Not often can we give in to the awesome temptation for chocolate and feel good about it afterward. But thanks to these detoxifying, low-carb cups from Tess Masters’ The Perfect Blend: 100 Blender Recipes to Energize and Revitalize, we’re gobbling guilt-free. Blood sugar-regulating and heart-healthy coconut oil lends to a silky, dreamy texture, antioxidant-rich cacao helps to cleanse even more, and rich, smooth almond butter packs a wallop of protein. Get creative and add cayenne, crushed nuts, or spirulina to up the health-boosting properties of these mighty chocolate treats.
Makes 10 cups
What you need:
½ cup coconut oil
¼ cup cacao powder or unsweetened cocoa powder
¼ cup raw almond butter
2 tablespoons maple syrup
¼ teaspoon salt
What you do:
1. Into a blender, place all ingredients. Blend on high for 10 to 20 seconds, until well combined.
2. Transfer mixture to a liquid measuring cup. Pour into small silicone candy molds or tiny paper baking cups set out on a tray. Chill in the freezer for 20 to 30 minutes, until solidified.
3. Gently release chocolates from molds and transfer to a container. Store well-sealed in the refrigerator or freezer, and serve chilled.
Photo courtesy of Anson Smart
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!