In case you haven’t read my blog about Chocolate – Healthy or Not?, then spoiler alert – yes it is***.
(***All those stars mean there are terms, conditions, and fine print).
Sigh! I know, it would be so cool if this one single delicious ingredient could be given a decisive go ahead.
It’s your prerogative
How you use chocolate in your diet is your choice, but for most of us it’s going to feature in some way. So, to make the search for healthier chocolate recipes easier, I put together a little recipe round up for you.
I thought we could start with 5 recipes. (Mostly because I have personally made each one and my family and I may be a little overloaded on chocolate at the moment).
About that fine print I mentioned
Treats are something that need to be eaten mindfully and in moderation. While all these recipes are gluten free, they inevitably use some form of sweetener, (always natural). If you are experiencing issues with blood sugar or hormones, I urge you to partake in moderation.
Who’s on the list
The health and wellness community is diverse and when I reached out to my colleagues for recipes, I was thrilled to get responses from all over the globe (Canada, Australia & South Africa). Whether you are near or far you can enjoy what we each have to offer. Chocolate and fudge in the same sentence! This gem is loaded with protein and fiber to help with managing blood sugar spikes. Zucchini is a truly underrated fruit and you will be surprised (and delighted) at how well it works with this recipe. Another bonus is the handy swop outs to accommodate a vegan diet – so everyone can try this one out. Caitlin is a Certified Holistic & Culinary Nutritionist and Yoga Instructor based in St John, Canada. She is a passionate advocate of changing our relationship with food to live our best lives. To find out more about her incredible story and for more recipes, be sure to visit her site: Nourished by Caitlin Iles and follow her on social media: @nourishedbycaitlin
Chocolate and fudge in the same sentence!
This gem is loaded with protein and fiber to help with managing blood sugar spikes. Zucchini is a truly underrated fruit and you will be surprised (and delighted) at how well it works with this recipe. Another bonus is the handy swop outs to accommodate a vegan diet – so everyone can try this one out.
Caitlin is a Certified Holistic & Culinary Nutritionist and Yoga Instructor based in St John, Canada. She is a passionate advocate of changing our relationship with food to live our best lives. To find out more about her incredible story and for more recipes, be sure to visit her site: Nourished by Caitlin Iles and follow her on social media: @nourishedbycaitlin
Tiia knocked it out the park with this recipe.
If a chocolaty start to the day is what you are after, then her Double Chocolate Almond Granola is what you have been looking for.
Using raw cacao powder to boost the antioxidant and magnesium goodness as well as offering the option to add a little collagen powder. I love a recipe that manages to pack a nutritional punch and doesn’t compromise on taste. Tiia is a Culinary Nutritionist based in Toronto, Canada and helps her clients with meal prepping, planning and much more. For more recipes be sure to head on over to her site: Meals by Tiia and follower her on social media: @mealsbytiia
These cookies are not only delicious but so quick and easy to prepare. Great for whipping up when guests come over or as a gift for your friends – trust me they will thank you, or to have with your afternoon tea – no sharing needed.
Sharan follows a Gluten Free eating plan to best manage her health and does not compromise on taste. The smell alone will have you drooling.
Sharan is a certified Health and Hormone Coach based in Melbourne, Australia. Through her own journey of dealing with 3 autoimmune diseases Sharan focuses on feeling well, living well and loving life. Follow Sharan on social media: @whysettleforordinary or download the recipe here with all her contact details.
GF Dark Chocolate Torta Caprese
This is decadence at its best!
If you want to impress with an after-dinner slice of chocolaty heaven – then this is the go to recipe. It’s like a soft pillow of chocolate.
Shoots and Leaves are an eatery based in Umhlanga, KZN, South Africa. Their food is always fresh with something new on the menu each day. Using local whole foods their harvest table lunches are legendary and a must try if you are in the area.
To order your box of farm fresh veg, wholesome frozen meals for the week or meet up with friends for a delicious lunch check out their website: Shoots & Leaves or connect with them on social media: @shoots_and_leaves_sa
Download the recipe here with all their contact details.
Chocolate Truffle Cups
This is one of my personal favorite recipes to make. From my days of following a ketogenic diet and loving the texture of smooth buttery fat bombs, it was a springboard from there. Tahini with coconut syrup is also reminiscent of the old days when I would have peanut butter and syrup.
It all makes for a deep chocolaty, buttery truffle in a bed of crispy hazelnut. A mineral rich treat sure to satisfy the chocolate lover in you.
Chocolate Truffle Cups
- Cupcake Tray
- Cupcake Liners
- Measuring Equipment
- 1 cup Hazelnuts
- 1/4 cup Dates pitted
- 1/4 cup Coconut Oil melted
- 50 grams Cacao Powder
- 75 ml Coconut Syrup
- 2 tbsp Tahini
- Preheat oven tp 160°C and line cupcake tray with cupcake liners
- CUPS: Blend hazelnuts and dates in a food processor for 1 - 2 minutes. (Duration will depend on processor strength). The mixture will be course but stick together when rolled into a ball.
- Divide mixture into 12 equal sized balls and press each ball tightly into cupcake liners. (It should reach about halfway up the sides)
- Place tray in the oven and bake for 8 - 10 minutes or until they begin to brown. Remove and place on cooling rack. (Discard cupcake liners just prior to serving). Prepare filling while cups are baking and cooling.
- FILLING: Add melted coconut oil, cacao powder and coconut syrup to a medium well and mix well.
- Once cups have cooled (5-10min) pour or spoon filling into each cup until it just reaches the top.
- Refrigerate for 30 minutes to allow filling to firm up. (To set it quicker place in freezer for 10-15 minutes)
- Serve and enjoy!