Paleo Chocolate Chip Cookies

Suggested Piece: 2 Stainless Steel Cookie Sheets

Ingredients
3 c. almond flour
1 tsp. baking soda
2 large eggs
1/4 c. maple syrup
1 tsp. vanilla extract
1/2 c. coconut oil
1 cup dark chocolate chips

Directions
Preheat oven to 375F. Sift together the dry ingredients in a medium mixing bowl. Beat in the eggs, maple syrup, vanilla, and coconut oil with hand mixer until well combined. Fold in the dark chocolate chips. On a parchment-lined baking sheet, drop tablespoon-sized balls of cookie dough about 2 inches apart. Bake for 15 minutes. Remove from oven, cool, and serve.

Chocolate Mousse

Suggested Piece: 1 Qt. Saucepan

Ingredients

1 c. Semisweet chocolate chips

1 c. Nondairy milk, such as soy milk or rice milk

2 - 12.3-ounce pkgs. Silken tofu, low-fat, drained

1 tsp. Vanilla extract

10 Strawberries, sliced (optional)

10 Mint sprigs for garnish (optional)

Directions

Place chocolate chips and nondairy milk in 1 Quart Saucepan, melt until smooth on medium low temperature. Let sit for 2 minutes. Drain excess water from the tofu. Place tofu, vanilla, and chocolate chip/nondairy milk mixture in a food processor or blender and process until smooth. Transfer into small individual serving dishes and chill for 2 hours in the refrigerator or 30 minutes in the freezer. Serve topped with strawberries and garnished with mint, if using. Stored in a covered container in the refrigerator, leftover Chocolate Mousse will keep for up to 3 days.

Variation: Add a chopped banana to the blender or food processor when you process the tofu and chocolate together.

Click here to view original recipe: Chocolate Mouse | PCRM

Mexican Hot Chocolate

Suggested Piece: MP5

Ingredients
2 Tbsp. Cocoa powder
1 bag Semisweet chocolate chips
1 can (7 oz.) Sweetened condensed milk
2-3 Cinnamon sticks (opt.)
1 tsp. Cinnamon powder
1/4 tsp. Nutmeg
1 tsp. Chili powder (opt.)
6-8 c. Whole milk (2% or Skim opt.)

Directions 
Pour all ingredients, except the milk and cinnamon sticks, into MP5. Set temperature to 150F, and stir until chocolate chips have melted. Slowly whisk in enough milk to reach your preferred consistency. Toss in cinnamon sticks, cover, and let simmer until heated through. Serve with desired toppings.

Easy Black Bean Brownies

Suggested Piece: Bake & Roast Pan

Ingredients
1 package brownie mix
¾ cup water
1 small (15 oz.) can black beans
2 tbsp agave (opt.)
1 package chocolate chips (opt.)

Directions
Preheat oven to 350˚. Lightly grease the Saladmaster Bake & Roast Pan and set aside. Combine in a blender alternating; water, beans, agave & brownie mix. Blend until smooth, then pour batter into prepared Bake & Roast Pan. Lastly, sprinkle with chocolate chips. Bake in the oven until the top is dry and the edges start to pull away from the sides of the pan.

Pizookie

Suggested Piece: Stand Mixer & Cookie Sheets -or- 12" Deep Dish Griddle

Ingredients
2/3 c. shortening, softened
2/3 c. butter, softened
1 c. white sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1 tsp. salt
12 oz. semi-sweet chocolate chips

Directions
Preheat oven to 350F. Using a stand mixer cream butter, shortening, and white sugar. Add remaining wet ingredients (brown sugar, eggs, and vanilla); mix well. In separate bowl whisk together flour, baking soda, and salt. Mix together dry and wet ingredients in stand mixer adding handfuls of flour until dough stops sticking to the side of the bowl. Fold in chocolate chips.

Cookies:
Scoop 12 tablespoon sized balls on un-greased Cookie Sheet. Bake for 15-20 minutes. Makes 4 dozen cookies.

Pizookie:
Press cookie dough into 12" Deep Dish Griddle (all the dough may not fit). Bake at 350F for 20-25 minutes.