Vegan Chocolate Truffles (Clean)

Last week, I posted a recipe here for these amazing silky chocolate truffles. God, that’s got to be one of my absolute favorite recipes. It’s not very healthy, but treating yourself to a little delicious melt-in-your-mouth chocolate truffle every now and then doesn’t hurt.



Nevertheless, it’s definitely not vegan, and wouldn’t it be great if there was a healthy version of those truffles…chocolate truffles so healthy that you could eat multiple at a time and not feel bad about yourself? Not that I ever feel guilty about overeating chocolate truffles, but y’know, for the people who do.



So now, I present to you…healthy, vegan, and naturally sweetened chocolate truffles!!! Ooh – and they come together using just 5 main ingredients.



These are actually very similar to the other chocolate truffle recipe. They melt in your mouth as long as you keep them at room temperature (they weren’t at room temperature when I took these photos, so if they don’t look super duper smooth and velvety in the photos – that’s why. Trust me, they were silky AF later on!)



Oh, and there’s a bonus element to this recipe. Thanks to the dates, you get this touch of caramel flavor next to the chocolate. Win!



Vegan Chocolate Truffles

Adapted from Harriet Emily

Makes 24 little truffles


  • 3/4 cup (165g) medjool dates (about 16 dates), pitted and roughly chopped
  • 3/4 cup (185ml) boiled water
  • 1/2 cup (90g) extra virgin coconut oil
  • 3/4 cup + 1 tablespoon (90g) raw cacao powder
  • 1 teaspoon powdered stevia (or 1/2 teaspoon liquid)
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  • Toppings of choice (e.g. cacao nibs, shredded coconut…) (optional)


  1. Soak the pitted and chopped dates in the boiling water for 5-10 minutes to soften them
  2. Add both the dates and the water into your food processor, along with the coconut oil, and blend until smooth
  3. Add in the cacao powder, stevia, vanilla, and salt. Blend until smooth
  4. Transfer mixture into a container with a removable base, or a container lined with parchment paper/plastic wrap, smoothing it out
  5. Chill in fridge for at least 4 hours
  6. Remove from container, slice into squares, and serve. They taste best when served at room temperature

Silky Chocolate Truffles (Cheat)

You know those reallllyyy good Japanese chocolate truffles? I’ve figured out how to make them at home.



I still remember the batch of chocolate truffles that made me fall in love with chocolate truffles. To be honest, it was only a year or two ago, and I don’t mean Lindt chocolate truffles, I mean pure, silky, squares of chocolate that literally just melt in your mouth. My friend had just gotten back from Japan and he gave me a box of Royce Nama Chocolate.

My life changed.

The box of truffles was gone within a day.


Luckily for me, I always manage to get my hands on more Royce Nama Chocolate, but even then, the chocolates don’t last very long (I mean in terms of storage, although true, I do end up finishing them all in a very short period of time), so I needed to figure out a way to make them myself.



I used very few, simple ingredients for this. I didn’t want anything to overpower or affect the pure flavor of chocolate. Thus, the truffles are mostly made from high-quality chocolate, along with cream, butter, and a bit of liquid sweetener to give it that irresistible silky texture.


Not to mention, this recipe is super easy to make. It literally takes like 10 minutes to throw together, and you just wait a bit for it to set and voila – you have a perfect Mother’s Day gift. I’m being totally serious when I say that these taste way better than any store-brought version. Plus, it saves you the trouble of running around looking for gifts, and of course, homemade goods are always so much better gifts that store-brought ones.


Notes: The recipe can easily be doubled if you want a larger batch of chocolate truffles, which I recommend (because c’mon…12 truffles is not enough 😉 )

Silky Chocolate Truffles

Makes 12 truffles


  • 250g high quality dark chocolate, chopped
  • 200g heavy cream
  • 20g light corn syrup or honey
  • 60g unsalted butter, cubed
  • 50g cocoa powder, for dusting


  1. Add the chopped chocolate into a food processor
  2. In a medium saucepan, whisk together the heavy cream and corn syrup/honey, and heat over medium heat
  3. When the heavy cream mixture is almost boiling, turn on the food processor to process the chocolate
  4. With the food processor on or off, add the heavy cream mixture to the chocolate and process until it just comes together
  5. Add in the butter and process to combine until no butter streaks remain
  6. Pour the mixture into a baking pan lined with parchment paper or plastic wrap and spread evenly
  7. Allow the mixture to cool for a few hours, until set, before placing it into the refrigerator for 20 minutes
  8. Remove the ganache from the baking pan and remove the parchment or plastic wrap. Cut into cubes and roll in cocoa powder
  9. Serve truffles at room temperature

Salted Chocolate-Covered Caramels (Clean)


Has anyone noticed that it’s been way too long since I last posted a recipe involving chocolate? Seriously – the last chocolate-focused recipe I’ve posted is the unbelievably healthy beetroot chocolate microwave cake over a month ago (gasp)! That was a damn good recipe, but then again, that’s no excuse for the lack of chocolate on this blog these days.



So – although not completely chocolate-focused (ok I’ll try to make my next post ridiculously chocolate-y), these are salted chocolate-covered caramel bites, and they are so goodNot to mention refined sugar-free, oil-free, gluten-free, and vegan! Not to mention that you only need 6 main ingredients; 4 if you’re not making chocolate coating from scratch!


Remember that 2-ingredient date caramel I made a while back? Yeah, this is pretty much a fancied-up version of that. I love the date caramel, but I gotta admit, this recipe kicks it’s ass.


You know what’s really good? Chocolate. You know what else is really good? Caramel. You know what’s really really good? Salted chocolate AND salted caramel! How could you not be excited about that?? And it’s pretty much naturally sweetened? And like pretty good for you? Are you feeling me here?


Don’t you even try to tell me that dates aren’t like caramel. Ok, if you just pop a date in your mouth, it doesn’t scream caramel, but when you blend it all up and it gets all sticky – trust me. You’ll be fooling everyone, including yourself.


Salted Chocolate-Covered Caramels


  • 15 medjool dates (approx. 130g without pits)
  • 1 1/2 cup boiling water
  • 1 tablespoon + 1/2 cup coconut oil, melted*
  • 1/4 cup raw cacao powder*
  • 2-3 tablespoons maple syrup (or sweetener of choice)*
  • Flaky sea salt

*You can also melt dark chocolate over a double boiler or melt it in the microwave at 15-second intervals


  1. Soak the dates in the boiling water for 20-60 minutes until softened. Remove the dates from the water, but don’t dispose the water
  2. Pit the dates if they haven’t already be pitted, and place them in a food processor with 1/4 cup of water and 1 tbsp of coconut oil and combine until smooth. The mixture should be relatively sticky
  3. Roll the mixture into truffle-sized balls, about a heaped tablespoon at a time. Transfer the caramels onto a baking sheet lined with parchment paper and place in fridge for at least 30 minutes while preparing the chocolate coating
  4. Whisk together the 1/2 cup coconut oil, cacao powder, and maple syrup until well-combined
  5. Remove the caramels from the fridge, and use a fork to dip them individually into the chocolate coating mixture. Place them back onto the baking sheet lined with parchment paper for the chocolate coating to set. Before the chocolate coating sets completely, sprinkle a little bit of flaky sea salt over it. Repeat with the rest of the caramels
  6. Allow the chocolate coating to set. Store in fridge or freezer.

Unbelievably Healthy Beetroot Chocolate Microwave Cake (Clean)

Every year, millions of people make new year’s resolutions in determination to live a healthier year, and every year, millions of people cry. Personally, as you may have noticed from my little new year’s rant, I’m rather indifferent to new year’s resolutions. Nonetheless, I’m here to help out those in distress; sugar-free, gluten-free, oil-free, and veganize-able beetroot chocolate microwave cake under 200 calories to the rescue!



Let’s start off with the nutritional breakdown of this golden nugget – each serving has 186 calories, 1g of saturated fat, and 2g of sugar! On the other hand, 8g of protein! *Does happy dance*



There was a point where I was absolutely obsessed with using beetroot puré. Hence, the beetroot nut butter chocolate cups and the beetroot vanilla rice pudding with dark chocolate and the pink beetroot crepes and the skinny fudgy-cakey beetroot brownie bits. All of which, by the way, would work in benefit for that new year’s resolution of yours. Just sayin’.



This chocolate microwave cake is honestly one of my all-time favorites. It’s a shame that I can’t make it everyday, as beetroot purée isn’t exactly a staple in my house. Hence, there was a point where I just got a good load of beetroot and boiled it up and puréed it and made a ton of recipes with it, which you can do as well! Plus, adding it to your smoothies and oatmeal turns it bright pink, which always brightens your day.


This cake is so insanely soft and decadent and sweet and chocolately and it’s seriously what I’d eat everyday if I were in heaven. The beetroot purée keeps it ridiculously moist, and the egg white (can be substituted for vegans) keeps it fluffy and prevents it from getting too dense or spongey the way some microwave cakes get. Also, you gotta love the fact that this is sweetened with stevia only, which is a naturally sweet plant that I love using in baking. This recipe calls for 3 teaspoons of the powdered version, but you may need to change this around if you’re using pure stevia (you’ll need like, 1/10th of a teaspoon in that case – that stuff is strong!) or liquid stevia.



The smooth, rich, glossy layer of melted chocolate that sits atop the cake is optional, obviously, but come on. Just look at that chocolate! I’d very very highly recommend throwing a sizable square of chocolate on top of the mixture just before you microwave it, because that just turned the cake into a gooey chocolate mess, and nobody can deny the fact that gooey chocolate messes taste better than single-textured chocolate cake, no matter how moist and fluffy and decadent.


Beetroot Chocolate Microwave Cake

Makes 2 cakes


  • 1/4 cup beetroot purée*
  • 1/3 cup milk of choice
  • 1 egg white or 2 tbsp aquafaba (the water from a can of chickpeas)
  • 1/2 teaspoon pure vanilla extract
  • 3/4 cup oat flour
  • 2 tablespoons raw cacao powder
  • 3 teaspoons powdered stevia (adjust to taste)
  • 1 teaspoon baking powder
  • Pinch of salt
  • Large square of dark chocolate (optional, but highly recommended)
  • Powdered sugar (optional)

*To make the beetroot purée, stick the beetroots (unpeeled) in a big pot of boiling water until they’re soft, peel them, and purée them in a food processor. Use leftovers for any of these recipes calling for beetroot purée.


  1. In a small bowl, use a fork or whisk to combine the beetroot purée, milk of choice, egg white/aquafaba, and vanilla extract until fully combined.
  2. Add in the oat flour, cacao powder, stevia, baking powder, and salt, and mix until just combined. Do not over-mix.
  3. Transfer mixture into two greased ramekins or mugs. Place the dark chocolate on top of the mixture if desired.
  4. Microwave the ramekins/mugs on high for 2-3 minutes (depending on the wattage of your microwave and how gooey/cooked you want your cake to be). Dust with powdered sugar and serve immediately.


Nutrition Facts
Servings 2.0
Amount Per Serving
calories 186 
% Daily Value *
Total Fat 3 g 5 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 91 mg 4 %
Potassium 266 mg 8 %
Total Carbohydrate 30 g 10 %
Dietary Fiber 6 g 23 %
Sugars 2 g
Protein 8 g 16 %
Vitamin A  2 %
Vitamin C  3 %
Calcium  10 %
Iron  14 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

3-Ingredient Avocado Banana Chocolate Mousse (Clean)

Who says healthy chocolate mousse can’t be festive?


Alright, fine, “avocado banana chocolate mousse” doesn’t exactly scream Christmas, but hey, the red background is quite festive, no?


Either way, this is a recipe that I make on almost a weekly basis. Granted, I don’t always make it look all pretty in a coffee cup, but still. It literally takes like 2 minutes to throw together (which is less time than the average smoothie because you don’t actually have to rinse anything…).



This is the perfect kind of breakfast you’d want to have in preparation for perhaps a huge-ass Christmas brunch or dinner or both. For one – it’s light and sweet without making you feel loaded and without giving you major energy crashes. Also – it’s vegan and sugar-free and raw and gluten-free and will fit pretty much every other dietary restriction you have.


The idea of eating blended avocado purée may seem horrifying to some, but I guarantee that you can’t taste it whatsoever. The flavor of chocolate and the light sweetness of the banana mask the taste of avocado, while still retaining its creaminess and superfood powers – win-win!


*You can get a 10% discount off of ALL products at Creative Nature Superfoods (no minimum!) with the discount code CHIAC10

Avocado Banana Chocolate Mousse

Makes 1 serving


  • 2 overripe bananas
  • 1/2 avocado
  • 3 tbsp Creative Nature Superfoods raw cacao powder*
  • Pinch of powdered stevia or maple syrup (to taste) (optional)
  • 1/2 tsp pure vanilla extract (optional)
  • Toppings (banana, raspberries, cacao nibs, shredded coconut etc.) (optional)


  1. Throw everything in a blender and blend until smooth
  2. Serve with toppings of choice

Chocolate Chia Mousse (Clean) + Creative Nature Superfoods Discount Code!

This post is sponsored by Creative Nature Superfoods. All opinions expressed here are my own.



I have a new favorite favorite way to eat chia seeds, and I’ve also found a new favorite chia seed and cacao nib brand! Creative Nature Superfoods.


This company generously sent me some samples to try out their products. I was ecstatic and super excited to try out their cacao powder and chia seeds, but when the package arrived, I saw that they’d given me a few of their colorfully-packaged superfood bars as well – which seriously made my day. So far, I’ve tried ‘Tropical Treat’ and ‘Sublime Seed’ (saving the chocolate one for last, of course…), and they’re both incredibly delicious.


Their superfood bars are cold-pressed bars that are great, healthy on-the-go snacks. They’re made purely out of natural ingredients, with no added sugars, syrups, sweeteners or other unhealthy additives. They’re also free from gluten, dairy, wheat, soya, nuts, and GMO. Overall, these bars are absolutely perfect.


As for the chia seeds, well, chia seeds are naturally nutrient powerhouses. Low in calories, but full of protein, fibre, and other essential nutrients that keep you feeling full for a sustained period of time. Honestly one of the best superfoods ever!



I used both their chia seeds and cacao powder in this recipe.

If you want to recreate this recipe with the same ingredients as I did, ensuring that your tastes just as delicious as mine, you can buy your ingredients at and get 10% off with the discount code CHIAC10.

Affiliate image 2 Chia Cathy

Anyways, continuing with the recipe.

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This isn’t just your average chia pudding. There are tons of chia pudding recipes. Don’t get me wrong, those are delicious, but this one is a chia mousse. I love chia pudding now, but when I had my first one, I couldn’t finish it. Not because of the flavor, but because of the texture. It just felt weird, but now, I’ve gotten used to it and I love chia pudding.

DSC_0055. DSC_0059.

This recipe starts off as any old chia pudding recipe, but the trick is to blend it.


Chia seeds generally form a liquid-y gel around them, so when you blend the whole thing up for long enough, it becomes this beautifully smooth and perfectly thick mousse, which I found to be super decadent. It’s a million times healthier than a regular chocolate mousse, yet tastes just as delicious!

DSC_0067. DSC_0074.  DSC_0088.

What are you waiting for? Head over to Creative Nature Superfoods and grab some cacao powder and chia seeds, getting 10% off your orders with the discount code CHIAC10!

Notes: You will probably need to adjust the liquid content (water/coconut milk) of the mousse. This is partially due to different thickness of coconut milk and how much liquid your chia seeds absorb, and also so that you can have a mousse of your desired thickness.

Chocolate Chia Mousse

Makes 1 serving


  • 2 tablespoons chia seeds
  • 1 tablespoon cacao powder
  • 6 tablespoons coconut milk lite
  • 1 tablespoon honey or agave syrup
  • Water (start with 2 tbsp, but add more as needed)
  • Toppings (I used flourless chocolate fudge avocado brownies (recipe coming soon!), unsweetened shredded coconut, and cacao nibs)


  1. In a small bowl/jar, stir together the chia seeds and cacao powder. Add in the coconut milk, honey/agave, and water, and stir until combined
  2. Cover with plastic wrap (if using a bowl) and place in fridge for at least 30 minutes (or overnight), until it thickens and the chia seeds have absorbed all the liquid
  3. Place in blender and blend until smooth, adding water as needed
  4. Transfer into bowl or cup and top with flourless chocolate fudge avocado brownies (recipe coming soon!), unsweetened shredded coconut, and cacao nibs

Whole Wheat Double Chocolate Muffins (Clean)


Considering the fact that healthy muffins and brownies are a staple in my house, it’s quite abnormal that I haven’t posted a muffin recipe in a while.

To make up for the lack of muffin posts, I’ll give you one of my favorites.




Now, I have a few chocolate muffin recipes, but this is one that I favor in particular. They’re chocolatey, super fluffy, light, and perfectly sweet.


While making these, I was baking two recipes at a time – the other being blueberry bagels. I pulled these muffins out of the oven and planned on letting them cool before going back to the bagels. But they looked so incredibly fluffy, I couldn’t resist, so I ate one of the mini muffins.

It was a bite of fluffy, yet moist, chocolate-y goodness studded with gooey pockets of melted chocolate chips. H-e-a-v-e-n.

Naturally, I had another one.

Then it was back to bagels.

Then my mom came in and eyed the muffins, asking if I had taken photos yet. I told her I hadn’t, but let her have one anyways. She took one and happily left the kitchen.

About five minutes later, she came back and asked if I had taken photos yet. Again, I said no. She told me to hurry up and take them, because she wanted another one, and wanted me to share some with my grandparents. So I took my photos, ate another mini one (as seen in the second to last pic), and then gave my mom, grandpa, and grandma a full muffin each. They loved them.

Mission Fluffiest Chocolate Muffins: Success.



I love them chilled, straight out of the fridge, or steaming hot.

When I grab one straight from the fridge, the chocolate chips are slightly cold and aren’t soft, which provides great contrast compared to the softness of the muffin. The chocolate chips are colder, too, and you get that satisfying bite as if you were eating a bar of chocolate.

Whereas, if you choose to microwave a muffin for half a minute or so, the muffin begins to steam and seems like it’s just been taken out of the oven. The chocolate chips melt and get all gooey while the muffin itself becomes more tender and moist, resulting in a big, pillow-y, melty-chocolate-y bite.

Whichever one floats your boat. I love them equally.



Whole Wheat Double Chocolate Muffins

Adapted from Whole and Heavenly Kitchen

Makes 12 standard + 6 mini muffins (or 15 standard muffins)


  • 1/2 cup coconut oil, melted
  • 2 large eggs
  • 1/4 cup unsweetened yoghurt
  • 1 medium ripe banana, mashed (approx. 1/2 cup)
  • 3/4 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 2 cups white whole wheat flour
  • 3/4 cup unrefined coconut sugar
  • 1/2 cup raw cacao powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips


  1. Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit
  2. In a medium bowl, whisk together the oil, eggs, yogurt, mashed banana, buttermilk, and vanilla until smooth
  3. In a separate bowl, whisk together flour, coconut sugar, cacao powder, baking powder, and salt until combined.
  4. Fold the dry mixture into the liquid mixture until just combined. Do not over mix. Fold in chocolate chips.
  5. Transfer the mixture into a greased or lined muffin tin until almost full and bake for 5 minutes before reducing heat to 190 degrees Celsius or 375 degrees Fahrenheit, and bake for 15 more minutes, until a toothpick comes out clean
  6. Allow to cool in muffin tin for 5 minutes before transferring to a wire rack to cool completely
  7. Serve. Store in an airtight container at room temperature or in fridge, and reheat in microwave if desired