Gluten-Free Chocolate Chickpea Cupcakes

I have no problem with Gluten.  Big fan!  I even add extra gluten to my breads.  But this just looked like a healthier version of a dessert treat and I just might have to try it.

Avocado Truffles

4 oz 70% Dark Chocolate, coarsely chopped
3 Tbsp pureed Avocado, fresh or frozen and defrosted
pinch of Salt
1/8 C cocoa powder

Melt chocolate in a double broiler over a pot of boiling water or in a bowl over warm water. Stir in avocado and salt. As you stir it should thicken to a frosting-like texture.

Cover and chill bowl until ganache thickens, about 25 minutes. Using a melon baller, scoop bite-size pieces of ganache and roll them in your hands to form balls. If balls aren't forming, refrigerate ganache for 30 minutes more.

Place cocoa powder in a small bowl, then roll each of the truffle balls in cocoa powder to coat. Store them in a cool spot or in an airtight container in the refrigerator.

Carrot Soup - My Favourite

I love this soup.

Chippity Do Dah! - Light Chocolate Chip Cookies

Chippity Do Dah!
	There is a time and place for everything, people. And the time is NOW for chocolate chip cookies at the HG HQ!!! We've developed a recipe for extra-soft, chocolate-chip-packed cookies. Our doughy double C creation is actually more like a hybrid of cookies, soft snack bars, and muffins! And unlike some other cookie recipes that yield four dozen cookies and require several baking pans (who needs FOUR DOZEN cookies?!?), our recipe makes exactly eight chunky soft cookies for your chewing pleasure! What are you waiting for? Grab the chocolate chips and flour... STAT! Ingredients: 3/4 cup whole-wheat flour 1/2 cup Splenda No Calorie Sweetener (granulated) 6 tbsp. unsweetened applesauce 1/4 cup canned pure pumpkin 1/4 cup fat-free liquid egg substitute (like Egg Beaters) 2 1/2 tbsp. mini semi-sweet chocolate chips 2 tbsp. brown sugar, not packed 3/4 tsp. vanilla extract 1/4 tsp. baking soda 1/8 tsp. salt Directions: Preheat oven to 375 degrees. In a mixing bowl, combine all dry ingredients except for the chocolate chips (flour, Splenda, brown sugar, baking soda, and salt). Mix well. In a separate bowl, mix together all wet ingredients (applesauce, pumpkin, egg substitute, and vanilla extract). Add this mixture to the dry ingredients, and stir until completely blended. Then, fold in the chocolate chips. Spray a large baking pan with nonstick spray, and spoon batter into 8 evenly spaced circles. Place pan in the oven for about 10 minutes (until cookies appear done and feel firm). Remove pan from the oven and allow cookies to cool slightly. For best results, enjoy while the cookies are still warm and the chips are still melty! MAKES 8 SERVINGS
	Serving Size: 1 medium-sized cookie (about 1.5 oz.) Calories: 88 Fat: 1.5g Sodium: 93mg Carbs: 17g Fiber: 2g Sugars: 6g Protein: 3g PointsPlus® value 2*