Spring Chocolate Treats
With Ghirardelli high cacao chocolate chips, these treats are the perfect springtime addition to your weekday or weekend meals! All recipes feature 72% or 100% Cacao Chocolate Chips from Ghirardelli so you can rest easy knowing you're making a great snack choice!
No Sugar Added Fudge with Avocado
This keto-friendly recipe is packed with protein and no added sugar. The perfect end to the day!
Ingredients:
- ¼ cup Almonds, sliced (or nut of choice)
- ¾ cup Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips
- Nonstick vegetable oil spray
- ½ Avocado, ripe
- 1/3 cup Monkfruit sweetener for Keto version or 1/2 cup pure maple syrup (or sweetener of choice)
- 1/3 cup Almond butter (or nut butter of choice)
- 2-3 tablespoons Water
- ½ teaspoon Kosher salt
- ½ teaspoon Vanilla Extract
Directions:
- Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until light golden brown, about 5-10 minutes. Let cool, then coarsely crush or chop. Set aside.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 30-second bursts, stirring well between heating until chocolate is melted and smooth. Let cool slightly.
- Spray a 9 x 5-inch loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on all sides.
- In a food processor, purée avocado, desired sweetener, and nut butter until very smooth. Add vanilla extract, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed. If mixture is very thick add additional water and puree until smooth.
- Spread chocolate mixture into prepared pan and smooth top. Scatter reserved nuts over top and press in lightly to ensure nuts stick to the fudge. Freeze until firm, about 1 hour. Remove fudge from pan, then cut into squares or bars to serve.
- Enjoy! Store leftovers in refrigerator for up to a week.
No Sugar Added Fudge with Avocado
This keto-friendly recipe is packed with protein and no added sugar. The perfect end to the day!
Ingredients:
- ¼ cup Almonds, sliced (or nut of choice)
- ¾ cup Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips
- Nonstick vegetable oil spray
- ½ Avocado, ripe
- 1/3 cup Monkfruit sweetener for Keto version or 1/2 cup pure maple syrup (or sweetener of choice)
- 1/3 cup Almond butter (or nut butter of choice)
- 2-3 tablespoons Water
- ½ teaspoon Kosher salt
- ½ teaspoon Vanilla Extract
Directions:
- Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing halfway through, until light golden brown, about 5-10 minutes. Let cool, then coarsely crush or chop. Set aside.
- Meanwhile, place chocolate in a small glass or ceramic bowl and microwave in 30-second bursts, stirring well between heating until chocolate is melted and smooth. Let cool slightly.
- Spray a 9 x 5-inch loaf pan with nonstick spray. Line with parchment paper or plastic wrap, leaving plenty of overhang on all sides.
- In a food processor, purée avocado, desired sweetener, and nut butter until very smooth. Add vanilla extract, kosher salt, and 2 Tbsp. cold water. Pulse until smooth, then add melted chocolate. Pulse just until combined, scraping down sides of bowl as needed. If mixture is very thick add additional water and puree until smooth.
- Spread chocolate mixture into prepared pan and smooth top. Scatter reserved nuts over top and press in lightly to ensure nuts stick to the fudge. Freeze until firm, about 1 hour. Remove fudge from pan, then cut into squares or bars to serve.
- Enjoy! Store leftovers in refrigerator for up to a week.
Dark Chocolate Chip Cookies
Dark chocolate cookies with 72% Cacao dark chocolate chips made with top quality cocoa beans, real vanilla and less sugar – perfect for any baking or snacking experience.
Ingredients:
- 1 stick Butter, unsalted
- 1/3 cup Sugar, granulated
- ¾ cup Brown sugar, dark, lightly packed
- 2 Eggs, large
- 1 teaspoon Vanilla
- 1 ¾ cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Salt, Kosher
- 1 bag, 10 oz 72% Cacao Chocolate Chips, divided
Directions:
- Preheat oven to 325°F. In a medium bowl combine flour and baking soda.
- In a small saucepan melt butter on low-medium heat until browned.
- In a large bowl add 3/4 cups of chocolate chips, pour browned butter over chips and mix until melted. Add both sugars, vanilla, salt and stir to combine. Add eggs one at a time and mix well. Fold in dry ingredients until just combined. Stir in remaining chips.
- Drop by rounded tablespoon onto parchment lined cookie sheets.
- Bake for 8-10 minutes until edges are firm and center is soft.
- Cool on cookie sheets for 5 minutes. Remove and cool completely on wire racks.
Dark Chocolate Chip Cookies
Dark chocolate cookies with 72% Cacao dark chocolate chips made with top quality cocoa beans, real vanilla and less sugar – perfect for any baking or snacking experience.
Ingredients:
- 1 stick Butter, unsalted
- 1/3 cup Sugar, granulated
- ¾ cup Brown sugar, dark, lightly packed
- 2 Eggs, large
- 1 teaspoon Vanilla
- 1 ¾ cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Salt, Kosher
- 1 bag, 10 oz 72% Cacao Chocolate Chips, divided
Directions:
- Preheat oven to 325°F. In a medium bowl combine flour and baking soda.
- In a small saucepan melt butter on low-medium heat until browned.
- In a large bowl add 3/4 cups of chocolate chips, pour browned butter over chips and mix until melted. Add both sugars, vanilla, salt and stir to combine. Add eggs one at a time and mix well. Fold in dry ingredients until just combined. Stir in remaining chips.
- Drop by rounded tablespoon onto parchment lined cookie sheets.
- Bake for 8-10 minutes until edges are firm and center is soft.
- Cool on cookie sheets for 5 minutes. Remove and cool completely on wire racks.
Chocolate Coconut Power Bites
Beat the afternoon slump with these Chocolate Coconut Power Bites! Delicious and filling you’ll be ready to take on all your afternoon meetings.
Ingredients:
- ½ cup Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips
- 1/2 cup Almond butter
- 3 tablespoons Desired sweetener
- 1/4 cup Desired topping such as toasted coconut flakes, chopped nuts, cocoa powder
Directions:
- In a medium microwave safe bowl, melt 100% cacao chips. Heat in 30 second increments, stirring in between, until chips are completely melted.
- Add almond butter and desired sweetener to melted chocolate, stir until combined.
- Chill mixture in refrigerator for 1 hour.
- Place desired topping in a small round bowl, and line a sheet pan with parchment paper.
- Form chocolate mixture into 1-inch round balls, roll in desired topping, place on sheet pan and refrigerate for 15 minutes or until firm.
- Enjoy! Store leftovers in the refrigerator for up to a week.
Chocolate Coconut Power Bites
Beat the afternoon slump with these Chocolate Coconut Power Bites! Delicious and filling you’ll be ready to take on all your afternoon meetings.
Ingredients:
- ½ cup Ghirardelli 100% Cacao Unsweetened Chocolate Premium Baking Chips
- 1/2 cup Almond butter
- 3 tablespoons Desired sweetener
- 1/4 cup Desired topping such as toasted coconut flakes, chopped nuts, cocoa powder
Directions:
- In a medium microwave safe bowl, melt 100% cacao chips. Heat in 30 second increments, stirring in between, until chips are completely melted.
- Add almond butter and desired sweetener to melted chocolate, stir until combined.
- Chill mixture in refrigerator for 1 hour.
- Place desired topping in a small round bowl, and line a sheet pan with parchment paper.
- Form chocolate mixture into 1-inch round balls, roll in desired topping, place on sheet pan and refrigerate for 15 minutes or until firm.
- Enjoy! Store leftovers in the refrigerator for up to a week.
Dark Chocolate Chip Cookies
Dark chocolate cookies with 72% Cacao dark chocolate chips made with top quality cocoa beans, real vanilla and less sugar – perfect for any baking or snacking experience.
Ingredients:
- 1 stick Butter, unsalted
- 1/3 cup Sugar, granulated
- ¾ cup Brown sugar, dark, lightly packed
- 2 Eggs, large
- 1 teaspoon Vanilla
- 1 ¾ cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Salt, Kosher
- 1 bag, 10 oz 72% Cacao Chocolate Chips, divided
Directions:
- Preheat oven to 325°F. In a medium bowl combine flour and baking soda.
- In a small saucepan melt butter on low-medium heat until browned.
- In a large bowl add 3/4 cups of chocolate chips, pour browned butter over chips and mix until melted. Add both sugars, vanilla, salt and stir to combine. Add eggs one at a time and mix well. Fold in dry ingredients until just combined. Stir in remaining chips.
- Drop by rounded tablespoon onto parchment lined cookie sheets.
- Bake for 8-10 minutes until edges are firm and center is soft.
- Cool on cookie sheets for 5 minutes. Remove and cool completely on wire racks.
Dark Chocolate Chip Cookies
Dark chocolate cookies with 72% Cacao dark chocolate chips made with top quality cocoa beans, real vanilla and less sugar – perfect for any baking or snacking experience.
Ingredients:
- 1 stick Butter, unsalted
- 1/3 cup Sugar, granulated
- ¾ cup Brown sugar, dark, lightly packed
- 2 Eggs, large
- 1 teaspoon Vanilla
- 1 ¾ cups Flour, all-purpose
- 1 teaspoon Baking soda
- 1 teaspoon Salt, Kosher
- 1 bag, 10 oz 72% Cacao Chocolate Chips, divided
Directions:
- Preheat oven to 325°F. In a medium bowl combine flour and baking soda.
- In a small saucepan melt butter on low-medium heat until browned.
- In a large bowl add 3/4 cups of chocolate chips, pour browned butter over chips and mix until melted. Add both sugars, vanilla, salt and stir to combine. Add eggs one at a time and mix well. Fold in dry ingredients until just combined. Stir in remaining chips.
- Drop by rounded tablespoon onto parchment lined cookie sheets.
- Bake for 8-10 minutes until edges are firm and center is soft.
- Cool on cookie sheets for 5 minutes. Remove and cool completely on wire racks.
Berry Chocolate Chip Smoothie
Who’s ready for the best smoothie ever?! Frozen berries, 100% Cacao chocolate chips and Greek yogurt make for a perfect start to the day.
Ingredients:
- 1 cup Mixed berries, frozen
- 1 cup Baby spinach or kale leaves, chopped
- 2 tablespoons 100% Cacao Unsweetened Baking Chips
- ¼ cup Greek yogurt, plain
- ¼ cup Soymilk or milk of choice
- 1 teaspoon agave nectar or sweetener of choice, optional
Directions:
- Place all ingredients into a blender except sweetener (if using), blend until smooth.
- Taste smoothie for sweetness, if needed add sweetener and blend until combined.
Berry Chocolate Chip Smoothie
Who’s ready for the best smoothie ever?! Frozen berries, 100% Cacao chocolate chips and Greek yogurt make for a perfect start to the day.
Ingredients:
- 1 cup Mixed berries, frozen
- 1 cup Baby spinach or kale leaves, chopped
- 2 tablespoons 100% Cacao Unsweetened Baking Chips
- ¼ cup Greek yogurt, plain
- ¼ cup Soymilk or milk of choice
- 1 teaspoon agave nectar or sweetener of choice, optional
Directions:
- Place all ingredients into a blender except sweetener (if using), blend until smooth.
- Taste smoothie for sweetness, if needed add sweetener and blend until combined.
Chocolate Chip Trail Mix
Looking for an awesome afterschool snack or something to pack for your weekend hike? We’ve got you covered with this Trail Mix recipe!
Ingredients:
- 1 cup 72% Cacao Chocolate Chips
- 1 cup Almonds, raw, whole
- 1 cup Cashews, raw, pieces
- ½ teaspoon Salt
- 1/3 cup Dried blueberries
- 1/3 cup Dried cranberries
- 1/3 cup Golden raisins
- 1 teaspoon Oil or cooking spray
Directions:
- Pre-heat oven to 300F.
- Place almonds and cashews on sheet pan, spray lightly with cooking spray, or add oil and sprinkle nuts with sea salt. Toss to coat.
- Roast nuts for 10 minutes, until aromatic. Remove from oven and allow to cool to room temperature.
- Combine nuts with dried fruit and Ghirardelli 72% cacao chocolate chips, stir until all ingredients are well distributed.
- Feel free to substitute with your favorite nuts or seeds and dried fruit. If nuts are already roasted, skip steps 1, 2 & 3.
Chocolate Chip Trail Mix
Looking for an awesome afterschool snack or something to pack for your weekend hike? We’ve got you covered with this Trail Mix recipe!
Ingredients:
- 1 cup 72% Cacao Chocolate Chips
- 1 cup Almonds, raw, whole
- 1 cup Cashews, raw, pieces
- ½ teaspoon Salt
- 1/3 cup Dried blueberries
- 1/3 cup Dried cranberries
- 1/3 cup Golden raisins
- 1 teaspoon Oil or cooking spray
Directions:
- Pre-heat oven to 300F.
- Place almonds and cashews on sheet pan, spray lightly with cooking spray, or add oil and sprinkle nuts with sea salt. Toss to coat.
- Roast nuts for 10 minutes, until aromatic. Remove from oven and allow to cool to room temperature.
- Combine nuts with dried fruit and Ghirardelli 72% cacao chocolate chips, stir until all ingredients are well distributed.
- Feel free to substitute with your favorite nuts or seeds and dried fruit. If nuts are already roasted, skip steps 1, 2 & 3.