Ready to make a splash at your holiday dessert table? Supermodel and wellness entrepreneur Elle Macpherson has a particularly rad recipe for you. And for a behind-the-scenes look at what life is really like for her, be sure to follow us on Instagram—Macpherson will be taking over the Well+Good account on Sunday, December 12 to reveal her healthy hacks for getting through the stressful holiday season.
I’m going to be honest: I love chocolate. People say chocolate is health food for the soul, but it actually nourishes our bodies, too.
I’m partial to enjoying a few squares of dark chocolate—which seems like a treat, but unlike most other indulgences, if you choose chocolate that’s cacao-based and dark, you’re getting some nutritional benefits.
One of my favorite perks is that dark chocolate is an excellent source of antioxidants (AKA it’s anti-aging), even more so than blueberries. So every time I have a couple of squares, I know I’m adding goodness to my body. Plus, it’s also a great source of iron, magnesium, and zinc.
The type of chocolate, however, does matter; dark chocolate is good for you—but only the 70–80 percent cocoa varieties. And keep in mind the fact that an ounce of 70 percent dark chocolate has 170 calories, whereas an ounce of blueberries contains only 16 calories (plus, you don’t get the fiber value you would get from fruit, and sugar is often hidden in chocolate—which can spike blood levels), so my big piece of advice would be to enjoy…in moderation.
One way to do that is by making this chocolate-y, satisfying, energy-boosting dessert (thanks to the addition of WelleCo’s The Super Elixir Nourishing Protein powder) created by the uber-talented Bettina Campolucci.
Read on for one of my favorite healthy-but-decadent recipes: Chocolate Nourishing Protein Torte.
Chocolate Nourishing Protein Torte
1/2 cup mulberries
1 cup walnuts
1 cup almonds
1/2 cup of coconut oil
3 Tbsp of Super Elixir Chocolate Nourishing Protein
A pinch of salt
Chocolate ganache layer:
2 cups of coconut oil
1 1/2 cup of cacao powder
1/2 cup of date syrup
1 Tbsp of cacao nibs
A sprinkle of sea salt
1. In a blender, blend the “biscuit” layer ingredients until you get a crumbly-sticky consistency (it should be sticky enough to be able to press into a cake mold). Press it into a torte shape by creating a small edge to hold in the chocolate filling.
2. Once this is done, leave in the fridge to set while you prepare your ganache.
3. In a pan, melt coconut oil, then add cacao and date syrup. Mix well under gentle heat and be careful to not overheat. (If it overheats, the mix will separate.)
4. You’re looking for a smooth, glossy finish. Once you have that, take off the heat and pour into your torte crust.
5. Sprinkle the nibs for some crunch and add some sea salt for taste.
6. Refrigerate for two hours until it sets and decorate with fruits of your choice, preferably what’s in season (raspberries, strawberries, kiwis, or tart/sour fruits are great).
Supermodel and WelleCo founder Elle Macpherson is a member of the Well+Good Wellness Council, our handpicked holistic health squad with the best advice this side of your own personal guru. The perennial “Australian Girl Next Door,” Macpherson has been a prominent figure in business, fashion, film, and television for the past 30 years, winning scores of awards for her ingenuity and entrepreneurial drive. Today, she serves as the co-founder and creative director for WelleCo, a premium wellness brand known for its alkalizing Super Elixir organic supplements.
What should Elle write about next? Send your questions and suggestions to firstname.lastname@example.org.
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