10 Super Delicious, Super Nutritious Chocolate Recipes

Breakfast

Raw Organic Chocolate Bites

Serves: Makes 6-8 bites

Ingredients:

  • 50 grams coco butter
  • 1 tbsp Coconut Palm Sugar
  • 1 tbsp Organic Raw Cacao
  • Optional Ingredients: (mix any combination)
  • 2 tbsp Chopped Almonds
  • 1 tbsp Chia Seeds
  • 1 tsp Vanilla
  • 1 tbsp Coconut flakes
  • 1/4 Chili Powder
  • 2 tbsp Cacao Nibs
  • 1 tbsp Carob
Raw Organic Chocolate Bites

METHOD

  • Add coco butter & coconut palm sugar to a double boiler until it melts. Stir frequently.
  • Add cacao powder and mix together.
  • Pour into molds and refrigerate for 1 hour or until hard.

Tip: This is your base chocolate recipe. Feel free to mix any optional ingredients or any other organic ingredients to your chocolate.”

Breakfast

Mint Chocolate Superfood Snack Balls

Serves: 18 Balls

Ingredients:

  • 1 cup cashews
  • 1 cup almonds
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • 3 Tbsp raw organic cacao powder
  • 3 Tbsp extra virgin coconut oil
  • 2 Tbsp coconut palm sugar
  • 1 tsp spirulina (optional)
  • 1/2 tsp peppermint extract
Mint Chocolate Superfood Snack Balls

METHOD

  • Combine cashews, almonds, chia and hemp seeds together in food processor until well ground.
  • Add remaining ingredients until well combined.
  • Form balls by shaping mixture in the palm of your hand. Store in fridge to harden.
  • Makes approximately 18 balls (depending on how much mix you eat along the way!)

Tip: If you live in a cool climate, you may like to melt coconut oil prior to adding to mixture. The best way to do this is using the double boiler method and keep heat low. Place coconut oil in heat-proof bowl into a pot of water. Heat slowly until coconut oil liquifies.

Breakfast

4-Ingredient Chocolate Chia Pudding

Serves: 2

Ingredients:

  • 6 tablespoons chia seeds
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup plant-based milk of choice
  • 3 tablespoons maple syrup
4-Ingredient Chocolate Chia Pudding

METHOD

  • Mix all the ingredients in a bowl and let stand for 15 minutes. Then stir and store the mixture in a sealed container in the fridge overnight or for at least 4 hours.
  • Serve with your favorite toppings. We added some banana slices, raspberries, chopped pistachios and cacao nibs on top.

Breakfast

Paleo Raw Chocolate Bites

Serves: 20 Balls

Ingredients:

  • 4 ounces 100% dark chocolate, chopped
  • ½ teaspoon celtic sea salt
  • 1 cup almond pulp
  • 1 cup dates (remove pits)
  • ½ cup unsweetened shredded coconut
Paleo Raw Chocolate Bites

METHOD

  • In a food processor pulse chocolate and salt until the texture of coarse sand
  • Pulse in almond pulp, then dates, until well combined
  • Scoop batter 1 level tablespoon at a time onto a plate
  • Place shredded coconut in a small bowl
  • Dip each ball into shredded coconut
  • Serve

Tip: You may wish to use a sweeter chocolate in this recipe if you have young children. I think these raw cookies would work really well with a 75% chocolate such as Kallari, or an even sweeter product such as Enjoy Life Chocolate. This is a great healthy homemade cookie recipe that your little ones can help make. Have them roll the dough into balls for you and dip the cookies into the shredded coconut. That’s what I call free labor, and it will keep the kids out of trouble.

Breakfast

Flourless Almond Butter and Chocolate Sandwich Cookies

Serves: 20

Ingredients:

  • 2 1/2 cups almond butter, room temperature (you can use jarred or homemade )
  • 3/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 10 ounces bittersweet chocolate (I used Equal Exchange bittersweet chocolate bars)
  • 8 tablespoons unsalted butter
Flourless Almond Butter and Chocolate Sandwich Cookies

METHOD

  • Preheat the oven to 350ºF and adjust the rack to the middle position. Place the almond butter, coconut sugar and baking soda in the bowl of a standing mixer and mix on medium speed for 1 minute. Add the eggs and vanilla and beat on medium-low until combined, about 30 seconds.
  • Using a 1 1/2-inch cookie scoop , spoon the dough into balls and place on a baking sheet lined with parchment paper . Arrange the balls about 1 1/2 inches apart. Using your fingers, gently press down on the dough balls to make them flat and about ¼-inch thick. Bake for 11 minutes and cool completely. Repeat with remaining dough.
  • To make the filling: Melt the chocolate and butter over a double boiler. Remove from the heat and let cool until slightly thickened, about 1 hour.
  • To assemble: Turn half of the cooled cookies upside-down and spoon about 2 teaspoons of chocolate filling into the center of each cookie. Top with the remaining cookies and press each cookie gently to s

Tip: Almond butter and chocolate sandwiches are fun flourless Christmas cookies you can make with kids that are great for a cookie exchange or party. The cookies also work great served alone as a fun treat.

Breakfast

Caramel Fudge With Chocolate-Pecan Ganache

Serves: 12

Ingredients:For the fudge:

  • 1.5 cups of almond butter
  • 1/2 cup of melted coconut oil
  • 1/3-1/2 cup pure maple syrup (how sweet you like it)
  • Pinch of salt

Ingredients:For the chocolate ganache:

  • 1/4 cup melted coconut oil
  • 1/4 cup pure maple syrup
  • 1 cup cacao/cocoa powder
  • 1/3 cup pecans (+ a pinch of salt)
Caramel Fudge With Chocolate-Pecan Ganache

METHOD

  • Preheat the oven to 375 degrees Fahrenheit.
  • Start by making the fudge. Melt the coconut oil and add the almond butter, coconut oil, sweetener and a pinch of salt to a mixing bowl. Mix really well until it’s a smooth silky mixture. Pour into a medium-high sided baking dish, lined with parchment paper. Place in a freezer for around 20 minutes to set, or until the top is solid.
  • Meanwhile, make the chocolate ganache. Put the pecans on a tray and add a pinch of salt. Roast them in the oven for around 10 minutes (checking after 5 minutes to make sure they don’t burn). To make the chocolate, add the melted coconut oil in a bowl with the sweetener and cacao/cocoa powder. Mix quickly until totally smooth.
  • When the fudge is set, add the chocolate on top, spreading evenly. Scatter the pecans on top and place back in the freezer for at least 30 minutes. An hour is ideal, to make sure it really sets. Store in the freezer.
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Breakfast

Raw Triple Chocolate Cookies

Serves: 8

Ingredients:

  • 3 tablespoons melted cacao butter
  • 1/3 cup raw cacao powder
  • 1 tablespoon coconut OR agave nectar
Raw Triple Chocolate Cookies

For the white chocolate chips:

  • 2 tablespoons melted cacao butter
  • 1 1/2 tablespoons raw cashew butter
  • 3/4 tablespoon coconut OR agave nectar
  • 1/4 teaspoon lucuma powder (optional)
  • Pinch of vanilla powder

For the raw chocolate cookies:

  • 1/2 cup almonds
  • 3/4 cup cashews
  • Generous pinch of salt
  • 1/2 cup (packed) pitted soft dates (e.g. Medjool)
  • 1/2 tablespoon coconut oil
  • 1 tablespoon coconut OR agave nectar
  • 3/4 teaspoon vanilla extract
  • 1/4 cup raw cacao powder
  • 1/4 cup homemade chocolate chips (2 tablespoons white, 2 tablespoons dark)

METHOD

  • To make the chocolate chips: In two separate bowls set over boiling water, whisk together the listed ingredients until smooth.
  • Spoon each mixture into a small plastic sandwich bag (placed in a glass to hold it upright).
  • Place the white chocolate in the fridge to firm up a little while you work with the dark.
  • Cut a tiny end off the sandwich bag and, as if using a piping bag to frost a cake, squeeze little dots of chocolate onto a parchment-lined baking sheet. Continue until all the chocolate is used up.
  • Place the tray in the freezer for at least an hour to firm up.
  • Repeat the same process with the white chocolate mixture. If the mixture is too thick to pipe, allow to warm at room temperature for a short while and knead the bag gently. When firm, remove the chocolate chips from the trays and store in a sealed container in the fridge or freezer.
  • To make the cookies: Grind the nuts into a coarse flour in a food processor. Add the dates, coconut oil, coconut or agave nectar and vanilla and process again until the mixture comes together.
  • Add the cacao powder and process again to incorporate.
  • Fold in the chocolate chips, roll into balls and flatten into cookie shapes.
  • Refrigerate until firm.

Breakfast

Chocolate Avocado Smoothie

Serves: 2

Ingredients:

  • 1 tablespoon raw cacao powder
  • 1/2 ripe avocado, peeled and pitted
  • 1/2 frozen peeled banana
  • 2 tablespoons almond butter
  • 1 handful spinach leaves
  • 3 Medjool dates, pitted
  • 1 tablespoon hemp seeds, chia seeds or a mixture of both
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon sea salt
  • 1 1/2 cups unsweetened almond milk
  • Goji berries, to garnish
Chocolate Avocado Smoothie

METHOD

  • Place the raw cacao powder, avocado, banana, almond butter, spinach, dates, hemp seeds, vanilla and salt in a high-speed blender, pour in almond milk and blend on high until completely smooth.
  • To serve, garnish with goji berries for an additional antioxidant punch.

Breakfast

Nut-Free Flourless Chocolate Cake

Serves: 6

Ingredients:

  • 2 cups Medjool dates (pitted + presoaked to soften and then strain). Note: soak for a few hours in warm water, or cover with boiled water and soak 15-20 minutes if you don’t care for the recipe to remain raw.
  • 3/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 tablespoon lemon juice
  • Pinch of salt
  • 1 tablespoon pure vanilla extract (or a pinch of raw ground vanilla beans)
  • Optional: 2 tablespoons neutral tasting coconut oil, softened (only add if you want the cake extra firm, otherwise it will work just fine without)

For the topping layer:

  • 1/2 cup coconut oil, liquified but not hot
  • 1/4 cup cocoa powder
  • 3 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract

Optional toppings:

  • Cacao nibs
  • Dried white mulberries
  • Salt flakes
  • Dried lavender or other edible dried flowers
Nut-Free Flourless Chocolate Cake

METHOD

  • Place all cake ingredients in a food processor and process until everything is thoroughly combined and mixture begins to form a ball. Transfer all ingredients into a 6″ springform pan and press down firmly and evenly to form cake into shape. (I did this using a spoon first, and then I put a piece of parchment paper on top and pressed the cake down even more using a flat bottomed cup to get the surface nice, even and smooth.) Place the cake in the freezer while working on the next step.
  • Place all topping layer ingredients into a bowl or tall glass and stir together until a smooth liquid mixture forms (stir until all clumps disappear). Remove cake from freezer. Pour this chocolate mixture over the cake and use a spatula to spread it evenly and smoothly over the top. If you want your toppings to set into the cake, top the cake now. (Otherwise, if you’re using fresh toppings, like berries, etc., add them on prior to serving instead.)
  • Place the cake in the freezer for at least 2 hours to let it set and chill. Remove from pan (carefully, as it can stick to the sides a bit). Place on a serving plate, top with any additional toppings and keep cake refrigerated until ready to serve.

Breakfast

Raw Chocolate-Maca Sandwich Cookies

Serves: 10

Ingredients:

  • 3/4 cup almond flour
  • 1/4 cup whole flax seed, ground
  • 1/3 cup raw cacao powder
  • 3 tablespoons raw maca powder
  • 3 tablespoons coconut flour
  • 3 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1/2 cup (+ 1-2 tablespoons) water

For the Chocolate-Maca Fudge Layer:

  • 1/4 cup almond butter
  • 1 1/2 tablespoons raw maca powder
  • 2 tablespoons raw cacao powder
  • 3 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 3 tablespoons non-dairy milk OR water
Raw Chocolate-Maca Sandwich Cookies

METHOD

  • For the cookies: In a food processor, or large bowl, combine all the dry ingredients (almond flour, ground flax, cacao, maca, coconut flour and salt).
  • Add the vanilla and agave and pulse to incorporate. Finally, add the water and process or stir well to combine. The flax and coconut flour are very absorbent and will soak up the liquid leaving your mixture very thick. If it looks a little dry, add 1-2 tablespoons more water. Remove to a bowl and refrigerate for at least 2 hours.
  • Roll out cookie dough between 2 sheets of parchment paper/Teflex dehydrator sheets to 1/4″ thickness. Using a small cookie cutter or glass, cut out circles from the dough. Gather scraps and repeat process until all the dough is used up.
  • For dehydrator-free version, lay the parchment paper on a baking tray and place the whole thing in the freezer to firm up.
  • If using a dehydrator, dehydrate at 115 Fahrenheit for 16 +/- hours, until they are firm but not hard.
  • For the Chocolate-Maca Fudge Layer: Blend all ingredients until very smooth. You may need to add a little extra liquid, depending on your blender. I use a Tribest personal blender for small amounts like this.
  • Refrigerate until cookies are ready.
  • Pipe or spread fudge onto one cookie, place a second cookie on top and press down lightly.
  • For the freezer version, return to the freezer until firm. Just leave them to soften for a few minutes on the counter before eating. For the dehydrator version, store in an air-tight container in the fridge.
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