12 Desserts That Make It Easy to Reap the Benefits of Dark Chocolate

Place chocolate and almond milk in the top of a double boiler. Place over medium heat and stir frequently until the chocolate is completely melted and smooth.

Remove from heat and stir in vanilla, maple syrup, and salt. Serve immediately with fresh fruit.

Preheat oven to 350 degrees F. Spray a standard muffin tin with nonstick cooking spray or line each cup with a muffin liner. In a large mixing bowl, whisk together maple syrup, applesauce, eggs, and vanilla.

Add zucchini and mix well.

Add almond flour, cocoa powder, baking powder, baking soda, cinnamon, and salt and stir until just combined. Fold in chocolate chips and divide the batter evenly among 12 muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 20 to 22 minutes. Serve warm or at room temperature.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

In a mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

In a separate bowl, whisk together maple syrup, applesauce, eggs, and vanilla extract. Carefully pour the wet ingredients into the dry ingredients and gently stir until just moistened. Fold in chocolate chips.

Scoop cookie mixture by rounded tablespoonfuls onto the prepared baking sheet and bake until the edges and top are set and no longer look wet, about 10 to 12 minutes. Remove from the oven and allow the cookies to cool on a wire rack before serving.

Blend all the ingredients in a blender or food processor until smooth, about 1 minute. Scrape down the sides as needed. Add additional soy milk to reach your desired texture. Chill until served.

Preheat oven to 375 degrees F. Lightly grease a 9-inch springform pan and line the bottom of the pan with parchment paper.

Place a double boiler over simmering water. Add the baking chocolate and olive oil and heat, stirring constantly, until the chocolate is completely melted. Note: If you do not have a double boiler pan, a large mixing bowl works well placed over a pan of simmering water.

Remove the chocolate mixture from the heat and set aside to cool slightly. Stir in the maple syrup, espresso powder (if using), vanilla extract, salt, and baking powder. Mix gently until just combined.

Add the applesauce and eggs, mixing just until smooth. Stir in the cocoa powder until just combined.

Pour the batter into the prepared pan and place in the preheated oven. Bake until the top of the cake forms a thin crust and an instant-read thermometer inserted into the middle registers 200 degrees F, about 25 minutes.

Cool in the pan for 5 minutes before loosening the edges with a butter knife and gently removing the sides of the pan. Allow the cake to cool completely before serving. Top with cocoa powder and fresh berries, if desired.

*Be sure to sift the cocoa powder so that it does not leave clumps in your cake.

In a small bowl, whisk together maple syrup and cocoa powder until completely smooth. Pour cocoa mixture into a serving glass with a long spoon and add milk.

Gently pour seltzer down the spoon and stir until the mixture is evenly combined.

Place all ingredients in a microwave-safe mug. Whisk together until just combined. Wipe any excess off top of mug.

Microwave on high until cake is cooked through, about 1–2 minutes, being careful not to overcook.

Allow cake to cool for a few minutes before enjoying.

Line a half-sheet baking pan with waxed paper.

Place chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring each time, until completely melted. Stir in canola oil.

Use a rubber spatula to evenly spread chocolate mixture on prepared baking pan. Evenly sprinkle cranberries, pistachios, pecans, and salt over chocolate. Cover and refrigerate until solid, about 30 minutes.

Remove from refrigerator and cut into 12 even squares, or break it with your hands into pieces of your desired size.

Preheat oven to 350 degrees F. Lightly grease a 8 x 8-inch baking dish with cooking spray or ½ tbsp of canola oil and set aside.

In a mixing bowl, whisk together cashew butter, beet puree, maple syrup, eggs, and vanilla extract.

Add cocoa powder, baking powder, dark chocolate chips, and walnuts, if using, to the bowl and mix just until combined.

Pour brownie mixture evenly into the baking dish. Bake in the preheated oven for 25 minutes. Serve warm or at room temperature.

In a medium saucepan, whisk together cocoa powder, maple syrup, cinnamon, and salt until smooth. Slowly whisk in almond milk and place saucepan over medium heat. Bring just to a simmer, whisking regularly.

Line a baking sheet with waxed paper. Cut bananas in half widthwise and insert a craft stick into each half.

Fill a medium saucepan with 1 inch water and bring it to a simmer over medium heat. Lower heat to low and place a second medium saucepan on top to create a double boiler. Heat the chocolate, stirring constantly, until it is fully melted.

Remove chocolate from heat and carefully dip one banana in at a time, covering as much as possible. Place dipped bananas on prepared baking sheet and sprinkle with desired toppings.

Place in the freezer until chocolate is set.