Chocolate mousse that helps turn back the clock? It sounds too good to be real but this delightful dessert is a dream come true. But, what are its anti-aging properties? Actually, there are many:

A Harvard Medical School study found that middle-aged and elderly women who ate one to two servings of cocoa-rich chocolate had a 32% reduced risk of heart failure. Cocoa also supports brain health by aiding the production of dopamine—a brain chemical that helps us feel good. Impaired dopamine production is involved in brain disorders like Parkinson’s disease. Cocoa is also high in flavonoids, which are potent antioxidants that help eliminate free radicals associated with aging.

Cashews promote heart and blood health. The nuts are rich in the mineral copper, which helps to ensure the healthy production of red blood cells and the regulation of heart rate and blood pressure. They are also high in eye-healing rutin and vitamin E that helps to protect against free radical damage to the eyes. Copper is also needed for strong bones. Research also shows that eating more nuts like cashews can reduce your risk of dying from a heart attack. The researchers found that just one serving, one to four times weekly reduced the risk of dying by 11%.

Gelatin is a form of collagen that is found in the connective tissue, skin, and bones. It is high in amino acids, the building blocks of protein, consuming it has been found to be beneficial for a healthy brain, joints, bones, and skin, and may even prevent wrinkling.

Recipe: Anti-Aging Chocolate Mousse

This recipe is best made in a high-powered blender that can heat its contents. The instructions below are for this type of blender. Instructions for a traditional blender follow.

2 cups water     

1 cup cashews

4 Tablespoons cocoa

4 Tablespoons honey

2 Tablespoons gelatin

Blend together all ingredients except gelatin together until smooth. Add the gelatin and blend until hot but not boiling, approximately 4 minutes. Pour into molds and refrigerate until firm—about 2 hours.

Instructions if you don’t have a high-powered blender that heats its contents: You can still make this mousse by blending all ingredients until smooth (you may need to soak the cashews in the water for at least an hour so the finished mousse will be smooth and creamy). Once it is smooth, heat on the stove over low- to medium- heat until hot, but not boiling. Then pour into molds and refrigerate until firm—approximately 2 hours.