Recipe adapted from My New Root's Black Bean Chocolate Chili Cherry Cookies. All of her recipes are terrific, so make sure to spend some time on her blog, or pick up her cookbooks.
Prep Time8 minutesmins
Cook Time15 minutesmins
Total Time23 minutesmins
Course: Dessert
Servings: 8
Author: Jenné
Ingredients
1 ½cupsblack beansor one 15 oz. can, drained and rinsed
2tbspmelted coconut oil
1/3cupcocoa powder
1/4tspcoarse sea salt or Maldonplus more for sprinkling
1/4tspcayenne pepper
1/3cupmaple syrupor agave
2tbspchia seedsor 2 tbsp ground flax seeds
1tspvanilla extract
1/3cupchopped vegan dark chocolate70% or higher
Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper.
Mix the chia seeds, maple syrup, and vanilla in a small bowl and set aside to allow the chia to thicken.
Place the black beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Then add the maple syrup and chia mixture and pulse to incorporate.
Remove the food processor's blade and stir in the chopped chocolate.
Spoon the batter onto the baking sheet, then flatten the tops of the cookies because they won't spread while they're baking. You should have 8 cookies.
Sprinkle on more coarse salt or Maldon, and a pinch of cayenne pepper.
Bake for 15 minutes, then let them cool completely before enjoying.
Store them in the fridge. They're firm up a bit in there, but remain moist and delicious.