5 Chocolate Recipes That Are Actually Healthy

We know that dark chocolate is a delicious source of antioxidants, which means that in moderation, it kind of counts as a healthy food. If you're a chocolate-lover, there are ways to get your fix without overdoing it on sugar. Here are 5 chocolate recipes that are actually healthy to have for dessert any night!

Chocolate Cheesecake Brownies

These brownies are gluten-free, oil and butter-free, refined sugar-free, yet still so rich and chocolaty. Try the tasty chocolate recipe below!

1. Preheat oven to 350°F and butter or grease an 8x8 inch baking pan.
2. Measure 1 cup of cottage cheese into a food processor and blend until it's a fluffy consistency, and set aside.
3. Melt 2 ounces of dark chocolate in a large mixing bowl by heating in the microwave (about 1 1/2 minutes).
4. When completely melted, stir in cottage cheese, 1/2 cup of maple syrup, 2 eggs, 2 teaspoons of pure vanilla extract, 1/2 cup of cocoa, 1/2 cup of almond flour, and 1/2 teaspoon of salt. Then chop another 2 ounces of dark chocolate and stir into brownie batter.
5. Spread the brownie batter in the greased baking pan and bake for 30 minutes. Then, remove from oven and set the pan on a cooling rack to cool completely.
6. Meanwhile, make the ganache! Chop 4 ounces of chocolate and set aside in a bowl. Heat 1/4 cup of heavy cream in the microwave until just about to boil (do NOT boil it). Then pour over chopped chocolate and let sit for 2-3 minutes, and stir until smooth.
7. Finally spread the ganache over the brownies and let sit. Cover with plastic wrap and refrigerate until chilled. Now slice and serve, or store these brownies in an airtight container in the refrigerator for up to 3 days!

Chocolate Banana Ice Cream

This ice cream doesn’t contain any dairy or sugar, and it's super quick and easy to make. All you need are two ingredients and a blender to make this healthy treat!

1. Peel 2 bananas and cut them into small pieces.
2. Freeze them for 1 or 2 hours on a plate lined with parchment paper.
3. Put the frozen bananas into a food processor or blender and pulse until smooth. Scrape down the sides as necessary.
4. When the mixture is smooth, add 1 tablespoon of cocoa powder and blend until it's thoroughly mixed.
5. For a soft ice cream, serve immediately. For a firm chocolate banana ice cream, transfer it back to the freezer for at least an hour. Finally enjoy!

Chocolate-Beet Cupcakes

You won't feel any guilt while eating these chocolate cupcakes that are moist, naturally sweet, and made from beets for extra fiber.

1. First you need to make the beet puree. Trim and scrub a bunch of baby beets, wrap in foil, and bake in a 400°F oven until beets can be pierced easily with a knife (about 45 minutes to one hour). Unwrap and cool, gently peel with a paring knife, and purée in a food processor until smooth.
2. Turn the oven to 350°F, and line a cupcake pan with paper liners.
3. In a bowl, combine together 1 3/4 cups of flour, 3/4 cup of cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
4. In another large bowl, whisk together 2 eggs, 1 1/2 cups of granulated sugar, 3/4 cup of beet puree, 3/4 cup of vegetable or canola oil, and 1 teaspoon of pure vanilla extract.
5. Stir in half of the flour mixture, followed by 1 cup of hot water, then the remaining flour mixture, whisking just until smooth.
6. Spoon the batter into the prepared pan, filling each cup about two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean (about 18 to 20 minutes). Then let cool slightly, remove the cupcakes from the pan, and cool completely on a rack.
7. To make the cream cheese frosting, mix together 1/2 cup of powdered sugar and 1/4 cup of cocoa powder. In a bowl using a mixer on high speed, beat 8 oz of cream cheese until fluffy. Gradually add the powdered sugar and cocoa powder and continue beating until smooth.
8. Finally frost the cooled cupcakes and serve immediately, or store in an airtight container at cool room temperature for up to 1 day.

Chocolate Chia Pudding

If you're not a fan of avocado pudding, then this healthy chocolate dessert recipe is for you. It’s made with chia seeds, which are loaded with antioxidants, plant-protein, omega-3 fatty acids, and fiber. AND it's completely vegan!

1. Combine 3/4 cup non-dairy milk or water, 2 tablespoons chia seeds, 2 tablespoons raw cacao powder or cocoa powder, 4 pitted Medjool dates, and 1/4 teaspoon vanilla extract into a high-speed blender.
2. Keep blending until very smooth. Stop and scrape the blender if necessary, and be sure to taste the pudding as you go. Feel free to add more cacao or dates as needed to suit your tastes.
3. Pour the pudding into two serving dishes, and place in the fridge to set until thoroughly chilled (at least 30 minutes).
4. Serve cold and enjoy! How easy was that?

Chocolate Quinoa Bark

This super-food dessert is a super healthy choice, while still satisfying your sweet tooth. You won't be able to get enough of it!

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a large microwave safe bowl, melt together 1/2 cup of honey or maple syrup and 2 tablespoons of coconut oil (about 1 minute) stirring every 30 seconds until smooth. Then whisk 2 teaspoons of vanilla, 2 teaspoons of coffee granules, and a pinch of salt.
3. Now add 1 cup of uncooked quinoa, 1/2 cup raw almonds, 1/2 cup of raw cashews, and 1/2 cup of mixed seeds (choose hemp seeds flax seeds, chia seeds, and sesame seeds). Stir until all the dry ingredients are evenly coated in the wet ingredients, and then spread the mixture out in an even, thin layer on the prepared baking sheet.
4. Bake for 20-25 minutes or until the the bark is golden in color and crisp. You'll know the bark is done when the cashews and quinoa look caramelized and are a deep golden brown in color.
5. While the bark is baking, melt 12 oz of dark chocolate over a double boiler or in the microwave, heating on 30-second intervals and stirring after each interval until the chocolate is melted and smooth. Spread the melted chocolate over the bark in an even layer, and sprinkle with cacao nibs if you would like.
6. Then place the pan in the fridge to set (about 30 minutes) or the freezer for 15 minutes. Finally remove and break into pieces, store in a sealed container in the fridge or eat right away!

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-Gina