You most certainly know by now that chocolate is good for you. But all those stats and scientific findings—it reduces the risk of stroke and heart disease, protects against cancer and lowers inflammation--speak to the head, not the heart. And we all know that chocolate is all about love, excitement and passion.

What are some of the more emotional reasons to get so worked up about the stuff? Five big ones:

1. Chocolate makes the brain release opioids, chemicals found in morphine and heroine, that promote a feeling of euphoria and well-being.

2. Chocolate makes us feel more alive. The caffeine content alone of dark chocolate can increase pulse, heart rate and alertness; chocolate also contains phenylethylamine, a chemical that has effects much like amphetamines. It’s a feeling of alertness, not unlike the feeling you get in the early stages of romance—very different from a slap-in-the-face coffee buzz.

3. Chocolate stimulates cannabinoid receptors in the brain, the same receptors that are stimulated by tetrahydrocannabinol (THC), the main chemical in marijuana. (There’s no THC in chocolate, so you’re not breaking any laws.)

4. Chocolate makes us feel loved. Chocolate has long been used as a display of affection, and the heart-shaped box of confections at Valentine’s Day has been a symbol of devotion for hundreds of years. (Doesn’t your heart go pitter-patter when you see a big box of assorted chocolates?)

5. Chocolate is a mild aphrodisiac. Well, that’s the old Aztec legend, anyway. And one study showed that women who eat chocolate daily have more sex than women who don’t. Is it simply that women who have a love of chocolate also tend to be more lusty, robust sorts? Or is it that chocolate makes us feel so good, we just want to share that feeling?

Whatever the case, you can get started feeling jollier, lustier and more loved right now, with some of these seriously happy-making recipes.

Hazelnut Torte with Chocolate Ganache
Makes one 9-inch cake

Finely ground nut meal is the secret to this healthy but indulgent torte. Toast the hazelnuts in a large, dry skillet for 3 to 5 minutes, until just fragrant. You can also substitute almonds for half of the hazelnuts, if you wish.

2 1/2 cups toasted hazelnuts 
1/2 cup gluten-free flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup evaporated cane juice or Sucanat
5 eggs, at room temperature
2 tablespoons melted coconut oil, plus additional for greasing pan
2 teaspoons vanilla extract
8 ounces shaved or very finely chopped bittersweet chocolate
1 1/2 cups coconut milk
24 whole hazelnuts for garnish

1.    Preheat oven to 350 degrees F. Oil the sides of a 9-inch springform pan; cut a piece of parchment into a circle the size of the bottom of the pan, and set parchment into pan.

2.    Grind the hazelnuts in a food processor or blender, into a fine meal but not a powder. Transfer to a large bowl and add flour, baking powder, salt and cane juice. Whisk to blend.

3.    Separate egg whites and yolks into two separate bowls. Add coconut oil, vanilla extract and 1/2 cup of the coconut milk to the egg yolk mixture, and beat well to combine. Stir yolk mixture into the nut mixture. Set aside.

4.    Beat egg whites until stiff but still glossy. Gently fold whites into nut mixture, a little at a time, stirring only enough to incorporate. Pour mixture into the prepared pan and bake for 25 to 30 minutes, or until a tester inserted into the center of the cake comes out clean.  Remove from oven and cool on a rack for 20 to 25 minutes. Carefully remove sides of pan, invert cake over a serving platter, and remove bottom. Peel off parchment and let stand for 5 to 10 minutes.

5.    To serve, dust completely cooled cake with additional cocoa powder (use a sifter for even dusting). Pour ganache over the cake, starting at center, and letting it flow outward to drizzle down sides of cake. Arrange whole hazelnuts around the perimeter of the cake. Serve immediately.

Pot au Chocolate-Coconut Cakes
Makes 6 individual cakes

These miniature, dairy-free cakes are a take on the classic pot de crème au chocolate. Serve them piping hot out of the oven, when they’re still gooey, with a small scoop of dairy or non-dairy ice cream, or a dollop of cold whipping cream. To toast the coconut, warm it in a skillet over medium heat until golden.

3/4 cup finely ground gluten-free flour
1 1/2  teaspoons  baking powder
1/4  teaspoon  salt
3/4 cup  unsweetened dark cocoa
1/4  cup coconut oil, softened (oil should be creamy, not hard but not completely melted)
1/4 cup evaporated cane juice
1/2 cup honey
1 egg
3 egg whites
2 teaspoons vanilla extract
3/4 cup finely chopped bittersweet chocolate
1/2 cup unsweetened coconut
1/4 cup toasted coconut

1.    Preheat oven to 350 degrees F.

2.    Sift flour, baking powder, salt and cocoa together into a large bowl and set aside.

3.    Combine coconut oil, cane juice and honey in a medium bowl and beat with a hand-held mixer on medium for 3 to 4 minutes,until creamy and well blended. Add eggs and egg whites, one at a time, beating after each addition. Beat in vanilla.

4.    Gently fold flour mixture and chopped chocolate into the egg mixture. Fold in coconut. Transfer mixture into individual four-ounce ramekins, and arrange ramekins on a baking sheet.

5.    Bake cakes on baking sheet for 20 minutes, until slightly puffed. Remove from oven and sprinkle with toasted coconut. Serve hot.

White Chocolate, Cherry and Pistachio Muffins
Makes 1 dozen muffins

Be sure to use frozen, not thawed, cherries for this dairy-free recipe, and chop them small. You can also use raspberries, and substitute macadamia nuts for the pistachios.

1 1/2 cups whole-wheat flour
3/4 cup unbleached flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup evaporated cane juice
1 1/4 cup almond milk
3 tablespoons grapeseed or canola oil
1 teaspoon pure vanilla extract
1 cup frozen chopped cherries (not thawed)
1/2 cup dried cherries
1/2 cup chopped white chocolate pieces
1/2 cup chopped pistachio nuts

1.    Preheat oven to 400°F. Oil cups in a 12-cup muffin tin, or line with paper liners.

2.    In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, whisk together eggs, cane juice, milk, oil and vanilla.

3.    Pour the wet ingredients into the dry and stir just until combined; don’t overmix. Gently stir in frozen cherries, dried cherries, chocolate and  pistachios, stirring just until combined.

4.    Divide batter between muffin tins and bake for 20 to 25 minutes, or until a tester inserted into one muffin comes out clean. Remove from oven and let cool on a wire rack for 5 minutes.

5.    Run a butter knife around the edges of each muffin cup (unless you used paper liners) to loosen muffins. Invert the pan and let muffins cool for another minute or two. Serve warm, or cool completely and store in an airtight container.

Chipotle-Almond Truffles
Makes 12 truffles

These creamy, dairy-free truffles have a subtle, smoky bite from the chipotle powder. If you like a more fiery chocolate, add up to 1/2 teaspoon more chipotle powder. You can also substitute regular chili powder for the chipotle.

1/2 cup almond milk 
1 teaspoon vanilla extract
1/2 teaspoon chipotle chili powder
1 tablespoon honey
12 ounces bittersweet chocolate, shaved or very finely chopped
2 tablespoons coconut oil
1/4 cup unsweetened cocoa powder
1/4 cup finely ground toasted almonds

1.    Combine almond milk, vanilla extract, chili powder and honey in a small saucepan, and bring to a simmer. Place chocolate in a large bowl and pour hot milk mixture over. Stir with a rubber spatula until all the chocolate is melted and smooth. If some hard pieces remain, put the bowl of chocolate in a pot of very hot water, being careful not to get water into the chocolate mixture, and continue stirring until all of the chocolate melts. Stir in coconut oil, and stir until melted and smooth. Refrigerate for 1 to 2 hours, until firm but not hard.

2.    Line a baking sheet with parchment paper. Using a melon baller, scoop out balls and roll between your palms until even and smooth. Scatter cocoa powder on one plate, and almonds on another. Roll half of the truffles in cocoa to coat; roll the remaining truffles in ground almonds.

3.    To serve, arrange on a serving platter or individual plates and serve immediately, or store in an airtight container in the refrigerator.