JULY 2026 38 W orld Chocolate Day falls on July 7, and it could not come at a better time. The kids are home, the schedule is looser, and sometimes you just need a little something sweet to get through the afternoon. These three recipes are quick, satisfying, and made with simple ingredients you probably already have on hand. Two of them require absolutely zero cooking, which feels like the right call when it is 115 degrees outside. Because they are all plant-based, they are lighter than your average chocolate fix but every bit as indulgent. Whether you are stocking the freezer for when someone comes wandering into the kitchen or treating yourself after the kids go to bed, this is the chocolate moment you’ve been waiting for. Rich dairy-free chocolate meets toasted almonds and a hint of almond extract in the easy almond chocolate bark – a crunchy, snap-able treat that looks impressive and comes together in minutes. Chocolate tahini balls are completely no-cook, naturally sweetened with Medjool dates, and freezer-friendly, making them the perfect grab-and-go snack to keep on hand. For something a little more luxurious, the chocolate mousse is rich and creamy with just three ingredients. Make a batch on Sunday and you are set for the whole week. Chocolate is always on-trend, in July it gets its own day Owner of YouCare-SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN • INGREDIENTS • • INGREDIENTS • • INGREDIENTS • • DIRECTIONS • • DIRECTIONS • • DIRECTIONS • • 1 ½ cup pitted Medjool dates (soften in boiling water for 15 minutes first) • �⁄� cup tahini • ¼ cup cacao powder • 1 tsp. vanilla • 1 cup shredded coconut • 6 oz. 85% cacao chocolate • 1 % cup plant-based milk (I use soy) • 12 pitted Medjool dates • 1 cup slivered toasted almonds, divided • 12 oz. dairy-free chocolate chips • 2 tsp. coconut oil • ¼ tsp. almond extract • ¼ tsp. coarse salt 1. Put the dates, tahini, cacao powder, and vanilla in a food processor 2. Roll into 18 balls. 3. Roll the balls in the coconut and store in the freezer. 1. Put the dates in a small bowl and pour boiling water to cover. Let sit for 20-30 minutes. 2. Chop the chocolate and put in a double boiler or microwave to melt. 3. Remove the pits from the dates and put in a high-speed blender with the plant- based milk. Blend until smooth. 4. Add the melted chocolate and pour into five or six individual jars or ramekins. Refrigerate until ready to serve. 1. Preheat oven to 350º F. Line a baking sheet with parchment paper. 2. Add the chocolate chips and coconut oil to a small pot and bring the heat to medium low (or put them in the microwave for two-three minutes). Cook for five minutes, stirring frequently until the mixture is melted. 3. Stir in ¾ cups of the toasted almonds, almond extract, and salt. 4. Spread out the almond- chocolate mixture on the same sheet pan and then spread it into a ¼-inch thick rectangle of about 8x10-inches. 5. Scatter the remaining almonds over the top and gently press them into the chocolate. Cover and refrigerate for 45 minutes until set. 6. Break into pieces and serve. Chocolate tahini balls Chocolate tahini balls Serves 18 Serves 18 Chocolate mousse Chocolate mousse Serves 5 Serves 5 Easy almond chocolate bark Easy almond chocolate bark Serves 10 Serves 10 Printable recipes • Health videos • Live Zoom cooking classes! JOIN MY MONTHLY MEMBERSHIP FOR

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