Chocolate Mug Cake


3 tablespoons unbleached all-purpose flour
2 tablespoons brown sugar
2 teaspoons cocoa powder
1/4 teaspoon baking powder
3 tablespoons milk
1 tablespoon canola oil
1 drop vanilla extract
10 semisweet chocolate chips (1 teaspoon)


  1. In a 1 cup-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.
  2. With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.
  3. Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Makes 1 servings.

Source: Ricardo magazine


Dark Chocolate Brownies with Peanut Butter Filling


1/2 cup butter
8 oz semi-sweet dark chocolate, coarsely chopped
1/2 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp vanilla
2/3 cup all-purpose flour
2 tbsp cocoa powder
1/8 tsp salt


3/4 cup peanut butter
1 cup icing sugar
1 tsp vanilla
2 tbsp milk


  1. Melt butter and chocolate in saucepan over low heat or in microwave on high in 20 second intervals. Stir to combine.
  2. Meanwhile, using mixer, beat peanut butter, icing sugar, vanilla and milk together on medium speed to form a thick crumbly mixture. Set aside.
  3. Pre-heat oven to 350°F (180°C). Line a 9-inch square pan with parchment paper.
  4. Whisk both sugars into the melted and cooled chocolate mixture. Add eggs one at a time, whisking well after each addition. Whisk in vanilla. Fold in flour, cocoa powder and salt.
  5. Spread half of brownie mixture into pan. Take large chunks of the peanut butter filling and flatten with your hands. Lay flattened pieces in a layer on top of the brownie mixture in the pan. Spread remaining batter mixture over top.
  6. Bake brownies for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool completely in pan on a wire rack. Slice into squares or desired shapes.

Makes 16 squares.

Source: Manitoba Egg Farmers

Avocado-Dark Chocolate Glazed Doughnuts


1 1/2 cups whole-wheat pastry flour (sifted)
3 Tbsp unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 medium ripe avocado, mashed (about 1/2 cup)
1 large egg
1/2 cup sugar substitute
1 cup fat-free milk or unsweetened almond or soy milk
2 Tbsp canola oil
1 1/2 teaspoons pure vanilla extract
cooking spray


1/3 cup pure dark cacao (chopped)
1/2 medium ripe avocado, mashed (about 1/4 cup)
2 tablespoons fat-free milk or unsweetened almond or soy milk


2 Tbsp pistachio nuts (chopped, unsalted)


  1. Preheat the oven to 350°F.
  2. Using an electric mixer, beat the remaining 1/4 cup avocado into the cacao until very smooth. Beat in the remaining 2 tablespoons milk.
  3. Spread 1 tablespoon of glaze over the top of each doughnut. Sprinkle with the pistachios.
  4. In a large mixing bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. In a separate large mixing bowl, using an electric mixer, beat together 1/2 cup avocado and the egg until smooth. Add the sugar substitute. Beat until the mixture is smooth and fluffy.
  6. Whisk in 1 cup milk, the oil, and vanilla until incorporated.
  7. Pour the avocado mixture into the flour mixture. Beat on low speed for 1 minute. Increase the speed to medium and beat until the ingredients are well combined. Use a spatula to stir in any of the dry mixture that remains on the sides or bottom of the bowl.
  8. Lightly spray a 12-cavity doughnut pan with cooking spray. Pour the batter into the wells, filling each three-fourths full (about 1/4 cup in each). Don’t cover the center hole.
  9. Bake for 13 to 16 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove from the oven. Let cool slightly.
  10. Place a large wire rack on a large baking sheet. Turn out the doughnuts onto the rack.
  11. In a small bowl, microwave the cacao on 100 percent power (high) for 30 seconds. Remove from the microwave. Stir until fully melted. Add mashed avocado and milk. Mix well.
  12. Apply the glaze on top of the doughnuts and sprinkle chopped pistachio nuts on top before serving.

Makes 12 doughnuts.

Source: American Heart Association

Healthy Chocolate-flavour Quinoa Pudding with Raspberries


2 tbsp unsweetened cocoa powder
3 tbsp granulated sugar
2 cups 1% milk
1/2 cup quinoa, rinsed and drained
1 cup fresh or frozen raspberries (thawed and drained, if frozen)
1/2 tsp vanilla extract


  1. In a deep, medium-size saucepan, whisk together cocoa and sugar until well blended.
  2. Gradually whisk in milk. Stir in quinoa. Bring to a gentle boil over medium-high heat, stirring occasionally.
  3. Reduce heat to low, cover and simmer, stirring often, for 25 minutes or until quinoa is very soft tender and pudding is slightly thickened (the pudding will thicken considerably upon cooling).
  4. Remove from heat and stir in raspberries and vanilla. Let stand, covered, for 10 minutes.
  5. Serve hot, or let cool until warm or room temperature before serving. To serve cold, refrigerate in an airtight container for up to 2 days and serve.

Makes 5 servings.

Source: Heart and Stroke Foundation of Canada

Easy and Healthy Dessert with Cocoa and Soy Milk


3 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons baking cocoa
1/8 teaspoon salt
2 cups chocolate soy milk
1 teaspoon vanilla extract


  1. In a small heavy saucepan, mix cornstarch, sugar, cocoa and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low. Cook and stir 2 minutes longer.
  2. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally.
  3. Transfer to dessert dishes. Refrigerate, covered, 30 minutes or until cold.

Makes 4 servings.

Source: Taste of Home