Long Read

World Chocolate Day…Seven indulgent Pack Hacks 

Today is World Chocolate Day, and you may be thinking there’s no way you can enjoy the full indulgence of chocolate whilst counting the calories, but we’re here to prove you wrong!  PLUS, today only, you can get 35% off all our chocolate items…just use the code: CHOCLOVERS at the checkout – shop here!

We’ve dug out seven of the most delicious exante chocolate Pack Hacks from our amazing exante communityDon’t mind if we do…

Alison’s Chocolate & Almond Bakewell Cheesecake

you will need:⁣

✔ exante Double Chocolate cookie
✔ exante Almond Bakewell Shake
Mousse Mix or gelatine⁣
✔ Low calorie chocolate sauce
✔ Raspberries for decoration


Blitz the cookie in a food processor and squash the crumbs down into the base of a container and freeze. Next, add the shake mix, 1stp of Mousse Mix and 150ml water together to form the topping. Pour over the frozen cookie base and set for another hour. Once set, decorate with chocolate sauce and raspberries and enjoy!

Alison’s Double Chocolate & Orange Skillet

You will need:

  • exante Gooey Chocolate Pudding mix
  • exante Vegan Chocolate and Orange Bar
  • Toppings of your choice (sauce, ice cream etc)


Make the exante Gooey Pudding to the packet instructions. Top raw pudding mixture with 1/4 of the Vegan Layered bar. Bake in the oven for around 8 minutes before adding other desired toppings. Serve and enjoy the ultimate chocolate dessert!

Karen’s Chocolate Peanut Butter Muffins

You will need:

  • 2 exante Chocolate Peanut Butter Shakes (to make a double batch)
  • 1 egg
  • 60ml Skimmed Milk
  • 1/2 teaspoon Baking Powder
  • a pinch of Xantham Gum


Mix all ingredients together in a bowl. Preheat the oven to 200 degrees. Spray your muffin tray with spray oil and spoon the mixture equally into each muffin case. Bake for 8-10 minutes in the oven. enjoy! Karen’s top tip: Cut in half and spread a bit of peanut butter inside for a chocolatey-peanut treat!

Vegan Chocolate Muffins

Trying2lose_exante shared her amazing Vegan Chocolate pack hack with the plant-based shakes! Here’s how…

You will need:

  • exante Vegan Chocolate Shake
  • 1 egg, or Vegan egg alternative
    • 40ml water
    • 1/2 tsp baking powder
    • 1/4 tsp xanthan gum (optional)
    • dash of sweetener (optional)


Mix all ingredients together and spoon into a pre-greased muffin tray. Bake on gas mark 5 for 10-15mins depending if you like the top a bit crunchy! Wait to cool before indulging on your totally guilt-free chocolate muffins!

Kate’s Hot Fudgy Mug Cake Recipe: 

Kate's Fudgy Chocolate Cake

You will need:

  • exante Chocolate Shake Packet 
  • 1 Small Egg 
  •  5g of Almond Flour 
  • 2g Chocolate Drops (optional) 
  • 1/2tsp Baking Powder 
  • 50ml Water  
  • 1/8tsp of Xanthan Gum (optional, but this helps give it a crumb texture) 


  1. Mix the exante Shake packet with baking powder and xanthan gum 
  2. Add the egg and water to get cake consistency 
  3. Pour mixture into a greased ramekin or oven proof dish 
  4. Add the chocolate drops if you’re choosing to use them! 
  5. Cook at 160 degrees for 10-15 mins depending on oven 
  6. Serve, and enjoy! 

Kate added a teaspoon of Greek yogurt for extra creaminess! In total, the ingredients added around 100 extra calories to the shake packet. 

Corrine’s Mint Chocolate Shake Cakes 

You will need: 


  1. Mix together all ingredients, dry and wet.  
  2. Pour into a greased muffin tin  
  3. Bake in the oven for 15 minutes at 160 degrees 
  4. Top with your favourite low-cal chocolate syrup 
  5. Serve, and enjoy! 

Kate’s White Chocolate and Raspberry Loaf Cake 

You will need: 

  • exante White Chocolate & Raspberry Shake 
  •  10g  Coconut Flour  
  • 10g of Almond Flour 
  • 1 tsp Baking Powder 
  • 1/4 tsp Xanthan Gum  
  • ½ tsp Vanilla Essense 
  • 1 Egg 
  • 100g 0% Fat Greek Yogurt 
  • 100 ml Water 
  • Red Food Colouring  
  • 1tsp Desiccated Coconut 


  1. Mix all the ingredients together in a bowl (except food colouring). Add the water slowly until you achieve a cake batter 
  2. Split the mixture into two and add a smidge of red food colouring to half the mixture 
  3. Pour into a greased loaf tin, swirling the two colours to create the coloured effect 
  4. Top with raspberries if desired 
  5. Bake in the oven at 160 degrees for 35 minutes 
  6. Sprinkle with a tsp of desiccated coconut 
  7. Serve and enjoy! 

Kate’s loaf cake made enough for 10 slices – that’s 42.6 calories and 3.9g carbs a slice. Yummy! 

Do you have a chocolate pack hack you’d like to share, or thinking of making some of these recipes? Tag us in your photos on Instagram or Facebook @exantediet – we love seeing what amazing recipes you come up with!  

Katie Jerome

Katie Jerome

Writer and expert

Katie graduated from the University of Manchester in 2018 with a BSc in Marketing. Since leaving university, Katie enjoys discovering new recipes and making healthy food at home. As a follower of the exante 5:2 plan, Katie, who works in the Social & Content team knows first-hand the importance of a balanced lifestyle to reach an end goal.