Change Up How You Enjoy Chocolate With These Great Recipes
Everyone craves something different. Some of us are the savory-cravers, while others are the sweet/chocolate lovers. But why have to choose? Why not have both? Why not pair the two? Then everybody wins! So whether you’re an occasional sweets-enthusiast, or an avid chocolate connoisseur, we have some chocolate facts and recipes just for you!
Ever heard of cacao nibs? Well these little guys taste similar to coffee beans and are the by-products of cacao seeds once the shells have been cracked and detached. Cacao nibs are the least processed form of edible chocolate, which is so Dolce Approved! Try sprinkling 1/2 tsp. over your morning coffee or on top of Mike’s super decadent Homemade “Ice Cream” (2 cups plain Greek yogurt & 2 cups frozen black cherries blended together for 10 seconds). Being careful not to over-do too much of a good thing, we still want you to indulge every once in a while! But here are some healthier ways to say thank-you to your body!
Dark Chocolate Black Bean Chili with Chipotle
Try out this spin on chili with spicy and smoky flavors
Makes 6-8 servings
Ingredients:
1 tbs. grapeseed oil
1 cup diced yellow onion
1 cup diced carrots
1 cup diced red bell peppers
1/2 tsp. cinnamon
1 tbs. ground coriander
1 can (14.5 oz) fire-roasted crushed tomatoes
3 cups vegetable broth
4 cups cooked black beans, drained and rinsed
1-2 chipotle peppers in adobo sauce, diced (to desired spice preference)
2 oz cacao nibs, ground/crushed
Directions:
1. Heat grapeseed oil in large saucepan over medium heat and saute onions, carrots, and bell peppers until softened
2. Add spices and continue to cook until vegetables are caramalized
3. Add tomatoes with juice to deglaze pan
4. Add broth, beans and chipotle peppers and bring to simmer for 10-15 min.
5. Stir in chocolate until softened/melted
6. Serve with dollop of plain, non-fat Greek yogurt
Roasted Butternut Squash with Cocoa-Bean Peppercorn Cream
Use this recipe in place of dessert! Nice and naturally sweet with some spices to balance the flavor!!
Makes 6 servings
Ingredients:
6 cups butternut squash, cubed
1 tbs. coconut oil
1 tsp. whole cumin seeds
1 cup coconut milk*
1 tsp. black peppercorns
1 tbs. cacao nibs
salt to taste (optional)
Directions:
1. Heat oven to 400 degrees F
2. Toss cubed squash with oil and cumin seeds, and roast in oven for 15-20 min.
3. While squash is roasting, prepare cream by bringing coconut milk to low simmer in small saucepan
4. Crush peppercorns and cacao nibs with heavy skillet and add coconut milk
5. Allow cream mixture to just simmer over low heat for 10 min.
6. When ready to serve, strain cream and pour over squash
7. Sprinkle with salt to taste (if desired)
