DELICACIES

7 CHOCOLATE RECIPES THAT ARE GOOD FOR HEALTH

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.

1. HEALTHY CHOCOLATE MILK

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INGREDIANTS

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

INSTRUCTIONS

  • 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.

2. HOME-MADE CHOCOLATES

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INGREDIANTS

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

INSTRUCTIONS

  • 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.

3. AVACADO CHOCOLATE MOUSSE

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INGREDIENTS

  • 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

TOPPINGS (OPTIONAL):

  • cacao nibs, fresh raspberries, whipped coconut cream

INSTRUCTIONS

  • 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.

4. DOUBLE CHOCOLATE BANANA MUFFINS

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INGREDIANTS

  • 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)

INSTRUCTION

  • 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.

5. HEALTHY CHOCOLATE TRUFFLES

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Ingredients

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

Instructions

  • 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.

6. CHOCOLATE BANANA BREAD

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INGREDIENTS

INSTRUCTIONS

  • 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.

7. CHOCOLATE BROWNIES

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INGREDIANTS

  • 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

INSTRUCTIONS

  • 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.

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