Registered Dietitian Gabrielle Tafur MS, RD joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom for International Chocolate Day to discuss the nutritional health benefits of chocolate.

Chocolate Hummus


  • 1 can black beans
  • 3 1/2 tbsp regular or dutch cocoa powder
  • 1/2 cup sweetener of choice
  • 1/3 cup fat source of choice (see note)
  • 1/4 tsp salt
  • 2 tsp pure vanilla extract
  • optional chocolate chips or add-ins of choice


To make the chocolate hummus, drain and rinse beans well. 

Combine all ingredients except add-ins in a food processor until completely smooth like brownie batter. 

Stir in chocolate chips if using. 

Leftovers can be covered and refrigerated 4-5 days.

Dairy Free Chocolate Pudding


  • 1/4 cup cornstarch
  • 1/3 cup sugar
  • 3 tablespoons cocoa powder
  • 3/4 teaspoon coarse salt, divided
  • 3 cups dairy free milk
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips


  1. In a saucepan, whisk together the cornstarch, sugar, cocoa powder and 1/2 teaspoon coarse salt. Slowly pour in the milk, whisking until smooth. Add vanilla extract.
  2. Add chocolate chips and turn heat to medium, whisking frequently until chocolate chips are melted.
  3. Allow mixture to continue cooking, over medium heat, whisking occasionally to prevent lumps. Continue until pudding has thickened and coats the back of a spoon.
  4. Transfer pudding to individual cups and allow pudding to set in the refrigerator for about 2 – 3 hours.

Bloom airs in 40 markets across the country, with a reach of approximately 36 million households, and in Puerto Rico, U.S. Virgin Islands and Madison, WI.

You can watch Bloom in the Tampa Bay Market weekdays at 2pm on WFLA News Channel 8.