Yes, you did read the title correctly. The words healthy and chocolate are next to each other. This is one of the best things I have made in a long time (I have been saying that a lot recently, I guess I just really love my own recipes. That’s okay, right?) and I was sad when we finished them all. To be honest, they didn’t last very long as they were a BIG hit with everyone that tried them.
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Dave and I celebrated our 14 year anniversary yesterday. In some ways it seems like it was only yesterday that we have met, but in other ways it seems like it was forever ago, seeing as I have been with him for nearly half my life. So, what better way to celebrate than with chocolate. Sure, I could have made a cake, but these chewy and crispy chocolate bars are so much better, and much easier than a cake to make.
I came up with this recipe as a variation of my raw chocolate fudge brownies. I have had some amazing comments about them, but some of you were put off because they had banana in them and that they had to be kept in the freezer. So, I made it my mission to create something similar with no banana in them. I also recently tried coconut oil for the first time (seriously, what have I been doing with my life – I have been missing out) and I wanted to use it in a dessert. The coconut oil basically replaces the water in my raw brownie recipe, but gives it an extra creamy texture. The result of that experiment was these incredible healthy chocolate bars.
They also come in at just over 100 calories a square. The perfect way to fix a chocolate craving in a healthy way.
Ingredients – Serves 30 (they will last about a week in the fridge):
For the base:
– 500g (2 cups) of nuts (I used pecans and almonds, but any will work)
– 4 tbsp Cocoa Powder
– 2 tbsp Coconut Oil
– 440g (2.5 cups) Pitted dates
For the topping:
– 4tbsp Pure Maple syrup
– 4 tbsp Cocoa powder
– 4 tbsp Coconut Oil
Extra Flavours: You can add flavours to these and I recommend mint, ginger, cherry or orange.
1) Line a 10 inch x 10 inch baking tray with cling film.
2) Put the nuts in a food processer and pulse until fine. Add the coconut oil and cocoa powder and blend again. Finally, add the dates and blend until fairly smooth. I like to still have a few chunky bits of the nuts in it.
3) Put the mixture in the lined pan and push it all down. Put in the fridge for around 2 hours.
4) Make the topping by mixing the ingredients together and spreading it on top of the base. Put back in the fridge for around an hour so it hardens and then it is ready to eat. It is best kept in the fridge until you are ready to eat it.
What dessert would you like to see a healthier version of? Let me know in the comments below.
Nutritional Information – per serving
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