Preheat oven to 350°F. Cut 4 slits about 1/2-inch deep lengthwise across top of beef roast. Tuck 3 cloves finely sliced garlic into slits. In a small bowl, combine cocoa powder, espresso powder, Sucanat, 2 tsp black pepper, 1 1/2 tsp salt, pepper flakes and cinnamon. Rub spice mixture over roast. Place roast in a heavy roasting pan fitted with a rack. Roast on middle rack for about 1 hour, 15 minutes for medium rare and 1 hour, 25 minutes for medium. Remove from oven, cover loosely with foil and rest for 5 to 7 minutes. (Internal temperature should reach 145°F when tested with an instant-read thermometer).
During the last 30 minutes of cooking time, bring a large pot filled halfway with water to a boil. Add green beans; boil for 2 to 3 minutes or until beans turn bright green. Drain and plunge beans immediately into a large bowl filled with ice water for 5 to 8 minutes; drain. Cut beans in half crosswise; set aside.
In a medium skillet on medium, heat 1 tbsp oil. Add remaining sliced garlic and shallots. Sauté for 5 minutes, stirring constantly. Add cashews and remaining 1/4 tsp salt. Sauté until browned, about 5 minutes more. Transfer mixture to a paper towel to drain.
Wipe skillet clean and heat remaining 1 tsp oil on medium high. Add green beans and remaining 1/4 tsp pepper; sauté for 5 to 7 minutes, until beans are heated. Transfer beans to a bowl, add shallot mixture and toss.
Thinly slice beef and serve with green bean mixture.
Serving Size: 5 oz roast beef and 4 oz green beans
Inspired by Jamaican cuisine, in which warming spices are often paired with vibrant fruits, this chicken dinner boasts an irresistible balance of savory and sweet. To easily slice the collard greens, stack the leaves, roll them up into a cylinder and cut crosswise into strips.