Mint Cocoa Bars with Chia seeds

I'm usually not a big fan of most protein/snack bars.  I just don't like the way they taste.  Most of the time they taste too sweet and too artificial with the exception of a few (Cy & I both like Kind Bars).  So when I saw the recipe for this Cocoa Bar in my CSA Box I was very curious to see how they would turn out with such few ingredients. And you know what? They were delicious!  It was just the right amount of sweetness with the flavor of natural mint chocolate chip - one of my favorites {for ice cream ;)} It's a perfect bite for when you just need a little pick me up.

Now that I know you can make your own tasty snack bars with no refined sugars, the possibilities are endless! My head is swimming with thoughts of coconut shreds, dried cherries, all different kinds of nuts, and on and on...
What flavors would you make?

Tofu Dessert Part 2: Chocolate Mousse with Grand Marnier {Vegan}

This Chocolate Mousse recipe is fast and simple.  Just like the previous Tofu Cheesecake recipe, it really only uses a few ingredients and it's easy to just whip up when you want a little chocolate something. 

Relying on the wonderful versatility of Tofu - it uses no cream and no eggs, significantly cutting down on the calories and increasing it's protein content.  It's surprisingly chocolatey and a Cy-friendly way to end a meal :)

Vegan Chocolate Mousse with Grand Marnier

Ingredients:

Serves 4-6

12oz package of Soft Silken Tofu

1/4cup honey (or any other sugar alternative)

3/4cup dark or semisweet chocolate chips (if using semisweet, use less honey)

1-2 tbsp Grand Marnier (depending on how boozy you want it ;)

tiny pinch of salt

Directions:

1) Drain tofu on paper towel for approx 20min at least.

2) Melt chocolate chips in either a double broiler style, or in the microwave (about 30sec and stir).  Make sure it's all melted down smoothly.

3) Throw all ingredients in a food processor or blender and blend until completely smooth.  Taste for sweetness and adjust accordingly.

4) Pour into small cups and keep in the fridge for at least an hour.

Fudgy Black Bean Brownies

V-day has passed, but that doesn't mean that we can't indulge in a little bit of chocolate right? ;)

I'm not going to lie, if you really want the true brownie filled with butter and sugar, then you might want to try this recipe.  BUT if you're looking for a healthy alternative that can make you believe that you're biting into that sinful chocolate brownie, you've come to the right place.

This "brownie" recipe mainly uses blackbeans as its base and is sweetened with an apple and some honey.  I imagine that if you don't want to use honey, then you can replace it with some brown sugar, or a natural sugar alternative such as stevia.

Cy is not a big black bean fan, but this recipe passed his test.  You can't tell that it's made with black beans and it's nice and moist and chocolatey.  Perfect with a tall glass of milk...or if you can't do dairy, a glass of sugar-free coconut milk (my fav)!

Black Bean Brownies

adapted from The Best of Clean Eating

Ingredients:

Olive or Canola oil cooking spray

1oz...dark organic chocolate (70% cocoa or greater)

1.5c..soft-cooked black beans, rinsed and drained (can will also work)

2.......eggs

1.......egg white

2tbsp.olive oil

1/4c...unsweetened cocoa powder

1tsp...espresso powder(optional)

1c......baking powder

1tsp...pure vanilla extract

1/4c...unsweetened applesauce **I didn't have applesauce so I just threw a small apple in the processor

1/3c...raw organic honey

1/3c...chopped toasted unsalted walnut

Directions:

1) Preheat oven to 350.  Mist an 8inch square baking dish with cooking spray.

2)  Melt dark chocolate in a double broiler over low heat with one tablespoon of water mixed in. (Or if you're in a rush, you can zap in the microwave for about 20sec and stir)

3)  Combine all ingredients except for walnuts in a food processor and process until smooth.  Stir in walnuts.  (If you want to add some more chocolatey goodness, you can also stir in 1/4c of semi-sweet chocolate chips).  Pour mixture into baking dish.

 

4) Bake for about 30min, or until tops are dry and the edges start to pull away from the sides.  Let cool, and ENJOY :)   

**The texture gets even better if you leave it covered in the fridge for at least 30min before consuming.  I topped them with a little bit of non-fat greek yogurt and some pomegranate seeds