Another winner from the BACleanse! Thus one comes together fast, tastes amazing and makes great leftover!
1 15-oz. can cannellini beans, rinsed
4 oz pomegranate seeds (1 pack of TJs)
1 TBSP fresh lemon juice
1/2 TBSP olive oil
1/4 c thinly sliced scallions
4 TBSP chopped parsley
1/2 tsp salt
1/4 tsp pepper
Combine all ingredients in a bowl.
This recipe is from the BACleanse, I made a couple modifications. This is perfect for when you need aisle chocolate fix.
8 ounces bittersweet chocolate, chopped
1/4 c unsweetened coconut flakes
1/4 c pistachios, roasted and chopped
3 TBSP cacao nibs
Pinch of flaky sea salt
Preheat oven to 350°. Spread out coconut on a rimmed baking sheet and toast, stirring occasionally, about 4 minutes.
Line a baking sheet with parchment paper. Melt the chocolate in 30-second intervals in a microwave, stirring between each interval. Spread melted chocolate on baking mat in an even layer about 1/8″ thick. Scatter toasted coconut, pistachios, and cacao nibs evenly over chocolate. Sprinkle with flaky sea salt, if using.
Let chocolate cool completely, then break into pieces.