Sound odd? I was just as apprehensive a couple of hours ago…
As soon as i tasted the chocolatey batter though I was convinced.
Plus – BONUS! –
they are so dense, thanks to the black beans, that one is enough.
Perfect high protein snack to fight off the mid-morning/ mid-afternoon sugar cravings.
You will need 1 cup of cooked black beans.
I cooked my own after soaking the beans in water for 6 hours. Using canned beans would work.
Vegan Chocolate Black Bean Cookies
- 1 cup cooked black beans
- 2 tbsp olive oil or coconut oil
- 2 tbsp nut butter of choice (i used homemade almond butter)
- 2 tbsp oat/almond/soy milk
- 1/2 cup coconut sugar
- 5 tbsp raw cacao powder
- 2 tbsp protein powder (I use a vegan vanilla powder) – you can substitute this with rice flour
- 1 tsp baking powder
- 1 tsp sea salt
MAKING YOUR COOKIES
- Preheat oven to 180oC
- Rinse beans really well in cold water
- Drain beans and add to a food processor along with OIL, NUT BUTTER & MILK. Blend until smooth.
- Sift together COCONUT SUGAR, CACAO, POWDER, BAKING POWDER & SALT. Add to bean mixture.
- Run food processor again until combined – should be a thick mousse consistency.
- Line a baking tray with paper and spoon 9-12 dollops of mixture evenly onto tray.
- Use a spoon to form cookies into round shapes
- Bake approx 20 mins – they should be still a little soft when you take out of oven
- Set aside to cool for a few minutes before putting them onto a wire rack to cool completely
Okay… so, as YUM as the cookies were straight out of the oven… I was not overly impressed with how crumbly they were after they cooled.
I put the in a jar and every time i went to go grab one to chow down, I ended up with a handful of crumbs!
Pfft and who honestly want to vacuum up chocolate brownie crumbs constantly?
So – I researched who to make some chocolate brownies with the black beans instead.
AND they freeze BRILLIANTLY!
I have cut them into long rows and then wrapped each individual row in glad wrap and popped it in the freezer. Will defrost overnight.
Great for snacks and dessert – just add some ice-cream, cream, yoghurt and fresh berries.
BLACK BEAN CHOCOLATE BROWNIES
- 125 gm Butter (unsalted)
- 180 grams dark 70% chocolate – roughly chopped
- 1 and a half cups of black beans – canned OR ones you have soaked overnight and then cooked
- 3 tablespoons of raw cacao powder
- 3 tablespoons desiccated coconut
- 1/2 cup walnuts
- pinch of pink salt
- 3 free-range eggs
- 1/2 cup coconut sugar
PRE-HEAT OVEN – 160 degrees C
LINE a square 27cm pan (or close enough) with greaseproof paper.
Pop the butter and chocolate in a saucepan over LOW heat (don’t burn the chocolate! That would be a CRIME). Melt it slowly while continually stirring. Once melted – take off heat and set aside.
Get out your trusty food processor. Pop in the beans, cacao, coconut and walnuts. Blitz for two minutes – then pour in all the melted chocolate mix and blitz for another minute.
Grab another bowl and crack your eggs into this. Mix with a hand beater for about 3 minutes, or until nice and aerated. Add the sugar and whisk some more. Once most of the sugar is incorporated into the egg – add this all to the bean mix in the food processor. Quickly pulse on a slow speed and mix together.
Pour into pan.
Pop into oven.
Bake for 30-40 minutes. It can still look wobbly in the centre when you take them out of oven but once they cool completely, this part will set. Then, you can slice and freeze some if you like. These brownies are pretty darn rich and dense, so you won’t want a huge slice 😉