HOMEMADE SUGAR-FREE CHOCOLATE TRUFFLES

Even the health-conscious like a sweet treat once in a while, and especially during the holidays. I have personally made and approved these two recipes and highly recommend them! Neither has sugar, but you'd think they did. 


Honey PB No-Bake Chocolate Cookies
from Rita Bingham's book Natural  Sweets and Healthy Treats

1/2 cup honey
1/4 cup butter
3 tablespoons cocoa
2/3 cup natural peanut butter
2 cups quick oats
2 t vanilla

Boil honey and butter for 1 minute. Stir in cocoa, peanut  butter, oats, and vanilla. Spoon mixture onto waxed paper and divide into 24 mounds. 


Cocoa-Date Truffles 
by Faith Goimarac

1 cup walnuts
10-12 medjool dates
1/4 cup honey
1/4 cup cocoa powder

Process all ingredients in a food processor until smooth. You can add coconut flakes, vanilla, sunflower seeds, almonds, raisins, etc. to your liking. Form into truffle-size balls. Serve as is, or roll in unsweetened cocoa powder if you like a dark chocolate taste, or roll in shredded coconut. Store in the refrigerator. 

CURRIED CHICKPEA PITAS

Serves 6

2 cans chickpeas, drained and rinsed
2 cucumbers, diced
2 apples, diced
¼ cup red onion, finely diced
1 ripe avocado, diced
1 teaspoon dried basil
1 teaspoon curry powder
1 teaspoon garlic powder
Romaine lettuce or fresh spinach
3 whole wheat pita pockets, cut in half
1 tsp canola oil

Saute chickpeas in oil with curry powder, dried basil, garlic powder until lightly browned.  In a bowl, mix together avocado, cucumber, apple, red onion, and sauteed chickpeas.  Place lettuce or spinach in each pita pocket then add chickpea mixture.  Add a dressing or oil & vinegar, if desired.
Yield: 6 servings

BAKED EGGPLANT PARMESAN

INGREDIENTS
Olive oil, for baking sheets
2 large eggs
3/4 cup plain dry breadcrumbs
3/4 cup finely grated parmesan, plus 2 Tablespoons for topping
1 teaspoon dried oregano
1/2 teaspoon dried basil
Coarse salt and ground pepper
1-2 large eggplants, peeled and sliced into 1/2 inch rounds
6 cups chunky tomato sauce (homemade or store-bought)
1 1/2 cups shredded mozzarella

1. Preheat oven to 375 degrees.  Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.
2. Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more.  Remove from oven; raise oven heat to 400 degrees.
3. Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

Recipe modified from marthastewart.com