Healthy Chocolate Recipes for Easter

It’s the biggest time of year for chocolate cravings, and if you’re feeling the urge to indulge, you’ll know just how hard it can be to avoid sugaring up around Easter.

‘Arguably, the food with the greatest impact on mood is chocolate, with its effects ranging from stimulant, relaxant, euphoriant and aphrodesiac,’ says Nature’s Own Dietician Kate Save. ‘Cravings are generally triggered by negative emotions and tend to be specific, so if a certain food is desired, usually no other substance can satiate the craving.’

This Easter, satiate your cravings without forgoing the chocolate with these delicious healthy chocolate recipes by Kate Save.

banana-choc

Banana Choc-Almond Tops

Ingredients: 

2 large bananas
100g dark chocolate (70% cocoa minimum)
4 tb sliced almonds
4 tb pure maple syrup or honey
4 icy pole sticks

Method

Cut banana into halves and insert an icy pole stick in the bottom before freezing for 3-4 hours. Toast almonds gently in a pan until you can smell them roasting but careful not to burn by tossing lightly every 30 seconds at least. Melt chocolate slowly in a very small pot. Spoon 1 tb maple syrup/honey over each frozen banana and then roll in almonds. Dip almond coated bananas into chocolate and lay on baking paper before returning immediately to the freezer for 30 minutes. Serves x 4.

choc-muffins

Choc-Chip and Chia Muffins

Ingredients

1 cup whole-meal flour
1 cup whole oats
1 tsp baking powder
1/2 tsp baking soda
1 large egg
1/3 cup Stevia (Natvia) for baking
1/4 cup olive oil
1/2 cup low fat milk
1/2 cup Greek yoghurt
11/2 tsps vanilla extract
2/3 cup dark chocolate chips
1/2 cup chia seeds

Method

Preheat oven to 180 degrees celcius. Grease mini muffin tin with olive oil spray. In a bowl, combine flour, baking powder and soda mixing well to combine. Set aside. In a large bowl, whisk together egg, Greek yoghurt and Stevia until smooth. Add in olive oil along with vanilla extract, mixing well. Add in milk and whisk until combined. Gently stir in the dry ingredients. Place about 1 1/2 tablespoons mixture into each muffin liner, filling them 3/4 of the way full. Bake for 6-8 minutes, or until tops slightly browned. Remove and let cool for a few minutes before serving.

Image Credit: BetterWithCake.com

feature image via pinterest

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