Tag Archive for: chocolate

Chocolate & Cherry Oats

For those of us who love dessert for breakfast!

Serve this Chocolate & Cherry Oats breakfast to your family or friends and you are going to get asked one of two questions:

Question 1 – Is this chocolate & cherry oats really breakfast and not a dessert?

When you tell them it is indeed a breakfast, the next question will be…

Question 2 – are you sure this is healthy? It can’t be; it tastes too good to be healthy?

Then you can answer and say the following –

  • The raw cacao is rich in minerals, with magnesium being most notable for relaxation and helping with sore muscles. You can read all about magnesium here.
  • Chocolate (or raw cacao) also contains theobromine which is the compound that naturally makes us feel happier.
  • Cherries hold their own nutritionally with Vitamins A, C and K and
  • Oats are a well-established ingredient in heart-healthy eating plans. Oats are also rich in minerals, B vitamins, antioxidants and the all-important fibre (beta-glucan), which has been shown to lower and protect against LDL cholesterol.

So, yes, it is super healthy, and there’s another bonus – very easy to make. It’s also very versatile, so you can make it your own.

Let me know if you enjoyed it as much as we do.

 

Dawn

Chocolate & Cherry Oats

It's like dessert for breakfast, just healthier and more-ish.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Keyword: breakfast, dairyfree, easy, heart healthy, onepan
Servings: 2

Equipment

  • 1 small pot
  • 1 measuring cups and spoons

Ingredients

  • 1 cup quick oats
  • 3 tsp raw cacao
  • 1 1/2 cup milk plant or animal based
  • 1/2 banana mashed

Optional Extras (see notes)

  • 40 g cherries halved and pitted, then dice half
  • 2 tbsp nut butter
  • 1 tbsp hemp seed
  • 1 tbsp maple syrup

Instructions

  • mix the cacao powder in with the oats to avoid clumping.
  • over medium heat, add the oat and cacao mix, mashed bananas and milk.
  • bring to a boil, then allow to simmer for 2 - 5 minutes, depending on how thick you like your oats.
  • add diced cherries (optional), and mix in well.
  • dish up into bowls and garnish with halved cherries, hemp, nut butter and drizzle with maple syrup.
  • serve warm and enjoy.

Notes

No Banana: Can be left out but does add to the creaminess and sweetness.
No Cherries: Use your favourite fruit like bananas, strawberries or blueberries. 
No Milk: Use water; it will just be a little less creamy.
No Maple Syrup: Use honey or your favourite sweetener.
Oats are too thick: Use more milk or water to make it the consistency you prefer
Storage: Store in a tightly sealed container in the refrigerator for up to 3 days. There might be some separation, and it will thicken. The separation will go when you mix it, and you can thin it out by adding water when heating it up.

 

One of my favourite parts of a ketogenic diet is the fat bombs. There is just something about the texture and smooth buttery flavour that I cannot get enough of.

The Chocolate Truffle Cups tick a few extra boxes for me on a personal level. One of my childhood favourite snacks was peanut butter with syrup, no bread was needed. As a rule, I don’t use syrup and try to stick to sweeteners with less processing involved. So mixing Tahini with coconut syrup takes me back to this childhood pleasure.

Adding cacao and setting it all in a crunchy hazelnut cup makes this one of my favourite treats. But I don’t make it often, simply because I cannot resist and tend to eat more than my allotted one a day.

 

Chocolate Truffle Cups

Upgraded fat bombs! Adding the hazelnut cups makes it crunchy on the outside and buttery inside.
Prep Time10 mins
Cook Time10 mins
Set Time30 mins
Total Time50 mins
Course: Dessert, Treat
Cuisine: American
Keyword: chocolate
Servings: 12

Equipment

  • Cupcake Tray
  • Cupcake Liners
  • Spoon
  • Bowl
  • Whisk
  • Measuring Equipment

Ingredients

CUPS

  • 1 cup Hazelnuts
  • 1/4 cup Dates pitted

FILLING

  • 1/4 cup Coconut Oil melted
  • 50 grams Cacao Powder
  • 75 ml Coconut Syrup
  • 2 tbsp Tahini

Instructions

  • Preheat oven to 160°C and line cupcake tray with cupcake liners

CUPS

  • Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be coarse but stick together when rolled into a ball.
  • Divide mixture into 12 equal-sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
  • Place the tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on the cooling rack. (Discard cupcake liners just before serving). Prepare filling while cups are baking and cooling.

FILLING

  • Add melted coconut oil, cacao powder and coconut syrup to a medium-well and mix well.
  • Once cups have cooled (5-10min), pour or spoon filling into each cup until it just reaches the top.
  • Refrigerate for 30 minutes to allow the filling to firm up. (To set it quicker, place in freezer for 10-15 minutes)
  • Serve and enjoy!

Notes

Substitutes: Use raw honey or maple syrup instead of coconut syrup
More flavour: Experiment with filling and mixing chopped basil/mint, dried orange or coconut.
Dates too dry: soak them in warm water for a few minutes, discard the water and use the dates.
Leftovers: Store in an airtight container for up to 1 week in the fridge. (Can be frozen, but may affect the crispiness of the cups)

Related Blogs


Chocolate & Cherry Oats
Fennel, Apple and Ginger with a juice

Chocolate & Cherry Oats

For those of us who love dessert for breakfast!

Serve this Chocolate & Cherry Oats breakfast to your family or friends and you are going to get asked one of two questions:

Question 1 – Is this chocolate & cherry oats really breakfast and not a dessert?

When you tell them it is indeed a breakfast, the next question will be…

Question 2 – are you sure this is healthy? It can’t be; it tastes too good to be healthy?

Then you can answer and say the following –

  • The raw cacao is rich in minerals, with magnesium being most notable for relaxation and helping with sore muscles. You can read all about magnesium here.
  • Chocolate (or raw cacao) also contains theobromine which is the compound that naturally makes us feel happier.
  • Cherries hold their own nutritionally with Vitamins A, C and K and
  • Oats are a well-established ingredient in heart-healthy eating plans. Oats are also rich in minerals, B vitamins, antioxidants and the all-important fibre (beta-glucan), which has been shown to lower and protect against LDL cholesterol.

So, yes, it is super healthy, and there’s another bonus – very easy to make. It’s also very versatile, so you can make it your own.

Let me know if you enjoyed it as much as we do.

 

Dawn

Chocolate & Cherry Oats

It's like dessert for breakfast, just healthier and more-ish.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Keyword: breakfast, dairyfree, easy, heart healthy, onepan
Servings: 2

Equipment

  • 1 small pot
  • 1 measuring cups and spoons

Ingredients

  • 1 cup quick oats
  • 3 tsp raw cacao
  • 1 1/2 cup milk plant or animal based
  • 1/2 banana mashed

Optional Extras (see notes)

  • 40 g cherries halved and pitted, then dice half
  • 2 tbsp nut butter
  • 1 tbsp hemp seed
  • 1 tbsp maple syrup

Instructions

  • mix the cacao powder in with the oats to avoid clumping.
  • over medium heat, add the oat and cacao mix, mashed bananas and milk.
  • bring to a boil, then allow to simmer for 2 - 5 minutes, depending on how thick you like your oats.
  • add diced cherries (optional), and mix in well.
  • dish up into bowls and garnish with halved cherries, hemp, nut butter and drizzle with maple syrup.
  • serve warm and enjoy.

Notes

No Banana: Can be left out but does add to the creaminess and sweetness.
No Cherries: Use your favourite fruit like bananas, strawberries or blueberries. 
No Milk: Use water; it will just be a little less creamy.
No Maple Syrup: Use honey or your favourite sweetener.
Oats are too thick: Use more milk or water to make it the consistency you prefer
Storage: Store in a tightly sealed container in the refrigerator for up to 3 days. There might be some separation, and it will thicken. The separation will go when you mix it, and you can thin it out by adding water when heating it up.

 

One of my favourite parts of a ketogenic diet is the fat bombs. There is just something about the texture and smooth buttery flavour that I cannot get enough of.

The Chocolate Truffle Cups tick a few extra boxes for me on a personal level. One of my childhood favourite snacks was peanut butter with syrup, no bread was needed. As a rule, I don’t use syrup and try to stick to sweeteners with less processing involved. So mixing Tahini with coconut syrup takes me back to this childhood pleasure.

Adding cacao and setting it all in a crunchy hazelnut cup makes this one of my favourite treats. But I don’t make it often, simply because I cannot resist and tend to eat more than my allotted one a day.

 

Chocolate Truffle Cups

Upgraded fat bombs! Adding the hazelnut cups makes it crunchy on the outside and buttery inside.
Prep Time10 mins
Cook Time10 mins
Set Time30 mins
Total Time50 mins
Course: Dessert, Treat
Cuisine: American
Keyword: chocolate
Servings: 12

Equipment

  • Cupcake Tray
  • Cupcake Liners
  • Spoon
  • Bowl
  • Whisk
  • Measuring Equipment

Ingredients

CUPS

  • 1 cup Hazelnuts
  • 1/4 cup Dates pitted

FILLING

  • 1/4 cup Coconut Oil melted
  • 50 grams Cacao Powder
  • 75 ml Coconut Syrup
  • 2 tbsp Tahini

Instructions

  • Preheat oven to 160°C and line cupcake tray with cupcake liners

CUPS

  • Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be coarse but stick together when rolled into a ball.
  • Divide mixture into 12 equal-sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
  • Place the tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on the cooling rack. (Discard cupcake liners just before serving). Prepare filling while cups are baking and cooling.

FILLING

  • Add melted coconut oil, cacao powder and coconut syrup to a medium-well and mix well.
  • Once cups have cooled (5-10min), pour or spoon filling into each cup until it just reaches the top.
  • Refrigerate for 30 minutes to allow the filling to firm up. (To set it quicker, place in freezer for 10-15 minutes)
  • Serve and enjoy!

Notes

Substitutes: Use raw honey or maple syrup instead of coconut syrup
More flavour: Experiment with filling and mixing chopped basil/mint, dried orange or coconut.
Dates too dry: soak them in warm water for a few minutes, discard the water and use the dates.
Leftovers: Store in an airtight container for up to 1 week in the fridge. (Can be frozen, but may affect the crispiness of the cups)

Related Blogs


Chocolate & Cherry Oats
Fennel, Apple and Ginger with a juice

This Gluten-Free Chocolate Torta Caprese is decadence at its best!

One of my favourite eateries in Durban is Shoots and Leaves, based in Umhlanga, KZN, South Africa. Their food is always fresh with something new on the menu each day. We get daily messages with a list of 5 / 6 dishes they are preparing for the day, and each day is better than the next. Using whole local foods, their harvest table lunches are legendary and a must-try if you are in the area.

When I asked if they had any go-to recipes for chocolate, their reply was certainly! Well, this recipe has become my personal go-to to impress my dinner guests with an after-dinner slice of chocolaty heaven. It’s like a soft pillow of chocolate.

So without further ado, herewith is a traditional Italian GF Dark Chocolate Torta Caprese.

GF Dark Chocolate Torta Caprese

A traditional Torta Caprese that never disappoints the taste buds
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Italian
Servings: 6
Calories: 501kcal
Author: Shoots & Leaves, Local Eatery

Equipment

  • 1 springform cake tin
  • 1 Saucepan
  • 1 Bowl heat proof to melt chocolate in
  • 1 Bowl for egg mix
  • 1 Spoon

Ingredients

  • 125 g Dark Chocolate 60% , broken into pieces
  • 125 g Butter unsalted
  • 125 g Cane Sugar
  • 125 g Almond Flour
  • 1 tbs Orange Zest
  • 3 Eggs large, seperated

Instructions

  • Pre-heat oven to 160°C, then grease and line a 20cm springform cake tin.
  • Place chocolate in a heatproof bowl. Place over a pot of boiling water. Stirring until the chocolate has melted.
  • Add butter into melted chocolate, followed by sugar.
  • Fold almond flour gently into the chocolate mixture. Allow mixture to cool slightly. Add orange zest.
  • Add egg yolks into the chocolate mixture.
  • In a separate bowl, whisk together egg whites and fold them into the chocolate mixture
  • Pour the mixture into a lined cake tin. Bake for ±40 minutes or until the top appears cooked, and when inserted with a skewer, it comes out clean.
  • Remove from the oven and allow to cool in the cake tin. Remove and dust with icing sugar.

Notes

Nut-free Version: Use coconut flour instead of almond flour
Flavour Variation: Use lemon zest instead of orange

Related Blogs


Chocolate & Cherry Oats
Fennel, Apple and Ginger with a juice

Sharan Kafoa (Health and Hormone Coach) sent through this delicious recipe. Sharan follows a Gluten-Free eating plan to manage her health best and does not compromise on taste.

Sharan is based in Melbourne, Australia, and through her journey of dealing with three autoimmune diseases, she focuses on feeling well, living well and loving life.

Follow Sharan on social media (@whysettleforordinary) or head on over to her website (www.preservethegoddess.com)to find out more or read her article about Raw Food.

Fully Loaded Gluten Free Choc Chip Cookies

Heavy on the chocolate, easy on the time. A delicious recipe you can put together with minimal effort.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Treat
Cuisine: American
Keyword: chocolate, easy
Servings: 12
Calories: 164kcal
Author: Sharan Kafoa

Ingredients

Chocolate Mix

  • 65 g Butter chopped
  • 100 g Dark Chocolate chopped, organic

Flour Mix

  • 75 g Oat Flour
  • ¼ cup Cacao Powder
  • 100 g Monk Fruit Sweetener

Dough Mix

  • 2 Eggs room temp, lightly beaten
  • 50 g Dark Chocolate Chips alt: blend of white and milk

Instructions

  • Preheat ove to 180°C, (160°C for fan forced), and line a tray with baking paper

Chocolate Mix

  • Melt butter and chopped dark chocolate together and mix until smooth, then set aside to cool

Flour Mix

  • Sift flour, cacao powder and monk fruit sweetener together

Dough Mix

  • Add lightly beaten eggs to the Chocolate Mix and stir until well incorporated, then add the Flour Mix, followed by the chocoalte chips.
  • Drop spoonfuls of mixture onto the tray, leaving a bit of room for spreading
  • Bake for 15min or until the top feels firm, then cool on the tray on a wire rack for 10min
  • Remove from tray and cool completely before serving

If you haven’t read my blog about Chocolate – Healthy or Not? Then spoiler alert – yes, it is***, and I have 5 effortless chocolaty recipes for you to try.

(***All those stars mean terms, conditions, and fine print).

Sigh! I know; it would be so cool if this one single delicious ingredient a decisive nod.

It’s your prerogative

How you use chocolate in your diet is your choice, but it’s going feature in some way for most of us. So, to make the search for healthier chocolate recipes easier, I put together a little recipe round-up for you.

About that fine print, I mentioned

Treats need to be eaten mindfully and in moderation. While all these recipes are gluten-free, they inevitably use some form of sweetener (always natural). If you are experiencing issues with blood sugar or hormones, I urge you to partake in moderation.

Who’s on the list

The health and wellness community is diverse, and when I reached out to my colleagues for recipes, I was thrilled to get responses from all over the globe (Canada, Australia & South Africa). So whether you are near or far, you can enjoy what we each have to offer.

Grain-Free Chocolate Zucchini Fudge Cake 

Chocolate and fudge in the same sentence!

This gem is loaded with protein and fibre to help manage blood sugar spikes. In addition, Zucchini is a genuinely underrated fruit, and you will be surprised (and delighted) at how well it works with this recipe. Another bonus is the handy swop outs to accommodate a vegan diet – so everyone can try this one out.

Caitlin is a Certified Holistic & Culinary Nutritionist and Yoga Instructor based in St John, Canada. She is a passionate advocate of changing our relationship with food to live our best lives. To find out more about her incredible story and for more recipes, be sure to visit her site: Nourished by Caitlin Iles and follow her on social media: @nourishedbycaitlin

Website Recipe Instagram

Double Chocolate Almond Granola

https://www.mealsbytiia.com/recipes/double-chocolate-almond-granola/Tiia knocked it out of the park with this recipe.

If a chocolaty start to the day is what you are after, then her Double Chocolate Almond Granola is what you have been looking for.

Using raw cacao powder to boost the antioxidant and magnesium goodness and offer the option to add a little collagen powder. I love a recipe that manages to pack a nutritional punch and doesn’t compromise on taste. Tiia is a Culinary Nutritionist based in Toronto, Canada and helps her clients with meal prepping, planning and much more. For more recipes, be sure to head on over to her site: Meals by Tiia and follower her on social media: @mealsbytiia

Website Recipe Instagram

Fully Loaded GF Chocolate Chip Cookies

These cookies are not only delicious but so quick and easy to prepare. So great for whipping up when guests come over or as a gift for your friends – trust me, they will thank you or have with your afternoon tea – no sharing is needed.

Sharan follows a Gluten-Free eating plan to manage her health best and does not compromise on taste. The smell alone will have you drooling.

Sharan is a certified Health and Hormone Coach based in Melbourne, Australia. Through her journey dealing with three autoimmune diseases, Sharan focuses on feeling well, living well and loving life. Follow Sharan on social media: @whysettleforordinary, or click one of the links below for more details.

Recipe Instagram Facebook

GF Dark Chocolate Torta Caprese

This is decadence at its best!

If you want to impress with an after-dinner slice of chocolaty heaven – then this is the go-to recipe. It’s like a soft pillow of chocolate.

Shoots and Leaves are an eatery based in Umhlanga, KZN, South Africa. Their food is always fresh with something new on the menu each day. Using whole local foods, their harvest table lunches are legendary and a must-try if you are in the area.

To order your box of farm-fresh veg, wholesome frozen meals for the week or meet up with friends for a delicious lunch, check out their website: Shoots & Leaves or connect with them on social media: @shoots_and_leaves_sa

Download the recipe here with all their contact details.

Website Recipe Instagram

Chocolate Truffle Cups

This is one of my personal favourite recipes to make. From my days of following a ketogenic diet and loving the texture of smooth buttery fat bombs, it was a springboard from there. Tahini with coconut syrup is also reminiscent of the old days when I would have peanut butter and syrup.

It all makes for a deep chocolaty, buttery truffle in a bed of crispy hazelnut. A mineral-rich treat is sure to satisfy the chocolate lover in you.

Recipe

Related Blogs


Chocolate & Cherry Oats
Fennel, Apple and Ginger with a juice

Is chocolate healthy or not? Oh, if only I could shout a definitive YES! Wouldn’t that be awesome?

But to answer you correctly, I would have to ask that when you say chocolate, what do you mean? Chocolate meant something completely different to me ten years ago from what it means to me today…

Confused?

Let me explain.

Until I got really serious about my food and did a bit of research, the word chocolate would conjure up particular images. For example, my favourite chocolate bar is the silken sauce over my ice cream or the powder I used for my hot chocolate (or ate from the can, if I’m honest). The only variation I couldn’t instantly eat was the cocoa powder for baking. Many of you know (as I do) that it was also a one-way ticket to acne breakouts, a few extra kilos on the hips and a headache. But then – there was all this hype about dark chocolate being healthier, certain types of chocolate helping with blood pressure regulation, and an antioxidant? So how could it possibly be healthy and cause so much havoc in my body?

So What’s The Difference?

It turns out that there are different types of chocolate and varying processing methods differentiate them.

Type of Chocolate

You may have noticed the chocolate ingredient listed as either cacao or cocoa. I thought that was just a spelling error back in the day, but it turns out there is a bit – nay – big difference. But even though their processing methods are different, most consumers use different spellings interchangeably.

Cacao

Also known as: raw cocoa, raw cacao, superfood, vegan cocoa, true chocolate
Taste profile: strong, bitter, acidic
Appearance: dark brown, fine dust-like powder
Variations: nibs/liquor, powder
Used in: baking, drinks, sauces, desserts, cooking
Processing: Other than the initial fermentation, drying and grounding process, very little is done
Nutrition Profile: The processing is minimal and done at low heat or using friction only. The nutritional profile is mostly unharmed. Without getting into the technical stuff, the beneficial components are:

Minerals – magnesium being the most notable and useful as a relaxant
Polyphenolic compounds: Flavan-3-ols are responsible for the bitter flavour and the potent antioxidant effects.
Healthy fats: oleic acid the same found in olive oil

Using good quality dark chocolate made with raw cacao is beneficial in fighting against cardiovascular disease, lowering cholesterol, insulin resistance and much more. But, before you decide it’s all good, let’s talk about cocoa.

Cocoa

Also known as: cocoa powder, coco, hot chocolate, chocolate
Taste profile: creamy, mild
Appearance: light to dark brown powder
Variations: powder
Used in: baking, drinks, sauces, desserts
Processing: It begins with the same processing followed by cacao with the addition of being heated and most likely mixed with other components. NOTE: Most cocoa powders are mixed with fillers, anti-caking agents, sweeteners, whey powders and various other additives.
Nutrition Profile: The nutritional profile starts the same as cacao. It gets diminished by additional processing, adding of ingredients and dilution.

So how much chocolate is in my chocolate?

It appears to be anything from zero, typically labelled as ‘flavoured’ and synthetic based, all the way to 100%, which is usually found in specialized boutique shops. The only way to know is to make sure you read the label or contact the manufacturer. Alternatively, buy cacao or cocoa powder and make your own dishes. This is the ultimate level of controlling how much chocolate is in your chocolate.

Getting back to “When you say chocolate, what do you mean?”

Hopefully, you are a little less confused by that question now. Chocolate, like so many foodie words nowadays, is used very loosely. Manufacturers also use cacao and cocoa interchangeably; it can get confusing. What I have come to understand is this (based upon my personal opinion):

  • Chocolate is an ingredient or flavour (not the enemy)
  • Chocolate can be used for good (as part of a healthy eating plan), or
  • Chocolate can be used for bad (loaded with fillers, additives and miscellaneous stuff)
  • Chocolate, as it is presented to the public, is more sugar than chocolate
  • Often the statement: I need a chocolate fix, is actually a need for a sugar fix. Now that I know better, I use chocolate as a key part of a healthy diet. A chocolate treat can either help build my health or send me into a sugar frenzy…
  • Both can be made with raw cacao, whether it is the sugar frenzy or building health option.

What’s going to stop you from using cacao

Okay, so maybe you are all fired up about using the healthier version of chocolate. There are a few things that may put you off, though, so let’s deal with them quickly.

Raw Cacao is expensive

  • Maybe some of you can find a reasonably priced supplier, but here where I live, it’s right up there with buying an island. As a result, I am very selective about when and how I use it. I make it count. It is going to be rich, decadent and as healthy as possible.

Raw Cacao is strong

  • This helps with the expensive thing. Raw cacao is potent, and you don’t need as much as you would with regular cocoa.
  • If you are swopping out cacao for cocoa, try the full amount for the first try of the recipe. Then, if it’s too overpowering, reduce the amount by a teaspoon or two for the next attempt.
  • If this is a new ingredient you are trying, it will require experimentation.

Raw Cacao is bitter

  • Many of you are probably picturing a delicious cup of hot chocolate after the reference earlier but beware. This requires using a neat version of the powder, and you may be in for a little surprise. Remember those flavan-3-ols mentioned under the nutritional profile – they are strong, and as healthy as they are, they are bitter. Again, you are introducing a new flavour, and it takes time and adjustment. You cannot use it the same as common cocoa. Perhaps start with blending cocoa and cacao, and then gradually change the ratio.

Chocolate – Healthy or Not?

If you are looking at chocolate as an ingredient in the purest form you can get and afford – then the answer is an easy yes. However, what you add to it determines its ultimate level of healthy or not.

Recipes Please!

All this talk about chocolate probably has you motivated to try out a few recipes? I am way ahead of you — pop on over to 5 Effortless Chocolatey Recipes For You To Try. I added one of my own favourites and reached out to my colleagues for some recipes. They are diverse and delicious, so be sure to check them out, and don’t forget to show us. We love to see your creations #nutrichologist

CAUTION

Something I did not mention earlier is the compound Theobromine. This is one of the compounds in chocolate that makes us humans so happy when we eat chocolate. The more diluted the cacao is the less of an effect it has on us. The problem arises when we think it’s a good idea to feed it to our pets. Depending on the strength it can have a mild to lethal effect on our pets. It’s known as chocolate poisoning and causes anything from mild diarrhea and nausea to seizures and death. Dogs are particularly vulnerable. To be safe, please do not feed chocolate to your pets.

Related Blogs

Dried herbs hanging by a window