Sugar Free/Gluten Free Chocolate Black Bean Fudge

A fudge that you won't feel guilty about consuming for breakfast or any time during the day? I think so.

This chocolate black bean fudge is super easy to throw together, and the taste is incredible. The chocolate flavor really shines through in this thick, fudgy treat. Don't let the fact that it contains beans and has no sugar fool you! This fudge is just as good as any other sweet, and it will help to satisfy a craving for chocolate.

You cannot tell that this is sugar free in the least. I am so glad that NuNaturals makes products that help make eating sugar free simple and tasty!

Sugar Free/Gluten Free Chocolate Black Bean Fudge

• 1 3/4 Cup Black beans (or 1 can, drained)
• 1/4 Cup Cocoa Powder
• 1/4 Cup Greek Yogurt
• 2 to 3 Tablespoons Cocoa NuStevia or Minty Cocoa NuStevia
• 1 teaspoon Vanilla Extract
• 1/8 teaspoon Salt

1. Combine all of the ingredients in the bowl of a food processor. Blend, scraping down sides occasionally, until smooth.
2. Once it has all been blended, transfer to a bowl with a cover and stick into the fridge. Eat by the spoonful.

-Bethany 

Although NuNaturals sent me the products, all of the opinions and the recipe are by me.

Sugar/Fat/Gluten/Dairy Free Chocolate Chickpea Cookies

These cookies are sugar free, gluten free and fat free, and they are super easy to throw together, as well! Just combine all of the ingredients in the bowl of your food processor and puree until smooth. Then scoop onto parchment lined baking sheets, toss into an oven that has been preheated to 350 degrees, and bake for about twelve minutes. 

These delicious, chocolate cookies are packed with chickpeas, giving them a good source of protein and fiber. They are made sugar free with NuNaturals' NuStevia Cocoa Syrup, which provides an easy way to take the sugar out of a recipe without really noticing the difference.

NuNaturals has many different NuStevia products (in addition to other items) and I love experimenting with them in different recipes. You can look forward to me posting many more sugar free recipes in the near future!

Sugar Free Chocolate Chickpea Cookies 

• 2 cups Chickpeas (or one can)
• 1/3 Cup Cocoa Powder
• 2 to 3 Tablespoons NuStevia Cocoa Syrup
• 2 Tablespoons Applesauce
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Baking Powder
• 1/8 teaspoon Salt

1. Preheat oven to 350 degrees. 
2. In the bowl of a food processor, combine drained chickpeas, cocoa powder, NuStevia Cocoa Syrup, applesauce, vanilla extract, baking soda, baking powder and salt. Puree, scraping down sides occasionally, until very smooth.
3. Scoop onto a parchment lined cookie sheet (they won't spread much at all) and bake for 12 to 15 minutes.
4. Makes 12 to 18 cookies.

Enjoy!

-Bethany

Although NuNaturals sent me the products, all of the opinions and the recipe are by me.

Gluten Free Chocolate Chocolate Chip Muffins

Chocolate muffins with chocolate chips inside of them. 

Does it get any better than this?

These muffins offer you the excuse to start off your day with a nice dose of chocolate. Go ahead and make them the next time that you want a special treat in the morning (or any time of the day.)

These muffins are moist, chocolatey, and perfect. They are great warm, or cooled. They are great in the morning, or as a bedtime snack. No matter when you have the craving for a good, chocolate treat, these are the perfect item for you to throw together. Store them in your freezer and pull them out whenever you feel in the mood for them!

Gluten Free Chocolate Chocolate Chip Muffins

• 6 Tablespoons Water
• 2 Tablespoons Flaxseed Meal
• 1 1/4 Cup White Rice Flour
• 1 1/4 Cup Brown Sugar
• 2/3 Cup Cocoa Powder
• 1/2 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 3/4 teaspoon Salt
• 1 1/2 Cup Chocolate Chips
• 3/4 Cup Milk
• 2 teaspoons Vinegar
• 2 teaspoons Vanilla Extract
• 1/2 Cup Butter, melted

1. Heat the water for about 30 seconds and add flaxseed meal to it. Set aside for 10 minutes.
2. Preheat oven to 350 degrees.
3. In a large bowl, measure the rice flour, brown sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk to combine. Stir in chocolate chips.
4. In a smaller bowl, combine the milk, vinegar, vanilla and the flax-eggs.
5. Add the milk mixture to the dry ingredients and stir just until it is moistened. Add the butter and mix until combined. 
6. Scoop out into a greased or lined muffin tin. Makes 12 to 16. Bake for 20 to 25 minutes.

Adapted from this recipe.

-Bethany

Easy, Homemade Chocolate Peanut Butter Ice Cream

This ice cream is silky rich with just the right touch of salty peanut butter flavor and texture thrown in! This recipe will be sure to please any chocolate and peanut butter (or soy butter) lover that you know. They will be impressed that you have made this yourself!

And the great thing about this recipe is that it really isn't too complicated to make. And you don't have to have an ice cream maker to make it. It's a win all around. :)

Start by melting half of the chocolate and spreading it out in a nice, thing layer like so. And toss it into the fridge.

Then stir together your peanut butter mixture and spread it right on top of the chilled chocolate...

Chill again before topping with more chocolate. Then back in the fridge it goes once more.

Once the chocolate has been hardened go ahead and start shopping all of that deliciousness into tiny, little pieces of joy!

They don't have to look perfect! They will taste great no matter what. :)

Then make your ice cream, add the peanut butter/chocolate pieces to it, freeze, and enjoy!

Homemade Chocolate Peanut Butter Ice Cream

• 1 recipe No Machine Chocolate Ice Cream
• 1/4 Cup Peanut Butter (or Soy Butter. I used WOWBUTTER)
• 1/4 Cup Powdered Sugar
• 1/2 Tablespoon Butter, softened
• 1/4 teaspoon Vanilla Extract
• 1/2 Cup Chocolate Chips (I used a mix of dark and semi-sweet)

1. Melt 1/4 cup chocolate chips and spread into a very thin layer onto waxed paper. Refrigerate until firm.
2. In a small bowl combine the peanut butter, powdered sugar, butter and vanilla extract (and a touch of milk, if too thick). Spread out onto firmed chocolate.
3. Melt the rest of the chocolate chips and spread over the peanut butter mixture. Refrigerate once more. Once firm, chop into small pieces.
4. Make your ice cream and fold in the peanut butter/chocolate pieces.
5. Freeze for at least 4 hours before serving.

Enjoy!

-Bethany

Easy Enchilada Casserole

This easy enchilada casserole is just that - easy! It is much simpler to put together than enchiladas, while using the same ingredients, flavors and textures. I love it!

It all starts with spooning some sauce into the bottom of the pan...

And then adding some torn tortillas...

And then adding in layer after layer of the good stuff!

Then bake...

And enjoy!

I know that I did.

Easy Enchilada Casserole

• 6 to 8 Corn tortillas 
• 1 batch (or 8 oz if using store-bought) Enchilada Sauce
• 1 1/2 Cup Black Beans
• 1/2 Cup Corn
• 3/4 Cup Shredded Cheddar Cheese
• 1/4 of a Red Onion Onion, optional
• Taco Seasoning, optional

1. Preheat oven to 375 degrees.
2. Spread about one third of the sauce into the bottom of a 8x8 glass pan. Lay 3-4 tortillas down and spoon on half of the beans and corn. Sprinkle on some taco seasoning and half of the onion, if using. Top layer with about half of the remaining sauce, spreading it out a bit, and a third of the cheese.
3. Repeat with the second round of tortillas, then the remaining beans, corn, a sprinkle of taco seasoning, onion, and the last of the sauce and the cheese.
4. Cover pan with aluminum foil and bake for 25 minutes or so. Take off foil and bake for an additional 5 to 10 minutes. 
5. Serve with sour cream. Makes 4 servings.

This casserole is seriously delicious, and so easy. I know that you will come to love it just as much as I do, once you give it a try!

-Bethany