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Heart Healthy Recipes, Issue #065 - Low-Sugar, Dark Chocolate Treats
October 29, 2022

Welcome to Heart Healthy Recipes' Newsletter!

This month’s newsletter features antioxidant-rich, low-sugar, decadent, dark chocolate treats which may also help lower insulin resistance and lower blood pressure.

These dark chocolate treats include a black bean brownie and a sweet potato brownie. Also included is a dark chocolate tart made with heart-healthy ingredients of avocados, pecans, cinnamon and more.  

All these treats are high in flavonoids, which has been associated with a lower risk of heart disease.

Black Bean Brownies

Vegan brownies made with protein-rich, heart-healthy black beans, antioxidant-rich dark chocolate, apples and more.

Recipe Ingredients:

1 cup black beans, rinsed and drained

⅔ cup unsweetened applesauce

3-4 ounces unsweetened, dark chocolate, chopped

½ cup honey or maple syrup

¼ cup cocoa powder, unsweetened

2 teaspoons vanilla

½ cup almond or oat flour

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon sea salt

Recipe Instructions:

Preheat oven to 350°F.

Next, line a 8” x 8” baking pan with parchment paper.

In food processor, add black beans, applesauce, dark chocolate, honey (or maple syrup), cocoa powder, and vanilla. Cover food processor and blend until smooth.

In a small bowl, add the dry ingredients of flour (oat or almond), baking powder, baking soda, and sea salt. Combine together well.

Next, add these dry ingredients to the chocolate mixture - spreading into prepared baking pan. Bake at 350°F for approximately 20 minutes or until fork or toothpick comes out clean. After cooling, cut into bars.

Makes 16 servings.

Sweet Potato Brownies

Vegan brownies made with antioxidant-rich sweet potatoes and sweetened with maple syrup.

Recipe Ingredients:

1 cup sweet potatoes, mashed (approximately one medium potato)

½ cup dark chocolate shavings or cocoa powder

¼ cup oat flour

1 teaspoon baking soda

¼ teaspoon sea salt

¼ cup almond butter

¼ cup maple syrup

¼ cup grape seed oil

½ teaspoon vanilla extract

½ cup of dark chocolate chips (optional)

extra dark chocolate chips, for topping (optional)

Recipe Instructions:

Preheat oven to 425°F. Wash 1-2 medium sweet potatoes, slitting with a knife and place in the oven for 40 to 50 minutes. When finished, remove from oven and allow to cool for approximately 15 minutes.

Reset oven to 350°F. While waiting for sweet potatoes to cool enough for easy handling - line an 8” x 8” baking pan with parchment paper. Next, peel skins off cooled potatoes and gently slice, adding to a food processor. Add all ingredients, except dark chocolate chips to the food processor, blending until completely smooth. Set aside desired amount of chocolate chips (optional) for topping (approximately a third) and then stir in the rest of the chocolate chips. Add completed batter into prepared baking pan.

Top with remaining dark chocolate chips or dark chocolate shavings, if desired. Bake at 350°F for approximately 25 minutes or until fork or toothpick comes out clean.

Makes 9 servings.

Dark Chocolate Tart

Decadent, dark chocolate tart made with heart-healthy avocados, pecans, cinnamon and more. The antioxidant-rich Medjool dates, which make-up part of the base crust, are also full of heart-healthy nutrients.

Recipe Ingredients (outer tart shell):

6 Medjool dates, pitted

3 tablespoons grapeseed oil

1 teaspoon vanilla extract

½ teaspoon ground cinnamon

pinch of sea salt

8 ounces pecans

4 tablespoons cocoa powder

Recipe Instructions (outer tart shell):

In a food processor, combine dates, grapeseed oil, vanilla, cinnamon and sea salt. Mix thoroughly, then add pecans and cocoa. Transfer mixture into a lightly oiled (grapeseed) pie dish or a lined springform tart tin, pressing the mixture onto the base and sides of the tin or pie dish.

Allow tart shell to chill for approximately an hour in the refrigerator.

Recipe Ingredients (filling):

4 ripe medium sized avocados, peeled and pitted

3 tablespoons honey or maple syrup

¼ cup oat or almond drink

½ cup grapeseed oil

1 teaspoon vanilla extract

pinch of sea salt

½ cup cocoa powder

Recipe Instructions (filling):

In a high-speed blender or food processor, blend avocado, honey, oat or almond drink, grapeseed oil, vanilla, sea salt and cocoa powder. Pour the dark chocolate mixture over the date-pecan base shell.

Best if chilled in refrigerator for 2-3 hours before serving.

Makes 12 servings.

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Medical/Nutritional Disclaimer: Heart Healthy Recipes' Newsletter and website offers informational service only and the information contained in this newsletter is not intended as professional nutritional or medical advice. The content in this newsletter should not be used solely during a medical emergency or for the diagnosis or treatment of any medical condition. Please consult your doctor or other qualified health care provider regarding any course of medical treatment.
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