Life is far too short not to indulge in what brings our taste buds (and bellies) pleasure. If you need an excuse to enjoy a chocolatey treat (unlike myself - I never need an excuse to eat?!), I’ve got you covered! From homemade chocolate oatmeal, to hot chocolate with a nutty twist, these recipes will satisfy your sweet tooth without the post indulgence guilt.
Cafe Mocha Tofu Mousse
There is a fabulous health food store in my town that makes an awesome Chocolate Tofu Pie. I’ve been known to go in for a kale smoothie (post yoga class), and leave with a piece of pie. I call it balance. Here is my spin on Muskoka Natural Health Market’s awesome tofu pie.
Ingredients:
- 1 tsp (5 mL) each; quality ground coffee and hot water
- 2 tsp (10 mL) vanilla extract
- 500 g (1 lb) silken tofu, drained and chopped in chunks
- 125 g (4 oz) dark chocolate, melted
- 3 tbsp. (45 mL) Canadian Maple Syrup
- 2 tbsp. (30 mL) cocoa powder
- Fresh raspberries
Instructions:
- Stir together coffee, hot water and vanilla. Set aside.
- Place tofu in the bowl of a food processor (fitted with a metal blade) and pulse until smooth.
- Add melted chocolate, maple syrup and cocoa and pulse until very well combined. Scrape down sides of bowl when needed.
- Add coffee/vanilla mixture and pulse until incorporated.
- Cover and refrigerate for up to two days. Garnish with raspberries. Makes 4, ½ cup (125 mL) servings.
Additional flavour options:
- Chocolate Orange: stir in 1 tsp (5 mL) finely grated orange zest to prepared mousse and garnish with candied orange peel.
- Coconut Bliss: stir in ½ tsp (2mL) coconut extract and garnish with toasted coconut.
- Adult Indulgence: stir in 2 tsp (10 mL) quality whisky (*or dark rum) and garnish with chocolate covered espresso beans.
Chocolate Cherry Oatmeal with Apples
Turn a few pantry staple ingredients into a: Nutritious breakfast on-the-go!! No cooking required.
Ingredients:
- 1 cup (250 mL) large flake oats
- ½ cup (125 mL) dried cherries or dried cranberries
- ¼ cup (60 mL) quality cocoa powder
- 3 tbsp. (45 mL) chia seeds
- 1 cup (250 mL) milk (*for a vegan muesli: use rice, almond or soy milk)
- ¼ cup (60 mL) Canadian maple syrup
- 2 tsp (10 mL) pure vanilla extract
- 1 apple, grated (*skin left on)
- ¼ cup (60 mL) green pumpkin seeds
Instructions:
- Place all ingredients (except for grated apple and seeds) in a large bowl and stir until well combined.
- Cover and refrigerate overnight (*do not be alarmed if the mixture looks ‘wet’ - once the muesli has sat overnight, the oats will absorb most of the milk).
- To serve; stir in grated apple and seeds. Divide evenly between serving bowls. Makes 8, ½ cup (125 mL) servings.
Chocolate, Fig and Rosemary Bark
Ingredients:
Sweet, salty, savoury and spicy - this bark makes an elegant homemade hostess gift (think Easter) or after dinner indulgence.
- 3/4 cup (175 mL) peanuts
- 1/2 cup (125 mL) very finely chopped dried Black Mission figs (*or dried cranberries)
- 1 tbsp. (15 mL) roughly chopped fresh rosemary leaves
- 1/8 tsp cayenne pepper
- 300 g (10 oz) dark chocolate, roughly chopped
- ¼ tsp (1 mL) sea salt
Instructions:
- Toss together peanuts, figs, rosemary and cayenne pepper.
- Measure out ¼ cup (60 mL) nut/fruit mixture and set aside.
- Place chocolate in a large microwave safe glass dish and heat for 2 minutes, stopping and stirring every 20 seconds or until chocolate has melted. Add remaining nut/fruit mixture to chocolate and stir until evenly combined.
- Using a rubber spatula, spread chocolate mixture onto a parchment paper lined baking sheet (about an 8” inch circle). Sprinkle evenly with reserved ¼ cup (60 mL) nut/fruit mixture and sprinkle evenly with sea salt.
- Chill for 30 minutes or until hard. Break into snack size pieces.
- Store in an airtight container in refrigerator for up to one month.
Double Decadent Peanut Butter Hot Chocolate
Ingredients:
This sumptuous drink blends the classic peanut butter and chocolate pairing for a heart-warming drink for those young and old to enjoy.
- 3 tbsp. (45 mL) unsweetened cocoa powder
- 3 tbsp. (45 mL) granulated sugar
- 2 cups (500 mL) milk
- ¼ cup (60 mL) smooth peanut butter
- 60 g (2 oz) bittersweet chocolate, finely chopped
- 1 tsp (5 mL) vanilla
- Garnish: whipped cream, 4 mini peanut butter cups, 1 tsp (5 mL) chopped peanuts
Instructions:
- Place cocoa powder and sugar in a medium saucepan. Gradually whisk in milk. Set over medium heat.
- Stir in peanut butter and chocolate, stirring until milk is hot, and peanut butter and chocolate have melted, about 5 minutes.
- Remove from heat and stir in vanilla.
- Divide between two mugs.
- Garnish evenly with whipped cream, mini peanut butter cups and chopped peanuts.