Monday, January 9, 2012
Black Bean Chocolate Cookies
Black. Bean. Cookies.
Sounds a little odd, and I was skeptical at first, but chocolate and black beans could totally be BFF's.
When pureed with cocoa powder, coconut oil, chia seeds, honey and some organic dark chocolate, black beans are transformed into a rich fudgy treat that is not only sinfully rich but super healthy to boot.
In other words, I felt zero gulit knocking back three of these for breakfast this morning...
Raw cacoa and organic dark chocolate flood your system with antioxidants.
Honey and coconut oil boost your immune system.
Chia seeds are high in omega three fatty acids, iron, calcium, magnesium and potassium.
Black beans are are a low fat source of protein and fiber.
Need I say more?
Black Bean Chocolate Cookies (slightly adapted from Sarah Britton at My New Roots)
(Makes 8- 4" cookies)
1 1/2 c. black beans or 1-15 oz can, rinsed and drained
2 T. coconut oil
1/3 c. cocoa powder
1/2 t. coarse salt, plus more for sprinkling
1/3 c. honey
1 t. vanilla extract
2 T. chia seeds
1/3 c. dark chocolate, chopped (I used dagoba 73%)
Preheat oven to 375 degrees.
Line a large sheetpan with parchment paper.
In a small bowl, mix together the honey, chia seeds and vanilla extract.
Place drained and well rinsed beans in a food processor with the coconut oil, cocoa powder and salt and blend until well combined. Add the honey/chia seed mixture and blend again until creamy, scraping down the sides if needed.
Remove the blade and fold in the chocolate.
Spoon batter onto baking sheet and flatten a bit with the back of a spoon. Sprinkle the tops with a small amount of coarse salt.
Bake for 15 minutes, or until the edges are browning.
Cool. Store in the refrigerator.