Healthy, yes, healthy chocolate recipes

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Chocolate-Covered Katie cookbook features more than 80 recipes that are secretly good for you.

I have resisted the temptation to publish recipes for chocolate given the fact that the COVID-19, 20, 25-pound weight gain is a real thing. However my complete love and adoration of sweet confections won.

I will admit, I’m a chocoholic. Rich, dark indulgent dark chocolate is my favorite. I can’t comprehend those who don’t like chocolate (looking at my husband, across the table from me). . .but I don’t try to change their minds because if they aren’t eating it, it’s more for me!

Imagine my delight when I stumbled across a food blog devoted to this amazing gift from the heavens, called

I wanna be chocolate covered! Why can’t I be chocolate covered? Probably because I, well, there probably isn’t a chocolate vat big enough for me. But Katie Higgins, a slim, petite vegan, could pull it off. Yes, I said vegan. Normally, this word automatically stirs up a need to defend my love of all things carnivorous. Yet, I couldn’t pull away and while I won’t ditch real butter, steak, and bacon, I cannot deny that every recipe I’ve tried in her blog-titled recipe book is absolutely incredible. As an added bonus, if you don’t believe vegan and gluten free anything can be good, she includes traditional substitutes, so you have no excuse and I dare say, if you don’t try some of her recipes, you can’t say you like chocolate.

Check out her blog for more chocolatey (and some not chocolate) recipes.


Anytime Chocolate fudge balls

may cook of the week

Anytime Chocolate Balls are a great snack anytime. Photo from

Makes 10-14 balls

3/4 cup pitted dates

1/2 cup raw pecans

2 Tbsp cacao powder or unsweetened cocoa powder

2 Tbsp shredded coconut

1/2 tsp pure vanilla extract

1/16 tsp salt

1 handful mini-chocolate chips, optional


Combine all ingredients in a high-quality food processor and process until a fine crumble forms. If the mixture is too dry, add up to 1 tablespoon of water.

Transfer the dough to a gallon-sized resealable plastic bag and smush into a ball. Open the bag, break off pieces of dough, and roll into balls.

Store in a covered container at room temperature for up to 3 days, refrigerate for up to 2 weeks, or freeze up to 2 months.


*I can attest these will certainly last. . .a day. I haven’t been able to stop eating them long enough to find out about three days. Two weeks? Will never happen.

TRENDING NOW: Want more great recipes, read Taste Buds archives here.

may cook of the week

The Chocolate Mudslide is rich, creamy, amazing chocolatey goodness. Photo from

The Chocolate Mudslide

Makes 1 serving

1/4 cup mashed ripe avocado

3/4 cup milk of choice

1 1/2 Tbsp cacao powder or unsweetened cocoa powder

1 Tbsp liquid sweetener of choice (the author likes pure maple syrup; I’ve used agave and honey)

Pinch of pure stevia extract or 1 1/2 teaspoons liquid sweetener of choice

1 tsp of pure vanilla extract

1/16 tsp salt

2 ice cubes


Blend all ingredients together in a blender, Magic Bullet or Vitamix until completely smooth.

*Yes, is says avocado.Don’t stop reading yet. Its a great way to get healthy fats in, and vegetables. If you have ever spent $6 or $8 on a Gharedelli dark chocolate. . .this is BETTER, healthier, and cheaper to make. It’s truly my favorite from this book.


The Famous Cookie Dough Dip

may cook of the week

The Famous Cookie Dough Dip has been featured in Cooking Light and Shape magazines. Photo from

1 (15-ounce) can of chickpeas or white beans, drained and rinsed very well)

2/3 cup of xylitol or granulated sugar of choice

1/4 cup peanut butter or allergy-friendly alternative or 3 tablespoons of vegetable oil or melted coconut oil

3 Tbsp rolled oats, quick oats or ground flax

2 tsp of pure vanilla extract

1/8 heaping teaspoon of vanilla extract

1/8 teaspoon plus 1/16 teaspoon salt

Up to 1/4 cup milk of choice

1/3 to 1/2 cup of chocolate chips

In a high-quality food processor (a blender is not recommended, but if you must use a blender, blend in two batches), process all ingredients except milk and chocolate chips until completely smooth. Adding up to 1/4 cup milk as needed, blend until thee final result has the texture of cookie dough. Turn off the food process and stir in the chocolate chips. Refrigerate left overs in a covered container for up to 4 days.




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