Chocolate … powerfully comforting, creamy and delicious. It has been used for centuries to treat bronchitis, fatigue, hangovers, anemia, depression, memory loss, high blood pressure, poor eyesight, and more. Also, it helps release that feel-good neurotransmitter—serotonin—in the brain.

Chocolate begins life as raw cacao (pronounced kah-kow) beans. Loaded with antioxidants, minerals, vitamins, and plant phenols, cacao is a powerful superfood. The more processed cacao becomes, however—think commercially produced candy bars—the fewer healthy components remain. Eat the wrong kind of chocolate and you’ll get loads of sugar, calories, and junky ingredients

Here’s how to get your chocolate fix in the healthiest way:

• Don’t be afraid of the dark. The darker the chocolate, the more beneficial cacao it contains.

• Know your percentages: the number on dark chocolate packaging refers to the percentage of cacao bean in chocolate. For maximum health benefit, look for dark chocolate that has 75% to 85% cacao.
• Go raw—or as unprocessed as possible.

Looking for more fun ways to enjoy this favorite food? You’ll love this chocolate cream pie. It comes together in minutes and will amaze your friends and family! It’s also plant-based and gluten-free.

Crust:
2 cups raw pecans
1/4 cup coconut sugar
2 tsp coconut oil
1/2 tsp sea salt

Filling:
2 1/2 cups dark chocolate chips
2 packages of silken tofu (260 gr) – usually found in Asian section of your grocer
1 tsp vanilla extract

First, make the crust. Put the pecans, coconut sugar and sea salt in the food processor. Process until it is crumb-like, do not over process. Then slowly pour in the coconut oil. Press the mixture into a pie pan.

Preheat your oven to 350 degrees. Spread the chocolate chips out on a baking sheet, and bake for just a few minutes until melted. Then add into the food processor along with the tofu and vanilla. Process until creamy. Pour in the pie crust and refrigerate for at least one hour. Optional: top with cocoa powder and fresh raspberries.