No matter how early it is in the morning, for many of us, chocolate always sounds like a good idea. And for many chocoholics, dreams of chocolate are common and usually result in chocolate cravings upon waking up. Thankfully, eating chocolate for breakfast doesn’t have to feel like an unhealthy indulgence. As the following 10 recipes prove, you can absolutely satisfy your inner chocoholic in a healthy way!
Chocolate protein pancakes
Ingredients
- 4 large eggs
- 2 bananas
- 3/4 cup old-fashioned oats
- 1/4 cup of your favorite chocolate protein powder
- 2 tbsp unsweetened cocoa powder
- 1 tsp maple syrup
Toppings
- Melted dark chocolate
- Strawberry or banana slices (optional)
Method
- Preheat the pan on medium heat and lightly coat with non-stick cooking spray.
- Add eggs, bananas, and oats to your blender. Blend on low for 15-30 seconds until the oats are ground and the bananas are fully mashed.
- Add protein powder, cocoa powder, and maple syrup, then blend again on low for 30-45 seconds until smooth.
- Pour 1/4 cup of batter onto the preheated pan and cook until bubbles begin to form and edges are just beginning to set. Flip and cook through, about 2 minutes.
- Top with melted dark chocolate and serve immediately (add fresh strawberries or bananas, if desired).
Dark chocolate banana toast
Ingredients
- 2 ozs dark chocolate
- 8 ozs dairy-free yogurt
- 2 tbsp milk (substitute with oat milk if desired)
- 1 banana
- 2 tbsp pumpkin seeds
- 4 slices bread
Method
- Finely grate the dark chocolate. Set aside about 1 tablespoon of the grated chocolate for garnish.
- Stir the yogurt and milk together until they are smooth. Fold in the grated chocolate.
- Peel the banana, and cut it diagonally into slices.
- Spread chocolate yogurt on bread, arrange banana slices on top, and sprinkle with the remaining chocolate shavings and pumpkin seeds.
Chocolate protein crepe
Ingredients
- 2 large eggs
- 3/4 cup milk
- 1/2 cup water
- 1 cup flour
- 3 tbsp melted butter
Toppings
- Melted dark chocolate
- Hazel nuts (chopped)
Method
- To make the crepes, combine all of the ingredients in a blender and pulse for 10 seconds. If you have the time, place the batter in the refrigerator for 1 hour to allow air bubbles to subside so that the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan over medium heat. Add butter to coat the bottom of the pan and swirl to spread evenly.
- Pour 1 ounce of batter into the center of the pan and, using a spatula, quickly spread it into a thin circle.
- Cook for 30 seconds and flip. Then cook for another 10 seconds and remove it from the pan.
- Serve immediately topped with melted dark chocolate and chopped hazelnuts.
Avocado chocolate mousse
Ingredients
- 2 ripe avocados
- 1/4 cup regular cocoa powder
- 2 ozs dark chocolate (melted)
- 3-4 tbsp milk
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup maple syrup
Method
- Put all the ingredients in a blender or food processor and blend until completely smooth.
- Spoon the mixture into individual bowls and chill overnight.
Chocolate banana oats
Ingredients
- 1/2 cup rolled oats
- 1 1/4 cups water or milk of your choice
- 2 tsp cacao powder
- 1/2 tsp vanilla extract
- 1 pinch of sea salt
- 2 tsp maple syrup
- 1 banana (sliced)
Method
- In a small saucepan, combine rolled oats and water or milk, along with cacao powder, vanilla extract, and sea salt. Bring the mixture to a boil.
- Reduce heat to low, cover and cook for 5-8 minutes, stirring frequently, until all of the liquid has been absorbed and the oats are tender.
- When the oatmeal is fully cooked, pour it into a bowl, drizzle with maple syrup, and top with sliced banana.
Gluten free chocolate muffins
Ingredients
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 cup avocado oil
- 1/4 cup maple syrup
- 3 large eggs (room temperature)
- 1/2 cup 70% dark chocolate (chopped)
Method
- Preheat the oven to 350°F.
- Line a cupcake pan with 12 paper liners and set aside.
- In a bowl, mix together almond flour, cocoa powder, salt and baking soda.
- In a separate bowl, whisk together avocado oil, maple syrup, and eggs.
- Add the wet ingredients to the dry ingredients and mix until they are well combined.
- Stir in the chopped dark chocolate.
- Spoon the batter evenly into the paper liners.
- Bake for 18-20 minutes or until the center is set.
- Remove from the oven and let cool for 10 minutes before serving.
Chocolate açai bowl
Ingredients
- 1 large frozen banana
- 1 cup of coconut milk
- 1 tbsp of maple syrup
- 1 pouch of frozen acai puree
- 2 tbsp of cocoa powder
Suggested toppings
- Cacao nibs
- Grated coconut or toasted coconut flakes
- Granola
- Frozen or freeze dried raspberries
- Thinly sliced banana
- Goji berries
- Chopped dark chocolate
- Nuts
- Peanut butter or almond butter
- Chia seeds
Method
- Put the frozen banana, coconut milk, cacao powder, and maple syrup into a blender. Add the acai puree and blend until smooth.
- Pour into a bowl of your choice (make sure to select a bowl with enough room for plenty of toppings!).
- Add your favorite toppings and serve with a spoon.
Chocolate protein banana smoothie
Ingredients
- 1 1/2 cups oat milk
- 1 frozen banana (cut into chunks)
- 1 scoop of your favorite chocolate protein powder
- 2 tbsp almond butter
- 1 1/2 tbsp unsweetened cocoa powder
Method
- Place all ingredients in a blender and blend until smooth.
- Pour into glasses and enjoy immediately.
No-bake coconut chocolate energy cookies
Ingredients
- 1 cup pitted dates
- 1/4 cup cocoa powder
- 1/2 cup raw, unsweetened shredded coconut
- 1/2 teaspoon pure vanilla extract
- 1/3 cup rolled oats
- 1 tbsp chia seeds
Method
- Line a small baking sheet with parchment paper.
- Add dates, cacao powder, coconut flakes, and vanilla bean seeds to a food processor. Pulse to combine.
- Next, add rolled oats and chia seeds. Process the mixture for 2-3 minutes until fully combined.
- Form the mixture into 10 small balls, placing each on the parchment paper.
- Flatten each ball with the back of a fork to form cookies.
- Pop the baking sheet in the freezer for 30 minutes to allow the cookies to set.
- Eat and enjoy (store leftover cookies in the fridge).
Dark chocolate granola mix
Ingredients
- 2 cups oats
- 1/2 cup shredded coconut, unsweetened
- 1/2 tsp coarse sea salt
- 1/2 cup cocoa powder
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup semi-sweet chocolate-covered raisins
Method
- Preheat oven to 325°F.
- In a large bowl, mix together oats, shredded coconut, and sea salt.
- In a separate microwave-safe bowl, mix together cocoa powder, coconut oil, maple syrup, and vanilla. Microwave for 10-15 seconds until melted and liquid consistency.
- Pour the mixture over the dry ingredients and mix until well-coated.
- Press the mixture onto an oiled baking tray (using a rimmed tray is recommended).
- Bake for 25-35 minutes.
- After removing it from the oven, let the granola cool completely. The granola will get crispier as it cools.
- When granola is completely cooled, break it apart and add chocolate-covered raisins.
- Enjoy as a cereal, snack, with fruits, or with yogurt.
Chocolate banana bread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 large brown bananas
- 1/4 cup butter (melted and cooled)
- 1/4 cup melted coconut oil
- 3/4 cup light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Method
- Preheat oven to 350°F.
- Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set it aside.
- In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas with a fork. Add the melted butter, oil, and brown sugar and stir until combined.
- Add the egg and vanilla extract to the banana mixture. Stir until smooth.
- Stir the dry ingredients into the wet ingredients, taking care not to overmix. It’s OK to have small clumps of unmixed flour.
- Stir in 3/4 cup of chocolate chips.
- Pour the batter into a prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
- Bake for 50-65 minutes or until a toothpick inserted into the center of the bread comes out clean.
We hope you enjoyed these recipes. For more great recipes, check out the rest of our CocoTerra blog. If you have any questions or comments, feel free to contact us through our social media channels.
If you have any questions or comments, feel free to contact us through our social media channels. We are @cocoterra_co on Instagram and Pinterest and @cocoterraco on Twitter and Facebook.
