1/2 cup hot water (just heated to hottest comfortable drinking temperature, not boiled)
1 tablespoon raw coconut butter or oil
1 tablespoon raw wild honey, preferably local
1-2 tablespoons raw almond butter
3 heaping tablespoons raw cacao powder
1/2 teaspoon raw vanilla powder or 1 teaspoon other form of vanilla
Pinch whole sea salt
In a blender, combine the above ingredients until smooth, adjusting all to your palette’s preference. This makes a concentrated chocolate sauce, which you may then dilute and enjoy with others (it would be quite a lot for one person all at once!) or save in the refrigerator for use as desired. Before serving, thin the sauce by at least half with more hot water. I usually drink this at about 1 part the above recipe to 3 or 4 parts additional hot water.
BLACK BEAN BROWNIES
No one will ever guess that black beans are the secret ingredient in this recipe!
1 (15-ounce) can no-salt-added black beans, drained and rinsed (I cook and use my own as I always have some on hand)
3 large eggs ( I used egg substitute)
1/3 cup melted butter, more for the baking dish ( I used raw coconut oil)
1/4 cup raw cocoa powder
1/8 teaspoon sea salt
2 teaspoon gluten-free vanilla extract
1/2 cup plus 2 tablespoons cane sugar ( I use raw cane sugar)
1/2 cup gluten-free semi-sweet chocolate chips
1/3 cup finely chopped walnuts
Preheat oven to 350°F.
Oil an 8-inch baking pan. Place the black beans, eggs, melted butter/oil, cocoa powder, salt, vanilla, and sugar in the
bowl of a food processor and blend until smooth. Remove the blade and stir in the chocolate chips and
walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center.
Cool before cutting into squares.
Per serving (1 brownie/about 2oz/60g-wt.): 160 calories (80 from fat), 9g total fat, 4g saturated fat, 50mg
cholesterol, 35mg sodium, 17g total carbohydrate (2g dietary fiber, 12g sugar), 4g protein