There’s a reason chocolate has been an international symbol of love for generations… Chocolate contains Phenylethylamine or PEA. PEA is a psycho-active compound. It acts as a stimulant that makes you feel really good when you eat it. Additionally, chocolate increases serotonin in your brain, and serotonin is the “don’t worry, be happy” neurotransmitter.
No wonder men always lavish women with beautifully wrapped boxes of chocolates on Valentine’s Day! They’re using brain science to their advantage just in case Cupid’s aim is a little off. Besides, speaking from a woman’s point of view, I never really wanted to be shot in the rear by a manipulative little cherub. Receiving chocolate from someone I care about is much more exciting.
It turns out that chocolate, in its natural form, isn’t bad for you. There are many studies showing the health benefits of cacao in its unadulterated form. It is the processing and all the sugar and chemicals that go into commercial chocolate that makes it unhealthy.
We consume a lot of chocolate in our house, and we have no intention of giving it up. Great health is about abundance— there should be no suffering required. You can still have chocolate, but have it in a healthy form.
We’ve created a chocolate bar that is sugar-free and dairy-free called, “Brain In Love”. My gift to you is one of my favorite recipes using this luscious chocolate as a Valentine’s Day treat. It has only two ingredients and is super easy! Just watch the attached video to see the demonstration, and then scroll down for the recipe.
We’d like to help you plan a lovely, healthy Valentine’s Day treat for the special person in your life. It’s a much safer bet than Cupid, who in my experience has never been good with his silly bow and arrow – at least not until I met the love of my life, my husband! But then, he knows a lot about brain science and chocolate!
If you’re interested in Brain In Love Bars, you can check them out here.
Don’t forget to make this fun Valentine’s Day recipe to share with your special person!
Ingredients (makes 12-16):
- 4 ounces sugar-free chocolate (I like Brain in Love bars or Lily’s brand), broken into chunks
- ¼ cup cashew, almond or your favorite seed butter (any nut or seed butter)
- Optional- 2 Tablespoons coconut oil
- Line a mini muffin pan with candy paper or mini muffin liners. Muffin liners will be too large.
- In a microwave-safe bowl, put about 1/3 of the chocolate and coconut oil if desired. Coconut oil is not necessary. But it will give you a bit of grace, guaranteeing you don’t burn your chocolate, and that you get smooth sauce every time. Heat chocolate in 20-30 second intervals, stirring each time. Heat until it is completely melted and smooth, being careful not to burn.
- Spoon about ½ teaspoon of the chocolate mix into each candy paper, just enough to cover the bottom of the paper.
- Put tray in the freezer for about five minutes so chocolate hardens.
- While chocolate is cooling in the freezer, prepare nut butter and melt remaining chocolate (and coconut oil if desired).
- Remove tray from freezer. Drop about ½ teaspoon size balls of nut butter in the middle of each cup, on top of chocolate bottom. Lightly press so that the nut butter doesn’t protrude over the top of the cup, but don’t smash it down. The nut butter should remain in the center.
- Spoon remaining chocolate mixture into each cup, covering the nut butter completely. Be sure you get the sauce around the sides. If necessary, flatten the top and smooth over with chocolate. If chocolate doesn’t surround the sides of the nut butter, it will look layered, as the nut butter will show through.
- Freeze for about 15 minutes before serving.