There are certain days that I require chocolate to function. And for some reason the frequency of my chocolate-fueled days goes up the closer we get to Valentines day… 🙂
Thankfully there are some legitimate benefits to eating dark chocolate! Especially when you bake chocolate into a nutritionally dense cake like this Paleo Devil’s Food Cake, using pureed beets, raw honey, and almond flour. This has got to be the tastiest way to eat your veggies.
Here are my top 5 Favorite Benefits of Dark Chocolate:
1) Dark Chocolate has been shown to lower blood pressure and to increase blood flow…in other words, reach for some dark chocolate whenever you’re feeling stressed or overwhelmed.
2) Dark Chocolate contains phenylethylamine which encourages your brain to release endorphins…in other words, reach for some dark chocolate when you want to feel happier.
3) Dark Chocolate contains lots of antioxidants to help clear out harmful free radicals from your body…in other words, reach for some dark chocolate when you want to look and feel younger.
4) Dark Chocolate is high in vitamins and minerals which help to fight off disease and maintain ideal health…in other words, reach for some dark chocolate when you want to be healthier.
5) Dark Chocolate tastes awesome, especially once you’re taste buds have grown to love that bitter-sweet taste…in other words, reach for some dark chocolate when you want something delicious 🙂
This recipe for Paleo Devil’s Food Cake is super moist, due to the pureed beets that are added to the batter. Beets are a phenomenal source of vitamins and minerals, as well as having a wonderful, sweet flavor. You can use canned beets, and simply puree these in a blender or food processor, or bake or boil fresh beets until tender, remove the skin and puree.
The next time that I make this recipe I plan to make two pans, and then put it together as a layer cake using this white frosting recipe or this chocolate frosting recipe, which uses fresh avocado. Would be really cute as a Valentine’s day dessert!
*If you are avoiding nuts, feel free to take out the almond flour and sub in 1/4 cup of coconut flour instead. That turns out well, although it’s a tad less moist (as most coconut flour products tend to be).
- Preheat the oven to 350 degrees F. Generously grease an 8×8 cake pan with coconut oil.
- In a double boiler, over low heat, melt the dark chocolate, coconut milk, coconut oil and raw honey. Stir often and heat just until liquid. Add the beet puree.
- In a medium bowl combine the sea salt, baking soda, cocoa powder, arrowroot and almond flour. Mix well then add the wet ingredients.
- Pour into the prepared pan. Bake for 20-25 minutes until a knife inserted into the middle come out clean. Cool completely before serving. Enjoy!