5 Healthy and Irresistible Chocolate Desserts

Do you also love chocolate? In these desserts you can add it guilt-free and in a healthy way.

You can delight your loved ones with desserts made with a lot of love, mindfulness and choosing top quality, healthy and delicious ingredients.

Cocoa can be combined in many more ways than you can imagine. With these recipes you will rediscover chocolate. We propose:

• A gourmet dessert with three textures with which you will undoubtedly succeed on special occasions: chocolate crumbs with ice cream, ganache and truffles with an exquisite combination of orange and cardamom.
• A chocolate and orange cake made with raw cooking techniques. Sweetened with dates and with very few ingredients, to enjoy the taste of cocoa with all its power.
• As an express, light and delicious dessert you will find fruit skewers washed down with chocolate sauce. The sauce is prepared in a moment, without the need to go through the stove.
• For dessert or as a snack you can choose the following recipe, some apple and chocolate dumplings. At the first bite they will win you over.
• And, finally, chocolate and matcha truffles, which are more concentrated in antioxidants than possible. The green of the matcha tea that covers the truffles hides the chocolate, a dark chocolate mixed with coconut milk that makes them an exquisite treat.

CHOCOLATE TEXTURE WITH ORANGE AND CARDAMOM AND SURPRISE NOTES

This surprising dessert combines chocolate crumbs with ice cream, ganache and orange cardamom truffles.

Ingredients for 4 people

For the peppery crumbs:

• 60 g wheat flour
• 30 g rice syrup
• 90 ml rice milk
• 2 g ground flax
• 85 g 75% chocolate couverture
• 25 ml olive oil
• A pinch of baking soda, freshly ground black pepper, salt, cinnamon, and vanilla powder

For the orange and cardamom truffle

• 200 ml rice milk
• 11 cardamom pods
• 20 g rice syrup
• 25 g ground flax
• 20 ml fresh orange juice
• 260 g 75% chocolate couverture
• Cocoa powder
• Salt

For the chocolate coconut ganache

• 350 ml rice milk
• 70 g 75% chocolate couverture
• 10 g coconut butter
• 50 g brown sugar
• 10 g kuzu
• 2 g agar-agar
• Salt

For the cocoa and banana ice cream

• 200 g frozen banana
• 20 g cocoa powder
• 25 g date syrup or similar

Preparation

1. Mix the dry ingredients of the crumbs in a bowl. Then add the liquid and mix with a whisk. Rest for 10 minutes and bake at 180°C for another 15 minutes or until done. When hot, break the cake with a fork and let it cool.
2. For the truffle, add the crushed cardamom, syrup and a little salt to the milk and bring to a boil. Turn off and infuse covered for about 10 minutes. Strain and mix with the flax. Return to the heat while melting the chocolate coating in a bowl placed over a saucepan of hot water (the bowl does not touch the water).
3. Once the chocolate is melted and the milk is boiling, mix them, add the juice and emulsify in the blender. Set aside and let it crystallize filmed to skin so that it does not crust (the day before or at least 1 hour). Form truffles and coat in cocoa.
4. To make the ganache, heat 250 ml of rice milk with the butter, sugar and a pinch of salt. As soon as it boils, add the rest of the milk with the previously diluted kuzu and agar-agar. When it comes back to a boil, pour over the topping and mix well. Leave to gel in a mold and set aside in the fridge.
5. To make the ice cream, pass the banana through the blender along with the cocoa and syrup. Set aside in the freezer.
6. When it’s time to assemble, cut a piece of ganache with a ring and, without removing it, add the rest of the ingredients. Finish with an ice cream quenelle and garnish with truffles and flowers.

CHOCOLATE ORANGE CAKE

This cake is made with raw chocolate using raw or raw vegan cooking techniques. Not heating above 42°C, it keeps intact all the nutrients and antioxidants of cocoa, a true superfood rich in magnesium, flavonoids and other mood-boosting substances.

Ingredients for 12 servings

For the base

• 100 g walnuts
• 100 g cocoa nibs (pieces of raw cocoa beans)
• 15 medjool dates

For the cream

• 30 dates (soaked for 2 hours and pitted)
• 25g cocoa powder (sifted)
• 100 g cocoa butter (melted)
• 150 ml freshly squeezed orange juice
• A few slices of orange

Utensils

• Tall Pot
• bowl
• Mixing rod
• spatula
• Food Processor
• mould of about 23 cm
• Parchment paper

Preparation

1. Blend the walnuts and nibs in the food processor until you have an oily-tasting flour.
2. Pit and chop the dates, add them and knead well.
3. Cover the tin with baking paper, pour this dough into the base and flatten it with the spatula.
4. Drain the dates well for the cream and, if desired, save the soaking water (you can take advantage of it by adding it to your smoothies or even to drink it on its own).
5. Blend them in the food processor with the rest of the ingredients, except the orange slices, until you get a smooth cream.
6. Pour the cream over the base and pat it down nicely and evens out inside the mold.
7. Let it rest for two hours in the fridge until firm and garnish it with the orange.

Try it with banana

If you want to experiment with other combinations, you can substitute the citrus juice for a ripe banana and then garnish with slices of the fruit.

FRUIT SKEWERS WITH CHOCOLATE SAUCE

A quick and easy dessert with raw vegan chocolate sauce. These skewers are irresistible and very easy to prepare.

Ingredients for 4 people

• 200 g strawberries
• 2 bananas
• 30 ml melted coconut oil
• 30 ml agave syrup or another liquid sweetener
• 1 tablespoon cocoa powder
• Cayenne to taste
• Skewer sticks

Preparation

1. Clean the strawberries and remove their leaves. Peel the banana and cut it into slices of similar size to the strawberries.
2. Insert the pieces of fruit interspersed on the sticks to form skewers. Reservation.
3. Prepare the sauce by mixing the coconut oil well with the sweetener, cocoa and cayenne until you create a sauce.
4. Finally, place the skewers on a plate or tray and drizzle them with the sauce.

The Trick

To better coat the fruit skewers with the chocolate sauce, I recommend using a kitchen bottle. It’s very practical.

APPLE AND CHOCOLATE DUMPLINGS

Ingredients for 4 people

• 8 dumpling wafers
• 2 apples
• 150 g dark chocolate
• 1 teaspoon ground cinnamon
• 4 tbsp cereal
• Virgin olive oil
• Whole Sugar

Preparation

1. Peel the apples. Cut them into slices, removing the core, and brown them in 1 tablespoon of oil.
2. Add the chopped chocolate, cinnamon and cereal and leave until the chocolate is melted. Roll out 4 dumpling wafers and divide the previous mixture between them.
3. Cover with the remaining wafers, brush the edges with water and seal them well by twisting them inwards. Fry the dumplings in plenty of hot oil.
4. Remove them with a slotted spoon and let them drain on a plate lined with paper towels. Coat them in sugar, let cool and serve.

CHOCOLATE TRUFFLES AND MATCHA TEA

A delicacy that provides you with antioxidants twice.

Ingredients for 24 truffles

• 125 ml coconut milk
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup
• 1 tablespoon matcha tea powder
• 280 g dark chocolate (more than 85% cocoa) diced
• Optional toppings: matcha tea, sesame seeds, or shredded coconut

Preparation

1. Heat the coconut milk, coconut oil, matcha powder, and maple syrup in a double boiler for 30 seconds or until the milk begins to boil.
2. Add the chocolate and cover the saucepan to keep the heat inside, let it rest for 5 minutes and mix well until homogeneous.
3. Pour the mixture into a bowl and chill it in the fridge for 3-4 hours to give consistency to the dough and form the balls.
4. To garnish, put the toppings of your choice on plates and coat the truffles. Refrigerate again for 20 minutes before serving.

Matcha brings a delicious green tea flavor and better nutritional value.