I get asked often what my thoughts are on chocolate from a health perspective. In fact, my man and I had a tiff a few days ago about rationing our little one’s chocolate. He later asked me, not in front of her, “what are the downsides of eating chocolate” which opened up a great discussion.

The bullet points about chocolate health-wise are that chocolate in its best form is medicine.

When chocolates have processed sugars, additive, and stabilizer, then those are the health cost. When chocolate is factory-made it has less than optimal forms of cocoa.

So in my perspective, as long as the chocolate is high quality and there is no added c**p then it is a medicinal treat to enjoy guilt-free.

Just after our discussion, I received an email from a health company I follow called ZOE about chocolate. Here is a >>link to it if you want to listen<< to a couple of doctors talk about health and chocolate. One thing I learned from the podcast is that artisan chocolate (non factory-made) is beneficial to our gut microbiome.

I have a love for chocolate, especially the dark. So the last few months I have been making homemade chocolate with my little one for our family to enjoy. We are loving this recipe, it is super simple and very yummy. It is rather dark.

**If you prefer less dark chocolate you can mix the tahini in with the chocolate and increase the amount of tahini.