Low Carb Chocolate Recipes

Ingredients:

1 cup semisweet chocolate chips
1/3 cup smooth gf peanut butter
2 tbsp corn syrup
1 1/2 cup cooked red kidney beans
1/2 tsp ground cinnamon
1 1/2 cup mini gf marshmallows
1/4 cup chopped nuts

Instructions:

Use gluten-free ingredients for someone on a celiac diet.

Spray 9 inch square cake pan with non-stick vegetable spray, or line pan
with waxed paper.

Melt chips and peanut butter in a large saucepan over low heat, stirring
until smooth. (Or microwave at medium about 2 1/2 minutes until mixture
can be stirred smooth.) Stir in corn syrup. Remove from heat. Cool 5
minutes.

In food processor, puree beans and cinnamon. Stir into chocolate mixture
until well blended. Stir in marshmallows and walnuts until coated. Cut
large marshmallows with wet scissors if minis are not available.

Press evenly into prepared pan. Chill about 45 minutes or until firm.
Cover and refrigerate at least 8 hours or up to 6 days before serving. Cut
into 24 squares.

1 square = 94 calories, 1 fruit & veg. choice, 1 fats & oils choice 5 grams
total fat, 1 gram saturated fat, 0 cholesterol, 2 grams protein, 11 grams
carbohydrate,
21 mg sodium, 103 mg potassium

Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared by
Elizabeth Rodier, Feb 94

Servings: 24