Three Six-Ingredient Chocolate Desserts Perfect For The Holidays (Paleo, Vegan, Raw & Gluten-free)

Healthy Recipes

23 December 2015

Remember when you were a kid and you would literally (like on an advent calendar) count down the days until Christmas?

Now it seems the opposite is true – one second you’re carving the turkey and the next Christmas is two days away (and if you’re like me you still have last minute Christmas shopping, present-wrapping and holiday baking to do).

So for all my homies out there who are on the same page and need an easy recipe to bring to Christmas/New Years/ other holiday parties or as a last minute gift to give to family, friends, coworkers, etc. I gotchu covered.

Dark chocolate sea salt peanut butter balls

With not just one, but three recipes that are all six ingredients (or less) vegan, gluten-free, raw and paleo-friendly (dark chocolate fudge only is paleo-friendly). Which means that pretty much anyone can eat them (unless you have a nut allergy- in which case I highly recommend you stay away).

Because we’re talking…

DARK. CHOCOLATE. SEA SALT. ALMOND. FUDGE.

Dark chocolate sea salt almond fudge

and

PEANUT BUTTER. DARK CHOCOLATE. FUDGE.

Peanut butter dark chocolate fudge

aaaaaand

DARK CHOCOLATE. SEA SALT. PEANUT BUTTER. BALLS.

Healthy dark chocolate sea salt peanut butter balls

Because who doesn’t like dark chocolate, peanut butter and sea salt? It’s like the best combo. EVER.

And you can bet they’re only made with the healthiest of ingredients like antioxidant-rich cacao and dark chocolate, protein-packed peanut butter and almonds, mineral-rich sea salt, anti-inflammatory coconut oil and sweetened with real grade b maple syrup (no high-glycemic artificial sweeteners or shit you can’t pronounce here).

Because these desserts are packed with healthy fats and protein as well as super decadent and dense a little bit goes a long way- which is great when you’re looking for something small to satisfy those sweet cravings. They’re also insanely delicious and ridiculously easy- with each recipe clocking in at six-ingredients or less #dessertGOALS.

WARNING: These desserts do not (to my knowledge) contain crack/cocaine. But they are so addictive I advise eating with extreme caution (i.e. serve yourself a small portion size and get them out of your sight before someone has to pry them from your cold dead hands).

Pieces of chocolate fudge and peanut butter balls

All the ingredients for raw, vegan, and gluten-free chocolate desserts

5 from 1 vote

Six- Ingredient Dark Chocolate Sea Salt Almond Fudge

Chocolate fudge in a glass pan
Author: Lauren Chambers

Ingredients

  • 1 cup chopped raw almonds
  • ⅔ cup coconut oil, melted
  • ½ cup cacao powder
  • ½ cup grade b maple syrup
  • 2 tsps vanilla extract
  • A few pinches of sea salt

Preparation

Chocolate fudge in a glass pan

  1. In a saucepan or microwaveable bowl, melt the coconut oil.
  2. Once it's liquid, whisk in the cacao powder and combine well
  3. Stir in the maple syrup and vanilla. Fold in the chopped nuts and a couple pinches of sea salt and pour the whole thing into a small container lined with parchment paper. Sprinkle with additional sea salt.
  4. Place the fudge into the refrigerator for at least two hours to set. When it's firm, remove and cut into squares.
  5. Enjoy with hot cocoa, hot buttered rum, port, tequila shots....etc.
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5 from 2 votes

Five- Ingredient Dark Chocolate Peanut Butter Fudge

A piece of Dark Chocolate Peanut Butter Fudge on a white plate

(Adapted from Cookie + Kate)

Author: Lauren Chambers

Ingredients

Peanut Butter Fudge

  • 1 ½ cups organic creamy peanut butter, unsweetened
  • ⅓ cup coconut oil, melted
  • ¼ cup grade b maple syrup
  • ¼ tsp sea salt

Dark Chocolate Topping

  • ½ cup reserved peanut butter fudge
  • ¼ cup cacao powder
  • 1 tbsp grade b maple syrup
  • 1 tbsp coconut oil, melted
  • A pinch of sea salt

Preparation

A piece of Dark Chocolate Peanut Butter Fudge on a white plate

  1. In a mixing bowl, combine 1½ cups peanut butter, ⅓ cup melted coconut oil, ¼ cup maple syrup and ¼ tsp salt. Whisk until thoroughly blended. Save about ½ cup of the mixture, then pour the remaining mixture into a small, parchment lined pan. Use a spatula to distribute it evenly.
  2. Transfer the remaining ½ cup peanut butter mixture back into the mixing bowl and add ¼ cup cacao powder, 1 tbsp melted coconut oil, 1 tbsp maple syrup and a pinch of sea salt. Whisk thoroughly.
  3. Dollop the chocolate fudge on top of the peanut butter fudge in the pan. Repeat until all of the chocolate mixture is in the pan, then drag the tip of a butter knife through the pan in a curving zig-zig pattern to make swirls (skiiillllllz y'all). Cover and place in the fridge to firm for at least two hours.
  4. Serve with a cold class of almond milk or a white russian (with coconut milk of course ;)) and if you don't eat the whole batch you win at life.
Rate this recipe
5 from 1 vote

Six- Ingredient Sea Salt & Dark Chocolate Covered Peanut Butter Balls

Sea Salt & Dark Chocolate Peanut Butter Balls
Author: Lauren Chambers

Ingredients

  • 2 cups organic creamy peanut butter
  • 1 ½ cups dark chocolate chips (make sure they are dairy free)
  • ½ cup pure grade b maple syrup
  • 6 tbsp coconut flour
  • 1 tbsp coconut oil, melted
  • ½ tsp sea salt

Preparation

Sea Salt & Dark Chocolate Peanut Butter Balls

  1. In a large bowl, mix together the peanut butter and maple syrup vigorously until it thickens.
  2. Stir in the coconut flour until combined. Let the mixture sit for about 5 minutes. The coconut flour will absorb moisture and help firm up the filling so it's not too sticky and easy to roll into balls.
  3. Add in sea salt, then shape into small balls (should yield about 20-30 balls, depending on size).
  4. In a small pot, add the dark chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
  5. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate lined with parchment. Repeat for the rest.
  6. Place balls in the freezer for around 10 minutes until mostly firm.
  7. Dip a fork into the leftover melted chocolate and drizzle it on top of the balls (it looks super fancy this way). Top with additional sea salt.
  8. Freeze the balls for another 15 minutes, until the chocolate is completely set.
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Note- All of these recipes will melt at room temperature and need to be kept refrigerated/chilled.

Additional Note- all of these recipes have been Meat-Loving Husband (MLH) approved. I also may or may not have to hide them from him so he doesn’t eat them all.