Death by chocolate? Sign us up! For chocolate lovers, a warm brownie or home-baked chocolate chip cookie is the ultimate treat. But constantly indulging in sweet confections can take its toll. Too much sugar, white flour, and milk chocolate can wreak havoc on your skin, digestion, waistline and more. Doesn’t seem fair, does it?

That’s why we’re sharing these rich chocolate recipes with a healthy twist. Ever eaten pudding made with sweet potato? No? Well...you’re about to! These rich and gooey chocolate recipes will feed your inner chocoholic without compromising your dairy-free, gluten-free, or paleo lifestyle. Ready - Set - Bake!

Recipe from Deliciously Ella

This chocolate spread is perfectly thick, smooth, sweet, and creamy! It tastes delicious on toast with crunchy almond butter, drizzled over a bowl of fresh fruit, or straight off a spoon!

Ingredients

380 g roasted hazelnuts
5 tbsp maple syrup
4 tbsp date syrup
3 tbsp cacao powder

Directions

1. Bake the hazelnuts at 350°F, then allow them to cool. Remove skins (optional).
2. Place the hazelnuts into a food processor and pulse for about 10 minutes, until smooth. Keep blending until a runny hazelnut butter forms, then pour into a bowl.
3. Slowly pour in the maple syrup and date syrup, stirring continuously to combine. Then do the same with the cacao powder, adding one spoonful at a time, until you have a thick, creamy spread.

Recipe adapted from Simple Vegan Blog

This decadent chocolate pudding uses cooked sweet potato as a thick and creamy base. A delicious way to incorporate more fibrous plant foods into your diet disguised with a rich chocolatey taste!

Ingredients

1 lb. sweet potatoes
1 cup coconut milk
½ cup cacao powder
1 tbsp maple syrup
4 Medjool dates
Chopped pistachios & cacao nibs for topping, optional

Directions

1. Wash, peel and chop the sweet potatoes. Boil or steam until soft, then let cool.
2. Once cool, place them in a blender with the rest of the ingredients and blend until smooth.

Chill in the refrigerator for at least 1 hour. To serve, sprinkle some chopped pistachios and cacao nibs on top (optional). Serves 3.

Recipe adapted from Texan Erin

Ingredients

¾ cup almond flour
¼ cup coconut flour
⅓ cup + 4 tsp cacao powder
1 tsp baking soda
¼ tsp salt
7 tbsp coconut oil
¾ cup coconut sugar
6 tbsp almond butter
1 ½ tsp vanilla extract
1 large egg, room temperature
1 cup dairy-free chocolate chips

Directions

1. In a medium mixing bowl, stir together the almond flour, coconut flour, cocoa powder, baking soda, and salt. Set aside.
2. In a large mixing bowl with an electric hand mixer or using a stand mixer, beat together the fat and sugar at medium speed until well combined, about 1 minute.
3. Beat in the almond butter and vanilla extract on medium speed and mix until combined. Beat in the egg on low and mix until well incorporated. Stir in the flour mixture until well combined. Then stir in 3/4 cup chocolate chips. Place the bowl in the refrigerator for about 1 hour or until the dough is firm.
4. Preheat the oven to 350 °F and line a baking sheet with a piece of parchment paper.
5. Roll the dough into 8 balls and place the remaining 1/4 cup of chocolate chips on the top and on the sides of the dough balls. Place 3" apart on the prepared baking sheet. Press the cookies down lightly with the palm of your hand.
6. Bake for 11-14 minutes or until the surface of the center of the cookies no longer appears wet. They'll be very soft but will continue to cook as they sit on the cookie sheet.
7. Let cool on the baking sheet before serving. Store in an airtight container for up to 3 days.

Thanks to the rich, chocolatey taste of cacao powder, these chocolate recipes taste deliciously indulgent. We promise you won’t miss milk chocolate or sugary sweets when you whip up these chocolatey treats. Ready to dig in? Pick up some cacao powder today and get baking!