Healthy Living: Heart-healthy chocolate decadence

The gift of chocolate is often considered one of love and affection. Wrapping the true decadence of chocolate in a bundle of heart-healthy ingredients — with the special touch of something homemade — makes the following recipes treasures to behold.
Featuring cacao as our hero, we will pair it with three other superfoods; adzuki beans, almonds, and avocado to create delectable chocolate desserts. Each of these ingredients pack a huge nutritional punch, chock-full of phytochemicals, antioxidants, and fiber, while providing a backbone for texture and flavor.
Cacao
Cacao, is one of nature’s most concentrated sources of antioxidants. Antioxidants protect your cells from oxidative damage associated with age related degeneration and can help decrease inflammation in the body. Cacao is also a good source of fiber, iron, magnesium, copper, and manganese. Purchase raw cocoa powder for the highest nutrient content.
 
Adzuki beans
This small red bean is a great source of fiber, delivering 8 grams in half a cup. A diet high in fiber can help reduce the risk of Type 2 diabetes, obesity, and heart disease. Adzuki beans are also a good source of iron, B vitamins, and potassium.
Almonds
Almonds are an excellent source of plant protein, containing 6 grams per ounce (about 23 almonds). Dietary protein helps our bodies repair and rebuild muscle tissue. Almonds also deliver monounsaturated fats, vitamin E, magnesium, calcium, and iron.
Avocado
This nutrient-dense fruit packs more potassium than bananas and is a rich source of heart-healthy monounsaturated fats. Potassium has been shown to reduce blood pressure, while monounsaturated fats are known to boost HDL and lower LDL, thereby improving your cholesterol profile. Avocados also provide anti-inflammatory nutrients, vitamin K, and folate.
The Chef
Friend and fellow chocolate-lover Megan Matthews is the mad genius behind these incredible recipes. Megan has been creating alternative desserts for over 30 years, and takes pride in reinventing her favorite recipes by replacing processed ingredients, excess animal fats, and sugars with all organic products and nutritionally packed whole foods. The result is undeniably delicious.
*All three recipes are gluten and dairy free.
ADZUKI BEAN BROWNIES
3 oz. 100 percent unsweetened organic chocolate
3 oz. 70 percent quality chocolate
½ cup butter
½ cup coconut oil
½ cup unsweetened cocoa powder
2 tsp finely ground coffee beans
2 tsp salt
2 cups cooked adzuki beans, well drained
¾ cup chopped dried, pitted dates
⅓ cup strong brewed coffee or espresso
1 TBS vanilla extract
4 large eggs
¾ cup maple syrup
½ cup dark chocolate chips
1 cup walnuts, divided — ½ cup chopped,  ½ cup ground into flour
Directions
Preheat oven to 325 F.
Line a 13×9 baking dish with parchment paper and lightly spray with oil.
Melt the 6 oz. of chocolate, butter, and coconut oil in the microwave for 1-2 minutes or over a double boiler stirring continuously until melted. Stir in cocoa powder until integrated. Stir in ground coffee and salt. Set aside.
Drain adzuki beans, making sure all excess liquid has run off. Place beans in food processor along with dates, brewed coffee, and vanilla extract. Blend 1-2 minutes into a smooth puree. The “batter” should be thick and the beans smooth. Add a little water if necessary. Set aside.
In a separate bowl, beat eggs with an electric mixer until light and fluffy, about 2 minutes. Add maple syrup and mix well. Set aside.
Add the chocolate mixture to the bean mixture. Pulse until blended. Transfer to a bowl and gently fold in the egg mixture. Stir in chocolate chips, walnut flour, and chopped walnuts.
Pour batter into prepared pan. Bake for 35-40 min, turning pan 180 degrees after 20 minutes to ensure even cooking.
Allow to cool before cutting into 16 squares. Brownies will be soft until refrigerated. Refrigerate in an airtight container for up to 5 days or freeze up to 3 months.
CHOCOLATE ALMOND TRUFFLES
1 cup almonds (raw, unsalted)
½ cup unsweetened shredded coconut
2 tsp finely ground coffee beans
1 tsp cinnamon
¾ tsp salt
4 oz. high-quality 64 percent dark chocolate, chopped
½ cup coconut butter (this is not coconut oil)
½ cup Medjool dried dates
¼ cup agave
2 tsp vanilla extract
1 tsp almond extract
½ cup cocoa powder for dusting
Directions
Place the almonds in a food processor and process until finely ground, almost a paste. Add shredded coconut, coffee grounds, cinnamon and salt. Pulse to blend. Set aside.
Melt the chocolate with the coconut butter in the microwave for 1 minute or over a double boiler, stirring continuously. Set aside.
In a food processor, combine dates, agave, vanilla and almond extract. Blend into a paste. Add the date mixture to the chocolate mixture, stirring until combined. Fold in the almond mixture. Allow to sit for about an hour.
Roll each truffle between your palms into 1½ inch diameter balls. Put cocoa powder into a bowl and roll the balls in the cocoa powder to coat. Refrigerate for up to four weeks. Serve at room temperature. Makes 20 truffles.
CHOCOLATE AVOCADO MOUSSE
½ cup semisweet chocolate chips
⅓ cup agave
⅓ cup hot coffee or espresso
1 tbsp. vanilla extract
½ cup dark cocoa powder
3 or 4 ripe avocados
⅓ cup coconut, soy, or almond milk
¼ tsp salt
Directions
Melt the chocolate chips, agave, coffee and vanilla in the microwave for 30-60 seconds, or over a double boiler stirring continuously. Set aside to cool.
Combine the remaining ingredients along with the melted chocolate mixture into a food processor. Blend until smooth and creamy. Add more milk, if needed, to achieve desired texture.
Spoon into glasses or individual bowls, cover with saran wrap and let it set in refrigerator for at least 1 hour, preferably 3. Stays fresh for up to 4 days.