October 3, 2020

Chocolates are loved & craved by all irrespective age, gender & geographical boundaries. Chocolates are everyone’s favorite dessert & we can never give up on chocolates, can we? Doesn’t seem like it.

Hence, we are here with a delicious treat for you. Did you know chocolates, more specifically speaking, cacao are rich in antioxidants & also are a great source of magnesium, iron, potassium, calcium, zinc, copper & manganese & have various health benefits. But the chocolate we consume from the markets are not. They’re mostly filled with health harming properties & can caused various side effects like giving us extra calories which nobody wants.

Worry not. Today we’re here with 7 deliciously divine chocolate recipes that are good for your health. But before starting, let us tell you why you should have chocolates other than for its amazing taste.

  • It can improve memory loss
  • Reduces your risk of cardiovascular disease and stroke
  • Improves vision
  • Protects your nervous system
  • Lowers blood pressure
  • It can boost your mood
  • Helps prevent cancer

So now you know the benefits of consuming chocolate that are prepared keeping the health factor in mind, so let’s get started with the top 10 recipes.


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  • 1 cup of water
  • 1/2 cup cacao powder
  • 1/2 cup maple syrup


  • In a small saucepan, place water and cacao powder in medium-high heat and mix well.
  • Once mixed, add the maple syrup, mix everything well and bring to a boil.
  • Turn down heat to medium/low, and stir for a couple of minutes to thicken the syrup a little.
  • Remove from heat and let it cool down.
  • Store in a jar or any container in the refrigerator.
  • Add a couple of teaspoons according taste to a glass of milk (dairy or non-dairy) to make your chocolate milk. Mix well & you’re good to go.


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  • 1/2 cup cacao powder
  • 1/2 cup virgin melted coconut oil
  • 5–6 tablespoons maple syrup or honey


  • In a medium size bowl, mix all ingredients. You want to incorporate all ingredients really well. You can whisk by hand or using a hand blender.
  • Put the mixture into fun molds (I used the egg chocolate mold and a heart chocolate mold). Place in the freezer for about 2-3 hours. Take it out & enjoy.


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  • 2 ripe avocados 
  • 1/3 cup minus 1/2 tablespoon (90 grams) agave nectar*
  • 1/3 cup (40 grams) raw cacao powder or unsweetened cocoa powder
  • 2 tablespoons unsweetened almond milk  1/2 teaspoon almond extract or vanilla extract
  • 1/2 teaspoon chia powder
  • 1/8 teaspoon kosher salt


  • cacao nibs, fresh raspberries, whipped coconut cream


  • Halve the avocados and scoop the flesh into a food processor or blender.
  • Add the almond milk, cacao powder, chia powder, agave nectar and almond extract.
  • Mix for a minute or until smooth.
  • Taste and adjust with extra agave nectar if needed.
  • Spoon the avocado chocolate mousse into pretty glasses or ramekins (I used a piping bag).
  • Refrigerate for at least 30 minutes before serving.
  • Serve plain or topped with cacao nibs, fresh raspberries, and/or whipped coconut cream.


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  • 3 large very ripe bananas (black skins are best), about 1 3/4 cups, mashed or blended in blender
  • 1/4 cup honey
  • 1 large egg, at room temperature
  • 3 tablespoons melted  coconut oil1 teaspoon pure vanilla extract
  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet or dark chocolate chips + 3 tablespoons more for topping
  • 1/4 cup mini chocolate chips (optional for additional chocolatey goodness)


  • Preheat the oven to 425 degrees F. Prepare a muffin pan with cooking spray, if needed. I like to use a silicone muffin and then there’s no need to spray. I also like to dust the muffin pan cavities with a little cocoa powder.
  • Mix wet ingredients together until well combined: ripe mashed bananas, honey, egg, oil and vanilla.
  • Add dry ingredients to wet ingredients: flour, cocoa powder, baking powder, baking soda, cornstarch and salt. Mix until just combined. Over-mixing will result in denser muffins. Stir in chocolate chips. I used 1/2 cup semi-sweet chocolate chips (Trader Joe’s) and an additional 1/4 cup mini chocolate chips (Enjoy Life). 
  • Pour batter into muffin cups (about a heaping 1/4 cup batter per muffin) and sprinkle additional 3 or 4 regular-sized chocolate chips over the tops of the muffins.
  • Bake muffins for 5 minutes at 425 degrees F. and then with muffins staying in the oven, reduce heat to 350 degrees F. and bake muffins for 13-15 minutes more. The high heat will cause muffins to rise and then you will lower heat to cook the center of the muffin.
  • Remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.


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For truffles:

  • 1/2 cup coconut oil
  • 1/4 tsp fine sea salt
  • 1/4 cup maple syrup or clear honey (Note 1)
  • 1 cup cocoa powder
  • 6 1/2 tsp cold water

Optional add-ins (Note 2):

  • 1/4 tsp cayenne pepper
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract

Possible toppings:

  • dessicated coconut
  • ground hazelnuts
  • cocoa powder
  • vegan sprinkles


  • Melt coconut oil in a pot on low heat, then transfer it to a bowl.
  • Add salt and maple syrup/honey, and whisk until evenly distributed in coconut oil.
  • Add cocoa powder and whisk thoroughly.
  • While constantly whisking, add cold water, 1/2 tsp at a time. (Note 3)
  • Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.
  • Take the chocolate mixture out of the freezer. It should be solid, but malleable.
  • Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
  • Roll each truffle in the desired topping.
  • The truffles keep well in the fridge or in a cool dry place for about a week an a half. They can be kept in the freezer for up to a month.


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  • Preheat oven to 350F. Grease a 9x5in loaf pan with cooking spray.
  • Stir together flax and water in a large mixing bowl and set aside to thicken for 5 minutes.
  • To the same bowl, add banana, melted coconut oil, sugar, vanilla and zucchini. Stir to combine.
  • Add flour, cocoa powder, cinnamon, baking soda, and salt. Stir just until combined, being careful not to over-mix. Fold in chocolate chips.
  • Pour batter into pan and top with additional chocolate chips if desired. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Cool for at least 20 minutes on a wire rack before slicing.
  • Store cooled bread in an air-tight container on the counter or tightly wrapped in plastic wrap.


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  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1/4 cup coconut oil, melted
  • 1/2 cup creamy almond butter
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup whole wheat pastry flour
  • 1 tsp instant espresso or instant coffee granules
  • 1/4 tsp sea salt
  • 1/2 cup semi-sweet chocolate chips
  • Kosher salt, for topping


  • Preheat oven to 350F and line an 8×8 inch square baking dish with foil or parchment paper.
  • Stir together flax and water in a small bowl. Set aside to thicken for 10 minutes.
  • Place coconut oil in a small bowl and melt in microwave for 30 seconds. Set aside to cool.
  • In a large mixing bowl, add almond butter, coconut sugar, vanilla extract, and melted coconut oil. Whisk until smooth. Add flax mixture and whisk again until combined.
  • Add cocoa powder and slowly whisk until shiny, scraping down the sides as needed. Gently spoon flour into measuring cup without packing and level off with a knife. Add flour, espresso powder, and salt to mixing bowl. Use a rubber spatula to fold in flour, stopping once the flour is incorporated. It will seem thicker than normal brownie batter (see third picture). Gently fold in chocolate chips.
  • Spoon batter into prepared pan and smooth with spatula. Bake for 25 minutes, or until a knife comes out clean. Allow brownies to cool before slicing. Sprinkle with salt before serving if desired. Store brownies in an air-container on the counter.

So now you know 7 chocolate recipes that are good for you. Try these at home to have a healthy & tasty delicacy.

Let us know in the comment section which was your favorite healthy chocolate recipe. Visit our blogs to get some delicious healthy recipes & much more.

Eat healthy, feel healthy & look healthy. To enhance your look this festive season, visit for some awesome ou6tfits.

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