Weekly News & Insights

Servings 16

1 (15 ounce) can black beans (rinsed and drained)

1/4 cup dark chocolate chips

3 eggs

3 tablespoons coconut oil

ó cup unsweetened cocoa powder

1 pinch salt

1 teaspoon vanilla extract

ó tsp baking powder

3⁄4 cup brown sugar/stevia blend (you can also substitute agave)

*You can play around with additional ingredients to increase moisture; i.e. Greek

yogurt, applesauce, etc.) – take risks!

DIRECTIONS

1. Preheat oven to 350 F. In a food processor, combine the beans, dark chocolate chips and oil – blend together in a food processor until combined. Add remaining ingredients and process until smooth. Stir in some nuts or leave plain.

2. Pour into a greased 8x8 square baking pan.

3. Bake at 350 F for approximately 20 minutes (consistency should be thick but creamy center)

4. Remove from oven – top with additional chocolate chips (optional)

5. Let cool completely before cutting.

Submitted by Donna N.

INGREDIENTS:

1 cup raw cashews (must not be roasted or salted)

1/4 teaspoon salt

1 -2 teaspoon apple cider vinegar

1 small lemon, juice of

DIRECTIONS:

Cover cashews with water and soak for a few hours or overnight

Pour off all water, and place nuts in food processor.

Add 1/4 cup cold water, salt, vinegar and lemon juice.

Puree for 3-4 minutes or until completely smooth and creamy in consistency.

Use in any recipe that calls for sour cream.

Refrigerate in an airtight container for up to a week.

Submitted by Jan D. (Makes about 20 oz)

INGREDIENTS:*

1 Large Ripe Banana

6-12 Kale Leaves

ó Cup Frozen Strawberries

1 Cup Frozen Blueberries

1-1/2 Cup Filtered Water (or Coconut Water)

Small Pinch of Cayenne Pepper

DIRECTIONS:

In blender, pour water, add the banana and kale

Blend until broken up

Add strawberries, blueberries and dash of cayenne

Blend until smooth

*(You can also add ó teaspoon of honey, a scoop of protein shake, chia, hemp, flax or any other type of seed.

Use your imagination and build on the basics. Mango also goes well. )