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
- 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.