3 Guilt-Free Choc-Loaded Dessert Recipes

If there’s ever a day to celebrate the delicious, life-altering goodness that is chocolate, it’s today...aka World Chocolate Day. On a day so deserving of acknowledgment, we can’t think of a better way to celebrate than by sharing our top 3 choc-loaded, healthy recipes with you. There's no time to waste, let's get started!


Choc Peanut Butter Protein Cheesecake

What you’ll need:

Base

Cheesecake

Method

  1. For the base, mix all of the base ingredients together in a bowl and press the mixture into a lined tin and set in the freezer
  2. In a small mixing bowl, bloom gelatin in 4 tbsp of water
  3. In a mixing bowl, mix cream cheese and yoghurt. Add in stevia, Collagen and WPI
  4. Blend all ingredients until completely smooth and add in bloomed gelatin
  5. Pour mixture over base
  6. Melt peanut butter in microwave and pour onto the cheesecake and swirl into the mix
  7. Set in the fridge overnight
  8. Enjoy! 

Chocolate Raspberry Brownies

What you’ll need:

  • 1 jar almond butter
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • ¼ cup honey
  • 3 eggs
  • 1 packet Noshu Choc Chips 
  • 3 scoops chocolate Evolve Collagen
  • Frozen raspberries

Method: 

  1. Place all ingredients in a bowl
  2. Mix with a wooden spoon and pour into a lined baking tray
  3. Bake for 10-15 minutes at 180 degrees (depending on how fudgy you like them!)
  4. Enjoy!

Collagen and Protein Mint Choc Slice Biscuits

What you'll need:

Base

Filling

  • 1/2 cup coconut oil
  • 5-7 drops peppermint essence

Topping

  • 1 large block sugar-free chocolate or Noshu Choc Chips 
  • 1 tsp coconut oil

Method:

  1. Mix all of the base ingredients together in a bowl
  2. Roll base ingredients into balls and separate on a lined baking tray
  3. Using your finger or a spoon, gently press down into the balls to create a small well in the middle for the filling to go
  4. Bake on 180 degrees celsius for 5 minutes. Allow time to cool down and place in the fridge to set
  5. For the filling (mint layer), melt coconut oil and add peppermint essence and mix well 
  6. Place filling in the fridge to harden enough to comfortably spoon into the biscuit wells without it running over the edges
  7. Once sufficiently hardened, place a tsp of mix in each biscuit well and set in the fridge
  8. To make the topping, melt the chocolate/noshu chips and coconut oil in a microwave safe bowl and pour/spoon over cold biscuits
  9. Return the mint slices to the fridge to fully set
  10. Enjoy! 

Photo credit: @p_b_creative 

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