Valentine’s is here, and it’s time to show your loved one—and yourself—a little love. Why not do that by splurging on dark chocolate—a plant-based ingredient with health benefits? Dark chocolate is packed with compounds with antioxidant activity, but it’s all about what you do with that dark chocolate. If you pack it with cream, sugar, and unhealthful fats, you can undo the benefits of this healthful food. Learn more about the benefits of dark chocolate here. And try some of my favorite chocolate plant-based recipes for Valentine’s Day enriched with the flavor of dark chocolate.
5 Chocolate Plant-Based Recipes for Valentine’s Day
These crunchy, delicious waffles really pack in the nutrient power, thanks to coconut, cherries, dark chocolate, chia and whole grain flour in the mix. Light in sugar, salt and fat, you can feel good about this healthy waffle, which uses aquafaba (bean liquid) to obtain a light fluffy texture sans eggs. It’s just as yummy for dessert, with a scoop of coconut ice cream, as it is for breakfast.
I love the simple, rustic quality of biscotti, that twice-baked Italian treat that elevates everything from espresso to seasonal fruit to sorbet. This recipe for Dark Chocolate Pistachio Biscotti is vegan, moderate in sugar, and even packed with whole grains. Make up a batch in advance to enjoy during the week, in lunch boxes, coffee breaks, and entertaining. I like to bake these up and store them in the freezer, then pull them out for treats. All you have to do is make the dough, shape into a log, bake the dough log, slice it into thin strips, and bake it again.
This ooey-gooey, fudgy chocolate cake recipe showcases the magic of aquafaba, the reserved bean liquid that whips up like a meringue, replacing eggs in baking recipes. It also highlights how veggies can add so much moisture to recipes, such as zucchini in a luscious cake.
Within the desert region of Indio, California, you’ll find an oasis of date palms that has supplied most of the dates in the United States for the past century. I borrow the natural sweetness of these dates, along with the rich flavors of walnuts and dark chocolate, to flavor these healthier cookies. Pack them into a lunch box or picnic basket, or serve them with fresh fruit or sorbet the next time you host dinner guests. This recipe is featured in my book The Plant-Powered Diet.
You won’t believe the plant power in these mega muffins! They are packed with cocoa, zucchini, avocados, almond meal, hemp, chia, flax, wheat germ and more! Plus, they are so delicious, they’re like a special treat—one that you can feel good about!
For other plant-based treats, check out:
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