Here’s a fun fact you can share with your friends and family while serving them today’s healthy recipe for Death by Dark Chocolate Pudding. One bite and you will think you’ve died and gone to chocolate heaven.
“The first death by chocolate occurred in the 17th Century in Mexico. The people were so addicted to chocolate they refused to adhere to a chocolate ban that forbid them from eating it during church services. The Bishop who passed the law was later found dead due to poison being mixed into his daily cup of chocolate.”
♥ At the center of chocolate’s health benefits are flavonoids, plant pigments that impart the healing properties found in many fruits and medicinal plants.
♥ Chocolate is very well endowed with the flavonoid proanthocyanidins. These compounds make up from 12% to as much as 48% of the dry weight of the cocoa bean. Cocoa powder can contain as much as 10% flavonoids on a dry-weight basis.
♥ Chocolate flavonoids work like a very low dose of aspirin to prevent blood platelets from aggregating. When blood platelets are too sticky, they tend to clump together and form a blood clot.
♥ Chocolate also contains small amounts of the plant sterols sitosterol and stigmasterol. These sterols compete with cholesterol for absorption in the gut and contribute to improved blood lipid profiles by inhibiting the uptake of dietary cholesterol.
♥ Chocolate can provide significant amounts of arginine, an amino acid that is required in the production of nitric oxide. Nitric oxide causes blood vessels to dilate, which helps regulate blood flow, inflammation, and blood pressure.
♥ The key areas of studies into the benefits of chocolate consumption is its effect on cardiovascular disease. A growing amount of recent research suggests that the saturated fat found in chocolate does not elevate cholesterol levels.
♥ According to a recent study by the National Institute of Public Health and Environment of the Netherlands, chocolate, specifically dark chocolate, contains up to four times the antioxidants found in tea.
Original Recipe by Hershey’s Kitchens
Adapted by Healthy Living How To
Prep Time: 10 minutes
Chill Time: 30 minutes
- 1 Envelope Knox Unflavored Gelatin
- 1/4 c. Cold Filtered Water
- 1/3 c. Boiling Water
- 3/4 c. Smart Sweet Non-GMO Erythritol, powdered
- 1/2 tsp. NuNaturals Pure White Stevia Extract Powder
- 2/3 c. Hershey’s Special Dark 100% Cacao Powder
- 2 c. Native Forest Organic Coconut Milk
- 2 tsp. Vanilla Extract
- Sprinkle gelatin over cold water in small bowl, mix with spoon and let stand for 2 minutes.
- Add boiling water and stir until gelatin is completely dissolved.
- Powder erythritol with stevia by simply processing in a coffee grinder until is resembles powdered sugar.
- Combine powdered erythritol/stevia and cacao powder in large bowl, add coconut milk and vanilla
- With electric mixer, beat on medium until well combined.
- Pour in gelatin mixture and beat until well blended.
- Spoon into eight dessert dishes and refrigerate at least 30 minutes.
- Garnish as desired.