15-Minute Dark Chocolate Truffles (No added sugar)

Prep and Cook Time: 15 minutes

*REQUIRES FOOD PROCESSOR - I use this Cuisinart*

Ingredients (scroll down to buy ingredients):
1/2 cup pitted prunes
1/4 cup pitted dates
3 TBS almond butter (I just used almonds which I soaked for 1 hour beforehand)
1 TBS maple syrup (tastes just fine without this)
3 TBS unsweetened cocoa
1/2 cup finely grated unsweetened coconut
Consider adding oats next time

Directions:

In a food processor, drop the prunes and dates through the feed hole one by one. Scrape the processor bowl and run until the prunes and dates are smooth.

Add remaining ingredients except for the coconut. Run until smooth and scrape the processor bowl with a spatula as needed.

Roll the mixture into 12 one-inch balls and roll in coconut to coat. Refrigerate for at least 1/2 hour.

Makes 12 pieces

Recipe from the world's healthiest foods

Future recipe to try: http://www.wholefoodsmarket.com/recipe/cocoa-oat-truffles

TRICKS & TIPS:
This was so easy to make using my Cuisinart. I have both an 11-cup and the 2-cup mini prep. It'll be easier to use the larger one, since it doesn't require any batches and can be done all at once.

Buy Ingredients Here:

Mamas Corn Patties

INGREDIENTS:
1 cup corn
1 egg
1/3 cup milk
1/2 cup flour
1/2 teaspoon flour
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS:
Mix all ingredients and fry on pan patties the size of a cup cake circle size. Taste good when served hot or cold!

Chocolate Spread

Yummy chocolate spread that brings me back to childhood.

INGREDIENTS:
2 eggs
1 cup sugar
1 & 2/3 margarine
3 tablespoon cocoa
1/2 teaspoon coffee
drop of vanilla

DIRECTIONS:
Put all in a food processor. Once mixed, refrigerate.

Quinoa Salad with chickpeas, lemon and mint

Image from original recipe posting on Food52

Serves 4-6

Juice of 1/2 lemon
1/2 a large shallot, minced
1 garlic clove, minced
1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 cups cooked quinoa (from 1 cup uncooked)
1 stalk celery, in 1/4 -inch dice
1/4 cup raisins
1 (15 oz.) can chickpeas, drained
1/4 cup finely sliced mint leaves
1/4 cup Kalamata olives, pitted and chopped.

In a large bowl, combine the lemon juice, shallot, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand while you pull together the rest of the dish.
Add the quinoa, chickpeas, celery, raisins, mint and olives, if using. Toss together.
Taste for seasoning and add remaining salt and pepper, or maybe lemon juice, if needed.
Serve at room temperature or place in an airtight container and refrigerate until ready to serve.
If serving from the refrigerator, let it sit for a few minutes to shake off the chill - this salad is best at room temperature.

Recipe from Food52.

Quinoa Salad with Hazelnuts, Apple, and Dried Cranberries

Serves 4

1 cup quinoa, rinsed well (any other grain will do as well. I used farro)
1 1/2 cups water, for quinoa
1 tablespoon of olive oil
1 small onion, finely diced
2 stalks of celery, finely diced
1 cup hazelnuts, toasted, de-skinned and chopped (or use any nuts you have - I used almond slivers and raw cashews)
1 bunch (about 5 to 6) green onions, chopped (green parts only)
1/2 cup dried cranberries, chopped * see note
1 bunch flat leaf parsley, thoroughly rinsed and chopped
1 gala apple (really, any kind of apple will do)
1 large lemon, juiced
Generous drizzle of any kind of oil (I like hazelnut)
Fine sea salt and freshly ground black pepper to taste

1. Preheat your oven to 325F and toast your hazelnuts for about 7-10 minutes. Let them cool completely. You should begin to hear their skins crackle while cooling; this is a good sign!  Skip this step if you don't use hazelnuts.
2. Meanwhile, cook your quinoa. Importantly, rinse it well! Boil the water with a pinch of salt, and add your rinsed quinoa. Turn your stove down to medium-low and let it cook for roughly 15 minutes, or until the water is absorbed. Fluff quinoa with a fork, and let it cool in the fridge. 
3. Going back to the cooled, toasted hazelnuts; remove the skins. Chop the hazelnuts up, leaving them in large pieces. Skip this step if you don't use hazelnuts.
4. Preheat a skillet with 1 tbsp of oil and soften your finely chopped onion and celery. Season with a pinch of salt and pepper to taste. Try not to brown them, 5 to 7 minutes on medium - low heat should do the trick. Set aside in a large salad bowl. 
5. Rinse your parsley well and chop it finely followed by your dried cranberries and green onions. Add all this to the onion and celery mixture. 
6. Core and dice the apple, put your apple chunks in the bowl with the other ingredients. Squeeze the entire lemon over the apple to season the salad and prevent the apple from turning brown. 
7. Add your quinoa and hazelnuts to the mixture, drizzle with the oil. Add salt and pepper to taste. Season with more lemon juice if you like. Mix well and cool completely. Allow the flavors to meld for 20 minutes before serving! 

Recipe is from Food52. They recommend using good quality dried cranberries. Craisins work but they tend to turn the salad a pinkish hue after a few hours, and may be too sweet.

Coconut + M&M Magic Bars

Prep time: 10 mins Cook time: 25 mins, Cool Off time: at least an hour, Total time: 1 hour 35 mins
Recipe type: Dessert
Serves: 12 - 16

Ingredients
1 ½ cups graham cracker crumbs (or even 2 cups!)
½ cup butter or margarine, softened
2 cups shredded coconut (recipe can be made without coconuts)
1 package semi sweet chocolate chips (12 ounces)
4 packages plain M&M’s (1.69oz x 4)
2 cups salted peanuts
1 can sweetened condensed milk (14 ounces)

Instructions
1. Preheat oven to 350°.
2. Line a 9x13 glass pan with parchment paper. Also works well with an 8x8 tin container.
3. In glass bowl, mix together graham cracker crumbs and margarine.
4. Press evenly into pan.
5. Top with coconut, chocolate chips, M&M’s, and peanuts.
6. Pour sweetened condensed milk evenly over bars. Top it off with some more M&Ms for looks.
7. Bake for 25 minutes.
8. Cool at least an hour so it's not too liquidy, then cut into squares.

Recipe by Simply Shellie

Red Velvet (Beet) Brownies (Gluten-Free, Vegan)

Receipe from Mind Body Green: Skip the red food dye and add some detox-friendly beets to your brownies! A healthy take on the classic dessert, with a rich and creamy cashew frosting.

Ingredients
1 cup raw beets, chopped (approximately 1 large beet, peeled & chopped)
1/4 cup coconut oil
1/3 cup agave
2 Tbsp. vegan chocolate chips
1 tsp. pure vanilla extract
1 Tbsp. raw cacao
2 Tbsp. ground flaxseed
1/2 tsp. sea salt
1 cup gluten-free rolled oats
2 Tbsp. coconut flour

Directions
Preheat oven to 350 degrees F. Line a square (8x8) pan with parchment paper and set aside.

In a food processor fitted with a metal blade, pulse beets until very finely chopped.

In a small saucepan, add coconut oil, agave, vegan chocolate chips and vanilla. Melt over low heat.

Add to beet mixture and purée until smooth.

Add the remaining ingredients to the food processor and purée until fully combined.

Spread evenly in the prepared pan and bake for 10-12 minutes.

Cool completely.

Top with the creamy cashew frosting (recipe below) and cut into squares. Store in the refrigerator or freezer.

Creamy Cashew Frosting Ingredients
1 cup raw cashews
1/2 cup boiling water
1 tsp. pure vanilla extract
1 tsp. agave 1 tsp. coconut oil

Directions
Add all ingredients to a high-speed blender and purée until smooth and creamy. Pour into a bowl and chill before frosting the brownies.

Notes
I used honey instead of agave.
I don't have a high speed blender, so I used a food processor. Frosting could have turned out smoother if used a blender... Interested in finding a different frosting recipe. 

Grandma's 5-Minute Passover Chocolate Cake

Combine all ingredients and refrigerate until ready to serve:

1 Cup Red Wine

1 Cup Sugar

4 Tablespoons Cocoa

1 Cup Butter

2 Egg Yellows

Splash of Cognac

Peppermint Pretzel White Chocolate Bark

Makes 12 servings * Hands on time 15 minutes * Ready in 25 minutes

INGREDIENTS
1 (16-oz.) package vanilla candy coating, chopped (Log House CandiQuik Vanilla Candy Coatingrks great)
1/2 teaspoon peppermint extract
Parchment paper
1 cup coarsely chopped pretzel sticks
2/3 cup coarsely chopped peppermint candy canes

PREPARATION
1. Microwave candy coating in a 1-qt. microwave-safe glass bowl at MEDIUM (50% power) 1 minute; stir. Microwave until melted and smooth, stirring at 30-second intervals. Stir in peppermint extract.
Note - My GE Microwave requires you to change the temperature to medium each time you microwave. Last time I tried doing this without lowering my temperature, it burnt the chocolate so this is an important step to take. It took me 1 minute, plus an additional three 30 second intervals for the chocolate to fully melt.)
2. Spread half of melted candy coating about 1/8 inch thick in a parchment paper-lined jelly-roll pan.You can use a soft rubber spatula to smooth out the coating on the pan. Sprinkle 1/2 cup chopped pretzels and 1/3 cup chopped candy canes over melted candy coating, and press into coating. Repeat procedure with remaining ingredients on another parchment paper-lined jelly-roll pan. Chill 5 minutes or until cool and firm. Break into pieces.

Recipe from Southern Living's DECEMBER 2013 issue

Here are a couple more cool Log House CandiQuick recipes that are ready in 30 minutes or less: Heart Candies (or any other shape cookie cutters you have) and St Patty's Pretzel Rods.

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