Chocolate is a staple ingredient in Western desserts, but — in most of its forms — it's not the most nutritious option. Spartan recipes provide a way to make desserts just as nutritious as the meals that they follow — without an excess of empty calories.

Chocolate's 4,000-Year History

Every part of the world has its signature hot drink. In Asia it was tea. In Eastern Africa and the Middle East it was coffee. In the Americas, the hot beverage of choice was chocolate.

Yes, for most of its history, chocolate was brewed in a dark, frothy solution and consumed in liquid form. But it wasn’t the kind of sweet chocolate that you find in a fountain today; this chocolate was a powerfully bitter drink, probably similar in taste to hot black coffee. The Mayans, Olmecs, and Aztecs drank hot chocolate in Central America for a few thousand years until Europeans first took a sip in the 1600s. The Spanish took it back home, but the bitter drink didn’t catch on in the Spanish Court until someone added a ton of sugar. (So it goes.)

So, why would Spartans ever consume such a thing?

What Is Nutritious About Chocolate?

No joking around here: a chocolate bar is not nutritious, especially if it’s milk chocolate or another hyperglycemic variety. What are nutritious are cocoa powders or cocoa solids, which by themselves are very bitter, just like ancient Mayan drinking chocolate.

Related: Does Glycemic Index Even Matter?

Key Nutrients in Cocoa Solids:

• Calcium, copper, magnesium, phosphorus, potassium, sodium, and zinc
• A huge amount of antioxidants (up to 10% of its weight in flavanols before processing)
• 230 milligrams of caffeine per 100 grams

If you want these benefits, you have to be particular about how you incorporate cocoa into your diet. Here are 10 epic, Spartan-worthy ways to use it any time you're craving chocolate. 

1. Mint Chocolate Smoothie

by Andrew Thomas, Spartan Smoothie Expert, author of the Spartan Smoothie Book

Ingredients:

• 1 banana, frozen
• 2 tablespoons of cocoa powder
• 1 teaspoon of peppermint extract
• 1 scoop of protein powder
• 1 ½ cups of almond milk

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Directions:

1. Add the banana, cocoa powder, peppermint extract, protein powder, and almond milk to a blender.
2. Blend for 10 to 15 seconds.
3. Pour into a glass and enjoy!

2. Apricot Cranberry Chocolate Loaf

by Rose Marie Jarry, Master Chef at Kronobar

Ingredients:

• 1 cup of dried apricots, chopped
• ½ cup of dried cranberry
• ½ cup of dark chocolate (70% or more)
• ⅓ cup of coconut oil
• ⅓ cup of organic cane sugar
• 1 ½ cups of gluten-free flour (chickpea flour)
• ½ cup of water
• 1 tablespoon of baking powder
• 1 tablespoon of real vanilla extract
• 2 tablespoons of lemon juice

Directions:

1. Preheat the oven to 350ºF
2. Place all of the ingredients into a bowl and stir for 1 minute.
3. Grease a loaf pan and pour the mixture into it.
4. Bake for 30 minutes at 350ºF.
5. Remove from the oven and let it cool down for a few minutes before slicing.
6. Enjoy!

3. Chocolate Chia Smoothie

by Andrew Thomas, Spartan Smoothie Expert, author of the Spartan Smoothie Book

Ingredients:

• 1 banana, frozen
• 1 tablespoon of chia seeds
• 1 tablespoon of almond butter
• 1 tablespoon of cocoa powder
• 1 ½ cups of coconut water

Related: 5 Protein Shake Recipes You'll Actually Want To Drink

Directions:

1. Add the banana, almond butter, chia seeds, cocoa powder, and coconut water to a blender.
2. Blend for 15 to 20 seconds.
3. Pour into a glass and enjoy!

4. Chocolate Mint Cookies

by Rose Marie Jarry, Master Chef at Kronobar

Ingredients:

• 1 cup of cooked and drained organic white beans from a can
• ½ cup of coconut, shredded and unsweetened
• ¼ cup of raw cacao powder
• ¼ cup of real maple syrup
• ¼ cup of oat flakes, gluten free
• 2 tablespoons of cacao nibs
• 1 tablespoon of vanilla extract
• 12 large fresh mint leaves

Related: Sweeten Your Recovery With These 8 Low-Carb, High-Protein Cookies

Directions:

1. Place the cooked beans, mint leaves, and maple syrup into a food processor, and blend until you have a soft paste.
2. Pour this mixture into a bowl and add the rest of the ingredients to it.
3. Mix well and then roll into a sausage shape.
4. Sprinkle some shredded coconut on the counter and roll the cookie dough over it.
5. Place into the freezer for 10 minutes.
6. Cut into 9 pieces and enjoy.
7. Keep refrigerated at all times.

5. Chocolate Maple Fudge Pie

by Rose Marie Jarry, Master Chef at Kronobar

Ingredients:

Crust:

• 1 cup of gluten-free oats
• 4 tablespoons of coconut oil
• 2 tablespoons of maple syrup
• 1 tablespoon of cinnamon

Filling:

• ½ cup of real maple syrup
• ¼ cup of pure creamed coconut
• ¼ cup of dark chocolate to melt
• 1 tablespoon of chia seeds

Directions:

1. Blend the oats for a few seconds.
2. Mix all the ingredients for the crust together until the oil is well spread out.
3. Press the mixture to the bottom of a pie pan.
4. Pour the maple syrup and the creamed coconut into a saucepan and bring to a boil. Reduce the heat to low and let simmer for an extra 15 minutes.
5. Melt the chocolate using a double boiler.
6. Spread the melted chocolate onto the crust.
7. Sprinkle the chia seeds on top of the melted chocolate layer.
8. Using a spatula, pour the maple fudge mix and spread quickly.
9. Let it cool down in the fridge for 15 minutes before cutting it.
10. Enjoy.

6. Chocolate Avocado Pudding

by The Spartan Editors

Ingredients:

• 2 ripe avocados
• 2 tablespoons of coconut oil
• ⅓ cup of maple syrup
• 3 dates
• ½ cup of cacao powder
• 1 teaspoon of vanilla extract
• ¾ cup of almond milk

Related: We Tested 4 Non-Dairy Milks to See Which Packed the Most Flavor (And Nutrition)

Directions

1. Soak the dates in warm water for 15 minutes.
2. Add the coconut oil, dates, syrup, vanilla, half of the almond milk, avocados, and cocoa powder into a blender or food processor.
3. Blend until smooth. Add additional almond milk until the pudding is the consistency that you want.
4. Spoon into bowls, cover, and chill.
5. Serve with your favorite fruits and nuts as toppings.

7. Double Chocolate Cake

by Whole Foods Market®

This vegan, gluten-free cake is packed with flavor from a combination of baking chocolate and cocoa powder, and gets its sweetness from dates and applesauce instead of refined sugar. It’s excellent served with raspberries and Vegan Caramel Sauce.

A high-fiber, dairy-free, wheat-free, gluten-free, vegan, and vegetarian treat that serves 10 people

Ingredients:

• 3 ounces of unsweetened baking chocolate, chopped
• 1 ¼ cup of unsweetened almond milk
• ¾ cup of unsweetened applesauce
• ⅔ cup of pitted dates
• 2 teaspoons of espresso powder
• 1 ½ teaspoon of pure vanilla extract
• 1 ½ cup of gluten-free, dairy-free baking flour
• 3 tablespoons of unsweetened cocoa powder
• 2 teaspoons of baking powder
• ½ teaspoon of baking soda
• ¼ teaspoon of fine sea salt

Directions:

Preheat the oven to 350°F. Cover the bottom of a 9-inch-round cake pan with parchment paper. Cut a strip to fit around the sides; place the strip inside the pan, holding it in place with a clip or clothespin if necessary. Set aside.

Melt chocolate in the top of a double boiler placed over simmering water, stirring occasionally until smooth. Set aside to cool.

In a blender, combine the almond milk, applesauce, dates, espresso powder, and vanilla. Blend until smooth, 1 to 2 minutes. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Pour in date mixture and stir just until combined. Stir in chocolate. Pour the mixture into the prepared pan (remove the clip or clothespin). Bake in the middle of the oven until a toothpick inserted in the center comes out with just a few crumbs clinging to it, about 30 minutes. Cool the cake in the pan on a rack. Run a knife around the edge and invert the cake onto a platter. Remove the paper.

8. Apricot Hazelnut Chocolate Treats

by Rose Marie Jarry, Master Chef at Kronobar

These take just 20 minutes, make 9 servings, are gluten free, vegan, and raw.

Ingredients:

• 1 cup of unsulfured dried apricots (they should have an orange/brown dark color)
• 1 cup of soft pitted dates
• 9 whole hazelnuts
• ¼ cup of whole or chopped hazelnuts
• ¼ cup of dark chocolate to melt (70% and over)

Directions:

1. With a knife, dice the soft dates and dried apricots into small cubes.
2. Split the mixture into 9 equal servings and insert 1 whole hazelnut into middle of the ball.
3. Use a spatula and your hands to compress the fruits and shape it like a cube.
4. Repeat this for the 9 portions of fruits.
5. Heat up a double boiler and melt the dark chocolate in the upper bowl. When the water is boiling turn off the heat and let the chocolate melt.
6. Chop the remaining hazelnut with a chef’s knife or a small food processor for 4 to 5 seconds. Lay the chopped hazelnut on a board and wait.
7. Take each fruit cube and put one side into the melted chocolate, press down into the chocolate to make sure it is well covered. Then put the same side into the chopped nuts and then place the cube on wax paper, chocolate facing up.
8. Repeat this for each cube and then let the cubes cool down in the fridge for 10 to 15 minutes.
9. Enjoy.

9. Spinach Chocolate Chip Cookies

by Rose Marie Jarry, Master Chef at Kronobar

In 25 minutes, you'll have 11 gluten-free, vegan servings.

Ingredients:

• 1 ½ cup of spinach, chopped
• 1 cup of raw shredded beet
• 1 tablespoon of coconut oil
• 3 tablespoons of almond butter
• 1 cup of soft chopped dates
• ½ cup of coconut palm sugar
• ½ cup of gluten-free flour of your choice: pea, quinoa, chickpea, or other.
• ¾ cup of cacao powder
• ¾ cup of almond milk
• ¾ cup of whole raw walnuts
• 1 tablespoon of baking powder
• 1 tablespoon of pure vanilla extract
• 1 pinch of pink Himalayan sea salt

Related: The Pros and Cons of Your 5 Favorite Dark Leafy Greens

Directions:

1. Preheat the oven to 400ºF.
2. In a standing mixer bowl, place all of the dry ingredients together. Add the oil. Mix for 1 minute.
3. Add the chopped spinach and vanilla extract and anything else that you have not added yet.
4. Mix 1 minute.
5. We want to use soft and moist dates to help the mixture stick together.
6. Grease a cookie sheet. Lay 11 spoonfuls of the mixture and flatten it with your fingers.
7. Bake for 13 minutes at 400ºF.
8. Let cool down for 15 to 20 minutes.
9. Enjoy!

10. Rosemary Hot Chocolate

by Rose Marie Jarry, Master Chef at Kronobar

In 15 minutes, you'll make 2 gluten-free and vegan servings. 

Ingredients:

• 2 cups of coconut milk
• 2 tablespoons of maple syrup
• 1 tablespoon of vanilla
• 1 sprig (about 4 to 5 inches long) of fresh rosemary
• 2 tablespoons of dark chocolate (70% and over)
• 2 tablespoons of cacao powder
• 1 small pinch of sea salt

Directions:

1. Heat up the coconut milk in a sauce pan until it starts to steam (not boil). Then add the rosemary sprig into it along with the dark chocolate. Turn off the heat and cover. Let it infuse for 10 minutes.
2. Remove the rosemary branch, add all of the other ingredients and whisk.
3. Make sure it is still hot enough before drinking it.
4. Enjoy.