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5 Healthy Chocolate Recipes from The Dessert Diet Club

I am a chocolate addict, and nobody can convince me to ever give it up. Luckily, there are a lot of ways to get your fix in a healthy way. If you are lazy, you can just grab a few blocks of dark chocolate. If you enjoy making healthy desserts, then you will love these! Low-carb or not, these healthy desserts are sure to satisfy your chocolate cravings. They are all from my book, The Dessert Diet Club, which you can get on Amazon. There are a lot more wonderful healthy dessert recipes that you can try in the book, but for now, I present to you five of my favourite healthy chocolate recipes:

Low-Carb Chocolate Brownies

Ingredients
Brownie
100 g dark chocolate, broken or chopped into pieces
½ cup butter
3 eggs, large
¾ cup xylitol or ¾ cup erythritol mixed with 15-20 drops liquid stevia
1 cup sunflower seed flour
1 tbsp lemon juice
½ cup plus 1 tbsp cocoa or cacao powder
¼ cup chia seeds, ground*
½ tsp baking soda
1 tsp cream of tartar


Chocolate Topping
50 g dark chocolate
2 tbsp coconut oil
¼ cup cream


Instructions
Preheat the oven to 180°C. Line a 20×20 cm baking pan with wax paper and butter or coconut
oil. Use enough wax paper, so that some sticks over on the sides.

Combine the dark chocolate and the butter in a double boiler or in a bowl placed over boiling
water. Stir continuously while the chocolate starts to melt and then once most of the chocolate
has melted, remove and keep stirring until everything has melted and the mixture is smooth.
In a medium-sized bowl, whisk together the eggs and sweetener, and then add in the chocolate
and mix until well combined.
Now add in the dry ingredients and lemon juice and mix until smooth. Pour the batter into
the lined baking pan and place in the oven for 15 to 20 minutes. Leave to cool in the pan.
Chocolate Topping

In a small saucepan, bring the cream to simmer. Place the dark chocolate and coconut oil in a
separate bowl. Pour the warm cream over the chocolate and coconut oil, leave for a minute,
and then stir continuously until the mixture is glossy. Leave the chocolate topping to thicken
while cooling down before spreading over the brownies in the pan. Place in the fridge to cool
further, and once the topping has hardened, cut into blocks.


Servings: 16
Low-carb, high-fat, gluten-free, sugar-free, grain-free
Make it plant-based: use a flaxseed egg instead of egg yolks.

Keto Chocolate Fudge


This is probably the thing I have made the most since going on a dessert-centred diet. I
usually keep a batch in the freezer at work for days when you need emergency fudge, and at
home, when Jonathan has not eaten enough calories for the day, he can just grab a few blocks
and top up.


Ingredients:
3 cups of coconut oil
1½ cup + 2 tbsp (1 can) coconut cream
3 tbsp cacao or cocoa powder
4 tbsp xylitol or 5 tbsp erythritol
½ cup dark chocolate, broken into pieces.


Instructions:
Heat the coconut oil in a saucepan on a low heat. Whisk in the cacao/cocoa powder, before
adding in the coconut cream, sweetener, and dark chocolate. Whisk until the chocolate and
sweetener have melted and all of the ingredients are well combined. There should be no
lumps.


Remove from the heat. Leave for 2 to 5 minutes to see if the mixture starts to split. If it does
not, you can pour the mixture into moulds, a baking dish, or casserole dish. If it does, keep it
in the saucepan and whisk every 10 to 15 minutes until it looks like the mixture is starting to
keep its thicker consistency. You can then pour it into a baking dish, moulds, or a casserole
dish. Place in the fridge for an hour or the freezer for 10 to 15 minutes, slice into blocks, and
enjoy.

Chocolate Bark


I only wanted to add this recipe because I saw a gorgeous model with incredible skin make a
chocolate bark online, and now, every time I eat them, I feel like I am getting closer and closer
to skin that would make a supermodel jealous.


Ingredients:
1 cup of coconut oil
¼ cup cacao powder
4 tbsp xylitol or 5 tbsp erythritol
¼ cup mixed seeds (optional)
¼ cup roasted nuts, chopped (optional)
2 tbsp coconut cream
3 tbsp coconut flakes (optional)
Any other topping of choice


Instructions:
Melt the coconut oil on a low heat. Then mix in cacao powder, coconut cream, and sweetener
until well combined. Spread the mixture thinly over a baking tray, and sprinkle over the rest of
the ingredients. Place in the fridge to set for 30 minutes or in the freezer for 15 minutes.


Servings: 6
Gluten-free, low-sugar, low-carb, high-fat, grain-free

Dark Chocolate Sauce


This is something I came up with when I was at primary school and stayed at my
grandmother’s house after school. I was craving chocolate one day, but that is not something we
got a lot at her house. We did get candy when my grandfather used to show up at the house
with some. He absolutely loves spoiling us all with food.


Anyway, back to the recipe. So, in a desperate attempt to get chocolate, I mixed some cocoa
powder with sweetener and some boiling water and ended up with this magical dark chocolate
sauce.


Ingredients
⅓ cup cacao or cocoa powder
¼ cup xylitol or ¼ cup erythritol
½ cup milk, any kind


Instructions
Heat up the milk in the microwave or in a saucepan. Mix all of the ingredients together with a
whisk or fork to form a paste. Leave to cool. You can eat it as a chocolate paste or spread it on
a sheet (you can make smaller circles if you want to) and freeze it. After 20 minutes, you should
have your own, antioxidant-rich chocolate.


Servings: 4
Gluten-free, low-sugar, low-carb, high-fat, grain-free

Chocolate Roasted Seed Cookies


These are really awesome. There are no other words to describe it.


Ingredients:
½ cup mixed seeds (I use flaxseeds, pumpkin seeds, and sunflower seeds, but you can do it
with any seed combination)
3 tbsp coconut oil
2 tbsp xylitol or 2,5 tbsp erythritol
3 tbsp cocoa or cacao powder


Instructions:
Preheat oven to 180°C. Next, mix 1½ tbsp melted coconut oil and seeds together in a bowl.
Cover a baking tray with baking paper and spread the seed mix evenly over the tray. Bake in
the oven for 15 to 20 minutes until brown. Remove and leave to cool. In a separate bowl, melt
the rest of the coconut oil in the microwave, mix in sweetener and cocoa/cacao powder with the
oil and stir until dissolved. Mix in the roasted seeds until well combined. Place spoonfuls of the
mixture onto a lined baking tray and put in the fridge to set. For faster results, leave it in the
freezer for 10 minutes.


Servings: 10
Gluten-free, low-sugar, low-carb, high-fat, grain-free