Better With Choco (2025)

09/12/2025

Christmas Date Bark (No-Bake!)

As a Plant-Based Nutrition Specialist, I love this festive date bark because it’s naturally sweetened with fiber-rich Medjool dates, balanced with healthy fats from nut butter, and finished with antioxidant-packed dark chocolate. It’s a fun, no-mess holiday treat that feels indulgent but supports steady energy and better blood sugar than traditional candy.

Recipe created by the amazing .healthy.foodies

Ingredients
• 15–18 Medjool dates, pitted
• 1/3 cup nut butter
• 150 g dark chocolate (about 5 oz)
• Optional: chopped nuts or festive toppings

Directions
1. Add the dates to a piping bag (or zip-top bag) and press them flat using a glass.
2. Add the nut butter on top, press again to spread evenly, and fold the bag closed.
3. Freeze until firm.
4. Melt the chocolate in the microwave in 30-second intervals (or use a double boiler).
5. Pipe or spread the melted chocolate over the frozen date-nut layer. Add any toppings.
6. Let it set, slice, and enjoy!

07/12/2025

+ This 2-Ingredient Sweet Potato Chocolate Cake is shockingly good - rich, fudgy, naturally sweet, and totally guilt-free. If you’ve been craving a cozy fall treat that takes almost no effort, this is your sign to MAKE IT.
One bite and you’ll understand why I’m obsessed.
Trust me... your family will devour it, your friends will ask for the recipe, and you’ll feel amazing knowing it’s vegan, gluten-free, and made with whole ingredients.

2 cup sweet potato cooked, puree
1 cup dark chocolate, melted
Splash of non dairy milk to melt chocolate (optional)

Save this for later, share it with someone who needs a healthy chocolate fix, and tag me when you make it!

07/12/2025

Sticky Toffee Pudding (Healthier, No-Refined-Sugar!)

As a Plant-Based Nutrition Specialist, I love this lighter take on sticky toffee pudding because it uses fiber-rich Medjool dates, whole-grain oat flour, and healthy fats from tahini for a dessert that’s naturally sweet, comforting, and easier on blood sugar than the traditional version. It’s warm, cozy, and perfect for fall and winter.

Created by the amazing

Pudding
• 110 g Medjool dates (about ¾ cup), pitted
• 160 ml milk of choice (about 2/3 cup)
• 2 tbsp tahini
• 2 tbsp coconut oil or vegan butter
• 1 tbsp date syrup or maple syrup
• 75 g oat flour (about 3/4 cup)
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt

Drizzle
• 3 tbsp tahini
• 1 tsp date syrup or maple syrup
• Pinch of salt

Directions
1. Preheat oven to 350°F.
2. Add dates and milk to a saucepan and simmer for 5 minutes. Mash until a smooth paste forms.
3. Remove from heat and stir in the tahini, coconut oil, and date syrup.
4. In a bowl, mix oat flour, cinnamon, baking powder, and salt. Fold in the warm date mixture to form a smooth batter.
5. Divide between 4 lightly greased ramekins and bake 20–25 minutes, until a toothpick comes out clean.
6. Mix tahini, date syrup, and salt to make the drizzle.
7. Pour over warm puddings and enjoy. Store in the fridge for up to 1 week.

07/12/2025

Vegan Pretzel Chocolate Wreaths

I recommend this recipe as a Plant-Based Nutrition Specialist because it’s a fun, festive, and naturally plant-based treat that provides a little protein and healthy fats from peanuts, while being free from dairy and refined sugar if using quality vegan chocolate. It’s simple, no-bake, and perfect for sharing or enjoying as a guilt-free indulgence.

Created by the amazing

Ingredients
• Pretzels
• Vegan chocolate, melted
• Crushed peanuts

Directions
1. Place 5 pretzels in a circle on a baking paper-lined tray.
2. Melt the chocolate and drizzle in the center of the pretzel circle.
3. Cover with another 5 overlapping pretzels.
4. Pour more chocolate on the inner part of the circle.
5. Sprinkle crushed peanuts over the chocolate.
6. Repeat for additional wreaths if desired.
7. Refrigerate until chocolate is set and enjoy!

06/12/2025

Homemade Vegan Seed Crackers

I recommend these crackers as a Plant-Based Nutrition Specialist because they’re high in protein, fiber, and healthy fats from a mix of seeds, naturally gluten-free, and perfect for keeping energy levels steady between meals. They’re a nutrient-dense, crunchy snack that’s satisfying and guilt-free.

Created by the amazing team at

Ingredients
• ½ cup flax seeds (soaked in 1½ cups hot water for 30 minutes)
• 2 tbsp chia seeds
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• 2 tbsp sesame seeds
• 1 tbsp psyllium husk
• ½ tsp salt (or to taste)
• ½ tsp chili flakes (optional)
• ½ tsp garlic powder
• 1 tsp oregano

Directions
1. After soaking the flax seeds, mix all ingredients until thick and gooey.
2. Grease baking paper with olive oil and spread the mixture thinly.
3. Bake at 320°F (160°C) for 30–40 minutes, until crisp.
4. Let cool, break into pieces, and enjoy.

05/12/2025

As a nutritionist (and a mom!), I always remind parents that snacking isn’t absolutely necessary… but when lunch and dinner are far apart, a nourishing snack can be essential—especially for growing bodies that burn through energy fast.

When we do offer a snack, making it as healthy and balanced as possible is key. A great snack should include all three macronutrients for steady energy and better focus:

✨ Carbs for quick fuel
✨ Protein for growth
✨ Healthy fats for satiety and brain health

If you want more ideas like these, come get inspired on my website ❤️

wellwithmelissa dot com

05/12/2025

Creamy Sun-Dried Tomato Hummus Pasta

Created by the amazing team at@bosh.tv

As a Plant-Based Nutrition Specialist, I love meals like this because they deliver bold flavor while staying wholesome and high in fiber. The chickpea hummus creates a creamy, protein-rich sauce without any dairy, the sun-dried tomatoes add antioxidants and depth, and the basil supports digestion and freshness. It’s a satisfying, nutrient-packed dinner that keeps you energized without feeling heavy.

Serves: 4

Ingredients

Pasta
• 14 oz spaghetti or linguine
• 10 sun-dried tomatoes (plus 2 tsp oil from the jar)
• 1 garlic clove, grated
• 1 small bunch fresh basil leaves
• Salt & black pepper, to taste
• 1 medium red onion, thinly sliced

Hummus Sauce
• 3 tbsp tahini
• 1 (15 oz) can chickpeas, drained
• 1 garlic clove
• Juice of 1 lemon
• ¼ cup olive oil
• 3 tbsp water (more as needed)
• Salt & black pepper, to taste

To Serve
• Simple green salad (arugula works great)

Instructions

1. Make the hummus.
Add chickpeas, garlic, tahini, olive oil, lemon juice, salt, and pepper to a blender. Blend until smooth. Add the water and blend again until creamy, adding an extra splash if needed.

2. Cook the pasta.
Boil the pasta in well-salted water until al dente. Before draining, reserve 1 cup of the starchy pasta water.

3. Prepare the sauce.
Thinly slice the sun-dried tomatoes.
Heat the 2 tsp sun-dried tomato oil in a large skillet over medium heat. Add the sliced red onion with a pinch of salt and cook for about 3 minutes. Add the sun-dried tomatoes and grated garlic; cook 2 more minutes.

4. Combine.
Add the cooked pasta to the skillet along with 1–2 ladlefuls of pasta water. Toss well. Stir in the hummus and keep tossing, adding a bit more pasta water until the sauce is silky and coats the pasta. Season to taste.

5. Serve.
Top with fresh basil, cracked black pepper, and serve immediately with a crisp green salad.

04/12/2025

3-Ingredient Vegan Chocolate Fudge Brownies
Recipe created by the amazing

As a Plant-Based Nutrition Specialist, I love healthy snack desserts like these because they satisfy chocolate cravings while nourishing your body with fiber-rich bananas, antioxidant-packed cacao, and plant-based protein from peanut butter. This kind of simple, whole-food treat helps support blood sugar balance, gut health, energy, and longevity—all with everyday ingredients.

Ingredients
• 2 large ripe bananas, mashed
• 1/2 cup creamy salted peanut butter
• 1/2 cup cacao powder
• Pinch sea salt (optional)
• Pinch baking powder (optional)

How to Make It
1. Preheat oven to 350°F and line a brownie tin.
2. Add all ingredients to a blender and blend until a thick, smooth batter forms.
3. Spread into the pan and bake 10–12 minutes.
4. Cool completely (1–2 hours in the fridge works best).
5. Optional: Pour melted chocolate on top, let it set, slice, and enjoy.

04/12/2025

My friend gifted me the sweetest Christmas simmer pot — orange slices, apple, cinnamon sticks, star anise, cranberries… and it instantly made my whole house smell like December. ✨ Add cloves or a sprig of rosemary if you want yours extra cozy.

Christmas really is the season of giving, but our gifts don’t always have to be sugary treats. Thoughtful non-edibles — like simmer pots, handmade ornaments, candles — or healthy edible gifts can be just as meaningful. These small gestures help us feel loved, appreciated, and remembered. ❤️

NonEdibleGifts HolidayWellness MindfulGifting ChristmasGiftsIdeas naturalremedies

04/12/2025

Autumn Beetroot, Squash & Chickpea Bowl

As a Plant-Based Nutrition Specialist, I love bowls like this because they’re naturally high in fiber, antioxidants, and plant-based protein—making them perfect for steady energy, gut health, and keeping you full. The roasted beets and squash nourish your immune system, the chickpeas add protein and minerals, and the walnuts deliver healthy fats for hormone and brain support. It’s a beautiful, nutrient-dense autumn meal that works perfectly for lunch, dinner, or meal prep.

Recipe created by the amazing

Ingredients (Serves 4)
• 1 medium butternut squash, cubed
• 2 large beetroots, cubed
• 2 × 400g cans chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp dried oregano
• Large handful of rocket (arugula)
• 1/2 cup (50g) walnuts
• Seeds of 1/2 pomegranate

Dressing:
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• 1/2 tsp sea salt

How to Make It
1. Preheat oven to 180°C / 350°F.
2. Spread squash, beets, and chickpeas on a baking tray. Drizzle with olive oil, sprinkle with salt, pepper, and oregano. Roast 25–30 minutes, shaking halfway through. Add walnuts for the last 5 minutes.
3. Add rocket to a large bowl. Top with roasted veggies, chickpeas, and walnuts, then sprinkle with pomegranate seeds.
4. Whisk dressing ingredients and drizzle over just before serving.

03/12/2025

Banana Peanut Butter Chocolate Bites (Vegan • High-Fiber • 5 Minutes!)

This quick snack hits every box: fiber from the banana, plant-based protein + healthy fats from the peanut butter and peanuts, and antioxidants from dark chocolate. As a Plant-Based Nutrition Specialist, I love this because it feels indulgent but still supports steady energy and satiety. It’s a fun, simple treat—but still a treat—perfect for an afternoon pick-me-up. Save this recipe for your week!

Recipe created by the amazing .in.wonderland

Ingredients
• 1 banana
• 1 Tbsp peanut butter
• 1 Tbsp crushed peanuts
• 2 squares dark chocolate

Instructions
1. Slice the banana in half lengthwise.
2. Spread peanut butter on each half.
3. Sprinkle with crushed peanuts.
4. Melt the dark chocolate and drizzle over the top.
5. Freeze for 20 minutes and enjoy!

Sweet, crunchy, creamy, and so satisfying.

Better With Choco

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