Your Eat Clean goals are wobbly at best. It’s Valentine’s Day and romance or not, you are eating to satisfy your sweet tooth.

Your heart lies in a candy dish. A bar of chocolate.  An entire bag of Kisses 💋.

Chocolate is Valentine’s Day food. 

There is no reason you can’t savor the heady deliciousness of chocolate.  The catch is – it needs to be real chocolate. Not the over-processed, sugar-laden imposters in heart-shaped boxes.

Real chocolate is a food in its own right. Raw cacao has the highest concentration of antioxidants of any food in the world.  Think of chasing pathogens and maintaining a youthful glow. 

Trying to stay calm? Chocolate is a rich source of magnesium, the mineral that relaxes. 

There’s even something wonderful for your brain in chocolate – theobromine – it makes you feel like you’ve lifted off.

So don’t be afraid to indulge. Just be discerning.

Whether you are in the midst of my Strike Sugar program or just looking to keep processed sugar and unwelcome chemicals in check, these recipes will satisfy your chocolate craving without derailing you.

Wishing you a beautiful week filled with love for others and most importantly for yourself!

Xo ❤️❤️❤️

Tosca

 Worried you'll "cheat" because of your sweet-tooth.  Do it with these yummy sugar-free treats.

Sign up to the newsletter and get these Tasty Sugar-Free Treats Recipes as my thanks to you.

Chocolate Avocado Cake Frosting

Chocolate Avocado Cake Frosting

Yield: 1 cup
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • 2 Ripe Avocados
  • ¼ cup Chocolate (70% or darker), melted – Green and Blacks is excellent and an ethical brand too
  • 1 tsp Vanilla
  • ¼ cup Maple syrup
  • ¼ cup Milk of choice (e.g., dairy, coconut, almond, hemp, etc.)
  • ¼ tsp Unrefined sea salt

Instructions

    1.) Place melted chocolate, avocados, vanilla, milk, maple syrup and salt in food processor or VitaMix and process until smooth.

    2.) Spread frosting on cooled cake or cupcakes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 93 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 1mg Sodium: 57mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 1g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.

Chocolate Cupcakes

Chocolate Cupcakes

Yield: 14
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Try these delicious coffee flavored chocolate muffins.

Ingredients

  • 15 Dates, finally chopped
  • 1¼ cup Tiger nut meal
  • ½ cup Cocoa powder
  • 2 Tbsp Chia seeds
  • 1 tsp Baking soda
  • 1 tsp Baking powder
  • ½ tsp Sea salt
  • 2 Egg whites
  • ½ cup Unsweetened applesauce
  • ¼ cup Low-fat buttermilk
  • 3 Tbsp Honey
  • 1 tsp Real vanilla
  • 1 cup Steaming hot freshly brewed coffee

Instructions

    1.) Preheat oven to 350 degrees Fahrenheit.

    2.) Place 14 cupcake liners in muffin tins and place tins on a baking sheet.

    3.) In a food processor, pulse dates until they are finely chopped and start to come together in a ball. Set aside.

    4.) In a large bowl, whisk together flour, cocoa powder, chia seeds, baking soda, baking powder and salt until thoroughly combined. Add egg whites, applesauce, buttermilk, honey, vanilla and reserved chopped dates. Whisk together until combined and dates are well distributed. Add hot coffee and carefully whisk until thoroughly combined. Batter will be thin.

    5.) Fill cupcake liners three-quarters full with batter.

    6.) Bake for 25 to 30 minutes or until a wooden toothpick inserted in center of one cupcake comes out mostly clean. Let stand five minutes then remove cupcakes to a wire rack to cool.

Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 137 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 258mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 4g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.

 Worried you'll "cheat" because of your sweet-tooth.  Do it with these yummy sugar-free treats.

Sign up to the newsletter and get these Tasty Sugar-Free Treats Recipes as my thanks to you.

CHOCOLATE GOAT CHEESE BROWNIES

CHOCOLATE GOAT CHEESE BROWNIES

Yield: 9
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

Ingredients for Brownie:

  • 2/3 cup Dutch (what else? I’m Dutch, it’s the best) cocoa powder
  • 1 cup Coconut sugar
  • 2 Tbsp Manuka Honey
  • 1 tsp Unrefined sea salt
  • 1 cup Spelt flour
  • 3 Whole eggs, free range if you can get them
  • ¾ cup Organic butter
  • 1 Tbsp Coconut oil
  • 2 Tbsp Green tea, cooled
  • 1 cup Dark chocolate (broken into pieces) – 75% or darker

Ingredients for Goat Cheese Layer:

  • ¾ cup or 6 ounces goat cheese
  • 1 Tbsp Manuka Honey
  • 1 Whole egg
  • 1 Tbsp Spelt flour

Instructions

    1.) Preheat oven to 350 F.

    2.) Prepare 8” x 8” baking pan by coating lightly with coconut oil. Set aside.

    3.) In medium mixing bowl, combine butter, eggs and green tea. Whisk until combined.

    4.) Set aside 2 tablespoons cocoa powder. Add remaining cocoa powder, honey and coconut sugar, salt flour and chocolate pieces. Mix well. Set aside.

    5.) Mix goat cheese layer by combining its all ingredients in small bowl and mixing well.

    6.) Pour half of the chocolate layer into prepared pan.

    7.) Pour all of the goat cheese layer on top.

    8.) Pour remaining chocolate mixture over goat cheese layer.

    9.) Bake for 40 minutes or until set.

    10.) Remove from heat and dust with 2 tablespoons cocoa powder.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 545 Total Fat: 34g Saturated Fat: 21g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 133mg Sodium: 505mg Carbohydrates: 51g Net Carbohydrates: 0g Fiber: 5g Sugar: 34g Sugar Alcohols: 0g Protein: 11g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
GO BANANAS CHOCOLATE TOFU PUDDING

GO BANANAS CHOCOLATE TOFU PUDDING

Yield: 2 cups
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1/4 cup nonfat milk
  • 3 Tbsp cocoa powder
  • 1-12.3 oz box Silken Lite Firm Tofu (must be Silken)
  • 1/2 tsp real vanilla extract
  • 2 very ripe bananas (can use fresh or frozen bananas, just thaw slightly first)
  • Scant pinch sea salt

Instructions

Heat milk in a small saucepan over medium high heat until hot. Whisk in cocoa powder until combined.

In a blender, add tofu, vanilla, bananas, cocoa mixture, and salt. Blend until smooth, stopping to scrape down sides of blender once or twice.

Chill in refrigerator for 30 minutes before serving.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 80 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 40mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 3g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
CHOCOLATE CASHEW CREAM

CHOCOLATE CASHEW CREAM

Yield: 5 cups
Prep Time: 5 minutes
Additional Time: 4 hours
Total Time: 4 hours 5 minutes

Ingredients

  • 2 cups raw, whole, organic cashews
  • 1/2 cup water, or enough to cover cashews with 2″ water to spare
  • 4 tbsp maple syrup
  • 1 tsp good quality vanilla
  • 1 cup preferred milk – hemp, coconut, almond, rice (you can use the chocolate versions of these)
  • 1/2 tsp unrefined sea salt
  • 1/2 cup raw cacao nibs*

Instructions

1.) Drain soaked cashews.

2.) Place in Vita-Mix (it has to be a high speed blender) with remaining ingredients and process for at least 10 minutes or until mixture is smooth. Add more milk to achieve desired pudding consistency.

Notes

*NB: you can use 1 scoop Sun Warrior Chocolate Protein Powder as an alternate.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 292 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 2mg Sodium: 311mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 8g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.
CHOCOLATE ALMOND CAKE

CHOCOLATE ALMOND CAKE

Yield: 12 slices

Ingredients

To Coat the Baking Pan:

  • Eat-Clean cooking spray
  • 1 Tbsp whole wheat flour
  • Ingredients:
  • 1 cup whole wheat flour
  • ½ cup cocoa powder
  • ½ cup organic raw turbinado sugar
  • 2 Tbsp ground golden roasted flax seeds
  • 1 tsp each baking powder and baking soda
  • ½ tsp sea salt
  • 2 egg whites
  • ½ cup unsweetened applesauce
  • ½ cup lowfat buttermilk
  • ¼ cup natural unsalted almond butter
  • ½ tsp real almond extract
  • 1 cup freshly brewed very hot coffee
  • 3 Tbsp sliced toasted almonds

Instructions

1). Preheat oven to 350 degrees F. Coat a 9-inch round baking pan with Eat-Clean cooking spray and 1 Tbsp whole wheat flour, discarding excess flour.

2). Whisk together flour, cocoa powder, sugar, flax seeds, baking powder, baking soda, and salt in a large bowl. Stir in egg whites, applesauce, buttermilk, almond butter, and almond extract. Carefully whisk in hot coffee until thoroughly combined. Batter will be thin.

3). Pour batter into sprayed and floured pan and bake in oven until a toothpick inserted in the center comes out almost completely clean, about 40 minutes. Cool 10 minutes and remove from the pan to a wire rack. Top with toasted almonds and cut into slices.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 145 Total Fat: 5g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 283mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 5g
ToscaReno.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. The nutriotion information comes from online calculators. While toscareno.com attempts to provide accurate nutritional information, these figures are only estimates. To obtain the most accurate nutritional information, you should calculate it with the actual ingredients used in your recipe. Under no circumstances will toscareno.com or its owners be responsible for any loss or damage resulting from your reliance on nutritional information given by this site. By using toscareno.com and its content, you agree to these terms.

 Worried you'll "cheat" because of your sweet-tooth.  Do it with these yummy sugar-free treats.

Sign up to the newsletter and get these Tasty Sugar-Free Treats Recipes as my thanks to you.

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