If you love chocolate and detest the sugar or are just watching your health, these recipes will delight you, for most barely need any equipment and can be stored in the freezer for an extended time!
Who said you have to sacrifice taste for better health, especially by cutting down on the flavor-enhancing sugar? Chocolate and low sugar do belong in the same sentence; unlike water, these are not zero calories, but definitely, a bit on the healthier side, especially if you hate sugary chocolate treats. Chocolate desserts never tasted so good, without the added mouth-puckering sugar and the calories.
Most of the recipes in this article are quick fixes to satiate cravings and make a mini bite-sized indulgent sweet treat. While our serving size is an approximate estimate, we are not responsible if one or more people end up devouring more than their share!
1. Chocolate Dry Fruit Laddoo (Makes 20 balls approximately)
Ingredients:
- 150 gm mixed dry fruits (raisins, dates, apricots), chopped
- 100 gm cashew powder
- 50 gm cocoa powder
- 150 gm jaggery powder
- 25 gm ghee
Instructions:
- Chop dried fruits into small pieces (no need to be perfect).
- Mix all dry ingredients in a bowl. Dates help it stick without the extra sugar.
- Knead with your hands until everything is well combined. Don't worry if it's not perfectly smooth.
- Roll the mixture into balls about 2 cm in size. You can eyeball the size
- Store in an airtight container and enjoy for up to 1 week.
2. Oatmeal Chocolate Cookies (Makes 12)
Ingredients:
- 150 gm oats
- 100 gm peanut butter
- 50 gm cocoa powder
- 150 gm mashed banana (about 1 large banana)
- 25 gm chocolate chips
Instructions:
- Preheat the oven to 160°C. Line a baking sheet with parchment paper.
- In a large bowl, mash the banana until mostly smooth with a few lumps remaining. This helps keep the cookies moist.
- Add the dry ingredients—oats and cocoa powder, and mix until just combined. Stirring too much can make the cookies tough.
- Stir in the peanut butter until a dough forms. The peanut butter adds richness to the cookies and replaces oil/butter.
- Finally, fold in the chocolate chips through the dough.
- Scoop rounded tablespoons of dough and roll into balls. Place on the prepared baking sheet, placing them about 5 cm apart to allow for spreading.
- Bake for 10-12 minutes until the edges have set but the centers are still soft.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
3. Chocolate Sorbet (Serves 6-8 people)
Ingredients:
- 500 gm frozen banana, sliced
- 50 gm cocoa powder
- 100 gm peanut butter
- 250 gm non-dairy milk
- 25 gm honey
Instructions:
- No need to thaw the banana before using it; frozen bananas make the sorbet creamier.
- Add all ingredients to a food processor or high-powered blender.
- Blend until completely smooth and thickened, stopping to scrape down the sides as needed.
- Taste and adjust flavors as preferred; add more cocoa or peanut butter for a stronger chocolate flavor.
- Transfer to a freezer container and freeze for at least 4 hours before serving.
- Enjoy straight from the freezer with spoons! Keeps well for 1 month.
4. Chocolate Bites (Makes 12)
Ingredients:
- 100 gm peanut butter
- 50 gm cocoa powder
- 50 gm coconut flakes or crushed nuts
- 12 gm mini chocolate chips
Instructions:
- In a bowl, mix the peanut butter and cocoa powder until smooth. This is your fudge base. Add the coconut flakes/nuts and mix until combined.
- Use a small spoon to scoop out rounded teaspoons of the mixture. Roll into balls between your hands, then roll in mini chocolate chips to coat.
- Arrange on a plate and refrigerate for 30 minutes to firm up before serving. Keep refrigerated in an airtight container for up to 5 days.
5. Sugar-free Chocolate Fudge (Makes 9 pieces)
Ingredients:
- 400 ml full-fat coconut milk
- 50 gm cocoa powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions:
- Line an 8x8 inch baking pan with parchment paper, allowing the paper to overhang on two sides for easy removal later.
- In a small saucepan, heat the coconut milk over medium until it just simmers. Remove from heat and whisk in the cocoa powder until fully incorporated and smooth.
- Stir in the vanilla and salt. Pour into the prepared pan and use a spatula to spread into an even layer. Refrigerate for 4 hours or until set firm.
- Lift the fudge out using the overhanging parchment paper and cut it into 9 squares. Store in an airtight container in the fridge for up to 1 week.