Healthy Chocman
Indulge in the guilt-free delight of our Healthy Chocman—a sweet treat that’s ideal for those busy weekdays! Packed with rich cocoa and creamy nut butter, this dessert not only satisfies your chocolate cravings but is also a breeze to whip up and store. Keep it chilled and enjoy a deliciously nutritious snack whenever the mood strikes!
Prep
15
min
Cook
30
min
Serves
7
people
Level
intermediate
📝 Ingredients
Serves 7🥬Fresh Produce(1)
- 1 apple or pear
🥛Dairy & Eggs(3)
- 4C of cream cheese (960 ml)
- 3 eggs
- 5C of natural yogurt (1.2 L)
🫙Pantry Staples(3)
- 2C of cocoa (480 ml)
- 200g of dark chocolate melted with 1C of peanut butter or neutral oil (7.06 oz)
- 5C of oat flour or instant oats (625 g)instant oats
📦Other(3)
- 1C of unflavored gelatin (240 ml)
- red fruit jam
- sweetener to tasteoptional
👨🍳 Instructions
- 1
Put apple, eggs, cocoa, oats, and a splash of vanilla essence in a food processor and blend well.
- 2
Place the mixture in a greased and floured baking dish.
- 3
Once cooked, remove and slice in half.
- 4
In a bowl, mix light cream cheese with yogurt, vanilla essence, sweetener, and gelatin dissolved in hot water.
- 5
In the same baking dish, place half of the cake, add the cream filling, a bit of red fruit jam, then the other half of the cake.
- 6
Let it cool and solidify well, then cut into bars and dip in dark chocolate.
💡 Pro Tips
- ✓Dissolve gelatin in water heated to exactly 160-180°F to ensure proper bloom without destroying its gelling proteins, then cool to 100°F before mixing with dairy to prevent curdling.technique160-180°F water, cool to 100°F
- ✓Process oats for 30-45 seconds first before adding wet ingredients to create oat flour, which provides better binding and smoother texture than whole oats.technique30-45 seconds
- ✓Temper dark chocolate for dipping by heating to 115°F, cooling to 84°F, then reheating to 88°F to achieve proper crystal formation and glossy finish that won't bloom.technique115°F → 84°F → 88°F
- ✓Chill the assembled cake for minimum 4 hours at 35-38°F to allow gelatin to fully set and cream layer to firm up for clean slicing without cream squeeze-out.timing4 hours at 35-38°F
- ✓Use room temperature cream cheese and blend for 2-3 minutes until completely smooth before adding other ingredients to prevent lumpy filling texture.ingredient2-3 minutes blending
Share this recipe
Prep
15
min
Cook
30
min
Serves
7
people
Level
intermediate
Share this recipe
Healthy Chocman
Indulge in the guilt-free delight of our Healthy Chocman—a sweet treat that’s ideal for those busy weekdays! Packed with rich cocoa and creamy nut butter, this dessert not only satisfies your chocolate cravings but is also a breeze to whip up and store. Keep it chilled and enjoy a deliciously nutritious snack whenever the mood strikes!
📝 Ingredients
Serves 7🥬Fresh Produce(1)
- 1 apple or pear
🥛Dairy & Eggs(3)
- 4C of cream cheese (960 ml)
- 3 eggs
- 5C of natural yogurt (1.2 L)
🫙Pantry Staples(3)
- 2C of cocoa (480 ml)
- 200g of dark chocolate melted with 1C of peanut butter or neutral oil (7.06 oz)
- 5C of oat flour or instant oats (625 g)instant oats
📦Other(3)
- 1C of unflavored gelatin (240 ml)
- red fruit jam
- sweetener to tasteoptional
👨🍳 Instructions
- 1
Put apple, eggs, cocoa, oats, and a splash of vanilla essence in a food processor and blend well.
- 2
Place the mixture in a greased and floured baking dish.
- 3
Once cooked, remove and slice in half.
- 4
In a bowl, mix light cream cheese with yogurt, vanilla essence, sweetener, and gelatin dissolved in hot water.
- 5
In the same baking dish, place half of the cake, add the cream filling, a bit of red fruit jam, then the other half of the cake.
- 6
Let it cool and solidify well, then cut into bars and dip in dark chocolate.
💡 Pro Tips
- ✓Dissolve gelatin in water heated to exactly 160-180°F to ensure proper bloom without destroying its gelling proteins, then cool to 100°F before mixing with dairy to prevent curdling.technique160-180°F water, cool to 100°F
- ✓Process oats for 30-45 seconds first before adding wet ingredients to create oat flour, which provides better binding and smoother texture than whole oats.technique30-45 seconds
- ✓Temper dark chocolate for dipping by heating to 115°F, cooling to 84°F, then reheating to 88°F to achieve proper crystal formation and glossy finish that won't bloom.technique115°F → 84°F → 88°F
- ✓Chill the assembled cake for minimum 4 hours at 35-38°F to allow gelatin to fully set and cream layer to firm up for clean slicing without cream squeeze-out.timing4 hours at 35-38°F
- ✓Use room temperature cream cheese and blend for 2-3 minutes until completely smooth before adding other ingredients to prevent lumpy filling texture.ingredient2-3 minutes blending