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Decadent and Delicious Chocolate Recipes

Decadent and Delicious Chocolate Recipes


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"Chocolate is packed with healthy antioxidants and is surprisingly versatile. Here, sweet and savory dishes that only taste sinful."

- Matthew Kadey, R.D., Women's Health

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- Women's Health


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein


Decadent and Delicious Chocolate Recipes

1/ In a bowl, mix almond butter, sugar, and vanilla. Roll into 20 equal-size balls. Place on a baking sheet lined with waxed or parchment paper and freeze until firm, about 1 hour.

2/ Stir chocolate in metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

3/ Roll the almond balls in melted chocolate, garnishing with fleur de sel as you go. Refrigerate until chocolate is set, about 30 minutes.

Makes 20. Per serving (one ball): 120 cal, 9 g fat (2 g sat), 9 g carbs, 60 mg sodium, 1 g fiber, 2 g protein

2 Tbsp cocoa nibs*
2 Tbsp brown sugar
1 tsp unsweetened cocoa powder
1/2 tsp freshly ground black pepper
1 tsp cumin powder
1 tsp paprika
1/2 tsp ground allspice
1/2 tsp cinnamon
1/2 tsp Kosher salt or sea salt
1 tsp dried thyme
1 1/2 lbs pork tenderloin
1 Tbsp vegetable oil

1/ Preheat oven to 450°F. In a spice or coffee grinder, or with a mortar and pestle, grind nibs until broken into smaller bits. Mix with remaining ingredients except pork and oil.

2/ Trim off the pork's silvery skin, then rinse and pat dry with a paper towel. Lightly coat all sides with vegetable oil. Rub with a generous amount of the cocoa spice rub.

3/ In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Add pork and sear until golden brown on all sides, about 8 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest part of meat registers 145°F, about 15 minutes. Let rest 10 minutes before slicing and serving with mango salsa (optional).

Makes 4 servings. Per serving: 230 cal, 4.5 g fat (1.5 g sat), 9 g carbs, 330 mg sodium, 1 g fiber, 36 g protein

*Available at health-food stores.

4 dried ancho or other Mexican chili peppers
2 tsp vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 ripe plantain (or an unripened banana), sliced
1 can tomatillos, about 8 to 10, drained and quartered
1/4 cup raisins
1 tsp cinnamon
2 whole cloves
1/4 tsp allspice
1/2 tsp coriander
1 tsp dried oregano
1/4 cup almonds or walnuts
2 Tbsp sesame seeds
1 1/2 oz dark chocolate or unsweetened baking chocolate, chopped
4 boneless, skinless chicken breasts (6 oz each)
3 sprigs fresh thyme

1/ To make mole sauce: Soak ancho chilies in warm water for 30 minutes. In a skillet, heat 2 teaspoons oil over medium heat. Cook onion until soft, about 4 minutes, stirring frequently. Stir in garlic, plantain, tomatillos, raisins, cinnamon, cloves, allspice, coriander, and oregano. Cook for 5 minutes, stirring frequently.

2/ Take chilies out of the bowl, reserving 1 1/2 cups of the water, and remove seeds and stems. Place in a food processor or blender along with reserved water, tomatillo mixture, almonds, and sesame seeds. Blend until smooth. Return to skillet, stir in chocolate, and season with salt and pepper to taste. Heat until chocolate is completely melted.

3/ To poach chicken, place in a pot large enough that breasts fit in one layer. Add enough water to cover chicken by an inch. Add thyme sprigs and salt to taste. Bring water to just under a simmer (no bubbles on surface), reduce heat to medium-low, partially cover, and cook for about 15 minutes, or until meat registers 160°F. Serve chicken with mole sauce and cilantro, if desired.

Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

12 oz dark chocolate or bittersweet baking chocolate, chopped
1/2 cup dried apricots, chopped
1/2 cup dried cherries, chopped
1/2 cup unsalted roasted pistachios, chopped
1/2 tsp cinnamon
1/4 tsp ginger powder
1/8 tsp cayenne or chili powder (optional)
2 tsp cocoa nibs

1/ Line a rimmed baking sheet with waxed paper or lightly greased aluminum foil. Stir chocolate in a metal or glass bowl over a saucepan of simmering water until smooth. (Or microwave on medium for 1 minute, stir, then continue microwaving, stirring every 20 seconds, until completely melted.)

2/ Stir in half the dried fruit and pistachios plus all the spices. Spread chocolate mixture onto the baking sheet. Sprinkle with cocoa nibs and remaining dried fruit and pistachios, and press gently to adhere. Chill in the refrigerator until firm, about 30 minutes. Break into pieces.

Makes 10 servings. Per serving: 260 cal, 14 g fat (7 g sat), 31 g carbs, 10 mg sodium, 4 g fiber, 4 g protein

Ganache
1/2 cup unsalted raw cashews
4 oz dark chocolate, chopped
2 Tbsp pure maple syrup

Cake
2 cups whole-wheat pastry flour
1/3 cup unsweetened cocoa powder
2 tsp instant espresso powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp salt
1 large egg
1/2 cup brown sugar
1/2 cup canola or grapeseed oil
1 cup strongly brewed coffee, cooled to room temperature
1 tsp vanilla extract

1/ Place cashews in a bowl, cover with water, and soak for 2 hours.

2/ Preheat oven to 350°F. Lightly grease a Bundt pan or an 8-inch square pan. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, cinnamon, and salt. In a separate bowl, lightly beat egg. Mix in sugar, oil, coffee, and vanilla. Pour wet ingredients over dry ingredients and mix until no dry flour remains. Pour batter into pan and bake for 22 minutes, or until a toothpick comes out clean. Cool 10 minutes before unmolding.

3/ While the cake is baking, put cashews in a blender and add just enough water to cover them. Process until smooth. In a small saucepan, combine cashew cream, chocolate, and maple syrup. Cook over low heat until chocolate is completely melted, stirring often. Serve cake topped with cashew ganache and fresh raspberries, if desired.

Makes 10 servings. Per serving: 360 cal, 19 g fat (4 g sat), 42 g carbs, 190 mg sodium, 4 g fiber, 5 g protein



Comments:

  1. Eldred

    Very funny thing

  2. Mac Artuir

    Matchless)))))))

  3. Mikaktilar

    I think I make mistakes. I am able to prove it. Write to me in PM, it talks to you.

  4. Samut

    Needless to say, only emotions. And only positive ones. Thanks! Not only was it interesting to read (although I’m not a big fan of reading, I only go to the Internet to watch videos), it’s also written like this: thoughtfully, or something. And in general, everything is cool. Good luck to the author, I hope to see more of his posts! Interesting.



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