Adding weird things to recipes definitely makes them so much more fun… right? I made a lighter variation of these cookies whilst teaching cooking to kids in America and they went down a storm! You would never know there are nutrient rich black beans hiding in there and they purely add to the insanely gooey texture! I’m also pretty obsessed with chocolate and chilli, so the cayenne pepper works so well in these. They may or may not be the best thing I’ve ever eaten (they are). Enjoy and try not to share!
– 1/3 cup maple syrup
– 2 tbsp chia seeds
– 1 tsp vanilla extract
– 1 tin black beans (rinsed and drained well)
– 2 tbsp coconut oil
– 1/3 cup raw cacao powder (I used LucyBee)
– big pinch of sea salt
– 1/4 tsp cayenne pepper
– 1 tsp cinnamon
– 35g raw dark chocolate (the higher the percentage, the better)
– 1/3 cup raspberries (fresh or frozen)
1. Pre-heat the oven to 180C.
2. First, combine your chia seeds, maple syrup and vanilla extract in a cup, mix well and leave to sit for 5 minutes.
3. Drain your beans extremely well and add them to a food processor or high speed blender (I actually used a nutri-bullet for this and it turned out perfectly).
4. Blitz your beans with the coconut oil, salt, cayenne, cinnamon and cacao powder.
5. Add your chia seed mix and blend until it forms a gloopy batter.
6. Transfer to a bowl and add your chopped chocolate.
7. Grab a lined baking tray and add dollops of your cookie mix.
8. Press down on your cookies and then form a little well in the middle.
9. Pop a couple of raspberries in each well and then cover back over with the batter.
10. Sprinkle with a little more sea salt and pop into the oven for 15 minutes.
11. Allow to cool after removing from the oven and store in the fridge.