I thought I would try to bake something different, so I’m using black beans as the main ingredient in a chocolate biscuit (the concept intrigues me). I’m also using coconut palm sugar instead of caster sugar, as it doesn’t put stress on your blood sugar levels the same way that white sugar does. I didn’t know if the random ingredients in this recipe would work considering there is no white flour, butter or eggs, but I’m really glad they did. I love these cookies, they look and taste amazing! Not your average tea biscuit as the texture is more gooey, like a brownie, but they go perfectly with a hot cup of herbal tea…

chocolate and black bean cookies


Prep time: 25 mins // Cook: 15 mins // Makes: 20

  • 1 cup (240 ml) cooked black beans
  • 2 Tbsp coconut oil
  • 2 Tbsp nut butter (I used almond)
  • 2 Tbsp almond milk
  • 1/2 cup coconut palm sugar
  • 4-5 Tbsp cacao powder
  • 2 Tbsp coconut flour
  • 2 tbsp cinnamon
  • 1 tsp baking powder
  • 1 tsp himalayan salt

Preheat oven to 180°C. Rinse the beans thoroughly in cold water. Drain them, save a few beans for decoration on top of the cookie and add the rest to a food processor together with oil, nut butter and milk. Blend until smooth. Sift together sugar, cacao powder, coconut flour, cinnamon, baking powder and salt and add to the bean mixture. Run it again until all is combined. The batter should be similar to a thick mousse. Line a baking sheet with parchment paper and spoon dollops of mixture on it. Bake for around 20 minutes (they should still be a little soft when you remove them from the oven). Set a side a few minutes before transferring them to a wire rack to cool completely.  Enjoy with a smile…

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