Three Ways To sneak Chocolate Into Your Diet!
There’s nothing that makes us more giddy with excitement that a giant bar of chocolate or those sweet melt in the mouth truffles - ok let’s be honest here, everything chocolate gets us excited. If you’re like us, you probably wish your chocolate could double up as a meal. Well, we’ve got the solution to what you’ve been waiting for! Here are 3 ways to sneak chocolate into your meals:
Chocolate Chia Pudding
This indulgent cup of spiced hot chocolate doesn’t jIf your idea of a perfect snack is sticking your finger in a jar of Nutella , you’re not alone. But we’re trying to be healthy here, however that doesn’t mean skipping dessert. This chocolate chia pudding fits in with the right amount of indulgence.ust warm your fingertips but also warms your soul. So get ready for some sugar, spice and everything nice.
- 4 pieces (40g) Lindt Excellence 85% Cacao Dark Chocolate
- 1 1/3 cups (335mL) milk or milk substitute (e.g., almond milk)
- 4 tsp maple syrup
- 4 tsp whole black chia seeds
- Chopped bananas and toasted almonds with Lindt Excellence 85% Cacao Dark Chocolate shavings (for garnish)
We Recommend using a (100g) bar of Lindt Excellence 85%
Put chocolate in a bowl and set aside. Heat milk and maple syrup in a saucepan on low heat. Pour over chocolate. Mix until blended into chocolate milk. Place the chia seeds in a large jar with a tight-fitting lid, or four small ones about 1/2 cup (125mL) each in size. Pour in chocolate milk, mix, and close jar(s). Refrigerate for at least 8 hours, or up to 24 hours, stirring after 1 hour to make sure mix is even. (The longer the pudding sets, the thicker it will be.)
Serve topped with toasted almonds, bananas and chocolate shavings. Pro tip: To get the perfect chocolate shaving, use a vegetable peeler
The Easy Peasy Avo Chocolate Mousse
This easy Avocado Chocolate Mousse would be the perfect easy dessert to impress someone special, or you could enjoy it all by yourself like we would : in a quiet moment by the couch…followed by another quiet moment standing over the kitchen sink…followed by five more moments in front of the refrigerator. It’s creamy, indulgent and oh – so healthy; best of all you can’t taste the avocado in the mousse.
- 2/3 of cup Godiva dark chocolate (60% cacao or more)
- 2 large ripe avocados - (about 8 ounces each)
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
We Recommend using a (100g) bar of Godiva 72%
Place the chopped chocolate or chocolate chips in a microwave-safe bowl. Microwave in 15-second bursts, stirring between each and watching carefully so that the chocolate does not burn. When the chocolate is almost completely melted, remove it from the microwave and stir until smooth. Set aside and let cool until just barely warm.
Halve and pit the avocados, then scoop them into a food processor fitted with a steel blade or high-powered blender. Add the melted chocolate, cocoa powder, almond milk, vanilla extract, and salt. Blend until very smooth and creamy, stopping to scrape down the bowl as needed. Taste and add a few teaspoons of honey or agave nectar if additional sweetness is desired. Spoon into glasses. Enjoy immediately as a pudding, or for a thicker, mousse-like consistency, refrigerate until well chilled, 2 hours or overnight. Serve topped with raspberries, cream, and chocolate shavings. The mousse can be stored in the refrigerator, covered, for up to 1 week.
A Wholesome Chocolate Crepe
If breakfast is your favourite meal, this crepe will be your favourite dish of the menu. A bite of this will open up doors to reinvent the dish in a variety of forms. To us a crepe is just a westernized version of a desi chilla, but with eggs! So pretty much make your batter to the consistency you prefer the thickness of your chilla to be. We use a dosa pan or an appam kadhai to make our “crepes” and we like them nice and thin.
- 1 cup flour
- 2 eggs
- ½ cup milk
- ½ tea spoon vanilla essence or cinnamon
- 2 table spoons of butter
- 1 cup chopped toblorone chocolate
We Recommend using 2 100g Toblerone Chocolate bars
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Add the chopped chocolates while still on pan. Serve hot.
Pro tip: We use an array of flours – oat, ragi and whole wheat to make our crepes a healthier and wholesome breakfast staple. We love adding fruits to our crepes as fillings and most often skip the butter in the batter.