"Healthier" Dark Chocolate Turtles

INGREDIENTS 3 ½ oz. dark chocolate 1 cup pitted dates 2 oz. pecan halves (aout 40-45 small halves)

DIRECTIONS 1. Process dates until they become a sticky, thick, jam-like consistency. 2. Roll processed dates into 15 marble-sized balls. 3. Press 2-3 pecan halves into the date balls and then place in freezer for 10 minutes to set. 4. Melt dark chocolate over low heat in a saucepan or in the microwave. 5. Using a spoon, pour a small amount of chocolate sauce over each of the date/pecan mound.  6. Place in freezer for at least 10 minutes.

"NO GUILT" BROWNIES

Ingredients

3 cups black beans (1 15-oz can, drained and rinsed very well), reduced sodium or no sodium

4 tbsp cocoa powder

1 cup quick oats

¼-1/2 cup maple syrup

1/2 cup honey

1/2 cup vegetable oil

4 tsp pure vanilla extract

1 tsp baking powder

¾ - 1 cup chocolate chips (I also think less than ¾ cup works well but this is personal preference)

Chocolate chips for presentation

Add some walnuts and/or ground flax for added nutrition

Instructions

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. The trick with these: serve them first, and then reveal the secret ingredient. You can also make a thicker brownie and cutting them into smaller pieces by using 1 1/2 times the recipes. Cooking time increases slightly.

Yield: 18-24 brownies

Per Black Bean Brownie:

Calories: 137

Fat: 6g

Carbs: 15-19g

Sugars 10g

Fiber: 3g

Protein: 3g

Sodium: 17mg

HEALTHIER CHOCOLATE CHIP COOKIE DOUGH DIP

INGREDIENTS

1 1/2 cups chickpeas or white beans (1 can, drained and rinsed very well)

1/8 tsp salt

1/8 tsp baking soda

2 tsp pure vanilla extract

1/4 cup nut butter of choice (If you use peanut butter, it will have a slight peanut butter cookie dough taste)

up to 1/4 cup milk of choice, only if needed

¾  cup brown sugar

1/3 cup chocolate chips

2 to 3 tbsp oats (Ground flax will also work)

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips. If made correctly and blended long enough, this should have the exact texture of real cookie dough!

Sweetener Notes: You can get away with less sugar– some people will be perfectly fine with just 3 tbsp for the whole recipe!

This can be served with graham crackers (with no hydrogenated fat), but fresh fruit (especially green apple slices) also works or try it by the spoonful.

Taken from chocolatecoveredkatie.com