CHOCOLATE   NUGGETS

1   Cup     Coconut Oil

1/4 Cup  Cocoa

1/4 Cup  Cocao

1/2 Cup  Almond Meal (Ground Raw Almonds)

1/2 tsp     Almond Extract

1   Cup     Chopped Mixed Nuts

1   Cup     Shreaded Coconut (Opnional)

1  tsp        Stevia to Taste (Now Brand)

Heat in pot until liquid.

Use icecube trays for mold.

Fill trays and place in freezer for 20 minutes.

Remove from trays and store in refrigerator.

 Chana Masala

INGREDIENTS

• 1/4 cup neutral oil such as avocado or grapeseed
• 3/4 tsp cumin seeds
• 1 medium onion finely chopped
• 4-5 cloves garlic crushed
• 1 inch piece ginger crushed
• 1 small green chili pepper sliced or chopped
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp paprika powder
• 1/2 tsp turmeric powder
• 1/4 tsp mild red chili powder
• 2 medium tomatoes finely chopped
• 2 cans (around 15-oz each) chickpeas rinsed and drained
• 1 1/4 tsp salt or to taste
• 1/4 tsp baking powder (optional – for extra tender chickpeas)
• 1/2 tsp garam masala or chaat masala
• 1 tsp freshly squeezed lemon juice
• 2-3 tbsp cilantro leaves chopped

INSTRUCTIONS

• Heat a medium-sized saucepan over medium-high heat. Once hot, add the oil, cumin seeds and onion and sauté for 7-8 minutes, until golden. If the mixture gets dry, add 1-2 tablespoons of water.
• Add the garlic, ginger, and green chili pepper and sauté for another 2-3 minutes. Deglaze the pan with a tablespoon of water (if needed), and add the spice powders and give it a few stirs. Add the tomatoes and continue to stir for a minute. Mix in the chickpeas, baking powder (if using), salt, and 2 cups of water.
• Raise the heat to high to bring to a boil, then reduce the heat to medium, cover and let cook for 25-30 minutes, until the chickpeas are very tender.
• Uncover and raise the heat to high. Use a wooden spoon or spatula to slightly crush the chickpeas. Sauté for another 2-3 minutes to desired consistency. Taste and adjust salt and seasoning. Turn off the heat and add the garam masala or chaat masala, lemon juice, and cilantro leaves.