Diet Chocolate

Guilt-Free Meals & Desserts

Can't find it in yourself to give up sweets? Well, the good news is, you don't have to! Try some of these decadent desserts that are on the lighter side so you can satisfy your cravings without feeling guilty.

Guilt Free Chocolate Mousse



6 oz Silken Tofu

½ tsp Cocoa Powder

1 tsp Vanilla Extract

1 tbsp Almond Milk

¾ c Dark Chocolate Pieces

1 T Honey

Pinch of Salt

1. Melt the chocolate over a double boiler or in the microwave at 30 second intervals. Next put everything in a blender or food processor and blend until smooth. Refrigerate for 30 minutes then serve.

Chocolate Lava Cookies

Chocolava Cookies


1⅓ c all purpose flour
1 c granulated sugar (Substitute 1/2 c granulated sugar + 1/2 c Splenda for healthier option)
⅓ c packed brown sugar
½ c cocoa powder
1 tsp baking powder
¼ tsp salt
¼ c trans-free margarine or butter, softened
3 lg egg whites, lightly beaten
1 tsp vanilla extract
Confectioners' sugar, for rolling

  1. PREHEAT oven to 350°F.
  2. COMBINE flour, granulated sugar, brown sugar, cocoa, baking powder, and salt, breaking up any lumps of brown sugar. Stir in margarine until mixture is well combined and crumbly. (This part can be done in a food processor.) Add egg whites and vanilla extract. Stir by hand just until dough comes together.
  3. PLACE a few heaping spoonful’s of confectioners' sugar into shallow dish. Roll dough into 1½" balls, and then roll balls in sugar to coat. Place 2" apart on baking sheet coated with cooking spray. Bake 12 to 14 minutes, until just set around edges but still soft in the middle. Transfer to rack to cool.

Chocolate Chia Pudding


¼ c Chia Seeds

2 T Cocoa Powder

1 T Agave Nectar

1 C Coconut Milk

  1. Combine agave nectar and cocoa powder and mix till smooth.
  2. Add in chia seeds and combine thoroughly.
  3. Pour in coconut milk, mix until well combined and refrigerate for half an hour. Mixture should come out thick with a pudding consistency.
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Super Food Dark Chocolate Bark with Walnuts, Chia Seeds and Dried Raspberries


10 oz dark chcolate

1 c crushed walnuts

2 T chia seeds

1 c dried raspberries

1. Melt the chocolate over a double boiler. Line baking sheet with parchment paper and pour melted chocolate on parchment paper and smooth with a spatula. Make sure chocolate is in a thin layer or it will be hard to bite into. Sprinkle chocolate with walnuts, chia seeds and raspberries. Chill in fridge until completely set; about an hour. Remove from parchment and break into pieces.

Dark Chocolate Almond Butter Brownies


1 c Almond Butter

¼ c Unsweetened Applesauce

1 tsp Vanilla

1 ½ tsp Baking Soda

1/8 tsp Salt

¼ c almond flour

2/3 c Granulated Sugar

¼ c Dark Chocolate Chips


  1. Preheat oven to 350 degrees. Grease 8 in baking pan and set aside.
  2. In a mixing bowl warm almond butter if it is not mixable then add in apple sauce and vanilla and mix till well combined.
  3. In a separate mixing bowl, mix together the baking soda, salt, sugar, almond flour and dark chocolate chips. Pour the dry ingredients into the wet and keep mixing. Don’t worry if it seems dry just mix in the nut butter and it will moisten up. If needed add in 1 T almond milk. Eventually dough will resemble cookie dough.
  4. Pour batter into baking pan and smooth evenly with spatula. Cook 10 minutes. Bars will be under cooked looking at first but will firm up after 20 minutes.

Butterscotch Apple Parfait


8 oz fat free whipped cream

4 Apples, any kind

8 oz Pineapple tidbits, canned

6 oz sugar free butterscotch pudding

¼ c butterscotch chips

  1. Cut apples into small cubes.
  2. Mix pudding, pineapples with juice and whipped cream together.
  3. Layer in classes or bowls apples, pudding mix, apples and so on. Top with butterscotch chips and chill for 1 hour.

Avocado Cheesecake


Graham Cracker Crust

2 c Graham Crackers, ground

3 T Butter, melted

2 T Sugar

  1. Combine all ingredients and press into individual pie tins.


4 oz Cream Cheese

1 ea Avocado

3.6 oz Granulated Sugar

1 ea Lemon, zest

1 t Vanilla

½ t Anise

2 oz Coconut Milk

4 oz Soy Milk

6 oz Silken Tofu

3 ea Eggs

  1. Preheat oven to 300 degrees.
  2. In a kitchen aide or with hand blender, whip cream cheese until smooth.
  3. Add the avocado, sugar, lemon zest, vanilla, anise, coconut milk, soy milk and tofu and combine until smooth.
  4. Add in eggs one at a time and combine completely.
  5. Prepare individual pie tins (14) and fill with cream cheese mixture.
  6. Place in a pan and fill with water till ¼-1/2 way up pie tins.
  7. Bake until cheesecake is fully set.

Skinny Hot Chocolate


4 c Unsweetened Almond Milk

2 T unsweetened Cocoa Powder

2 tsp Agave Nectar

1. Combine all ingredients in a medium saucepan and whisk together. Heat till desired temperature.