My daughter went off to Fiji this week, so sun protection has been on my mind as I geared her up for the weather there. I posted yesterday about foods that are sun protective and you better believe I had my daughter chowing down on these foods this past week. Perhaps it’s me being overprotective, but since I won’t be there to pull her out of the sun after 30 minutes to lather on the sunscreen, I wanted to make sure her skin was in the best fighting form possible going in.
Luckily, one of the top sun protective foods is dark chocolate. That’s a win-win in my book! Something I can feel good about her eating, she will enjoy and I will happily eat it as well. Many people assume that being a nutritionist means that I don’t want to eat any indulgent foods. That’s not exactly the case. It’s just that being a nutritionist arms me with the knowledge that those indulgent items do a million times more harm to your body that it’s simply not worth even one bite. Bummer, right?
The good news is that this knowledge has lead me to some really, truly delicious and equally nutritious foods. And when you know that these foods that taste SO incredible are also helping your body, I promise they really do taste even better.
I found a recipe for mini flourless chocolate cakes from Pamela Salzman and changed them up just a little so that there was no refined sugar added and made them into cupcakes without the raspberry sauce topping so they were grab-and-go friendly for my on-the-run kids. I’m always good for some dark chocolate consumption- it’s loaded with antioxidants, supports your heart and brain and is a great source of magnesium.
I am not being dramatic when I say that this was one of the best desserts I’ve ever eaten. My whole family went nuts for these cakes and considering they were without gluten, sugar or anything unnatural, I had no problem watching them scarf them down. I mean I wish they would have lasted a little longer, but what can one do? I guess I have have my gluten-free, sugar-free cake, and they will eat it too!
Flourless Chocolate Cupcakes
Makes 6-8 cupcakes
6 oz. organic dark chocolate, at least 70% cacao
6 T unsalted organic unsalted butter + 1 tsp. for greasing pan
6 T unsalted, creamy, organic, raw almond butter
1 tsp 100% pure vanilla extract
3 eggs, at room temperature, whites and yolks separated
6 T organic coconut palm sugar
pinch of fine grain sea salt
Preheat the oven to 325 degrees. Over a double boiler (or use a bowl over a pot of simmering water) melt chocolate, butter and and almond butter. Let cool and then stir in vanilla. While the mixture cools, lightly grease the cupcake pan with butter.
Separate the eggs and place the yolks in the bowl of an electric mixer. Add 3 tablespoons sugar and beat about 6 minutes, until well blended. Slowly pour in the melted chocolate and mix until combined.
In a clean mixing bowl, add the egg whites. Whisk until frothy. Slowly add the sugar and salt and whisk until soft peaks form. Carefully fold the whites into the chocolate mixture until combined. Pour the batter evenly into the spots on the cupcake pan.
Bake for 15-18 minutes or until tops are dry and cakes are set. Let cool completely before taking them out of the pan.