5 Surprisingly Healthy Chocolate Recipes

It is “that” time of the month for me and I have been binge eating ANYTHING & EVERYTHING available in the office pantry. AND mind you, they are not healthy at all!

I have read and understood in various articles that junk food is not something you should consume, as it increases your cramps. But…. all those chocolates, excessive salt and MSG – how do I restrain myself?

To satisfy my chocolate cravings, I started searching up “healthy” alternatives. Well, I have good news for you! They are not only easy to make but are delicious and will definitely fulfill your chocolate cravings. Let me introduce you to these amazing recipes *angels hymn in the background*.


1) Almond Joy – 86 calories/Joy

Look at that beauty, doesn’t it really bring JOY to you? *gloats*

Photo Credit: PopSugar

Photo Credits & Recipe: PopSugar



  1. 1.5 cups of shredded unsweetened coconut
  2. 6 dates
  3. 1 teaspoon of pure vanilla extract
  4. 15 roasted salted almonds
  5. 1/2 cup semi-sweet chocolate chips (dairy-free)

How Do I Make It?

  1. Combine dates and coconut in a food processor (blenders also work) for about 3 minutes (until slightly sticky).
  2. Scoop out one tablespoon of the mixture and push it firmly to form a dome shape. Pop the dough onto the palm of your hand and form the edges into a rounded rectangle and place it on the wax paper.
  3. Press one almond in the centre of each coconut mound.
  4. Freeze it for 20 minutes.
  5. Melt the chocolate chips in a double boiler (small glass bowl over a small pot of boiling water).
  6. Take the coconut-almond bards out of the freezer and use a spoon to spread melted chocolate on the tops and sides (smooth out the edges, using the back of the spoon)
  7. Pop them back in the freezer (on the wax paper) for another 20 minutes to firm it up.

Cooking Time: 1 hour to make to make 15 pieces of Almond Joy


2) Chocolate Hazelnut Smoothie – 180 calories/bowl

This is a great breakfast routine – an energising way to start your day. Waking up to the smell of chocolate….. *drools*

Photo credits: With Food & Love

Photo Credits & Recipe: With Food & Love



  1. 1 tablespoon of raw cacao
  2. 1/2 cup toasted hazelnut
  3. 2 bananas, peeled
  4. 1 cup unsweetened almond milk
  5. 1/4 teaspoon sea salt
  6. 2 teaspoon of chocolate protein powder

How Do I Make It?

  1. Either buy toasted Hazelnut or toast them yourselves (noted below)
  2. Put the ingredients in a blender and mix it (until it becomes smooth)
  3. Add a topping
    – sliced bananas
    – crushed hazelnuts
    – sea salt
    – cacao nibs
    – hemp seeds

Additional Info: Toasting Your Hazelnut

  1. Preheat oven to 350.
  2. On a baking sheet, spread hazelnuts in a single layer
    • 2 cups hazelnuts, shelled
  3. Toast for 15 minutes. Remove from the oven and wrap nuts in a kitchen towel.
  4. Rub nuts in towel to remove loose skins. Sometimes the whole skin won’t come off, and that’s okay!
  5. Cool completely.


Cooking Time: 

Including toasting your own hazelnuts: 18 minutes to make 2 bowls of smoothie

Pre-made toasted hazelnuts: 5 minutes to make 2 bowls of smoothie


3) Oatmeal Chocolate Pancakes – 100 calories/cake

How can anyone say NO to pancakes? Not to add, this is a CHOCOLATE CHIP COOKIE. *faints*


Photo credits & Recipe: Top With Cinnamon



  1. 1/2 cup of old fashioned oats
  2. 1/2 teaspoon baking powder
  3. 1/4 teaspoon ground cinnamon
  4. 1/4 teaspoon vanilla extract
  5. 1 ripe banana (peeled)
  6. 1/4 cup of milk (any kind – e.g. almond, cashew, oat etc.)
  7. 2 dates (pitted)
  8. 2-3 tablespoon dark chocolate chips (plus more for topping)
  9. Coconut oil (for frying – can use regular vegetable oil too)

How Do I Make It?

  1. Blend all the ingredients, except the chocolate chips in a food processor (or blender), until well mixed.
  2. Stir in the chocolate chips to the mix.
  3. Heat a non-stick frying pan with a little coconut oil.
  4. Dollop the batter into the frying pan (usually 1 heaped tablespoon of batter) and spread out a bit with a spoon.
  5. Cook until lightly golden underneath, then flip and cook until the other side is golden.
  6. Top it up with remaining chocolate chips to serve.

Cooking Time: 25 minutes to make 4 pancakes


4) Chocolate Truffles – 45 calories/truffle

Be right back, diving into a chocolate pool and probably never coming back again. *nomnomnom*

Photo credit & Recipe: Nom Nom Paleo

Photo credit & Recipe: Nom Nom Paleo



  1. 284 grams of dark chocolate (70% cacao content of higher)
  2. 3 tablespoons coconut milk
  3. 1 cup full-fat coconut milk
  4. 1 teaspoon vanilla extract
  5. 1/2 cup finely shredded unsweetened coconut (or 1/2 cup unsweetened cocoa)

How Do I Make It?

  1. Cut the chocolate into small shards. Place the chocolate and coconut oil in a medium bowl and set it aside.
  2. Heat coconut milk in a small saucepan over medium heat until simmering.
  3. Pour the coconut milk over the chocolate and coconut oil, and stir ever-so-gently with a rubber spatula to combine. (Don’t mix vigorously or the chocolate will get grainy)
  4. Add the vanilla extract and stir.
  5. Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
  6. Spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown.
  7. Transfer the flakes to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
  8. Scoop out balls of chocolate and roll each ball of chocolate between your palms to form a smooth ball.
  9. Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers.

Cooking Time: 4 hours to make 36 truffle balls


5) Chocolate Avocado Mousse – 87 calories/bowl

Mousseeeeeeeeeee like the dessert Mousse with CHOCOLATE? *screams and runs around*

Photo credits: Yahoo Recipe: Nutrition Twins

Photo credits: Yahoo
Recipe: Nutrition Twins



  1. 1/4 cup semi-sweet chocolate chips
  2. 1 ripe avocado
  3. 1/4 cup cocoa powder
  4. 1/4 cup unsweetened almond milk (divided in half)
  5. 1 teaspoon vanilla extract

How Do I Make It?

  1. Slice & peel the avocado and put in into the food processor (or blender)
  2. Melt the chocolate chips in the microwave, in 15 second intervals (add splashes of water to keep it constantly smooth)
  3. Add melted chocolate chips, cocoa powder, half of the almond milk and vanilla extract with the avocado
  4. Blend the ingredients together until smooth (add more almond milk if needed)
  5. Pour the creamy rich mousse evenly into 6 mini muffin tins and let it cool.
  6. Add Strawberries or Almond toppings if you like 🙂

Cooking Time: 40 minutes to make 6 serves.


Go & indulge yourself in these treats.

You can thank me later – Just comment on the post and letting me know which recipe is your favourite one.

Please take pictures too! Also, feel free to invite me to try some hehe. Personally, I like ALL the recipes stated.


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