February is for chocolate, but who says indulgence has to come with a side of guilt?
Let’s bridge the gap between treating yourself and treating your body like a temple.
Balance, friends—it’s a thing.
Check out these healthier chocolate recipes - whether it's Valentine's Day or not!
Mint Chocolate Energy Balls
These easy mint chocolate energy balls taste like a peppermint patty, but are a healthy little snack! These energy bites are also vegan, gluten-free and use just 7 ingredients!
Ingredients
1 cup pitted Medjool dates (about 12)
1 cup walnuts
3 tablespoons cacao powder (or unsweetened cocoa powder)
1 tablespoon almond butter (or water)
1 tablespoon maple syrup (optional)
1/2 teaspoon peppermint extract
2 tablespoons cacao nibs
Instructions
In the bowl of a food processor combine the dates and walnuts. Process until they resemble coarse sand.
Add the cacao powder, almond butter, syrup and extract, and process until a dough forms. If the dough does not come together, add some water, 1 tablespoon at a time until the dough sticks together when you press it between your fingers. Pulse in the cacao nibs.
Form 1" balls with your hands and place on a parchment-lined plate. If you like the energy balls on the softer side, enjoy immediately. If you like them a bit more "firm", then freeze for at least 60 minutes and then enjoy.
Keep in a covered container in the freezer for best results, but they will also keep in the fridge.
Chocolate Protein Oatmeal
Chocolate protein oatmeal is a plant-based, high-protein breakfast recipe with your favorite fresh and crunchy toppings. These bowls are full of fiber, protein, and antioxidants with dark chocolate, fresh berries, and oats!
They've got two forms of protein, too – adding both hemp hearts and a vegan chocolate protein powder.
Ingredients
2/3 cup rolled oats
2 scoops of chocolate protein powder
2 tablespoons hemp seeds
1 tablespoon cacao powder/unsweetened cocoa powder
1 cup almond milk (or coconut water)
Instructions
Add all the ingredients into a small pot.
Bring the liquid to a boil, then reduce to simmer and cook for 1 - 2 minutes until thickened.
Top with desired toppings and enjoy!
Tahini Chocolate Chip Cookies
Tahini chocolate chip cookies might just be the best chocolate chip cookies you never knew you loved. They're vegan, gluten-free, and so delicious!
Ingredients
1/2 cup tahini
1/4 cup maple syrup
2 tablespoons coconut sugar
1 egg or flax egg
1 teaspoon vanilla extract
1/4 cup quinoa flour
1/2 teaspoon baking soda
1 tablespoon coconut flour
1/2 teaspoon sea salt
1/3 cup dark chocolate chips
Instructions
Preheat the oven to 350ºF. Line a baking sheet with parchment and set aside.
Beat together the tahini, syrup and sugar until smooth. Then stir in egg and vanilla. Add the dry ingredients and stir to form a dough. Fold in the chocolate chips.
Scoop the dough onto the baking sheet and gently flatten with your hands.
Bake for 10 - 12 minutes until the cookies are golden brown. Remove from the oven and allow to cool completely.
Maple Sea Salt Vegan Hot Chocolate
This vegan hot chocolate recipe is sweetened with maple syrup with a generous pinch of sea salt. It's creamy, decadent and the perfect drink for anyone who loves the salty-sweet combo!
Ingredients
3 tablespoons raw cacao powder
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 cup maple syrup
1/2 cup full-fat coconut milk
3 cups hot water
Instructions
Add all the ingredients to a frother or blender and mix until creamy.
Top with vegan whipped cream, maybe some chocolate shavings or cinnamon.
Dark Chocolate Avocado Mousse
This dark chocolate avocado mousse is decadent but much healthier than its sugar-laden counterparts. It has a strong chocolate flavor, but only takes 5 minutes to make!
Ingredients
1 avocado
4 pitted dates soaked for 15 minutes
1/4 cup raw cacao powder
1/4 cup non-dairy milk
Pinch of salt optional
Instructions
Add all ingredients to a food processor and blend until completely smooth.
Spoon into serving dishes and top with your favorite garnishes! (try berries, coconut flakes, cacao nibs, or bananas!)
Dark Chocolate Almond Butter Cups
These dark chocolate almond butter cups are a healthy version of Reese's. They're easy to make at home, are delicious and also gluten-free + vegan!
Ingredients
6 ounces dark chocolate or chocolate of your choice*
1/4 cup maple syrup
1 tablespoon coconut oil
2/3 cup almond butter or nut butter of your choice
Coarse sea salt optional, but worth it
Instructions
Line a baking sheet with mini cupcake liners.
Melt the chocolate over a double boiler, adding the maple syrup and coconut oil. Once it has become a liquid, taste and add a sprinkle of stevia if you want it sweeter.
Spoon about 1 teaspoon of the melted chocolate into mini cupcake liners, using the back of the spoon to push it up the sides of the liners slightly.
Place pan in the freezer for 30 minutes.
Remove the tin from the freezer and scoop about ½ teaspoon of almond butter into the bottom of each chocolate cup. Place back in the freezer for another 10 minutes.
Once chilled, top each of the almond butter cups with the remaining chocolate and sprinkle with salt. Place the cupcake tin back in the freezer for at least 1 hour.
Store the almond butter cups in the freezer, removing 5 minutes prior to serving.
Flourless Chocolate Cake
This Flourless Chocolate Cake is the best of both worlds: it's packed with rich chocolaty sweetness, but also protein! What could be better than a gluten-free chocolate cake recipe that's rich and delicious, but also healthy?
Ingredients
1/2 cup white quinoa
1/4 cup coconut cream
2 large eggs
3/4 teaspoon vanilla extract
1/3 cup + 1 tablespoon melted soy-free vegan butter , cooled
3/4 cup sugar
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper , (optional)
Instructions
Preheat the oven to 350°F. Grease a 9" round or square cake pan and line with parchment paper.
In a medium pot, combine the quinoa and 1 cup of water. Bring to a simmer, reduce the heat to low, cover, and cook for 10-12 minutes, until the grains are tender and the water is absorbed. Transfer to a bowl and cool.
In a food processor or high-speed blender, combine the cooled quinoa, coconut cream, eggs, vanilla, and butter until smooth.
Add the sugar, cocoa powder, baking powder, baking soda, salt, and cayenne pepper (if using). Blend until smooth and thick, like brownie batter, scraping down the sides as necessary to incorporate fully. Take a little taste to test the spice level. If you want more heat, spice it up with a little more cayenne.
Pour the batter into the prepared baking dish and spread it into an even layer. Bake in the center of the oven for 27-33 minutes, until a toothpick inserted in the center, comes out clean.
Cool in the pan for 10 minutes, then transfer the cake to a wire rack to cool completely. Serve warm and top with fresh fruit, and a sprinkle of cinnamon, cocoa powder, or powdered sugar.
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