Love yourself this Valentine’s Day.
When I was first diagnosed with a dairy allergy, my husband’s response was, “Well, at least it’s not chocolate.” Ha! Might as well have been chocolate because all of my favorite chocolate bars contained dairy. Further along on my health journey, I noticed they also contained unhealthy fats, preservatives, massive amounts of refined sugars and food dyes. All of which I want to live without.
I know, this time of year, it’s a struggle. Therefore, I thought I’d share some of my favorite chocolate recipes that I’ve come to rely on when trying to stay away from the typical processed sweets. You’ll notice when using chocolate, I choose cacao. This is just a raw, unroasted version of cocoa. It is full of flavonoids / powerful antioxidants, more antioxidants than blueberries. It contributes to your health by stabilizing free radicals, lowering the risk for heart disease, improving cognitive function, and boosting your mood and energy. If interested, you can read more about the health benefits here. It is thought that the heating/roasting process to make cocoa destroys some of the nutrients. However, as the afore mentioned article shows, there are still many nutritional benefits from cocoa. You may choose to use cocoa, just check the ingredients to make sure it does not have any added oils, sugar, or milk fat.
I hope you enjoy and be sure to let me know in the comments if you try them.
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Dairy-free Chocolate Truffles
Description
Dates are often a perfect after dinner bite to satisfy my sweet tooth, but add some chocolate, and they’re sure to satisfy every dessert fan.
Ingredients
14 pitted Medjool dates
6 Tbsp raw cacao powder
4 Tbsp coconut oil (softened)
1 tsp alcohol free vanilla extract
Optional Toppings
1/4 c raw cacao powder for dusting
-or-
1/2c vegan chocolate chips (I buy Enjoy Life brand)
1 Tbsp coconut oil
Instructions
Cover dates with hot water, let soak for 5 minutes, then drain. This will soften them up, making it easier work for the processor.
Put the dates, cacao, coconut oil, and vanilla in a food processor and process until a pasty ball forms. It will be very sticky but scrape everything out of the processor and put in a large bowl.
Line a tray with parchment paper. Using a small ice cream scoop or a teaspoon, scrape heaps of the truffle mixture onto the parchment paper (don’t worry about their shape at this point, just divide up the mixture). Place the whole tray into the freezer for about 10 minutes.
Remove from the freezer and roll all of the pieces between your hands to form round balls. It’s a good idea to keep some warm water to dip your fingers in if you find the mixture too sticky to work with.
Place the balls back into the freezer for another 5-10 minutes and prepare your toppings.
If dipping the truffles in chocolate, melt the chips and coconut oil in a double boiler, stirring until smooth, and transfer to a bowl. Place one truffle at a time in the bowl and rotate with a fork until completely coated. Lift out of the bowl on the fork, letting excess chocolate drip off.
Place back on the parchment paper and let set. You may want to consider topping with a few grains of sea salt.
If topping with cacao powder, right before serving, simply dust with powder using a mesh strainer or use your fingers to roll the truffles in a bowl of powder. If you dust too early, the moisture from the truffles will absorb the powder, and they’re not as pretty.
Keywords: Vegan, Gluten-free, Dairy-free
Gluten-free Brownies
Description
With only 5 ingredients, these fudgy brownies deliver protein, magnesium, and fiber. They are vegan and gluten free, and a nutritional way to get your sweet fix.
Ingredients
1/2 c unsweetened almond butter
1/2 c raw cacao
1 c unsweetened organic applesauce
1–2 Tbsp coconut sugar
1 tsp alcohol-free vanilla extract
(Coconut oil for greasing the pan)
Instructions
Preheat oven to 350 degrees F. Grease a 9-inch square pan with coconut oil . Mix together all ingredients in a mixing bowl. Pour the mixture into the greased pan and bake for 35-40 min. They’ll be done when a knife inserted in the center of the brownies comes out clean. Let them cool completely before cutting. I recommend cutting them into 1- inch squares for the perfect bite. They’ll be soft and fragile.
Notes
May sprinkle nuts or cacao nibs on top of batter or stir them in for a little crunch if that’s your jam.
Keywords: Vegan, Gluten-free, Dairy-free
Dairy-free Chocolate Mousse
Description
This treat is so rich and creamy. As a bonus, it delivers plenty of good fats and antioxidants to keep you healthy and satisfied.
Ingredients
2 ripe avocados
1/4 c coconut nectar
1/2 c unsweetened raw cacao powder
1 heaping Tbsp coconut oil (solid)
1 tsp vanilla
pinch of sea salt
(see below for optional garnishes)
Instructions
Blend all ingredients in a food processor until creamy.
Notes
I like it thick; it won’t budge when I turn the bowl upside down. However, if you want to thin it down, feel free to add a Tbsp or two of water or nut milk. Shredded coconut, mint, cacao nibs, or berries will make beautiful garnishes and some texture.
Keywords: Vegan, Gluten-free, Dairy-free
Have you tried yogurt made with almond milk? What is your opinion on this as a dairy free option??
Yes! Coconut milk yogurt is our favorite. These are great options. I always recommend reading the ingredients and staying away from carrageenan and all forms of added sugar in yogurts.
Planning to try these recipes!
Love you. xoxo
You guys will especially like the “mousse.”