Chocolate nachos with quinoa & black bean fudge clusters
½ cup(s), rinsed
Chocolate tortilla chips
4 item(s), pitted
Canned low sodium black beans
15 oz, rinsed and drained
Unsweetened cocoa powder
Powdered sugar (confectioner's)
2 Tbsp, melted
Lite whipped topping
Unsweetened fresh fruit
2 cup(s), chopped
- Cook quinoa according to package directions. Spread quinoa out on plate and let cool. In small bowl, add dates and enough hot water to cover. Let stand until dates are softened, 5 to 10 minutes. Drain dates and transfer to food processor. Add beans, cocoa powder, sugar, agave, oil, vanilla, and salt and process until smooth.
- Transfer mixture to medium bowl. Fold in quinoa and spread mixture thinly onto baking sheet. Freeze until frozen, about 30 minutes. Using spoon, scrape quinoa fudge into 16 clusters. Store in airtight container in freezer until ready to use or for up to 1 month.
- Arrange tortilla chips on platter. Top with whipped topping, fruit, and quinoa fudge clusters.
- Serving size: 3 chips, 1 fudge cluster, plus toppings