In ancient times, cocoa beans were used as a source of currency because they were worshiped and attributed to different gods in Aztec society. Today, most countries have paper and/or coined money but, in the United States, people spend $16 billion on chocolate annually. That money gets you about 2.8 billion pounds of chocolate… And we know JUST what you should do with it this Saturday for national chocolate day – use fall vegetables to enhance your chocolate recipes. Who knew vegetables could actually make an already rich thing richer?
Here are our favorite recipes where chocolate and fall vegetables collide for the richest desserts ever! You can find all of these delicious recipes on the Food Monster App.
This holiday dessert masterpiece will be the first to disappear from the table. A chocolate-y crust made from pecans and gooey dates is filled with a rich, decadent chocolate mousse filling made from sweet potato and sweetened naturally with dates. Not only does this No-Bake Sweet Potato Chocolate Pie taste delicious, it is made from nourishing ingredients, so that’s cause for even more celebration!
These blender, Sweet Potato Peanut Butter Brownies are one bowl (meaning the blender bowl) and are sort of healthy. It’s a brownie, how healthy can you really get? Gluten-free, vegan, and perfect for indulging any chocolate craving. The sweet potato in the brownie base helps keep these brownies as fudge-y and gooey as possible.
This Sweet Potato Chocolate Tart is almost too beautiful to eat (almost). The almond cookie crust used for this tart is slightly crumbly (in a good, cookie type of way!), and stays crisp beneath the rich dark chocolate filling. This tart is both gluten-free and vegan, but tastes rich and satisfying. Dark purple sweet potatoes are the base of the filling and taste slightly sweet without giving off vegetable vibes – this is a perfect healthy treat!
An improvement on your ordinary, run-of-the-mill pumpkin bread! This Pumpkin Chocolate Bread is a seasonal treat that incorporates whole wheat flour and grated zucchini for added nutrients and moisture. Sprinkle in chocolate chips for the perfect amount of sweetness that makes this bread an indulgent breakfast or a delicious dessert.
The filling of these truffles is sort of like a nutty pumpkin pie that perfectly balances out the bitterness of the dark chocolate. It’s creamy with just the right amount of spices and maple sweetness. The coating of dark chocolate envelops the creamy filling while a sprinkling of smoked sea salt provides a sharp contrast to the sweetness. Honor the change in season with a couple of these Pumpkin Dark Chocolate Truffles.
The pumpkin was a brilliant addition in this Pumpkin Triple Chocolate Swirl Brownies. It adds a soft, gooey pumpkin layer to an already sweet, fudge-y bottom layer. The combination creates an almost cheesecake-like brownie that will make an appearance at Halloween and Thanksgiving.
These dairy-free Pumpkin Chocolate Cups are stuffed with a paleo pumpkin chocolate chip cookie dough to create a delicious yet nutritious fall-inspired dessert. Eating plain cookie dough is all the range right now, why not take things up a notch by making pumpkin cookie dough instead? Though the dough is amazing on its own, when it is stuffed into homemade chocolate cups it becomes incredible.
These Pumpkin Chocolate Chip Bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.
If it’s hard for you to go without meat once a week, try this vegan Beet Cocoa Cashew Cake for dinner. It’s rich and flavorful, packed with goodness and totally makes you forget that meat exists. It’s a dessert, by the way, but sometimes dessert is a great main!