Healthy Chocolate Recipes!
I prepared some of my favorite chocolate recipes for you this week. Feast on them as much as your taste buds will!
Chocolate Energy Balls
Ingredients:
- 2 cups walnuts, or other nut/seed of choice
- 1 cup shredded unsweetened coconut
- 2 cups soft dates, pitted
- 2 tbsp. coconut oil
- 1 tsp. sea salt
- 1 tsp. vanilla
Directions:
In a large food processor fitted with an “S” blade, process the walnuts and coconut until crumbly.
Add in the dates, coconut oil, vanilla and sea salt and process again until a sticky, uniform batter is formed.
Scoop the dough by heaping tablespoons, then roll between your hands to form balls.
Arrange them on a baking sheet lined with parchment paper, then place in the freezer to set for at least an hour before serving.
Halawa & Chocolate Spread
Ingredients:
- 1 cup tahini
- 1/2 cup honey (OR 90ml Agave nectar)
- 3-5 tsp. raw cocoa powder
Directions:
Gradually, mix the honey into the sesame paste (tahini) and keep on stirring until it looks like a paste.
If you don’t like chocolate halawa spread, you can stop at this point and your halawa spread is ready! I usually take some of the halawa spread and add 3-5 teaspoons of pure cocoa to it & stir. (Aim to use high quality Cocoa Powder with no added sugar, or Raw Cocoa)
If you will use the whole batch, then add more cocoa. Bon Appetit!
Fruit Nachos
Ingredients:
- 1 pear
- 1 apple
- 6-7 strawberries
- *you can use your choice of fruits
- ¼ cup dark chocolate
- ¼ cup coconut flakes or shredded
Directions:
Slice your apple and pear in halves.
Next chop your strawberries into small pieces. Sprinkle onto the apple and pears.
Melt chocolate.
Drizzle onto your fruit.
Sprinkle with coconut.
Homemade Healthy Nutella
Ingredients
- 2 cups roasted hazelnuts
- 1/2 cup maple syrup
- 1/2 cup cashew milk
- 1/4 cup cacao powder
- 2 Tbsp. coconut oil
- 1 tsp. vanilla essence
- 1/4 tsp. sea salt
Directions:
Put the hazelnuts into a food processor or blender and blend on medium speed for a few minutes. You might have to scrape down the sides as you go.
Add all the other ingredients and keep blending with the speed on medium, again scraping down the sides if need be. It should take up to 10 minutes before it turns into a smooth, delicious butter.
Dark Chocolate Almond Butter Cups
Ingredients
Yield: 24 mini cups
For the bottom layer
- 1 ½ cups organic almond butter
- 2 Tbsp coconut oil
For the top layer
- ¾ cup cacao powder
- ½ cup cacao butter
- 2 Tbsp coconut oil
- 1 tsp vanilla extract
- 2 tsp raw unpasteurized honey (depending on preferred sweetness)
- 1 tsp coarse sea salt (optional)
Directions:
Line mini muffin pan with chlorine-free mini baking cups.
Bottom Layer:
Using a double boiler, combine the nut butter and coconut oil. Stir over medium – low heat until melted. Remove mixture from heat.
Spoon the mixture into the bottom of the cups – fill each ¾ full.
Let harden in the freezer while preparing the top chocolate layer.
Top Layer:
Using a double boiler, combine all ingredients for the top layer. Stir over medium – low heat until the mixture is completely melted and smooth.
Taste and adjust for preferred sweetness.
Remove tray from the freezer and spoon chocolate mixture on top of the bottom layer, filling each cup.
Place tray back in the freezer to harden the top layer, 20-30 minutes.
Sprinkle with sea salt.
Store in the fridge or freezer and see how long they last. Enjoy!
Bonus Tip: There are so many flavour combinations to try here. Have fun experimenting with different sweeteners such as honey, lucuma powder, maple syrup or coconut sugar. For an extra boost of goodness, add maca or peppermint extract to the chocolate layer. Top with roasted almonds, shredded coconut or goji berries – the possibilities are endless!
Recipe from Meghantelpner.com
Vegan Chocolate Mousse
Ingredients (serves 1-2):
- 1 large ripe avocado
- 1/4 cup raw cocoa powder
- 1/4 cup coconut milk or almond milk
- 2 tsp stevia (or other natural sweetener like date molasses or maple syrup).
- 1 tsp natural vanilla extract
Optional extras: toasted sliced almonds, chia seeds, frozen mixed berries, almond butter, cocoa nibs, coconut oil
Directions:
Purée the avocado until smooth.
Mix together the cocoa powder and milk until combined and add to the avocado.
Stir in the stevia, vanilla extract, and any extra ingredients (toasted almonds add a lovely crunch, and frozen berries give the mousse a great fruity twang!) and mix well.
Transfer the mousse to individual bowls and store in the fridge until ready to eat.
Recipe from http://www.mindbodygreen.com/0-11379/the-best-vegan-chocolate-mousse-youll-ever-put-in-your-mouth.html
Read also: Why You Should Eat More Chocolate!
Yasmine is a Nutrition and Health Coach whose rich professional expertise is complemented by a caring, fun and integrative approach to nutrition and wellbeing. Through Healthytude, her nutrition and health coaching business, Yasmine offers a unique transformative experience. Her talent is making her clients’ nutrition needs reachable while helping them identify the life areas they need the most support with– physical, mental and emotional. As a result, her clients reach the healthiest, happiest, and most productive version of themselves. Follow Yasmine’s journey on Instagram and Facebook.
