Guilt-less Recipes for Chocolate Lovers

1. Dark Chocolate Banana Bread

Servings: 9x5-inch loaf, about 10 slices

INGREDIENTS

3 ripe bananas

2 eggs

½ cup 2% plain greek yogurt

⅓ cup honey

1 teaspoon vanilla extract

1 teaspoon baking soda

1 cup wheat flour

½ cup dark cocoa powder

½ cup chocolate chips

PREPARATION

1. Preheat the oven to 350˚F/180˚C.

2. In a medium bowl, mash bananas. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.

3. Add flour, dark cocoa powder and mix.

4. Add chocolate chips and gently fold into mixture.

5. Pour the batter into a greased 9x5-inch bread pan. Bake for about 45 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)

6. Allow to cool for 15 minutes before serving!

2. Chocolate Avocado Pudding

Servings: 2

INGREDIENTS

2 large ripe avocados, cubed

3 tablespoons dark chocolate cocoa powder

½ cup dark chocolate, melted

¼ cup almond milk

2 tablespoons maple syrup

1 teaspoon vanilla extract

1 pinch salt, or sea salt

PREPARATION

1. Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract, and salt.

2. Blend until smooth, scraping down sides as necessary.

3. Serve immediately, or chilled.

4. Enjoy!

3. 5-Ingredient Chocolate Peanut Butter Cups

Servings: 12

INGREDIENTS

CHOCOLATE

1 cup dark chocolate, chopped

¼ cup coconut oil

1 teaspoon vanilla extract

PEANUT BUTTER

½ cup all-natural peanut butter

¼ cup honey

2 tablespoons coconut oil

Muffin tin

Muffin tin liners

PREPARATION

1. Line a muffin tin with muffin tin liners.

2. In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.

3. Microwave for 30-second intervals until melted, stirring each time.

4. Stir in vanilla extract.

5. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.

6. Freeze for 15 minutes.

7. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.

8. Microwave 15 seconds or until slightly melted and pourable.

9. Pour mixture evenly into the muffin tin.

10. Freeze for 5 minutes.

11. Pour remaining chocolate mixture on top of the peanut butter layer.

12. Freeze until firm about 1 hour.

13. Store in the refrigerator until ready to serve.

14. Enjoy!

4. Easiest Banana-cocoa Ice Cream

Servings: 4

INGREDIENTS

3 bananas, cut in coins and frozen

½ cup dark chocolate chips

1 teaspoon vanilla

¼ cup milk of choice

PREPARATION

1. Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.

2. Place all ingredients into a food processor or blender and blend until smooth.

3. Pour contents into a loaf or small pan.

4. Freeze one hour or until solid.

5. Enjoy!

5. Avocado Brownies

Yields 16 brownies

INGREDIENTS

4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

1/2 cup flour

1 1/4 cups cocoa powder, sifted

2 teaspoon vanilla extract

1/2 teaspoon salt

8 ounces mashed avocado (about 2 avocados)

PREPARATION

1. Preheat oven to 275˚F/135˚C.

2. Beat eggs at medium speed until light yellow and fluffy.

3. Add sugars and beat on low speed just until well-blended.

4. Add remaining ingredients and beat together on low speed to combine.

5. Pour brownie batter into a greased and floured 8-inch square pan.

6. Bake for 50–55 minutes (or until a toothpick inserted in the center comes out clean).

7. Allow to cool before slicing and serving.

6. Chocolate Banana Mug Cake

Servings: 2

INGREDIENTS
FILLING

½ banana, mashed

1 tablespoon chocolate chips (optional)

WET

1 egg

2 tablespoon vegetable oil

2 tablespoons honey

3 tablespoons milk

¼ teaspoon pure vanilla extract

DRY

7 tablespoons whole wheat flour

3 tablespoons cocoa powder

½ teaspoon baking powder

⅛ teaspoon salt

GARNISH

2 banana slices

PREPARATION

1. Whisk together egg, oil, honey, milk, and vanilla extract in a small bowl.

2. Whisk together flour, cocoa powder, baking powder, and salt in a small bowl.

3. Pour the wet ingredients into the dry ingredients and mix until combined.

4. Grease 2 small mugs.

5. Fill mugs half way with the chocolate batter.

6. Divide the banana filling between the 2 mugs.

7. Place remaining chocolate batter on top.

8. Microwave on high 1:10–1:25, or bake in 350˚F oven for 13–15 minutes.

9. Enjoy!