Healthy chocolate desserts: with pure cocoa and no sugar

Raw cocoa brownie with walnuts and hazelnuts

In just half an hour you can make this brownie with raw or raw chocolate, a little processed cocoa that has no additives or added sugar, one of those responsible for hooking food. Both raw cocoa nibs, raw cocoa paste and other raw ingredients that you will see in the following chocolate dessert recipes can be found in specialized stores and online.

Ingredients (10 people)

For the brownie: 15 medjool dates - 1 cup of walnuts - half a cup of chopped hazelnuts - 125 g of raw cocoa nibs - half a tablespoon of ground cinnamon - a pinch of powdered cloves - a pinch of salt.
For the sauce: 100 g of raw cocoa paste - half a cup of agave syrup - 1 tablespoon of vanilla - 50 g of coconut oil.

How to do it step by step

Pit the dates and cut them into small pieces. In a high-powered mixer or food processor, blend the walnuts well with the cloves. Add the pieces of dates and mix well.
On a board or in a bowl, knead the mixture with your hands and add the chopped hazelnuts. Add the rest of the ingredients and mix until you have a more or less uniform dough.
Pour the mixture into a rectangular mold and reserve it in the refrigerator to set while you prepare the sauce.
To make the sauce, melt the cocoa paste in a steam bath in a bowl (it is important that the bowl does not touch the water).
Once it is melted, add the agave syrup, vanilla and coconut oil, and stir everything until it is a very smooth cream.
Take the tray out of the fridge and cut the brownie into 10 similar-sized portions. Serve them by covering each one with as much chocolate sauce as you like.

If you are not going to eat everything, you can freeze as many servings as you like.

Pure cocoa and orange cake

To make this delicious cake you need 35 minutes and a couple of hours of rest. One of its ingredients is cocoa nibs, which are pieces of the cocoa bean. And raw cocoa nibs, specifically, are nibs that are dried in the sun, rather than roasted, so that they better preserve their properties.

Ingredients (12 servings)

For the base: 100 g of peeled walnuts - 100 g of raw cocoa nibs - 15 medjool dates.
For the cream: 30 dates - 25 g of raw cocoa powder - 100 g of raw cocoa butter - 150 ml of freshly squeezed orange juice - a few slices of orange.

How to do it step by step

Crush the nuts with the cocoa nibs until you get an oily-touch flour.
Pit the dates and chop them finely. Mix them with the previous mixture.
Cover a 23 cm diameter mold with greaseproof paper, turn this dough over and flatten it.
Prepare the cream: hydrate the dates and then drain well. Grind them in the food processor together with the cocoa powder, cocoa butter and orange juice until you get a cream with a smooth texture.
Pour the cream on the base that you have previously prepared in the mold. Gently tap the sides of the pan so that the cream runs down well and evens out inside the pan. If necessary, just spread it evenly with a spatula.
Put the cake in the fridge and let it cool for at least two hours to make it firm.
Before serving, garnish with a few thin slices of orange on top.

You can substitute the citrus juice for a ripe banana and then decorate with slices of the fruit.

Raw chocolate bites with cardamom

As a general rule, raw chocolate does not usually include in its composition more than three or four ingredients, always natural and organic; if you add a dried fruit, it is unroasted; and it does not contain soy, refined sugar, sweeteners, hydrogenated fats or animal products, making it suitable in vegan recipes.

Ingredients (for 4-6 people)

You need: 125 g of raw cocoa butter - 125 g of raw cocoa mass - 75 g of raw cocoa powder - 100 g of activated (and dehydrated) buckwheat - 75 g of coconut sugar - 4 cardamom seeds - one pinch of salt.

How to do them step by step

Melt the cocoa butter and the paste in a steam bath (without boiling) in a bowl.
Add the sifted cocoa powder and a pinch of salt, slowly and while stirring.
Pass the coconut sugar through the blender and, when the cocoa mixture is dark, add it along with the cardamom. Stir and finish with the buckwheat.
With a spoon, pour a little into the molds, without filling all the way.
If you want to decorate with buckwheat, put it before so that it is on the bottom.

Let stand at 18-20º until solid.

Pure cocoa truffles

Among other properties, chocolate is good for the heart and cardiovascular diseases. And if you add nuts, like here, it's even better. In less than an hour, you will have these truffles ready. And after two hours of rest, you can sink your teeth into them.

Ingredients (30 truffles)

You need: 150 g of bitter raw chocolate - 200 g of cashews - 100 g of almond flour - 7 pitted dates - 1 tablespoon of virgin olive oil - ½ teaspoon of vanilla - ½ teaspoon of nutritional yeast - 1 cup of raw cocoa powdered.

How to do them step by step

Soak the cashews for at least a couple of hours. Soak the dates during that time as well.
Melt the chocolate; To do this, chop the chocolate, put it in a bowl and place it on a saucepan with a little water, without the bottom of the bowl touching the water and being careful not to get water into it.
Put the cashews, the olive oil, the vanilla and the nutritional yeast in the blender, and blend them until you get a very fine cream.
Drain the dates to remove excess water. Add them to the cashew cream and continue beating until the mixture is as fine as possible.
Pour the mixture into a bowl and add the melted deep chocolate. Stir all of this well and then add the almond flour little by little. Knead well until it is a homogeneous mixture.
Shape the balls: scoop out the portions with a spoon and then make the balls with clean hands.

Give them the final touch by passing them through the cocoa powder. Although if you prefer, you can also eat them as is.

Pure chocolate nougat

You can also make a nougat like this with pure chocolate, which takes half an hour.

Ingredients (for 2 tablets)

You need: 250 g of raw cocoa butter - 125 g of raw cocoa powder - 100 g of almonds - 50 g of raw cocoa nibs - 100 g of coconut sugar - 3 cloves - 100 g of activated buckwheat ( and dehydrated).

How to do it step by step

Put a little water in the pot, heat it over very low heat and place a large glass bowl on top that rests on the mouth of the pot so that the bottom does not touch the water.
Put the cocoa butter to melt in the steam bath (without boiling) in the bowl and, once melted, add the cocoa powder. Do not stop stirring so that it integrates well.
Once ready, grind the cloves and grind them in the blender together with the almonds and coconut sugar until obtaining a flour.
Add this flour to the bowl with the melted butter, paste and cocoa powder, then add the activated and dehydrated buckwheat.
Stir well, pour the mixture into rectangular molds and let it solidify.

Although you can speed up the process by putting it in the fridge, let it solidify at room temperature and remove the mold.

Dark or intense raw chocolate bonbons

Here you have some delicious chocolates based on pure cocoa. Unlike raw, conventional chocolate usually includes, in addition to cocoa, refined sugar, sweeteners or hydrogenated fats, which make it one of the highly recommended processed foods.

Ingredients (for 60 chocolates)

You need: 125 g of raw cocoa butter - 125 g of raw cocoa mass - 75 g of raw cocoa powder - 90 g of agave syrup - 1 teaspoon of vanilla powder - salt.

How to do them step by step

Melt the butter and the cocoa mass in a bowl in the steam bath (without boiling the water, so that the chocolate does not exceed 42 ° C). Once melted, slowly add the cocoa powder, vanilla and salt, stirring with a whisk to blend well.
When the mixture is creamy and shiny, slowly incorporate the syrup at room temperature.
Remove from the steam and stir 5-10 minutes to cool and pour into a bottle. Fill the molds, either with chocolates or to make tablets. Then let it rest at room temperature for at least two hours to allow the dough to solidify.

If you don't have a specific mold, you can do it with an ice tray.

Banana and avocado smoothie with pure cocoa

If you are looking for quick and easy desserts with raw cocoa, this is yours. You only need 10 minutes and it has chocolate nibs and raw cocoa. To make raw cocoa, the beans are not roasted or subjected to temperatures of more than 42º, thus they preserve more antioxidants.

Ingredients (2 people)

You need: 2 bananas - ½ avocado - 3 medjool dates - ½ tablespoon of raw cocoa powder - 1 glass of water or a non-dairy milk of your choice - 1 tablespoon of pistachios - 1 tablespoon of raw chocolate nibs.

How to do it step by step

Peel the bananas and chop them. The more ripe the bananas are, the sweeter the shake will be afterwards.
Also peel the avocado and chop it. Remove the pit from the dates and cut them into two or three pieces.
Peel the pistachios and chop them finely. Save them to decorate last.
Take the blender and add the bananas, avocado, dates, cocoa powder and the glass of water or vegetable milk of your choice to the glass. Blend until no lumps remain.

Serve it in 2 glasses and decorate it by adding the chopped pistachios and the chocolate nibs on top and that's it!

Dates dipped in raw chocolate

A delicious dessert that you will have ready in less than an hour. Raw chocolate raises your spirits because of the theobromine and anandamide it contains and not because it contains sugar.

Ingredients (20 units)

You need: 20 medjool dates - 10 walnuts - 200 g of bitter raw chocolate.

How to do them step by step

Chop the chocolate and place the pieces in a bowl. Heat water in a saucepan (without boiling) and melt the chocolate in a steam bath. Leave it in the middle. It should be creamy, but not too melted, so that the dates and walnuts are easy to bathe and have a consistent layer.
Cut the dates in half, remove the bone and place half a walnut in each of them.
Cover a cookie sheet with parchment paper or place it directly on the kitchen counter, if you have one. The idea is that, when you put the chocolate, it crystallizes quickly.
Cover the dates with chocolate: to do this, prick them with a fork, dip them in the chocolate and put them one by one on the paper.