7 healthy desserts to enjoy chocolate without guilt

Can you imagine enjoying a good chocolate without worrying about whether it harms your health? You can do it with raw cocoa! Pure and without sugar or additives.

SUPER CHOC SHAKE

Ingredients for 2 servings

• 2 bananas
• Half avocado
• 3 Medjool dates
• Half a tablespoon cocoa powder
• 1 glass of water or a vegetable milk of your choice
• 1 tablespoon pistachios
• 1 tablespoon chocolate nibs

Utensils

• Blender
• Glass

Preparation 10 minutes

1. Add all the ingredients to the blender and crush them, except for pistachios and chocolate chips to decorate.
2. Once the smoothie is ready, add the pistachios and nibs on top.
3. You will already have a tasty and nutritious smoothie ready to enjoy.

Maca Choc: If you want a plus of energy, add a teaspoon of maca to this smoothie.

BROWNIE LOVE WITH WALNUTS AND HAZELNUTS

Ingredients for 10 people

• 15 Medjool dates
• 1 cup walnuts
• Half a cup chopped hazelnuts
• 125 g cocoa nibs
• Half a tablespoon cinnamon powder
• A pinch of clove powder
• A pinch of salt

For the sauce

• 100 g cocoa paste
• Half a cup of agave syrup
• 1 tablespoon vanilla
• 50 g coconut oil

Utensils

• High pot
• Bowl
• Mixing rods
• Spatula
• Scale
• Baking paper

Preparation 35 minutes

1. Bone the dates and cut them into pieces in a bowl.
2. In a high-powered blender or food processor, crush the nuts well with the cloves.
3. Add the pieces of dates to the mixture of the mixer and, on a board or in a bowl, knead the mixture with your hands and add the chopped hazelnuts.
4. Add the rest of the ingredients and mix until a more or less uniform dough is left.
5. Pour this dough into a rectangular mold and reserve it in the refrigerator to firm while you prepare the sauce.
6. Melt the cocoa paste in the steam bath inside the bowl and, once it is melted, add the rest of the ingredients and stir until smooth.
7. Once the sauce is ready, you can cover the brownie with it as much as you want.
8. If you are not going to eat everything, you can freeze the portions you want.

CARDAMOM CHOCOLATE CUBES

Ingredients for 4-6 people

• 125 g cocoa butter
• 125 g cocoa paste
• 100 g activated (and dehydrated) buckwheat
• 75 g cocoa powder
• 75 g coconut sugar
• 4 cardamom seeds
• A pinch of salt

Utensils

• High pot
• Glass or ceramic bowl
• Mixing rods –
• Spatula
• Square molds

Preparation 1 hour + 2 hours of rest

1. Melt the cocoa butter and paste in the steam bath in the bowl.
2. Add the sifted cocoa powder and a tip of salt, slowly and while stirring.
3. Pass the coconut sugar through the mixer and, when the cocoa mixture is dark, add it next to the cardamom. Stir and finish with buckwheat.
4. With a spoon, pour a little into the molds, without filling at all. If you want to decorate with buckwheat, put it before so that it is below.
5. Let stand at about 18-20 °C until solid.

TRUFI-CHOCOLATE BALLS

Ingredients for 20-30 balls

• 150 g dark raw chocolate (see first recipe)
• 200 g cashews (with 2-hour pre-soak)
• 100 g almond flour
• 7 dates (pitted) soaked
• 1 tablespoon virgin olive oil
• Half a teaspoon vanilla
• Half a teaspoon nutritional yeast
• 1 cup cocoa powder for bathing truffles (optional)

Utensils

• Dipper
• Bowl
• Spatula
• Blender or mini pimer
• Tray
• Baking paper

Preparation 50 minutes

1. Melt the chocolate in the steam bath. To do this, chop the chocolate, put it in a bowl and place it on a saucepan with a little water, without the bottom of the bowl touching the water.
2. Put the cashews, oil, vanilla and nutritional yeast in the blender and crush them until a fine cream remains.
3. Drain the dates to remove excess water, add them to the cashew cream and continue beating until everything is as fine as possible.
4. Pour this mixture into a bowl and add the melted intense chocolate. Stir everything well and then add the almond flour. Knead well.
5. With a spoon take out the rations and go making balls.
6. You can eat them as is or pass them through cocoa powder.

TU-RAW, CRISPY NOUGAT

Ingredients for 2 large tablets

• 250 g cocoa butter
• 125 g cocoa powder
• 100 g almonds
• 100 g coconut sugar
• 50 g cocoa nibs
• 3 cloves
• 100 g activated (and dehydrated) buckwheat

Utensils

• High pot
• Glass or ceramic bowl
• Mixing rod
• Pastry tongue
• Silicone molds

Preparation 35 minutes

1. Put a little water in the pot, heat it over very low heat and place a large glass bowl on top that rests on the mouth of the pot so that the bottom does not touch the water.
2. Put the cocoa butter to melt in the steam bath in the bowl and, once melted, add the cocoa powder. Do not stop stirring so that it integrates well.
3. Once ready, grind the cloves and crush them in the blender along with the almonds and coconut sugar until you get a flour.
4. Add this flour to the bowl with the melted cocoa butter, paste and powder, then add the activated and dehydrated buckwheat.
5. Stir well and pour the mixture into rectangular molds.
6. Let solidify at room temperature and unmold. You can speed up the process in the fridge, but it is less recommended.

Buckwheat: Soak it to activate, drain it and dehydrate it. It is also already activated and dehydrated.

INTENSE CHOCOLATE

Ingredients for 3 small tablets or 60 chocolates

• 125 g cocoa butter
• 125 g cocoa paste
• 75 g cocoa powder (previously sieved)
• 90 g agave syrup
• 1 tsp. vanilla powder
• A pinch of salt

Utensils

• Rod
• Spatula
• Sifter
• Kitchen bottle
• Dipper
• Bowl

Preparation 1 hour + about 2 hours to crystallize

1. Melt the butter and cocoa paste in a bowl in the steam bath (without boiling the water, so that the chocolate does not exceed 42 ° C).
2. Once melted, slowly add the cocoa powder, vanilla and salt, stirring with rods so that it integrates well.
3. When the mixture is creamy and shiny, add the syrup, which should be at room temperature. Pour it slowly, stirring gently.
4. Stir out of the steam slowly, 5 or 10 minutes, to cool, and pour into the bottle.
5. Put it slowly in the molds and tap it to remove the air that may have been trapped in the chocolate.
6. Let stand at room temperature (about 18-20 ° C) for at least two hours to solidify and settle the flavors.

The steam bath differs from the bain-marie in that the water does not touch the bowl and the chocolate does not get as hot.

DELI-DATES DIPPED IN CHOCOLATE

Ingredients for 20 units

• 20 Medjool dates (pitted)
• 10 walnuts
• 200 g intense chocolate

Preparation 50 minutes

1. Melt the chocolate in a steam bath and leave it in the middle – creamy, but not too melted – so that it is easy to bathe the dates and nuts and a consistent layer remains.
2. Cut the dates in half, remove the bone and introduce half a nut into each.
3. Cover a baking sheet with baking paper, or place the paper directly on the kitchen marble, if you have marble. The idea is that, when you put the chocolate, it crystallizes quickly.
4. With a fork dip the dates in the chocolate and put them one by one on the paper.
5. Let them sit so they solidify and don’t melt in your hand.

RAW, RICH AND HEALTHY CHOCOLATE

If you like chocolate, I suggest you learn how to do it yourself. The process is fun and, if the result is good, the pleasure is multiplied!

But I do not propose to make a chocolate to use, but raw chocolate, a version made with the purest cocoa, without sugar and through a technique that preserves the mineral and antioxidant richness of this food of gods.

Although there is no seal of “raw chocolate”, we can define it by how it is made: the temperature never exceeds 42 ° C and there is no roasting (neither of the seed nor of the cocoa paste or butter).

This keeps its nutrients and antioxidants intact, unlike what happens in conventional chocolate, in which the seeds are roasted at 130-400 °C.

Not only does the technique make it different; Also, the ingredients. Raw chocolate does not usually include more than three or four, always natural and organic. If a nut is added, it is unroasted. It does not contain soy, refined sugar, sweeteners, hydrogenated fats or animal products. It’s not uncommon for conventional chocolate to do.

DELICIOUS AND NATURAL SUPERFOOD

The powerful effects of cocoa were enjoyed by other civilizations in the past, but this seed is today, in reality, a great unknown. Its toasted version, often refined, has lost many qualities.

However, if used raw, you are resorting to one of nature’s best superfoods, beneficial for both the heart and mind. It is a great source of magnesium, flavonoids and substances such as theobromine and anandamide, capable of elevating mood, increasing our energy and infusing us with well-being.

The “high” caused by today’s chocolate, on the other hand, is not usually due to the effects of these wonderful substances, but to their refined sugars.

Cocoa also has the particularity that if you need to be awake and active, it will connect you with your power of attention; If you need to sleep or calm down, it will bring you mental and emotional calm while relaxing you physically thanks to magnesium.

THE INGREDIENTS AND UTENSILS YOU NEED

Several of the ingredients we use in these recipes are extracted from the seeds:

• Cocoa nibs. They are pieces of raw seeds. They can be spread in smoothies, cereals, yogurts and desserts.
• Raw pasta. It is obtained by pressing the seed. It is used to make chocolate and can be grated and added to smoothies.
• Cocoa butter. If the cocoa paste continues to be pressed, heat is generated and, when it reaches 33-35 °C, the fat or butter is separated from the fiber and protein. It is an essential ingredient, both for its elegant aroma and its versatility. It is used to make chocolate and raw desserts, but also in skin lotions.
• The necessary utensils are not very rare, but you will have to get them: a pot, a bowl, a rod, a jug with a pick, a spatula, one or two kitchen bottles, a blender, a scale and silicone molds.
• Throughout the process it is essential to prevent the water from boiling, water from entering the mixture and the bowl from touching the hot water (that’s why the steam bath is used). One more precaution, always try that the utensils you are going to use are very dry.