Chocolate is difficult to resist. There’s almost no reason not to love this decadent treat because of its flavor, strong smell, and melty bliss as it meets your tongue.
Chocolate boosts cognitive function, cardiovascular health, and blood pressure.
However, natural chocolate is usually mixed with artificial flavors and saturated fat, making chocolate at the top of the list of items to avoid while trying to lose weight.
The more bitter, the better – at least in terms of your health when it comes to chocolate! So, while looking for chocolate, go for 70% cacao or higher chocolate with fewer additives.
Pick the simple version and sweeten it up with your own clean, nutritious sweeteners (like natural fruits or maple syrup) to make these delicacies taste anything but healthy.
Here are three easy-to-make healthy dark chocolate recipes we’re sure you’ll fall in love with!
Dark Chocolate Fudge Brownie Cookies
This delicious brownie-cookie crossover tastes like a fudge cookie and is rich and indulgent. It’s so good that it can satisfy the strongest chocolate cravings!
When they say “healthy dessert,” you immediately think of dry, boring sweet treats prepared without enough butter or no sweet. This yummy “brow-kie” will bust all the myths. Let’s get started with the recipe.
What You’ll Need
- ½ tsp baking powder
- 1 ⅓ cups light brown sugar (Stevia or coconut sugar)
- ½ tsp salt
- ½ tsp baking soda
- 2 large eggs, raw
- 1 ½ cups whole-wheat flour or whole-grain buckwheat flour
- ⅔ cup almond butter (room temperature)
- ¾ cup Dutch-process cocoa powder that has been sifted
- ¾ cup melted, slightlycooled unsalted butter. You can also use coconut oil.
- 1 ½ tsp vanilla
- 2 cups semi-sweet chocolate chips(divided)
Instructions
- Combine the buckwheat, cocoa powder, baking soda, baking powder, and salt in a medium-size mixing bowl and set aside.
- Toss together almond butter, eggs, vanilla, sweetener, and butter or melted coconut oil. Mix them in a large bowl until thoroughly combined. Use a hand or electric mixer for this step.
- Combine the dry mix into the egg batter and fold it with a spatula to avoid over-mixing.
- Now mix 1 1/2 cups of chocolate chips in the brownie batter.
- The dough should be gooey at this point.
- Refrigerate the dough for around 2 hours, or until stiff enough to shape into balls.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a baking sheet with parchment paper.
- Shape the dough into 1 1/2-inch (4-cm) balls and set them on the baking sheet 3 inches (7 1/2 cm) apart. If necessary, sprinkle the leftover 1/2 cup chocolate chips on the balls.
- Bake for 9 to 11 minutes, or until the cookie tops are no longer moist in the center.
- Remove the baking sheet from the oven and allow it to cool thoroughly.
- Store at room temperature in an airtight jar for up to 4 days.
Raspberry Dark Chocolate Truffles
These vegan raspberry chocolate truffles are deliciously fudgy. Even on its own, the filling is delicious – extremely chocolaty and rich, like a gooey brownie. Dip them in melted chocolate and top with a brilliant tart raspberry dust for a spectacular treat.
What You’ll Need
- 2 cups raw cashews/ cashew pieces
- pinch sea salt
- 1 ½ cups pitted dates
- ½ cup cashew milk
- 1 cup unsweetened cocoa powder
- 8 – 10 ounces dark (72%) orsemi-sweet chocolate, chopped
- 1-2 tbsp freeze-dried raspberries
Instructions
- Using parchment paper, line a baking sheet. Place aside.
- Immerse the dates in boiling water and set them aside to soften.
- Chop cashews to a fine crumble in a food processor or high-powered blender. Combine the sea salt, softened dates, cashew milk, and cocoa powder in a food processor.
- Scoop a proportionate quantity of the mixture – one inch and a golf ball – using your hands. Shape them into a ball and place them on a baking sheet lined with parchment paper.
- Place truffle balls in the refrigerator for at least one hour to ‘set.’
- In the meantime, put freeze-dried raspberries in a plastic baggie. Grind raspberries into a bag of dust using a rolling pin or the edge of a glass. Reserve for garnish.
- Melt chopped chocolate with a double boiler or in a small saucepan over low flame.
- Dredge each truffle in the ganache with a fork, allowing excess chocolate to fall off. Return the truffle to the parchment paper and quickly dust with raspberry powder.
- Refrigerate for at least 30 minutes before serving. However, the brownie texture and tastes are better at room temperature.
Dark Chocolate Hot Cocoa
This rich and creamy delicacy with a hefty dose of antioxidants is made with dark chocolate cocoa powder and a little heat from cayenne and cinnamon.
What You’ll Need
- ½ cup dark chocolate cocoa powder
- 1 tbs cinnamon
- 2 tsp vanilla extract
- ¼ cup honey
- ¼ cup of water
- ½ tsp salt
- 1 pinch of cayenne powder (optional)
- 4 cups skim milk (any milk of your choice)
Instructions
- In a medium saucepan, stir gently cocoa powder, cinnamon, honey, water, vanilla, salt, and cayenne pepper over medium heat until thick and creamy.
- Slowly pour in the milk and whisk until bubbles form around the edge. Stay close to the saucepan – you want the cocoa to simmer, not boil.
- Pour into your favorite mugs, and voila!
- If desired, serve with whipped cream.
Our Final Thought
Isn’t it strange how the term “dark” leaves you less guilty about having your favorite chocolate treats? Just love the feeling!
If you’re not a dark chocolate fan yet, I recommend giving this recipe a try. Every day, new scientific evidence demonstrates the health advantages of dark chocolate. When purchasing dark chocolate, find a bar with 70% cocoa or more to get the most health advantages.
Fun fact: You can easily replicate your favorite recipes but substituting sweetened milk chocolate with dark chocolate to make your own healthy dark chocolate recipes.
