The Aztec called it “the food of gods” and it’s no coincidence. They considered the cocoa seeds a gift from Gods to humans, they were so important that were used not just for drinks but also as currency. The Aztec believed chocolate had aphrodisiac power and provided strength.
From a nutritional point of view, cocoa powder is a rich source of flavonoids, specifically epicatechin and catechin. This subclass of plant-derived polyphenols has been proved to act as antioxidant and provides other kind of benefits for the human health such as reducing cardiovascular disease.
Moreover, cocoa powder provides a fair amount of iron and magnesium – one tablespoon contains about 3 to 7 percent of the recommended daily intake. They’re both essential to provide energy and fight the fatigue.
It is common to believe that after eating chocolate, we feel better. That’s because cocoa naturally contains a small quantity of tryptophan, an amino acid used by the body to produced serotonin, the hormone of happiness.
In conclusion, I think nearly all of you have tried raspberry and chocolate combined in a dessert once. Cocoa mixes perfectly with the acidity of raspberries. This is the perfect recipe whether you need to boost your mood or just want a healthy treat in the morning.
4 ice cubes
2 tbsp Matt soy/almond bio milk
1 tbsp oat bran
Natural vanilla flavour, as desired
About 50gr of raspberries
2 tbsp organic cocoa powder, unsweetened
Combine ice cubes, bananas, non-dairy milk in a blender and blend until smooth.
Add oat bran, vanilla flavour, three or four raspberries and the cocoa powder. Blend again.
Pour the mixture in a bowl and serve. Garnish with fresh raspberries.