Fellow choco-holics, today is our day. Though other days may masquerade as a Chocolate Day of some sort, today, July 7, is in fact Chocolate Day. Whether your preference is dark, milk or something in between, I think we can all appreciate a day dedicated to this delicious, and healthy (when eaten in moderation) treat.
We don’t need to remind you about the benefits of enjoying a few bites of chocolate, especially dark chocolate which is full of antioxidants. It’s not just the finished product that’s good for you either. Raw cacao, the beans from which chocolate is made, is one of the best kept nutrition secrets.
If you’re looking to satisfy a chocolate craving on this holiday, or really any day, we’ve got the perfect line-up of recipes that will allow you to enjoy the chocolaty goodness without feeling like you’ve completely overindulged.
S’mores are good, cupcakes are good, and both are made even better when combined into one finger-licking delicious treat! Topped with a simple chocolate cream cheese frosting, these cupcakes will definitely satisfy your sweet tooth.
You read that right, there’s double the chocolate in these delectable donuts. For an added bonus, they’re also healthy. Full of dark cocoa powder and topped with mini chocolate chips, these are any chocolate lover’s dream!
If you’re a mint chocolate chip fan, this bread will soon become your new favorite treat. Zucchini is a favorite late-summer staple, and combining it into bread with fresh mint and dark chocolate chips takes the summer squash to a whole new level.
Who says you have to wait until winter to enjoy hot chocolate? Inspired by the frozen hot chocolate at New York’s Serendipity, our version still has all the flavor you love, but with only 140 calories per serving.
This recipe is for the chocolate purists out there. With only two ingredients, this is as easy as making your own candy can get. By simply adding toasted quinoa to melted dark chocolate, you’ve created your own Crunch bars with all of the taste and none of the guilt!
Fudgy, gooey, to die for — just a few ways we describe these little no-bake bars. The secret ingredient is pure coconut oil, the experience is pure indulgence. Completely vegan, the crunchy crust is made of a blend of nuts and dates.
Liken to the fudge bars, you could actually fuel up after a workout with these vegan, no-bake dream bars. Chocolate chips stand out when blended with dates, oats, peanut butter, and chia seeds before pressing and chilling.
Oh man, you don’t even know! Grab your juicy in-season strawberries and pack them full of our simple, guiltess cream cheese filling. Then — here’s where it gets good — dunk them in melted dark chocolate and then roll in crushed graham cracker. It’s like tiny little blissful bites of strawberry cheesecake. With chocolate on top!
These are almost too pretty to eat. Almost. We made these sweet little treats to celebrate the launch of FitBottomedEats.com, and they’ve been a go-to for us ever since. Super moist vegan chocolate cupcakes are made even richer when topped with a simple cream cheese frosting. And who needs sprinkles when nature’s got pomegranate arils ready to go?
Another one that’s too pretty, too decadent, but we’re gonna go ahead and eat it anyway! Once you melt your choice of dark chocolate, cover it with crushed pistachios and sweet pomegranate arils. This is better than about any other candy bar, as the fruit juice pops with each bite.
We whipped these little darlings up to celebrate Julia Child’s one hundredth birthday. We made over one of her famous brownie recipes, making them lighter on the butter but as big as her personality on flavor. Serving size is subjective!
Apples are awesome. Apples dunked in a chocolate hazelnut Greek yogurt dip are super awesome. We crafted this easy after-school style snack with Chobani’s vanilla Greek yogurt, Dutch cocoa powder, and a little splash of hazelnut extract. Don’t drool, you’ll embarrass yourself.
We saved the best for last with this one. Juicy strawberries baked in to our light, fluffy pancake recipe and then drizzled with our thick, gooey two-ingredient fudge sauce. Breakfast becomes dessert and no one is complaining about that!
photos by Kacy Meinecke and Dana Shultz for DietsInReview.com
July 7th, 2014