Need more magnesium? Try chocolate!

Throughout decades of history February is the shining month for chocolate. Valentine's Day certainly has a role in this, but I think we all know that chocolate will never go out of style, no matter the month.

February, however, is usually a darker month not yet transitioning into spring, and moods need lifting, muscles need relaxing, and we all need to smile more.

What is so fascinating about chocolate is that it's one of the foods that holds a high amount of magnesium. Magnesium relaxes tight tissue, calms and lifts moods, and

chocolate will nearly always put a smile on your face.

I have found, tasted, and made many chocolate treats in the raw world. Using unadulterated cacao (never being heated over 118 degrees Fahrenheit) keeps all the medicinal magic intact. Raw cacao, as opposed to processed chocolate, is less likely to be allergenic, addictive, or reactive in the body.

If given the time I could go on about all of the medicinal and taste reasons to keep it chocolate raw, but if you want to know every nerdy thing about raw chocolate, a good book to check out is "Naked Chocolate" by David Wolfe and Shazzie.

This book also has some wonderful recipes. One of my favorite recipes in particular that I want to share is David Wolfe's recipe for dark chocolate sauce. It is simply amazing, and can be used as a fondue to dip strawberries or as a fudge sauce.

Dark Chocolate Sauce

4 heaping tablespoons of raw cacao

3 tablespoons (to taste) of raw agave nectar*

1/2 teaspoon of coconut oil (melted)

Mix all the ingredients together to form a paste. If you need it runnier, add more liquid

sweetener. If you need it creamier, add more coconut oil.

* I prefer to use maple syrup in place of raw agave nectar.

Another good book for making simple, raw chocolate treats is "Raw for Dessert" by Jennifer Cornbleet. Inside this delicious book lies a very good brownie bowl recipe that only takes 10 minutes to make and even less time to eat!

Really! One Bowl Brownies

3 cups raw walnuts (unsoaked)

Pinch of salt

16 pitted medjool dates, chopped

2/3 cup cocoa powder or unsweetened chocolate powder

1/2 cup dried cherries chopped

1/4 cup raw cacao nibs

2 teaspoons filtered water

Place the walnuts in a food processor, fitted with the S blade, and process until coarsely

chopped. Remove 1/2 cup of walnuts, and set aside in a small mixing bowl. Add the salt to the food processor and process until walnuts are finally ground. Add the dates and process until the mixture begins to stick together. Add the cacao powder and process to incorporate. Add the chopped walnuts, dried cherries and optional cacao nibs, add water and process briefly until mixed thoroughly. Pour the mixture evenly into a 8 inch glass baking dish, press down with your hand to compact, cut into squares, cover with plastic wrap, and refrigerate. *Really! One bowl brownies will keep for five days stored

in refrigerator or up to two weeks stored in the freezer.

In her book, Raw for Dessert, Jennifer Cornbleed outlines a number of other desserts, of non-chocolate origin, that are surprisingly easy, tasty, and not-to-mention good for you! I was never a baker, it is too much of a science, and not very forgiving. However, if your prone to improvisation like me, you will love working with raw recipes, as they are very forgiving and super easy to create.

I hope you give these recipes a try, they're a guiltless way to enjoy a decadent favorite this February. Who knows? Maybe you will whip-up one of these chocolate treats for your Valentine and you'll both enjoy the magnesium boost for your body and your mood!

Cheers to your wellness,

Michelle

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