We are smitten with chocolate! Am I the only one? Well today is not a day to go without chocolate :) Melinda Lee says, "People need chocolate to make them happy." Let's take that a step farther--I say that people need healthy chocolate to KEEP them happy.
Good health is something to be very happy about. So eating naturally sweetened, DF chocolates today will bring us more happiness down the line. So while we are making our chocolate healthier with almonds, let's get REALLY crazy and throw in some black beans!! That's right. Why not?
Everyone knows that black beans are a very nutritious food. Besides being high in protein, they are a very good source of cholesterol-lowering fiber. And another job high fiber does is it prevents blood sugar levels from rising too rapidly--so they're a great addition to chocolate!
Seriously, no one will EVER believe that you hid black beans in your brownies!!! Give it a try and see if you can tell... these guys are so ridiculously good that I'm guessing NOT! I told you that I was getting very creative with chocolate and almond ideas :) Well, here are my latest chocolate goodies. I hope you like them. They make easy, cute gifts for V Day. Let me know if they're chocolatey enough for you!!!
Black Bean Chocolate Brownies
3 eggs
1 15 ounce can of black beans, rinsed and drained
3 tablespoons grapeseed oil
½ cup cocoa powder
1/8 teaspoon sea salt
2 teaspoons vanilla
¾ cup coconut sugar
4 tablespoons agave nectar
1½ teaspoon non-aluminum baking powder
1 teaspoon baking soda
2 teaspoons coconut flour
2/3 cup chopped toasted almonds
2/3 cup dark chocolate chips or chunks, such as Trader Joe's dark chocolate “Pound Plus” bar, cut into small bits with the point of a sharp knife, working on a cutting board.
Preheat oven to 350°
Brush or spray 5 6-ounce ramekins or an 8 x 8 inch pan.
In a blender or food processor, put all ingredients except for the chocolate chips or chunks, and the almonds.
Process 2-3 minutes until all is throughly blended.
Stir in the chocolate chips or chunks.
Pour the batter into the ramekins or pan.
Sprinkle with almonds and bake 14-15 minutes for ramekins, 18-20 minutes for an 8 x 8 inch pan, or until toothpick comes out clean.
Cool on a wire rack.
Dark Chocolate Hearts
8 ounces unsweetened baking chocolate (cocoa mass)
8 ounces unsweetened baking chocolate (cocoa mass)
¼ teaspoon 100% pure stevia extract powder if you are a dark chocolate lover. But, if you like your chocolate a little sweeter, add a pinch more stevia and/or a tablespoon more agave nectar. {100% pure stevia extract powder is different from stevia. It contains no lactose and is more concentrated and thus much more intense.}
6 tablespoons agave nectar
2 teaspoons vanilla
2 tablespoons whole coconut milk
Spray or wipe the heart mold with grapeseed oil.
In a double boiler or in a medium pan over boiling water, melt the chocolate.
Remove from heat.
Moving quickly, stir in the stevia, agave nectar, vanilla and coconut milk.
For the heart candies, simply press the chocolate mixture into each heart mold.
Press down gently with fingers to cause the chocolate mixture to take the heart shape solidly without bubbles.
Chill in the refrigerator for 20 minutes or until the chocolate heart is hardened.
Remove from mold and enjoy!
***note: For this recipe, in order to make heart shaped chocolates, you will need a mold which has small hearts.You can find these molds in most kitchen or craft stores, made of tin, plastic or rubber.
Dark Chocolate Truffles
8 ounces unsweetened baking chocolate {cocoa mass}
¼ teaspoon 100% pure stevia extract powder if you are a dark chocolate lover. But, if you like your chocolate a little sweeter, add a pinch more stevia and/or a tablespoon more agave nectar. {100% pure stevia extract powder is different from stevia. It contains no lactose and is more concentrated and thus much more intense.}
2 teaspoons vanilla
2 tablespoons whole coconut milk
½ cup chopped, toasted almonds, optional
½ cup finely ground, toasted almonds, optional
or
3-4 tablespoons unsweetened cocoa powder, optional
In a double boiler or in a medium pan over boiling water, melt the chocolate.
Remove from heat.
Moving quickly, stir in the stevia, agave nectar, vanilla and coconut milk.
Mix in the ½ cup chopped almonds, if desired.
Next, using hands, squeeze a small amount of the chocolate mixture to make it compact.
Form balls of desired size {usually about 1½ inch big} by rolling the chocolate in your hands.
If using the ground almonds or powdered chocolate, roll each truffle in one or the other.
Place each truffle on a tray or wax paper-lined baking sheet.
Chill in the refrigerator for 20 minutes or until hardened and enjoy!
Like to see more Delightfully Free? Check out Delightfully Free.com
~Tracy
About Delightfully Free: Delightfully Free is a gluten-free, dairy-free and refined sugar-free cookbook of 141 recipes. It includes delicious resources for autism, Celiac disease, diabetes, lactose intolerance, obesity and just plain healthy living. It contains 114 color photographs, 114 vegetarian or vegetarian compatible recipes, and 103 vegan or vegan compatible recipes.
Metamorphosis Monday, Gluten Free Wednesday, Whole Foods, Encourage One Another
Recipe Round Up, Wise Women
