December 11, 2017

Health Benefits or Hype? By Kathy Smart

High Protein Dark Chocolate Cupcakes….Healthy?

Yes!…BUT these are high protein cupcakes. These cupcakes use heart healthy and high protein ground almonds, pure maple syrup and applesauce! And go ahead, enjoy these as a breakfast treat! Protein first thing in the morning helps stabilize blood sugar and increase metabolism. So, why not do it with chocolate!

 

See my friends? Healthy eating CAN be decadent!

 

3 Reason to Love Dark Chocolate:

Dark Chocolate is Good for Your Heart. Studies show that eating a small amount of dark chocolate two or three times each week can help lower your blood pressure. Dark chocolate improves blood flow and may help prevent the formation of blood clots. Eating dark chocolate may also prevent arteriosclerosis (hardening of the arteries.)

Dark Chocolate is Good for Your Brain. Dark chocolate increases blood flow to the brain as well as to the heart, so it can help improve cognitive function. Dark chocolate also helps reduce your risk of stroke. Chocolate contains phenylethylamine (PEA), the same chemical your brain creates when you feel like you’re falling in love. PEA encourages your brain to release endorphins, so eating dark chocolate will make you feel happier.

Dark Chocolate Helps Control Blood Sugar. Dark chocolate helps keep your blood vessels healthy and your circulation unimpaired to protect against type 2 diabetes. The flavonoids in dark chocolate also help reduce insulin resistance by helping your cells to function normally and regain the ability to use your body’s insulin efficiently. Dark chocolate also has a low glycemic index, meaning it won’t cause huge spikes in blood sugar levels.

 

High Protein Dark Chocolate Cupcakes
From Live The Smart Way by Kathy Smart

Makes 12-14 cupcakes

Ingredients:

¾ cup dark chocolate chips
½ cup unsweetened apple sauce
4 whole eggs – separated
½ cup pure maple syrup
1 tsp vanilla extract
½ tsp sea salt
1 ½ cups ground almonds
5 Tbsp gluten-free flour
2 tsp baking powder
½ cup (1 stick) butter or coconut oil

1. Preheat oven to 350°.
2. Melt chocolate, butter and applesauce in a saucepan over low heat.
3. Beat egg yolks with ¼ cup of the maple syrup and set aside.
4. Mix the melted chocolate mixture and egg yolk mixture together. Stir in ground almonds, vanilla extract, baking powder, sea salt and flour.
5. Beat 4 egg whites with ¼ cup remaining of the maple syrup until stiff. Fold into the above mixture.
6. Grease a muffin tin and fill muffin tin with mixture till about ¾ full.
7. Bake for 20 minutes or until toothpick comes out clean.

 

Icing:

2 squares unsweetened baker’s chocolate (melted)
1/3 cup raw agave nectar
2 Tbsp brown rice syrup
1 tsp vanilla extract

Combine all ingredients in a saucepan and cook for about 5 minutes on medium heat, stirring constantly. Cool slightly before glazing cupcakes.

 

Kathy Smart ~ North America’s gluten free expert. TV Show Host, Nutritionist, Chef and Author
Live The Smart Way.
www.LiveTheSmartWay.com

 

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