Valentine’s Day is approaching quickly and you may be hearing chocolate calling your name.
I love chocolate and I eat it every day. Years ago it was Snickers, Skor, and too many to mention! Plus lots of homemade baking with butter, sugar and flour. But I had to change…years of eating like this was affecting my moods, my hormones, my teeth, my waistline and more.
I started experimenting by making tasty treats with raw chocolate and coconut oil. I have used many recipes from various sites and also created some of my own.
So as this Valentine’s rolls around (and then Easter, and then someone’s birthday and of course, the Halloween candy will be lining the aisles soon enough)…try these creations. I promise you will change your taste buds and they will be wanting these treats and not the unhealthy ones!
And check out these 4 other great recipes to add to your collection of delicious, nutritious, chocolate treats.
Raw Chocolate Macaroons
I love coconut and one day I had a craving for chocolate macaroons but wanted a healthier version. These treats are so delicious, simple to make and nutritious.
2/3 cups raw cacao powder
½ cup pure maple syrup
¼ cup coconut oil (if not in liquid state heat slightly)
1 tsp organic vanilla
2 cups shredded organic coconut
2 tbsp hemp hearts (optional)
2-4 tbsp organic cranberries chopped into tiny pieces (optional)
2 tbsp of your favorite nut chopped into tiny pieces (optional)
Mix cacao powder, maple syrup, oil, vanilla together until smooth. When blended add in coconut and any or all of the optional ingredients (I love the hemp and cranberry combo).Using a small spoon or melon scoop form 12-18 macaroons and place on parchment paper in a freezer safe container. Freeze until firm and can be stored for up to 30 days in fridge or freezer if they last that long!
Cocoa Caramel Bars by Amanda Vogel
I made these at Christmas for my clients and they LOVED them.
For the Base: 1/4 cup extra-virgin coconut oil, melted 1/3 cup cocoa powder 1/4 cup coconut nectar 1 teaspoon pure vanilla extract 1 cup finely shredded unsweetened coconut 1/2 cup hulled hemp seeds For the Caramel Layer: 1 cup tahini or sunflower seed butter 1/2 cup coconut nectar 1 tablespoon pure vanilla extract For the Top: 1 ounce semi-sweet dairy-free chocolate
- Line a 8×8 pan with parchment paper across both sides for easy lifting. Set aside. 2. For the bottom layer: Add melted coconut oil to a large bowl. Slowly drop in cacao powder, whisking as you go. When all is added and clumps are gone add coconut nectar and vanilla. Whisk until incorporated. Add shredded coconut and hemp seeds. Mix with a spoon or your hands, until everything is covered in chocolate. Press mixture evenly into prepared pan and transfer to the freezer to cool. 3. Next, prepare the caramel layer: Add the tahini, coconut nectar and vanilla to a saucepan and heat on low heat for 1-2 minutes, just until incorporated. You DO NOT want the mix to boil, just get it hot and continue to stir until the mixture begins to hold together slightly. Remove the pan from the freezer, top the base with caramel and even out with a spoon. Place back in the freezer. 4. To prepare the top layer: Add water to a large saucepan, cover and bring to a boil. Add chocolate to a heatproof bowl and set the bowl over top of the saucepan. Reduce heat to medium-low. Keep the bowl over top of the saucepan until all chocolate is melted, about 5 minutes. Once melted, take out the bars from the freezer and drizzle the melted chocolate over top. 5. Cover pan and freeze for at least 12 hours
Recipe type: Vegan (option), Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Egg-free, adapted from Leanne Vogel’s recipe
Prep time: 20 mins Cook time: 6 mins Serves: 6
- 1 avocado, mashed
- 2 teaspoons raw, organic honey, coconut nectar or yacon syrup
- ¼ teaspoons vanilla extract or powder (I used powder)
- 1 tbsp collagen powder
- 1 tbsp rice bran soluble (tocotrienols)
- 1 tsp cacao nibs
- Pinch salt
- ¼ cup cacao powder
- 3 tablespoons melted coconut oil
- 1 tablespoon coconut nectar, or yacon syrup
- 3 drops stevia
- ¼ teaspoon vanilla extract
- pinch sea salt
- Add the avocado to a small bowl and mash with a fork until smooth. Add the remaining ingredients. Mix until combined. Then, take 2 tsp and shape into balls (or use a scoop). Place on a cookie sheet with parchment paper and place in the freezer for 4 hours.
- When ready to dip frozen avocado balls, prepare chocolate sauce. Combine cacao powder, coconut oil, coconut nectar, stevia, vanilla and sea salt in a small bowl. Mix until smooth.
- Remove cookie sheet from freezer. One at a time, take avocado ball and cover it in chocolate sauce. Transfer back to cookie sheet and freeze again for 2 hours. Keep in the freezer until ready to eat.
Source:adapted from http://www.healthfulpursuit.com/2014/06/chocolate-avocado-freeze-bites/
3 Ingredient Chocolate Turtles by Leanne Vogel
Recipe type: Vegan, Gluten-free, Dairy-free, Yeast-free, Corn-free, Grain-free
This no bake recipe is super simple and super delicious. For step by step photos, please click on her link below.
- 6 medjool dates, cut in half lengthwise with pit removed
- ¾ cup dairy-free chocolate chips, melted
- 48 raw pecan halves
- Cut medjool dates in half lengthwise and remove pits.
- Shape each piece into a circle with your fingers. The dates should be squishy enough that this will be really, really easy to do.
- Lay the date circles on a parchment paper lined baking sheet, sticky side up.
- Press 4 pecan halves into the center of the date circles, fanning them out to look like a flower.
- Melt chocolate chips in a double boiler or saucepan with a bowl over top.
- Spoon ½ teaspoon of melted chocolate into the middle of the fan of pecans. Flip the turtle over and press down gently so that the chocolate touches the parchment paper.
- Repeat with remaining date circles and place in the freezer for 5 minutes to harden. You can keep the chocolate warm my placing back in the hot water bath.
- Drop each turtle into the melted chocolate and move around until it’s back is covered. Remove from the bowl and place back on baking sheet. Repeat with remaining and let cool in the freezer for 10 minutes for the chocolate to harden.
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Tanya Morrison has been in the Health/Wellness and Fitness Field for over two decades. She is the creator of the Busy Mama Detox which is a 12 week program that runs in January, April and September of each year. To find out more about this life changing program check out the testimonials and information at www.busymamadetox.com. Tanya also teaches many different classes at Move Your Body Studio in Bobcaygeon, www.moveyourbody.ca and has written Healthy Snacks for Kids, Get the Skinny on Skinny Jeans & Living Vibrantly with Raw Goodness – Your Guide to Juicing & Blending.