It’s #NationalChocolateDay and we’re super happy about it. There’s nothing like chocolate – it’s rich, delicious and goes well with just about every dessert. Chocolate is something a lot of us crave and treat ourselves with. It’ just so GOOD!
Lucky for us sugar-free folk, there a number of chocolate options that don’t include added sugars meaning we can still enjoy the flavours we grew up loving in our refined sugar-free desserts. Time and time again our chocolate recipes prove to be some of the most popular recipes, so we’ve put together a list of some of our absolute favourite chocolate recipes to get you into the #NationalChocolateDay spirit!
We’ve also created a fun little quiz! What does your favourite type of chocolate say about you? Find out here.
– 225g firm silken tofu, pressed to remove as much water as you can
– 3 tablespoons (35g) Natvia
– 3 drops pure peppermint essential oil*
– ¼ teaspoon spirulina or 2-3 drops of natural vegan green food dye
– ¼ cup (45g) vegan chocolate chips
Preheat the oven to 180°C/355°F fan forced. Line an 18cm x 28cm tray with greaseproof paper.
Begin by making the brownie. Make the flax egg by combining the flaxseed with the water in a small bowl. Leave to sit in the fridge until needed.
In a double boiler set over medium-high heat, add the coconut oil, soy milk and broken chocolate. Stir until the chocolate has melted. Remove from the heat. Stir in the Natvia, flax egg and vanilla. Fold through the flour and salt.
Evenly pour the batter into the lined tin, leaving the ⅓ cup in the bowl to swirl through the top.
Make the cheesecake. Make the flax egg the same way as above. Add the tofu, Natvia and flax egg to a medium bowl. Using hand-held beaters, beat together until it’s smooth. Add in the peppermint essential oil, being very careful not to add too much! Beat to combine. Add the spirulina or the food dye to the cheesecake and beat to combine. Adding more to increase the colour. Lastly, stir through the chocolate chips.
Pour cheesecake over the brownie. Using the remaining brownie batter, dollop small spoonfuls all over the top and with a toothpick or the sharp end of a knife, swirl it into the cheesecake to make a marble effect.
Bake in the preheated oven for 30-35 minutes or until a knife inserted into the middle comes out clean. Remove and leave to cool completely in the tin.
*A little goes a long with with peppermint oil. If you don’t have essential oil on hand, use peppermint extract. Start with ⅛ teaspoon, stir thoroughly, taste and add more if necessary. Don’t use more than ¼ teaspoon.
2. Cocoa Brownies
¾ cup of unsweetened cocoa powder, sifted
1 cup of Natvia 100% Natural Sweetener
½ cup of plain flour
½ cup of butter, melted
Preheat oven to 180º C.
In a small pot melt your butter over low heat and disolve your previously sifted unsweetened cocoa powder into the melted butter, set aside. You need this mixture to be room temperature before adding it to the batter.
Sift the all purpose flour into a large bowl and mix it with the Natvia.
Make a whole in the middle of the large bowl and add the eggs and cocoa powder mixture.
Whisk all the ingredients until completely combined. Do not overmix or your brownies could come out cakey and not fudgy.
Line an 8 inch square pan with parchment paper and pour the batter.
Chill your brownie batter at least 10 minutes before baking it.
Bake for 20 minutes or until the top looks crackly.
Let the brownies cool down completely before cutting them. I recommend using a plastic knife to cut them.
2 cups/360g/12.6 oz dark chocolate chips (sugar free if desired)
3/4 cup/180ml/6.2 oz milk of choice
Preheat oven to 180°C and grease a round cake pan.
Whisk eggs and add melted butter, milk, and vanilla extract.
Whisk in slowly cocoa powder, flour, Natvia, salt, and baking powder.
Pour into prepared pan and bake for 30-45 minutes until a tooth pick comes out clean.
Allow to cool slightly and flip out of pan while it is still warm.
Allow to cool.
Melt together milk and chocolate chips in a saucepan over low and stirring constantly until fully melted.
Take off heat and pour onto cooled cake. Spreading over top only.
Place cake into the refrigerator and allow to chill until the icing is set.
4. Chocolate Rose Waffles
20g Greek yogurt
63mlUnsweetened Almond Milk
14gDried rose petals
Dried rose petals
50g dark chocolate, melted
Sift together oat flour, coconut flour, Natvia and baking powder.
Mix in yogurt, vanilla, egg and milk. Set batter aside to rest for 5 minutes.
Preheat waffle iron according to manufacturer’s instructions.
When the waffle is heated, mix rose petals into the batter.
Spray waffle iron well with non-stick spray and cook waffles in batches until the batter is used up. Drizzle chocolate sauce over waffles and garnish with rose petals. (Tip for melting chocolate: use a heatproof glass bowl on top of boiling water)
Serve immediately and enjoy!
5. Rich Vegan Chocolate Torte
For the base:
1½ cupPlain Flour
1½ cupAlmond meal
2 tspVanilla Extract
⅓ cupVegetable oil
⅓ cupsoy or almond milk
For the filling:
240gDark chocolate (dairy free) broken into pieces
2 tspVanilla Extract
25mlEspresso or Instant coffee
35ghazelnuts, roughly chopped
Preheat oven to 160°C. Grease a 20cm spring form tin with oil.
To make the base, combine flour, almond meal, salt and Natvia in a bowl, then add in vanilla, oil and milk.
Mix well until it comes together as a ball. Press evenly into base of the tin with a little coming up the sides to form a crust.
Prick the base and blind bake for 10-15 minutes or until golden. Remove from oven to cool.
To make the filling, melt chocolate in a bowl in the microwave or over a saucepan of simmering water, until smooth.
Allow to cool slightly. Combine tofu, vanilla, Natvia and coffee with melted chocolate in a blender and process until smooth
Pour filling into cooled base and bake again for a further 20 minutes. Remove and let cool before slicing to serve.