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Your Eat Clean goals are wobbly at best. It’s Valentine’s Day and romance or not, you are eating to satisfy your sweet tooth.
Your heart lies in a candy dish. A bar of chocolate. An entire bag of Kisses.
Chocolate is Valentine’s Day food.
There is no reason you can’t savor the heady deliciousness of chocolate. The catch is – it needs to be real chocolate. Not the over-processed, sugar-laden imposters in heart-shaped boxes.
Real chocolate is a food in its own right. Raw cacao has the highest concentration of antioxidants of any food in the world. Think of chasing pathogens and maintaining a youthful glow.
Trying to stay calm? Chocolate is a rich source of magnesium, the mineral that relaxes.
There’s even something wonderful for your brain in chocolate – theobromine – it makes you feel like you’ve lifted off.
So don’t be afraid to indulge. Just be discerning.
Whether you are in the midst of my Strike Sugar program or just looking to keep processed sugar and unwelcome chemicals in check, these recipes will satisfy your chocolate craving without derailing you.
Wishing you a beautiful week filled with love for others and most importantly for yourself!
Xo,
Tosca
Healthy Chocolate Recipes For Valentine’s Day
Chocolate Avocado Cake Frosting
Ingredients
- 2 Ripe Avocados
- ¼ cup Chocolate (70% or darker), melted – Green and Blacks is excellent and an ethical brand too
- 1 tsp Vanilla
- ¼ cup Maple syrup
- ¼ cup Milk of choice (e.g., dairy, coconut, almond, hemp, etc.)
- ¼ tsp Unrefined sea salt
Instructions
1.) Place melted chocolate, avocados, vanilla, milk, maple syrup and salt in food processor or VitaMix and process until smooth.
2.) Spread frosting on cooled cake or cupcakes.
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Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 1121Total Fat: 73gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 51gCholesterol: 15mgSodium: 681mgCarbohydrates: 117gFiber: 28gSugar: 77gProtein: 13g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
Coffee & Chocolate Cupcakes
Try these delicious coffee flavored chocolate muffins.
Ingredients
- 15 Dates, finally chopped
- 1¼ cup Tiger nut milk (or milk of your choice)
- ½ cup Cocoa powder
- 2 Tbsp Chia seeds
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Sea salt
- 2 Egg whites
- ½ cup Unsweetened applesauce
- ¼ cup Low-fat buttermilk
- 3 Tbsp Honey
- 1 tsp Real vanilla
- 1 cup Steaming hot freshly brewed coffee
Instructions
1.) Preheat oven to 350 degrees Fahrenheit.
2.) Place 12 cupcake liners in a muffin tin.
3.) In a food processor, pulse dates until they are finely chopped and start to come together in a ball. Set aside.
4.) In a large bowl, whisk together flour, cocoa powder, chia seeds, baking soda, baking powder and salt until thoroughly combined. Add egg whites, applesauce, buttermilk, honey, vanilla and reserved chopped dates. Whisk together until combined and dates are well distributed. Add hot coffee and carefully whisk until thoroughly combined. Batter will be thin.
5.) Fill cupcake liners three-quarters full with batter.
6.) Bake for 25 to 30 minutes or until a wooden toothpick inserted in center of one cupcake comes out mostly clean. Let stand five minutes then remove cupcakes to a wire rack to cool.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 160Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 301mgCarbohydrates: 18gFiber: 3gSugar: 12gProtein: 5g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
Chocolate Goat Cheese Brownies
Ingredients
- For Brownie:
- 2/3 cup Dutch (what else? I’m Dutch, it’s the best) cocoa powder
- 1 cup Coconut sugar
- 2 Tbsp Manuka Honey
- 1 tsp Unrefined sea salt
- 1 cup Spelt flour
- 3 Whole eggs, free range if you can get them
- ¾ cup Organic butter
- 1 Tbsp Coconut oil
- 2 Tbsp Green tea, cooled
- 1 cup Dark chocolate (broken into pieces) – 75% or darker
- For Goat Cheese Layer:
- ¾ cup or 6 ounces goat cheese
- 1 Tbsp Manuka Honey
- 1 Whole egg
- 1 Tbsp Spelt flour
Instructions
1. Preheat oven to 350 F.
2. Prepare 8” x 8” baking pan by coating lightly with coconut oil. Set aside.
3. In medium mixing bowl, combine butter, eggs and green tea. Whisk until combined.
4. Set aside 2 tablespoons cocoa powder. Add remaining cocoa powder, honey and coconut sugar, salt flour and chocolate pieces. Mix well. Set aside.
5. Mix goat cheese layer by combining its all ingredients in small bowl and mixing well.
6. Pour half of the chocolate layer into prepared pan.
7. Pour all of the goat cheese layer on top.
8. Pour remaining chocolate mixture over goat cheese layer.
9. Bake for 40 minutes or until set.
10. Remove from heat and dust with 2 tablespoons cocoa powder.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 553Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 134mgSodium: 520mgCarbohydrates: 51gFiber: 5gSugar: 34gProtein: 12g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
Go Bananas Chocolate Tofu Pudding
Ingredients
- 1/4 cup nonfat milk
- 3 Tbsp cocoa powder
- 1-12.3 oz box silken firm tofu (must be silken tofu)
- 1/2 tsp vanilla extract
- 2 very ripe bananas (can use fresh or frozen bananas, just thaw slightly first)
- Scant pinch sea salt
Instructions
Heat milk in a small saucepan over medium high heat until hot. Whisk in cocoa powder until combined.
In a blender, add tofu, vanilla, bananas, cocoa mixture, and salt. Blend until smooth, stopping to scrape down sides of blender once or twice.
Chill in refrigerator for 30 minutes before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 161Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 81mgCarbohydrates: 33gFiber: 5gSugar: 16gProtein: 5g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
Chocolate Cashew Cream
Ingredients
- 2 cups raw, whole, organic cashews
- 1/2 cup water, or enough to cover cashews with 2″ water to spare
- 4 tbsp maple syrup
- 1 tsp good quality vanilla
- 1 cup preferred milk – hemp, coconut, almond, rice (you can use the chocolate versions of these)
- 1/2 tsp unrefined sea salt
- 1/2 cup raw cacao nibs*
Instructions
1. Soak raw cashews for 4 hours. Drain soaked cashews.
2.) Place in Vitamix (it has to be a high speed blender) with remaining ingredients and process for at least 10 minutes or until mixture is smooth. Add more milk to achieve desired pudding consistency.
Notes
*NB: you can use 1 scoop Sun Warrior Chocolate Protein Powder as an alternate.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 40gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 4mgSodium: 619mgCarbohydrates: 46gFiber: 5gSugar: 16gProtein: 16g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
Chocolate Almond Cake
Ingredients
To Coat the Baking Pan:
- Eat-Clean cooking spray
- 1 Tbsp whole wheat flour
- Ingredients:
- 1 cup whole wheat flour
- ½ cup cocoa powder
- ½ cup organic raw turbinado sugar
- 2 Tbsp ground golden roasted flax seeds
- 1 tsp each baking powder and baking soda
- ½ tsp sea salt
- 2 egg whites
- ½ cup unsweetened applesauce
- ½ cup lowfat buttermilk
- ¼ cup natural unsalted almond butter
- ½ tsp real almond extract
- 1 cup freshly brewed very hot coffee
- 3 Tbsp sliced toasted almonds
Instructions
1). Preheat oven to 350 degrees F. Coat a 9-inch round baking pan with Eat-Clean cooking spray and 1 Tbsp whole wheat flour, discarding excess flour.
2). Whisk together flour, cocoa powder, sugar, flax seeds, baking powder, baking soda, and salt in a large bowl. Stir in egg whites, applesauce, buttermilk, almond butter, and almond extract. Carefully whisk in hot coffee until thoroughly combined. Batter will be thin.
3). Pour batter into sprayed and floured pan and bake in oven until a toothpick inserted in the center comes out almost completely clean, about 40 minutes. Cool 10 minutes and remove from the pan to a wire rack. Top with toasted almonds and cut into slices.
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