CHOCOLATE CHIP COOKIE PIE

Doctor Yum and Chocolate Covered Katie

3 tablespoons coconut oil, melted (or other oil of choice, plus additional oil to grease the pan)
4 cups  cannellini beans/chickpeas/pinto, drained and rinsed (can also use two-15 ounce cans )

1 cup quick oats (gluten-free oats if necessary)
2 teaspoons vanilla extract
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
1 cup dark chocolate chips
¼ cup applesauce (unsweetened)
OPTIONAL: 1 tablespoon flax meal

METHOD
Preheat oven to 350 degrees and oil a 13 x 9 pan. I first pureed the beans by themselves for 2-5 minutes to make sure they were really smooth. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for a total  of  40 minutes. After 10 minutes of cooking I sprinkle a handful of chocolate chips on top. Cool 10 minutes and remove from the pan.

I don't like them right after they are cooked I think they taste too beany and mushy. I put them in the fridge overnight and let them sit. They are definitely soft and moist.

Or for sugar free version from Chocolate Covered Katie

2 cups chopped pitted dates

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

chicken zucchini poppers

One Lovely Life
This made about 20 meatballs

2 lb. ground chicken breast (raw)
4 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel) ( i only had 2 c)
3-6 green onions, sliced ( I did 3, next time I did 6)
4-6 Tbsp cilantro, minced  (I use one bunch of the stems)
1 t garlic powder or, 2 clove garlic, minced
2 tsp salt
1/2 tsp pepper

I didn't add-

3/4 tsp cumin (optional, I didn't add)
Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)

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INSTRUCTIONS

I chopped up the zucchini in the food processor, take out, squeeze out liquid, and put in big  bowl. Then chop green onions (chopped celery, if applicable) and cilantro stems in food processor, take out and put in same bowl as zucchini. Chop up meat in food processor, then add to big bowl.
In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
To cook on the stovetop:
Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
To bake:
Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with Guacamole and I added 1/4c of cilantro, I made it in the food processor. Make the guacamole first so you don't have to completely wash out the food processor b/c there was raw meat in it.

11/29/18
I didn't have zucchini, so i used
3 chopped sauteed celery sticks
1 c cooked brown rice

12/18 one time i used just the stems of the cilantro b/c i had other recipe plans for the leaves, still turned out great with just the stems.

1/2019
i used the whole bunch of cilantro (leaves and stems) b/c i knew it would all go rotten if i didn't use it up right then.

Healthy Raw Cookie Dough

Choco Covered Katie

1 1/2 cups rehydrated white beans (or 1 can, drained and rinsed very well or can use chickpeas) (250g after draining)
1/8 tsp salt
just over 1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup nut butter of choice

3 tbsp  flaxmeal

1/2t cinnamon

I didnt use this- up to 1/4 cup milk of choice, only if needed

1/2c honey and 1/4 c brown sugar  could use less sweetner next time(agave, maple syrup or pureed dates)
1/3 cup chocolate chips

Instructions

Add all ingredients (except for chocolate chips) to a good food processor, and process until very smooth. Then mix in the chocolate chips.  If made correctly and blended long enough, this should have the exact texture of real cookie dough!

4/6/17 I put some in the fridge to dip apples in and I put the rest on a small pan to freeze and see how it tastes as a frozen sweet snack. I thought to melt choco chips on top, then it would look like a blondie brownie of sorts.

Cocoa and Coconut Oil frosting-
Our Heritage

• 1/2 cup cocoa powder (Find good-quality cocoa powder here)
• 1/4 cup coconut oil (or softened butter) (Find my favorite kind here)
• 1 Tbs pure maple syrup (or raw honey) (Find pure Grade B maple syrup here)
• 1/4 tsp pure vanilla extract (Find pure organic vanilla here)
• pinch sea salt (Find real salt here)

Marci Barker Raw Brownies

Amy's recipe-
1/2c a mixture of almonds, sunflower seeds, and cashews (you don't need to have all those)
2T coconut oil
1/4c cocoa powder
6 dates (I bought chopped dates in the bulk section at winco, $2 a lb compared to $3-6 a lb for whole dates)
Follow directions below-


Original Recipe-
1/2c walnuts
2 T almond butter or peanut butter
1/4c cocoa powder
6 dates

Directions- chop walnuts till fine powder in blender or food processor, remove walnuts from blender.
Put dates in blender till they make a paste(I had to add 1/4-1/2c water), add walnuts to date mixture and pulse it. Add almond butter and cocoa powder.  Mix till well blended

pour mixture into the middle of wax paper and pull both sides of wax paper over the top of the mixture.  Then get a rolling pin and spread out the mixture that is sandwiched between the wax paper, till it is the thickness that you want. Put in freezer or fridge to set.

She said this tastes like eating raw cookie dough, yummy!!!!

Brownie Mix-Black Bean Brownies

All Recipes
1 (15 ounce) can black beans, rinsed and drained
1 cup water
1 package brownie mix
1 cup chocolate chips, divided

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
Blend black beans and water together in a blender until smooth; pour into a bowl. Stir brownie mix into black bean mixture until batter is smooth; fold in 1/2 cup chocolate chips. Pour batter into prepared baking dish. Sprinkle remaining 1/2 cup chocolate chips over batter.
Bake in the preheated oven until a toothpick inserted 2 inches from the side of the pan comes out clean, 35 minutes. Cool brownies completely on a wire rack before cutting into squares.

Homemade Peanut Butter

The Kitchn

2 cups (16 ounces) raw, shelled peanuts
1-2 tablespoons peanut oil or other oil (optional, for creamier peanut butter)
1-2 tablespoons honey or other sweetener (optional, for sweeter peanut butter)
can add 1/2t salt (but I forgot)
1/4c flax
Optional Add-Ins: 1-2 tablespoons cocoa powder, 1/2 teaspoon cinnamon or other spice, handful of chocolate chips, a few spoonfuls of nutella

I roasted the peanuts (but you don't have to)  on the stove top on high with oil for 3-5 minutes. Between 1 1/2 minutes scrape the side of the processor.
Then poor the peanuts, oil, honey in the food processor. I processed for 5 min, so it would be super creamy.  Watch out the blade gets really hot.

Tadahhh you have peanut butter. The peanut butter can be used immediately and will keep for several weeks in the fridge.

Tagalongs

Chocolate Covered Katie

Ingredients

• 2 cups raw whole almonds and grind in food processor (Or make your own by grinding slivered almonds in a vitamix, blender, or coffee grinder until very finely ground) (200g)
• just over 1/4 tsp salt
• 1/4 tsp baking soda (I accidentally used 1 t instead, but turned out fine)
• 2 tsp pure vanilla extract
• 2 tbsp pure maple syrup or honey
• 1/2 cup peanut butter OR allergy-friendly sub, thinned out with milk of choice until spreadable
• 1/2 cup carob powder. choco chips work too (80g) melted with 1 tsp oil, OR use healthy chocolate sauce (recipe below)

Total Time: 20m

Yield: 12-16 bars

Instructions

Preheat the oven to 350 F. Line an 8-inch square pan with parchment, and set aside. In a measuring bowl, stir together the almond meal, salt, baking soda, vanilla, and sweetener (and water, if using) to form a dough. Transfer the dough to the prepared pan, and use a second sheet of parchment to smush the dough out evenly, pressing down again and again until it covers the bottom of the pan. Bake 12 minutes on the center rack, then let cool at least 20 minutes before either frosting right in the pan or removing from the pan and then frosting with the peanut butter. Spread the chocolate on top, then chill to set the chocolate layer.

Healthy Chocolate Sauce or Hot Chocolate Butter

• 4 tablespoons (60g) virgin coconut oil
• 1/2 cup plus 1 tablespoon (52g) carob/cocoa powder. (For a sauce, decrease to 1/4 cup)
• 2-4T honey

Melt the coconut oil and honey  in the microwave. My honey was old and granulized, but the micro smoothed it out. Add the cocoa. Stir stir stir! Stir until it gets thick like Artisana Cacao Bliss.

For Magic Shell or Healthy Chocolate Sauce:

Decrease cocoa powder to 1/4 cup and keep all other measurements the same. Also, if you re-heat it for a few seconds, it’ll get thinner. And if you freeze it, you can make incredible chocolate bars… or even chocolate chips! Just break up the chocolate bars into little pieces.

Chocolate Peanut Butter patties

Paleo peanut butter patties

Christi made this and said they were delicious!!!

• 2 cups blanched almond flour (not almond meal)
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 2 tablespoons palm shortening
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup sunbutter
• 1 cup chocolate chips

Instructions

1. In a food processor, combine almond flour, salt and baking soda
2. Pulse in shortening, honey and vanilla until combined
3. Roll out dough between 2 pieces of parchment paper to 1/4-inch thick
4. Chill dough in freezer for 20 minutes
5. Using a 2-inch cookie cutter, cut out dough
6. Press your thumb in center of each circle to make indentation
7. Bake at 350° for 4-6 minutes
8. Cool cookies for 1 hour
9. Place one teaspoon of sunbutter on top of each cookie
10. Freeze for 10 minutes
11. Melt chocolate over very low heat
12. Dip cookies in chocolate
13. Place on a parchment lined baking sheet
14. Freeze for 30 minutes
15. Serve

Granola Bites

Granola Bites from- Honey We are Healthy

Ingredients

1 c. oats

3/4 c. unsweetened shredded coconut

1/2 c. raw almond butter

3 tbsp. flax seed meal

1 tbsp. chia seeds

1/4 c. semisweet chocolate chips

1/4 c. raisins

1 tsp. vanilla extract

1/4 c. light agave nectar

Or another slightly different version-

• 1/3 Cup Honey
• 1/2 Cup Peanut Butter (I use fresh ground from Winco or organic from Costco)
• 1/2 Cup mini chocolate chips
• 1/2 Cup ground flax seed
• 1 Cup oatmeal
• 1 tsp Vanilla
• 1 Cup Coconut flakes (I use unsweetened from Winco)

Combine all ingredients in a food processor and pulse until well mixed.

Scoop tablespoons into your hands and shape into balls.

Store in a sealed container in the refrigerator.

Lara Bars