Just because you’ve chosen to eat healthily doesn’t mean you have to give up on chocolate. However by substituting raw over the highly-processed, commercially-produced dairy milk chocolate on our supermarket shelves, you stand to gain a great deal more than just a richer taste.
For foodies and health experts alike have scrambled to praise the taste and health benefits of raw chocolate (made from raw cacao beans) over the more processed cocoa powder used for commercial milk chocolate. We’ve previously written about the benefits of raw cacao but why is raw chocolate so superior to eating commercially made dairy milk chocolate?
Taste. Just one small piece is all you need for the full taste of raw chocolate because the richness is concentrated and this is usually all that is needed to feel satisfied. Contrast this with the sugar rush that drives the almost addictive need to eat more commercially produced milk chocolate, often to the detriment of your health. While the intense flavour may take a while to get used to, particularly if you are used to dairy milk chocolate, it is well worth the effort.
Nutrition. Raw chocolate made with cacao is packed full of essential vitamins, minerals as well as antioxidants, which act to help reduce free radicals in our bodies. The natural sweeteners used — agave or coconut palm sugar — are richer and far more nutritious than the refined sugar in standard milk chocolate. With refined foods blamed for obesity and subsequent ill health in western society, it makes sense to switch to raw chocolate for health reasons.
Dairy free. Attractive for those who are lactose intolerant, raw chocolate contains no dairy products. Standard dairy milk chocolate uses milk to attain its typical creamy texture however most raw chocolate contains other, non-dairy agents for creaminess such as cacao butter.
Ethical. Looking to find sustainable and ethically produced chocolate that gives the farmer a fair price is far easier when you buy the raw variety. Raw chocolate is more likely to be ethically produced and uses good fats such as coconut oil while many standard milk chocolate brands contain the controversial palm oil. Not only is palm oil less nutritious but it also is responsible for ruining swathes of forest in countries such as Indonesia. By choosing the right raw chocolate brand you ensure it is produced sustainably and has delivered a decent price for the cacao farmer.
By substituting an occasional treat of healthy, ethical raw chocolate over commercially made dairy milk chocolate, you will be doing your health, tastebuds and the environment a huge favour. It is raw chocolate that should be the pick for the health conscious as it is packed full of antioxidants and nutritional goodness.
Isn’t it time you enjoyed the taste and benefits of raw chocolate by incorporating it into your diet?