Recipe Test: Chocolate cookies with black beans

Oooh, today I have another treasure for you. You can eat it throughout the year, since it is no special Christmas recipe.

And the crazy thing about it: the main ingredient is black beans!! But don’t worry, you won’t taste it at all. You just taste chocolate and crisp (because of the buckwheat) and a little kick from a pinch of cayenne pepper. Sooo good!

The recipe is from VeganBlatt and I just modified it a little bit by adding a handful of chocolate drops and a little more maple syrup. But simply try it yourself and try the dough before baking if it is enough chocolate and sweet enough :-)

A big thank you to VeganBlatt for this wonderful recipe (vegan, gluten free and sugar free), I will definitely make these cookies more often from now on!!!

And here’s the original recipe:

Ingredients for about 12 pieces:

1 ½ cups black beans (cooked), or a can of kidney beans as an alternative
2 tablespoons coconut oil
100 g dark chocolate
1 tablespoon cacao powder
4 tablespoons agave syrup (or maple syrup)
2 tablespoons chia seeds
⅓ tsp ground vanilla
¼ tsp cayenne pepper (can be omitted for the less adventurous)
½ tsp cinnamon
1 tablespoon almond butter
pinch of salt
1 tablespoon buckwheat (optional)
50 g chopped nuts, chocolate to taste

preparation

Soak chia seeds with agave syrup and 3 tablespoons water.
Melt coconut oil with chocolate in a saucepan.
Mix cooked beans with melted chocolate, cacao, chia seeds, almond butter and spices (it is best in a blender).
Stir in chopped nuts (walnuts fit well), chocolate and buckwheat to taste. The buckwheat provides some crunch in the biscuits, but can also be omitted.
If you like it sweeter, the cookies can be sprinkled with sugar before baking.
Bake at 175 °C for about 30 minutes.