Kick Back Flourless Sea Salt Decadent Chocolate Bites.

Name: Kick Back Flourless Sea Salt Decadent Chocolate Bites.
Prep time: 30 min
Total time: 30 min
Ingredients: 1 ¾ cups pinto beans, drained and rinsed (1/2 cup dry = 1 ¾ cups cooked if you make from scratch); ½ cup coconut oil, melted; 2 teaspoons vanilla extract; ½ tablespoon cinnamon (I prefer 'True' cinnamon); 2/3 cup unsweetened raw cacao powder, plus more to garnish; ½ cup almond meal; ¼ cup coconut palm sugar; 1 tablespoon chia seed powder; 1/8 teaspoon Himalayan sea salt; ¼ cup shelled pistachios; ¼ cup goji berries; ¼ cup dark chocolate chips (71% cacao and higher); ¼ teaspoon flaky sea salt (such as Maldon); A splash of love

AuthorJackie DeKnockCategoryGOURMET WELLNESS, Mind

These Vegan and gluten-free (and grain-free and guilt-free) slices are extra dense, getting their fudgy texture from pinto beans (you won’t taste them, promise!). A dash of flaky sea salt gives your squares a bit of oomph! I was inspired by Alive’s 2018 Recipe Calendar to create my own delicious version!

Yields1 Serving

Prep Time30 mins

1 ¾ cups pinto beans, drained and rinsed (1/2 cup dry = 1 ¾ cups cooked if you make from scratch)

½ cup coconut oil, melted

2 teaspoons vanilla extract

½ tablespoon cinnamon (I prefer 'True' cinnamon)

2/3 cup unsweetened raw cacao powder, plus more to garnish

½ cup almond meal

¼ cup coconut palm sugar

1 tablespoon chia seed powder

1/8 teaspoon Himalayan sea salt

¼ cup shelled pistachios

¼ cup goji berries

¼ cup dark chocolate chips (71% cacao and higher)

¼ teaspoon flaky sea salt (such as Maldon)

A splash of love

Preheat oven to 350 F /175 C. Line 8 x 8 in (20 x 20 cm) baking pan with parchment paper, leaving overhang for easy removal.

In food processor, purée beans until smooth. Add oil, vanilla and cinnamon. Purée until smooth, and scrape down sides. Add raw cacao powder, almond meal, sugar, chia seed powder, and fine sea salt.

Pulse in pistachios, goji berries and chocolate chips; stop machine, and smooth mixture into pan with a spatula. Bake for 15 to 18 minutes 15 Minutes, until edges appear dry. Sprinkle with sea salt flakes while still warm (the brand that I love to use is Maldon, delicious flakes of salt).

Cool completely in pan, cover, and chill in refrigerator until cold. Using parchment overhang, remove from baking pan, slice into 12 squares. Store airtight in refrigerator for up to 1 week.

{GF/DF/V}

Ingredients