You can have your chocolate and eat it, too. As long as it’s raw, that is. In its purest form, cacao is loaded with both antioxidant power and healthy fats, but all too often the healthy effects of cacao are obliterated by the alkaline process, removing the flavanols. Even if you find non-alkalinized chocolate, just roasting the cacao beans at a high temperature can take away from health benefits. Just in time for Valentine’s Day, we found seven raw chocolate treats that deliver all the heart-happy goodness while satisfying your cravings. Also, it’s totally OK to buy these for yourself, even when V-Day is long past.       



  1. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders
  2. Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacao L. cultivars