World Chocolate Day Recipes
This World Chocolate Day, show your sweet tooth (and your gut!) some love with these decadent and diet-friendly chocolate recipes! No matter how you’re celebrating World Chocolate Day, these recipes will make sure it ends on a sweet note!
This recipe incorporates a creamy, chocolatey flavor into every step, and packs an added punch of protein with my Double Chocolate Paleo Protein Powder. The cocoa powder crust and smooth dark chocolate filling are made to satisfy even the most serious chocoholic.
For the Crust
- 2 cups cassava flour
- 1/4 cups unsweetened cocoa powder
- 3 Tbsp The Myers Way® Double Chocolate Paleo Protein
- 1/2 tsp sea salt
- 1/2 cups coconut oil, melted
- 1/2 cups maple syrup
For the Chocolate Filling
- 14 oz coconut milk
- 2 3/4 cups dark chocolate chunks
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- flaked sea salt for topping (optional)
- Preheat the oven to 350 degrees.
- Add the cassava flour, cocoa powder, protein powder, and sea salt in a bowl. Stir to combine.
- Add the melted coconut oil and maple syrup to the dry ingredients and stir until a crumbly dough forms.
- Grease an 11″ tart pan with coconut oil or palm shortening and press the dough into the pan. You can use the flat bottom of a measuring cup to make the base of the crust flat and smooth.
- Bake the crust for 12 minutes and remove from the oven to cool.
- While the crust is baking, heat the coconut milk over medium heat on the stovetop until simmering. You’ll want to whisk or blend the coconut milk prior to heating so it’s very smooth.
- Add the dark chocolate chunks to a bowl and carefully pour the coconut milk over the chocolate.
- Let sit for about 30 seconds or until chocolate melts, then stir together until smooth.
- Add the vanilla extract and sea salt to the chocolate mixture and stir.
- Pour the chocolate mixture onto the crust and smooth the top. Refrigerate for about 2 hours until the chocolate filling is firm.
- Remove from the fridge and sprinkle with flaked sea salt. Cut into slices and serve.
Chocolate Coconut Protein Bites
You don’t need to buy expensive protein bars when you can replace them with these healthy Chocolate Coconut Protein Bites!Filled with protein and healthy fats, these no-bake bites are Paleo and grain-free. If you need a quick and easy snack, filling breakfast, or sweet treat, these Chocolate Coconut Protein Bites will give you plenty of energy to power you through your day.
- 12 dates, pitted
- 2 scoops Organic Greens
- 4 Tbsp coconut butter, melted
- 1 scoop The Myers Way® Double Chocolate Paleo Protein
- 2 Tbsp full-fat coconut milk
- 1 Tbsp honey
- 3 Tbsp coconut flour
- 1/4 cups chocolate chips, unsweetened or naturally sweetened
- flaked sea salt
- Place all ingredients into a high-speed blender or food processor. Process until combined, occasionally scraping down the sides.
- Roll into 1-inch balls and place in refrigerator to chill and firm overnight.
- Using a double-boiler method, melt the chocolate chips. Remove protein bites from fridge and roll 1 ball at a time in the melted chocolate to coat evenly. Remove from chocolate and set on a wire baking rack. Sprinkle with flaked sea salt and let chocolate harden completely.
- Store in refrigerator.
Chocolate Banana Nice Cream
Yes, you can still have decadent chocolate ice cream while following an AIP, Paleo, or elimination diet. This is one of my favorite dairy-free, Paleo chocolate ice cream recipes, and it only requires two ingredients to make! This Chocolate Banana Nice Cream is perfect at any time of day, and can be garnished with any of your favorite AIP-approved toppings!
- 2 bananas, frozen
- 1 Tbsp unsweetened cacao powder
- 1/2 cups fresh berries (optional)
- Break the banana into 2 inch pieces. Freeze overnight or for at least 2 hours.
- Once frozen, blend the banana with the cacao powder in a high-speed blender until smooth.
- Once smooth, use a spatula to scoot out the mix into a bowl.
- Place in freezer for 30 minutes to 1 hour to harden, or serve immediately for a softer ice cream.
- Top with your favorite berries for some extra antioxidants!
Chocolate Mint Brownies
These easy Chocolate Mint Brownies are grain-free, eggless, and totally delicious, which makes them the perfect low-sugar treat for World Chocolate Day. Sure, brownies are a dessert, but that doesn’t mean they can’t be healthy! You can even customize this recipe to fit your specific dietary needs, whether you’re Paleo, AIP, or simply gluten-free. As a bonus, they pack a punch of protein and a ton of gut-healing benefits.
- 3/4 cups coconut flour
- 2/3 cups cassava flour
- 3 scoops + 2 Tbsp The Myers Way® Double Chocolate Paleo Protein
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 1/4 cups banana, mashed
- 3/4 cups coconut oil, melted
- 2 1/2 tsp apple cider vinegar
- 1 tsp peppermint extract
- 1/3 cups water
- 2 1/2 tsp The Myers Way® Gelatin
- Preheat oven to 350 degrees F. Grease an 8×8 baking pan.
- Combine dry ingredients, except gelatin and 2 1/2 tsp of The Myers Way® Double Chocolate Paleo Protein.
- In a separate, medium-sized bowl, combine banana, coconut oil, apple cider vinegar, and peppermint extract.
- In another, small bowl, sprinkle gelatin and 2 1/2 tsp of The Myers Way® Double Chocolate Paleo Protein on top of 1/4 cup of water and allow to bloom, 2-3 minutes. Whisk the mixture until thick, and then add to the wet ingredients. Whisk to combine.
- Once the wet mixture is combined, slowly add the dry ingredients to the wet until completely mixed.
- Press the thick batter into the baking pan (it will be thick like cookie dough). Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Gluten-Free Chocolate Layer Cake
This is without a doubt the best gluten-free chocolate cake recipe I’ve tried! This chocolate layer cake is moist, rich, and absolutely decadent with a creamy, dairy-free chocolate ganache to bring it over the top. It’s the perfect cake to celebrate World Chocolate Day, birthdays, or holidays. You better believe this is what we’re having for my birthday this year! The best part is that the ingredients won’t hurt your gut and your guests will never believe it’s actually healthy!
For the Gluten-Free Chocolate Cake Layers
- 1/4 cups coconut oil, melted (plus additional for greasing pans)
- 3/4 cups honey
- 3 medium eggs
- 3/4 cups coconut milk
- 1/2 cup + 2 Tbsp cocoa powder
- 3/4 cups coconut flour
- 3/4 cups arrowroot flour
- 1/4 tsp sea salt
- 1 1/4 tsp baking soda
- 1 tsp cream of tartar
For the Chocolate Ganache
- 1 medium avocado, peeled and pitted
- 1/4 cup + 2 Tbsp cocoa powder
- 1/4 cups honey
- 1/4 cups coconut cream
To make the Gluten-Free Chocolate Cake
- Preheat the oven to 350 degrees F. Rub a bit of coconut oil around the sides and bottom of three 6″ round cake pans.
- In a bowl, whisk together melted coconut oil and honey.
- Add each egg to the mixture and whisk well after each addition.
- Add the coconut milk and combine.
- Sift the dry ingredients into a separate bowl, then slowly add them to the wet mixture. Stir until thoroughly combined. Note the cake batter is thicker than typical cake batter – it more closely resembles brownie batter.
- Divide the cake batter evenly between the three cake tins and smooth the top of each.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow to cool on racks for about 20 minutes before carefully removing from the pan. Let cool completely on racks before applying the ganache.
- While the cake is cooling, prepare Chocolate Ganache.
To make the Chocolate Ganache
- In a food processor or blender, add all the ingredients and blend until fully combined. You should get about 3/4 cups chocolate ganache. This frosting stores well in a sealed container in the fridge for several days.
- Assemble the cake by placing the first layer on a plate or cake stand. Spread 1/3 of the chocolate ganache on top in an even layer. Top with a second layer and add another third of the ganache. Repeat for the final layer.
- Store cake in a sealed container in the fridge for 3-4 days.
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