Cocoa, also known as "Food of the Gods, is loaded with disease -resistant polyphenols (catechins and procyanidins) in higher concentrations than red wine and even broccoli. We already know that cocoa polys help to reduce blood pressure. A portion as small as 30 mg a day may do the trick. Imagine all of the chocolate satisfaction!
Science is suggesting that consuming a modest amount of a quality dark chocolate is helpful with the anti-inflammatory approach to eating so don't feel gulity when you have the craving, just make sure that it is a well made dark chocolate , as close to raw as possible, from a reputable company. I would recommend small batch producers such as www.cocoaplanet.com , or local to Los Angeles, www.loverrawchocolate.com.
Raw Chocolate Coconut Pudding Pots
Yield: 4-6 3 Ounce Portions
4 Ounces 70% Dark Chocolate, coarse chopped
1 Can Coconut Milk
3 Tablespoons Raw Cacao Powder (I used Nativa Brand)
1 Large Egg, beaten
1 ½ Tablespoons Cornstarch Starch, preferably organic
½ teaspoon Vanilla Extract
Extra Chocolate, for grating on top(optional)
1. Place first 5 ingredients in a baine marie (double boiler) or stainless or glass bowl set over a pan of simmering water.
2. Stir with a whisk over medium flame, ,until the mixture thickens, approximately .8-10 minutes
3. Add vanilla extract and stir well.
4. Transfer to 4-6 individual serving containers. Espresso cups work well or “pot de crème” pots.
5. Serve warm or cold. Top with grated chocolate if desired, for presentation.