How to make a delicious, healthy chocolate cake to beat sugar cravings

-Jan 3, Caroline Blight , Nutrition -

If you want to quit refined sugar it doesn't have to be as painful as you think. This healthy cacao cake is a worthy substitute and absolutely delicious.
Possibly one of the most popular New Year resolutions we have heard repeated is that people want to give up refined sugar. It doesn’t have to be as tough as you think, with a variety of healthy swaps that will satisfy that urge for something sweet. This healthy cacao cake is one of our favourites.

 

If you are trying to stick to a healthier diet you may think you will have to miss out on cake and other treats. Not true! In fact, cocoa has a wide range of nutritional benefits which have been celebrated for centuries. Chocolate is made from cocoa which is the finely ground cacao bean, the fermented seeds of the cacao tree.

Once the naturally occurring cocoa butter is removed and the dry cocoa is left the resulting powder is packed with vitamins and minerals including potassium, magnesium and iron (which is why women often crave it at certain times of the month!), calcium and vitamins B, E and K as well as zinc.

Research has found flavonoid-rich cocoa can help lower blood pressure and improve the elasticity of blood vessels. It can also increase your good cholesterol while decreasing your bad. And cocoa actually has anti-ageing properties too! A report in the Journal of Agricultural and Food Chemistry noted that cocoa exhibits higher antioxidant activity than black or green tea or red wine. Antioxidants help neutralise the oxygen-based free radicals that are present in the body, which can contribute to the signs of ageing. The zinc in cocoa similarly protects against accelerated ageing as it prevents oxidative stress.

Cocoa itself has been stripped of the high fat content and has no sugar – which people commonly associate with chocolate. Which is why you can have all the flavour of chocolate with none of the ‘nasties’ with some clever cooking as Caroline Hartley from The Happy Food Kitchen explains: “Cocoa has an intensely chocolate flavour and a little goes a long way,” she says.

“It’s a great way of masking foods which you don’t like the flavour of, for example spinach in a smoothie. And it’s easily sweetened with natural sugars so there is no need to deny yourself the delicious taste of chocolate if you are dieting or aiming to eat healthily – cocoa is so healthy that it’s well worth including that chocolate tang in your diet!”

These chocolate muffins, which Caroline has devised, are egg-free, fat-free, dairy-free, gluten-free, sugar-free, nut-free, but definitely not flavour free! “There is a good reason I call them the ‘Free From Everything Healthy Chocolate Brownie Muffins’ – it just means they are good for everyone!” says Caroline. They’re a healthy choice if you need a sweet snack at coffee time or as a pudding and kids will struggle to taste the difference between these and the high sugar and saturated fat versions.

 

 

Ingredients

 

90g dried dates

90g dried figs

100g oats (gluten free if required)

30g cocoa powder

1 tablespoon baking powder

250 ml water

100 ml milk of your choice

1 teaspoon vanilla essence

 

Topping:

100g dates

100ml milk of your choice

2 tablespoons cocao powder

1 teaspoon vanilla essence

 
Directions

 

  • Preheat oven to 180°C / Fan 160°C / 350°F. Line 8 muffin tins.
  • First make a flour from your oats by blitzing them in a blender until they are a fine powder.
  • In one bowl mix the oats flour, cocoa powder and baking powder.
  • In a blender put together the dates, figs, water, milk and vanilla essence. Blend this mixture together until it’s smooth and lump free.
  • Now at the wet mixture to the dry mixture and mix until just combined. You don’t want to overmix this.
  • Divide into your muffin tin divide into your lined muffin tins, fill to ¾ full and level the tops with the back of a spoon.
  • Bake for 25 minutes, or until a toothpick or skewer comes out clear.
  • While they are cooking make the topping. Simply blend the dates, milk, cocoa and vanilla together until you have a thick paste. Placed this in the fridge for about an hour to firm up before frosting the top of your cooled muffins.

 

 

If you’re looking for other ways to help satisfy a sweet craving while cutting back on refined sugar, try this cacao avocado mousse and we love this green smoothie – which tastes sweet while packing a seriously healthy punch.

 

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