From breakfast to dessert, it’s all covered in chocolate, and good for you, too! Registered Dietitian Annessa Chumbley shows us these yummy treats that are gluten-free and made using almond flour and more healthy alternatives.
Double Chocolate Gluten-Free Pancakes
1/4 cup unsweetened coconut milk or water
1 tablespoon maple syrup
1 cup almond flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1 teaspoon fresh lemon juice
dark chocolate chips
1. In a medium bowl, beat eggs with a fork for 1 minute. Whsik in coconut milk, pure maple
syrup, and a pinch of salt.
2. Sprinkle almond flour on top, as well as cocoa powder and baking soda. Fold dry ingredients
into wet batter. Squeeze lemon juice over the top and fold it in as well.
3. Heat a pancake griddle to medium, sprayed lightly with nonstick cooking spray. Scoop batter
by spoonfuls onto griddle. Place a few dark chocolate chips on the uncooked side of each
pancake. Cook until bubbles form on the uncooked side of the pancake and the edges are
dry (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter
4. We love to serve these with fresh strawberries!
Raspberry & Chocolate Mug Cake
2 tablespoons vanilla Greek yogurt
2 tablespoons unsweetened cocoa powder
1 tablespoon pure maple syrup
2 tablespoons almond flour or 1 tablespoon whole wheat flour
1/4 teaspoon baking powder
1 tablespoon dark chocolate chips
4 fresh raspberries
1. In a small bowl, whisk egg for 1 minute with a fork. Add yogurt, maple syrup and cocoa
powder, stirring until smooth and all the cocoa powder has been absorbed.
2. Add in flour and baking powder, and stir just until mixed. Pour mixture into a large mug
sprayed with nonstick spray. Sprinkle in 2 teaspoons of dark chocolate chips. Microwave on
high for 1 minute.
3. Remove and let cake cool for 30 seconds. Carefully turn it out onto a plate, and top cake with
raspberries. Microwave the last teaspoon of dark chocolate chips just until melted, then pour
over the top of raspberries. Enjoy immediately!
Prep time: 5 minutes
total time: 6 minutes
serving size: 1 mug cake
nutriition facts per serving: Calories 300, Total Fat 8.9 g, Saturated Fat 3.9 g,
Polyunsaturated Fat 1.1 g, Monounsaturated Fat 2.3 g, Cholesterol 187.2 mg,
Sodium 211.9 mg, Potassium 295.3 mg, Total Carbohydrate 37.3 g,
Dietary Fiber 6.9 g, Sugars 22.0 g, Protein 13.5 g
Double Chocolate-Covered-Cherry Crunch Smoothie
1 cup vanilla almond milk
1/4 frozen banana
1/2 cup frozen unsweetened dark sweet cherries
2 teaspoons cocoa powder
1/4 teaspoon almond extract
scoop protein powder
2 teaspoons chia
1 tablespoon dark chocolate chunks
Blend the first 6 ingredients together until smooth and creamy. Add chia and dark chocolate,
pulsing just a few times to keep the crunch. Pour, slurp and receive delicious energy!
Chocolate-Covered-Strawberry Overnight Oats
1/2 cup diced strawberries, plus a little more
1/2 cup unsweetened coconut milk (from a carton)
1/3 cup whole rolled oats
1 1/2 teaspoon chia seeds
1 tablespoon dark chocolate chips
1. Toss strawberries in the preserves until they are all coated. In a bowl, pour coconut milk, oats,
strawberries covered in preserves, and chia seeds if using. Fold together.
2. Melt dark chocolate chips in the microwave until they are fully melted when stirring. Drizzle
them into the oats, folding only once so you have striations of the chocolate. Pour mixture into a
glass jar. Cover and refrigerate overnight.
3. In the morning, top with more fresh strawberry chunks and another drizzle of melted dark
chocolate chips, if desired. Enjoy this delicious treat in the morning or as a sweet snack!
– for a chocolate chip version, don’t melt the chocolate, just fold the chips in
– use any berry for a different flavor
– add a half scoop of protein powder for a more energizing breakfast
prep time: 10 minutes
total time: 8 hours, 10 minutes
Serving size: 1 jar of overnight oats
Calories 190, Total Fat 7.3 g, Saturated Fat 3.5 g, Polyunsaturated Fat 0.8 g,
Monounsaturated Fat 0.7 g, Cholesterol 0.0 mg, Sodium 18.3 mg,
Potassium 175.9 mg, Total Carbohydrate 20.1 g, Dietary Fiber 4.9 g, Sugars 9.6 g,
Protein 4.3 g
SEGMENT IS SPONSORED BY ANNESSA CHUMBLEY, RD