Delectable Flourless Chocolate Brownies

1 – 15.5oz can black beans
2 Tb. Raw cocoa
½ cup rolled (I use organic sprouted) oats
¼ tsp. sea salt or Himalayan pink salt
1/3-1/2 cup maple syrup
¼ cup Virgin coconut oil
2 tsp pure vanilla extract
½ tsp baking powder (aluminum free)
½ cup chocolate chips +some extra to sprinkle on top (I like Enjoy Life brand dark chocolate morsels)
8-9 drops of Young Living Peppermint Vitality essential oil

Directions:

Preheat the oven to 350. Combine all ingredients, except the chips, in a food processor and blend until completely smooth. Stir in the chips and place in an 8x8 inch baking dish lined with parchment paper (unbleached). Bake for about 15 minutes or until set. If they are two soft, don’t fret! Put them in the fridge overnight and they will be good to go! (edited version of Chocolatecoveredkatie.com’s black bean brownie recipe)

Chocolate Covered Almonds

2-3 cups Raw or roasted almonds
1 cup Chocolate Chips
Sea salt flakes

Directions:

Crush the almonds (or purchase them already chopped). Melt the chips and blend the chocolate and the almonds together. Drop onto a cookie sheet lined with parchment paper and sprinkle with sea salt flakes. Place them in the fridge to set.

Chocolate Peanut Butter Bars (No Bake)

1 Cup Peanut Butter (or almond butter)
¼ cup Honey
1/3 cup EVcoconut oil
2 cups Dry Oats
1 cup Shredded Unsweetened Coconut
3 TB chia seeds
1 Tea. Vanilla extract
3/4 cup chocolate chips (You can add nuts etc. as well.)

Directions:

Mix together (melt coconut oils first if needed) and put into baking dish lined with parchment paper. Freeze or refrigerate. (These would not be good to bring to a party because they need to stay cold and can’t sit out to long.)

No-Bake Energy Bites

1 cup dry old-fashioned oats
2/3 cup toasted coconut flakes -Unsweetened
1/2 cup almond butter
3 Tb. ground flaxseed
1/3 cup cacao nibs
1/3 cup honey
1 Tbsp. chia seeds
1 tsp. vanilla extract

Directions:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

Once chilled, roll into balls of whatever size you would like. (Mine were about 1/2" in diameter.) Store in an airtight container or zip lock bag in the fridge or freezer)

Makes about 30 balls.

The Original Peanut Butter Chocolate Chip Cookie Dough Bites Recipe (aka Chickpea Cookies) by: https://www.texanerin.com/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites/

Yield: 14 1" cookies

Ingredients

1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) natural peanut butter, almond butter - room temperature (Must have peanuts or almonds as the ONLY ingredient!!)
¼ cup (80 grams) honey (commenters have used maple syrup with success!)
1 teaspoon baking powder
a pinch of salt
½ cup chocolate chips

Directions

Preheat your oven to 350°F / 175°C. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
With wet hands, form into 1" balls. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
Bake for about 10 minutes. The dough balls will still be very soft when you take them out of the oven. They will not set like normal cookies.
Store in an airtight container at room temperature (or in the fridge) for up to 1 week.

Peanut Butter Bars

1 cup Natural Peanut butter (only ingredient is peanuts!)
1 ½ cups Brown rice crisps cereal
¼ cup Honey
3 TB. Coconut Oil
1 -85% or 90% Dark Chocolate Lindt Bar

Directions:

Add the rice crisps cereal to a zip lock bag and roll them with a rolling pin a few times just to break them down a bit. Mix all ingredients except chocolate in a bowl (melt coconut oil first if needed). Spread into a 8x8 or 9x13 pan lined with parchment paper OR use a silicone heart mold! Melt the Lindt bar in a pan over low heat and pour over the bars. Freeze and cut into bars or pop out o the mold.

Another tip: Search Date Bites on Pinterest for SO many healthy options!