We might as well call Valentine’s Day out for what it is. True, it is a time to celebrate love, either towards a partner, your best friends, or better yet, towards yourself, but fortunately, it highlights one of the healthiest foods on the planet: chocolate. That’s right, when eaten in its raw, real form, chocolate (or cacao) is one of nature’s most potent nutritional powerhouses. So whether you treat yourself to a high quality bar of 75% dark chocolate, or make one of our Healthified recipes below, you can’t go wrong!
Chocolate Covered Strawberry Cheesecake
Who says chocolate covered strawberries can only be for Valentine's Day? The delicious duo can make an appearance at any time, especially atop this grain-free and vegan cheesecake.
Ingredients
For the Crust
- 1 cup almond flour
- ½ cup cacao powder
- ¼ cup coconut sugar
- 2 tablespoons tapioca starch
- ¼ – ⅓ cup melted coconut oil (start with ¼ cup and if the mixture is too dry, add 1 tablespoon at a time until the consistency is of wet sand)
For the Cheesecake Filling
- ¾ cup full fat coconut milk (or other dairy free milk of choice)
- 2 cups cashews, soaked in water 4-6 hours (or ideally overnight)
- 1 (5.4 oz) can coconut cream
- 1 (8 oz) package vegan cream cheese (we suggest Kite Hill or Miyokos brands)
- ¼ cup coconut nectar or maple syrup
- 2 tablespoons tapioca starch
- 1 teaspoon vanilla extract
- 2 cups cubed strawberries (plus more for decorating, if desired)
Instructions
- Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
- Make the crust. In a large bowl or stand mixer, mix the almond flour, cacao powder, coconut sugar, and tapioca starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand and should stay compact when you squeeze it). Set aside until ready to use.
- Make the filling. In a high-speed blender, mix the coconut milk, soaked cashews, coconut cream, vegan cream cheese, coconut nectar or maple syrup, tapioca starch, vanilla, and strawberries. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
- Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pull away” from the edges of the cake pan (cheesecake should still “jiggle” and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours (or ideally overnight) to completely set.
Notes
*For the chocolate covered strawberries, melt 1/2 cup dark chocolate chips with 2 tablespoon coconut oil in a small saucepan over medium low heat. Stir frequently for 3-5 minutes until melted (watching carefully to make sure the chocolate does not burn). Dip chilled strawberries in chocolate mixture, placing them on a parchment lined baking sheet. Refrigerate for at least 30 minutes to set.
Chocolate Cake
Ingredients
For the Cake
- 4 flax eggs (4 tablespoons ground flax + 8 tablespoons water)
- 1 cup full fat coconut milk or unsweetened almond milk
- 1 teaspoon white vinegar
- 1½ cups almond flour
- 1 cup brown rice flour or white rice flour
- ¾ cup coconut sugar
- ½ cup raw cacao powder or unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon sea salt
- ½ cup pumpkin puree, mashed avocado, or mashed ripe banana
- ⅓ cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
For the Chocolate Frosting
- ¾ cup coconut oil, room temperature
- ¾ cup palm oil shortening, room temperature
- ½ cup raw cacao powder or unsweetened cocoa powder
- ¼ cup coconut sugar
- ⅛ teaspoon sea salt
- ¼ cup + 2 tablespoons coconut nectar or maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Spray 2 (8-inch) round springform cake pans with cooking spray.
- In a small bowl, prepare the flax eggs by whisking together the ground flax and water. Set aside for at least 10 minutes.
- In a separate medium bowl, mix the coconut milk and vinegar. Whisk and set aside.
- In a large bowl or stand mixer, mix the almond flour, brown rice flour, coconut sugar, raw cacao powder or cocoa powder, baking powder, baking soda, and salt. Stir to blend.
- To the bowl with the coconut milk and vinegar, add the flax eggs, pumpkin puree (or avocado or banana), coconut nectar or maple syrup, and vanilla. Blend until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and start beating on medium speed. Incorporate the melted coconut oil and continue to beat until a batter is formed, increasing the speed as needed. Mix the batter with a spatula to work everything together.
- Evenly distribute the batter between the prepared cake pans, smoothing on top with a spatula until it reaches the sides. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or the internal temperature reaches between 200° and 210°F. Allow the cakes to completely cool in the cake pans before frosting, about 2 hours.
- Make the frosting. In a large bowl, mix the coconut oil and palm oil shortening. Beat with a hand mixer or immersion blender with the whisk tool until fluffy, about 1 minute.
- Add the raw cacao powder or cocoa powder, arrowroot starch, coconut sugar, and salt and beat again. Add the coconut nectar or maple syrup and vanilla and beat until everything is combined, using a spatula to scrape down the sides as needed.
- Using a spatula, mix the frosting. Frost the cooled cake immediately. Spread one-third of the frosting on top of one cake. Place the second cake on top and add the remaining frosting on top and around the sides.
Notes
Storage: Store the frosted cake in a cake keeper at room temperature for up to 4 days or wrap unfrosted cakes tightly in plastic wrap and store them at room temperature for up to 3 days, then frost when ready to serve. The frosting can be made up to 4 days in advance and stored in an airtight container at room temperature. Stir before using.
Serving Tip: If serving on the same day, transfer the frosted cake to the refrigerator for 10 minutes to allow the frosting to set.
Chocolate Fudge Muffins
Equipment
- muffin tin
- muffin liners
- High-speed Blender
- stand/hand-mixer
Ingredients
- 1½ cups almond flour
- ½ cup coconut sugar
- ⅓ cup raw cacao powder or unsweetened cocoa powder
- ¼ cup coconut flour
- ¼ cup tapioca starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup dairy free milk of choice
- 2 eggs, beaten
- ¼ cup grass-fed butter, ghee, or vegan butter, room temperature (can also use coconut oil)
- 2 ripe bananas
- 1 ripe avocado (or another ½ cup mashed banana)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Line a muffin tin with liners.
- In a large bowl or stand-up mixer, combine the almond flour, coconut sugar, raw cacao powder or cocoa powder, coconut flour, tapioca starch, baking powder, baking soda, and sea salt. Stir to blend.
- Add the remaining ingredients to a high-speed blender and process until smooth (you can also whisk the ingredients in a separate medium bowl by hand).
- Pour the wet ingredients into the bow with the flour mixture, and beat until a batter is formed. Transfer the batter to the muffin tin (filling each cup 2/3 or 3/4 of the way). Bake 18 to 20 minutes until toothpick comes out clean.
Plant-Based Chocolate Mug Cakes
Ingredients
- ½ cup dairy-free chocolate chips
- 3 tablespoons coconut oil
- 1 cup almond flour
- ¼ cup tapioca starch
- ¼ cup coconut sugar
- ¼ cup raw cacao powder or unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup full-fat coconut milk or almond milk
- ¼ cup coconut nectar or maple syrup
- ½ teaspoon white vinegar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees F. Grease 2 ramekins with coconut oil or cooking spray and set on a baking sheet.
- In a small saucepan, mix the chocolate chips and coconut oil. Cook over medium heat until melted, about 2 to 3 minutes, stirring frequently (watch carefully to make sure the mixture doesn’t burn). Remove from heat and set aside to cool slightly.
- In a small bowl, whisk together the coconut milk or almond milk and white vinegar. Set aside.
- In a large bowl or stand-mixer, mix the almond flour, tapioca starch, coconut sugar, raw cacao powder or cocoa powder, baking powder, and sea salt. Stir to blend.
- To the bowl with the milk and vinegar mixture, add the melted chocolate mixture and whisk.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Divide the batter evenly between the ramekins, filling them each to the top.
- Bake for 15 to 18 minutes until a crust as formed on the top and is still slightly soft to the touch. Allow the cakes to cool slightly (about 5 minutes). Serve warm.
Chocolate Cups
Equipment
- mini muffin tin
- mini muffin tin liners
- double-boiler with a glass pyrex bowl
Ingredients
- 1 cup coconut butter
- ¼ cup coconut oil (more for desired consistency or to increase the amount of cups made)
- ⅓ cup very creamy almond butter (or other nut butter of choice)
- 2 tablespoons raw cacao powder or unsweetened cocoa powder
- 1 tablespoon coconut nectar or maple syrup (option to omit to make it sugar-free)
Instructions
- Line a mini muffin tin with liners
- Melt the coconut butter. Prepare a double-boiler with a glass pyrex bowl. Place coconut butter and coconut oil in the bowl until coconut oil has melted and coconut butter has become soft (or you can put the glass pyrex bowl directly over stovetop over a very low heat.
- Add the almond butter and whisk until incorporated. Remove from heat and allow to slightly cool (3-5 minutes). Add the cacao powder or cocoa powder and whisk until combined.
- Stir in the coconut nectar or maple syrup, stirring vigorously (will cause mixture to thicken). Immediately pour mixture into muffin liners and place in the freezer for at least 30 minutes – 1 hour to set. Keep refrigerated.
Double Chocolate Glazed Donuts
Equipment
- stand/hand-mixer
- 6-cavity donut pan OR muffin tin and muffin liners
- wire rack (for cooling)
Ingredients
For the Donuts
- 1½ cups almond flour
- ⅓ cup raw cacao powder or unsweetened cocoa powder
- ¼ cup coconut flour
- 2 tablespoons tapioca or arrowroot starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 eggs, beaten
- 2 very ripe bananas
- ⅓ cup full-fat coconut milk or dairy-free milk of choice
- ¼ cup coconut nectar or maple syrup
- 1 teaspoon vanilla extract
For the Glaze
- ¼ cup palm oil shortening, ghee, or grass-fed butter, room temperature
- ¼ cup coconut oil, room temperature
- 1 tablespoon coconut nectar or maple syrup (or 2 for more sweetness)
- ½ teaspoon vanilla extract
Instructions
- In a large bowl or stand up mixer, combine the almond flour, raw cacao powder or unsweetened cocoa powder, coconut flour, tapioca or arrowroot starch, baking powder, baking soda, and sea salt. Stir to blend.
- In a separate bowl, whisk together the eggs, bananas, coconut milk, coconut nectar or maple syrup, and vanilla extract.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. WIth your spatula, give the batter a stir, and allow the batter to rest for 20 minutes.
- Meanwhile, preheat the oven to 350˚F. Grease a 6-cavity donut pan with cooking spray.
- After the batter rests, evenly distribute among the donut pan. Bake for 15 to 18 minutes until a toothpick inserted comes out clean. Allow the donuts to cool slightly in the pan (about 10 minutes) before transferring to a wire rack to cool completely (at least two hours before glazing).
- Make the glaze. In a medium bowl, whisk the palm oil shortening and coconut oil together with a fork until blended. Add the coconut nectar or maple syrup, raw cacao powder or cocoa powder, vanilla extract and whisk again. Frost immediately on cooled donuts.
Notes
*This batter can also be made into cupcakes if you don’t have a donut pan. Line a muffin tin with liners and fill each one about 2/3 to 3/4 of the way. Bake 22 to 24 minutes until a toothpick comes out clean.
