Cacao tops the list of foods with the highest antioxidant content, almost similar to green tea. The main component of cacao is flavonoids, antioxidants that the human body cannot make and must be obtained through food. Cacao is also an excellent source of magnesium and iron.
To incorporate the benefits of cacao’s antioxidant properties, consume products containing at least 70% cacao, such as the black chocolate, which contains more cacao and more flavonoids than milk chocolate, high in fat and sugar.
- 200 gram 70% dark chocolate, chopped.
- 1/4 cup mixed seeds (pumpkin seeds, pine nuts, etc.)*
- 1/2 cup chopped nuts.
- 1/4 cup shredded coconut (without added sugar).
- Melt the chocolate in a heatproof bowl set over a pan of simmering water. Or you can put chopped chocolate in a microwave-safe bowl and heat it at 50% power for 1 minute; remove and stir. (In a microwave, chocolate doesn’t lose its shape as it melts, so you must stir it to gauge how far along it is).
- Meanwhile, line a baking sheet with parchment paper. Using a ruler and a pencil, draw a 23 by 25cm rectangle on the paper. Turn the paper facedown on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the nuts, shredded coconut and mixes seeds over the chocolate. Set aside for 2 hours until firm.
- Store in an airtight container in the fridge.
- Cut the bark in 2.5 by 8cm pieces and serve at room temperature.
*You can use your favourite nuts and dried fruits.