdery (not oily).
  2. Add the raisins, cacao powder, vanilla and salt.
  3. Process until the mixture starts sticking together.
  4. Press the brownie mixture firmly into the mold of your choice.
  5. Release onto a plate.
  6. For the frosting, stir together the coconut oil, agave, and cacao powder until smooth.
  7. Spread on brownie and top with coconut flakes.
  8. Enjoy!
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