This creamy cup of goodness is the perfect balance of chocolate mintiness.   Yes, you could go to your local confectionery store and buy something similar…but loaded with tons of sugar and a costly price tag.  This treat only takes 10 minutes to whip together, and its nutritional profile can’t be beat.  Besides, part of the deliciousness of this treat is the heart-warming satisfaction of making it yourself!

For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com.

Dough Ingredients

• 1 13.4 oz. container of black beans, drained and rinsed
• ½ cup water
• 3 scoops Nuzest Rich Chocolate Clean Lean Protein
• 1 tablespoons coconut oil, melted
• 4 tablespoons cocoa powder
• ¼ cup + 1 tablespoon coconut flour
• 3 tablespoons coconut nectar
• 1 tablespoon peppermint extract
• ½ teaspoon salt

Coating Ingredients*

• 3 tablespoons coconut oil, melted
• 4 tablespoons cocoa powder
• 1 tablespoon coconut nectar
• 1 tablespoon alcohol-free vanilla
• Pinch of salt

*One batch of coating is enough for three cups; increase recipe as desired for additional cups.

Method:

1. Add water and beans to food processor and run on high until smooth.  Add remaining dough ingredients. Pulse initially to combine, then run on high until the ingredients become smooth and form a ball.
2. Create chocolate coating by adding all ingredients to a small bowl.  Stir to combine. Spread approximately one tablespoon of chocolate coating into the bottom of a silicone muffin mold.  
3. Scoop a tablespoon of dough and roll between palms to form a ball.  Slightly flatten into a disk shape (approximately 12 dough disks).
4. Place one dough disk on top of chocolate coating and lightly press.  Top with one additional tablespoon of chocolate and spread to coat.  Repeat with two more dough disks.
5. Place silicone muffin mold into freezer for five minutes.  Remove and enjoy immediately or store in the refrigerator for up to two days.