1. Chocolate Drizzled Popcorn
Spread 10 cup air-popped popcorn on a flat dish.
Melt 1 cup chocolate chips in a bowl, stirring often.
Mix in 2 Tbsp honey.
Using a spoon, drizzle the chocolate over the popcorn.
Let cool and set.
2. Steamy Cocoa
Heat 3 cup low-fat milk in a saucepan over low heat.
Combine 3 Tbsp cocoa powder, 2 Tbsp honey and 2 tsp vanilla extract in a bowl.
Add cocoa mixture to milk, stir until dissolved.
3. Chunky Bars
Cook ½ mashed banana and ½ cup peanut butter over medium heat, stirring until combined.
Add 3 cup oats, ½ cup low-fat milk, 4 Tbsp cocoa powder, 3 Tbsp honey and 1 cup dark chocolate chips.
Set in a square dish and freeze.
Cut into bars; store in an airtight container for upto 2 days.
4. Nutty Clusters
In a bowl place 1 cup dark chocolate chips, 1 cup chopped nuts and 1 cup raisins.
Microwave for 3-4 minutes, stirring until chocolate melts.
Using a tablespoon drop clumps on to butter paper.
Chill until firm. Serve in cupcake liners.
Melt 200 g chopped bittersweet chocolate and set aside.
Place 200 g silken tofu in a food processor and blend until smooth.
Add melted chocolate and 1 Tbsp vanilla extract to the tofu and blend.
Place the mousse in dessert glasses and refrigerate.