Some of us like our chocolate very much. Who said that chocolate recipes can’t be healthy? Apparently, chocolate doesn’t have to be a guilty pleasure. Here are some recipes I found. I hope you like them!
Chocolate Ricotta Mousse
- 6 ounces dark chocolate, chopped
- 1 15 ounce container part-skim ricotta cheese
- 1/4 cup fat-free half-and-half
- 1/2 teaspoon vanilla
- Raspberries or small strawberries (optional)
- Mint leaves (optional)
Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.
In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.
Chocolate Hemp Runners Repair Bars
* 1/2 cup almond butter* * 1/2 cup shredded unsweetened coconut * 2 eggs * 1/3 cup Manitoba Harvest hemp protein powder* * 1/4 cup hemp seeds * 1 tbsp cacao powder * 1 tbsp ground chia seed * 2 pinches of white stevia powder*
*note – you can replace the hemp protein powder with a powder of your choice. If you don’t like stevia, you can replace it with 2 tbsp brown sugar.
- Preheat oven to 350F and line a cookie sheet with parchment paper or a silicon baking mat.
- Add all ingredients to a medium sized bowl and stir until mixed. The dough should be pretty dense.
- Pick up about a 1/4 cup of dough in your hand and shape into a bar. Place the bar on the prepare cookie sheet and repeat with remaining dough.
- Bake for 10-15 minutes or until toothpick inserted comes out clean [mine were perfect at 15 minutes].
- Allow to cool for 5 minutes before transferring to a cooling rack.
Sweetness of Life Truffles–Gluten Free, Refined Sugar-Free, and Dairy-Free
- 2 tbsp cocoa butter
- 2 tbsp coconut butter
- 2 tbsp coconut oil
- 4 tbsp honey
- 1 tbsp vanilla extract
- 1 tbsp orange zest
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1 cup cocoa powder
- 1/2 cup shredded coconut
Begin by melting the cocoa butter, coconut butter, coconut oil and honey on a double boiler on the stove over low-medium heat. Once it’s melted, add in the vanilla extract and orange zest. In a separate bowl, combine the cocoa powder, shredded coconut, cinnamon, cardamom and salt. Pour the melted mixture over the dry ingredients and mix well. Once the mixture is fully combined, you can start rolling it into perfectly bite size truffles of sweetness J You should get about 15-20 truffles depending on how big or small you make them. Then you can top them with whatever you like. I chose goji berries, shredded coconut,cocoa powder and carob powder. They are extremely delicious on their own without any toppings too though.
Five Ingredient Chewy Chocolate Coconut Cookies
Ingredients (8 cookies)
- 2 cup finely shredded coconut
- 1/2 cup cocoa powder
- 1/2 cup unpasteurized honey
- 2 eggs
- 2 tsp pure vanilla extract
- Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
- Combine all ingredients in a large bowl and mix until combined.
- Grab about 1/4 cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
- Place on prepared baking sheet and bake for 15-18 minutes, or until golden. Mine were perfect at 15 minutes.
- Egg free: replace 2 eggs with 2 flax eggs – 2 tbsp finely ground flax seed mixed with 6 tbsp water. Cook for the same amount of time just be careful when removing from the pan as they’re a bit more fragile.
- Vegan: use egg-free option above and use date syrup or rice syrup instead of honey.