Healthy Weight-Loss and Diet Recipes - TopRecipesDiet.Blogspot.com: Chocolate

Showing posts with label Chocolate. Show all posts

Friday, July 15, 2016

Brownie Chocolate Chip Cheesecake

The best thing about this cheesecake is that it's a no-bake cheesecake. Well, I guess you have to bake the brownies. But COME ON! Look at this! It's divine, delicious and indulgent. It's also pretty fancy, but doesn't require any skill...my kind of fancy. No brainer folks. You HAVE to make this!

For the Brownie Bottom:
* I usually just make my homemade brownie recipe and don't put all of it in, baking the rest in a small pan along side the actual dish. This also gives the kids a little something to snack on:) If you don't want to use a homemade brownie recipe, you can buy an 8x8 size box brownie according to the package and bake it in a 9in. springform cheesecake pan. Before you put the brownies in the oven, make sure you wrap the outside of the pan with tin foil so there isn't any issue with it dripping.

In a bowl, combine and stir until thickened:
3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cup flour
1/4 tsp salt

Stir in a little less than 1 cup of mini chocolate chips. Pour a little more than half into a greased springform pan. Pour the rest into another small, greased dish. Bake about 25 minutes at 350 degrees until the sides pull away from the pan or a toothpick inserted comes out clean. Your baking times may vary depending on your oven or baking dishes. Cool brownie base completely.

For the Cheesecake Top:
16oz. cream cheese, softened
1 cup sugar
1 tsp vanilla
3/4 cup heavy cream
1 Tbs powdered sugar
1 cup mini chocolate chips

Beat cream cheese in a mixer with sugar and vanilla until blended and very smooth. Using a separate electric mixer with a whisk attachment, beat the heavy cream with the powdered sugar until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to the cooled brownie crust and spread it evenly. Top with ganache.

For the Ganache Top:
1/2 cup chocolate chips
1/2 cup heavy cream

Warm the cream in a small saucepan over medium heat. Once it boils, pour it over chocolate chips and let it sit for about 1 minute, then stir until chocolate is incorporated into the cream. Drizzle over cheesecake. Refrigerate for at least 4 hours or overnight. Pop open the springform pan, releasing it from the bottom. Enjoy!!

Wednesday, May 25, 2016

White Chocolate Beetroot Truffles

These white chocolate truffles with beetroot powder, which need only a few ingredients and very easy to make, are decadent, sweet, smooth and creamy. They are a wonderful after-dinner treat with a rich espresso shot and will also make the perfect gift.

3 tbsp Almond milk
2 tbsp Coconut oil
10 g Beetroot powder
200 g White chocolate, cut into small pieces
Unsweetened coconut flakes

Place almond milk and coconut oil in a small saucepan over low heat. Cook until the coconut oil is melted and well combined with almond milk. Now stir int beetroot powder until well combined.
Place the chopped white chocolate in a heatproof bowl and set over a pot of simmering water, making sure the water doesn’t touch the bottom of the bowl.
Stir chocolate occasionally as it softens. When you have just a few small unmelted chunks, remove bowl from heat (residual heat will melt the rest).
Now stir in the beetroot mixture until well combined. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Place coconut flakes in a bowl. Working quickly roll a teaspoon of truffle mixture into a ball and gently roll with coconut flakes until evenly coated.

Wednesday, May 18, 2016

No Bake Raspberry Chocolate Tart (Vegan, Gluten-free, Dairy-free and Sugar-free)

This dessert has a no-bake naturally gluten-free hazelnut crust and a chilled creamy chocolate goodness sweetened with mint-flavoured chocolate stevia syrup and topped with plump and juicy raspberries. You can serve this dusted with icing sugar or fresh cream aside or simply with more fresh raspberries and mint leaves.

No Bake Raspberry Chocolate Tart (Vegan, GF, DF and SF)

adapted from Driscolls

Crust	Filling
160 g Hazelnuts, ground 20 g Dutch-processed cocoa powder 60 g Coconut oil, melted 1 tsp Mint-flavoured chocolate stevia syrup	200 ml Full fat coconut milk 250 g Vegan dark chocolate, chopped 1 tbsp Mint-flavoured stevia syrup 250 g Fresh raspberries

Combined all the ingredients for the crust and press the mixture into the base and sides of a 35cmx11cmx2.5cm rectangular fluted tart pan with a removable bottom. Chill while you make filling.
Chop the chocolate into small pieces and place them in a bowl. Bring coconut milk in a saucepan just to a boil. Pour over the chopped chocolate and let stand for about 1 minute, then stir until it became smooth. Stir in mint-flavoured stevia syrup until well combined.
Pour into the tart pan and chill for 30 minutes. Garnish the tart with fresh raspberries and fresh mint leaves. Dust with icing sugar if desired.

Monday, March 21, 2016

Oatmeal Banana Coconut Breakfast Cookies

A healthy and delicious breakfast on the run or lunchbox snack. These cookies are gluten-free, energy packed and lightly sweetened with an overripe banana and stevia.

200 g Coconut oil
10 g NuNaturals white stevia powder
10 drop Vanilla flavoured liquid stevia
Pinch of salt
1 Large egg
1 Large over ripe banana, mashed
400 g Rolled oats
1 tsp Baking powder
50 g Chocolate chips

Preheat the oven to 170C/340F, fan forced. Line two baking sheets with parchment paper.
Beat coconut oil with stevia powder, liquid stevia and salt until softened and fluffy. Beat in egg and mashed banana.
Stir in rolled oats, baking powder and chocolate chips until well combined. Scoop up heaping teaspoons of dough, and form into balls with your hands and place the dough balls onto the prepared baking sheets, about 1-inch apart.
Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheets before removing to finish cooling on wire racks.

Sunday, March 6, 2016

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

These healthy almond chocolate cookie squares are grain-free, gluten-free, dairy-free (if using vegan chocolate chips or cacao nibs) and sugar optional. But despite being so healthy, they taste freaking delicious!

Gluten Free, Grain Free, Dairy Free Almond Cookie Squares

adapted from simply vintage girl

250 g Finely ground blanched almond
1/3 tsp Sea salt
1 tsp Vanilla powder
1/2 tsp Baking soda
80 g Coconut oil, melted and cooled to room-temperature
2 Eggs, medium
2 tbsp Maple syrup or liquid stevia
100 g Dark chocolate chips (or cacao nibs)

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.
Combined ground almond, sea salt, vanilla powder and baking soda in a mixing bowl. In another bowl, whisk together the melted and cooled coconut oil, eggs, and stevia or maple syrup.
Pour the egg mixture into the almond mixture and mix until thoroughly combined. Stir in the chocolate chips or cacao nibs.
Place the dough on the prepared baking tray and shape the dough with your hands into a square or circle.
Bake for about 20 minutes, until golden brown. Remove and cool on a wire rack for about 10 minutes and cut into squares.

Monday, June 1, 2015

Easy Brownie Cookies

Sometimes you just need a fast, easy dessert. Of course, if you have the time, you should definitely make my original brownie cookies (recipe found here.) But sometimes I just want to open a box because that requires no brain power, which I’m really lacking right now Smile

But if you’re going to open a brownie box, PLEASE make it be this one. These are the best box brownies. They also sell them in a 6 pack at Costco Winking smile

These are so fudgy, just like a brownie cookie should be.

1 box brownie mix

1 cup flour

3 eggs

1/3 cup oil

1/2 cup powdered sugar (for rolling cookies in)

Preheat oven to 350 degrees. Mix together brownie mix, flour, eggs and oil. The batter will be very thick. Pinch off a small amount of batter and roll it into a ball. roll ball in powdered sugar, being sure to cover completely. Set cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 minutes and remove to a cooling rack.

*From Eating on a Dime