I thought I would try to bake something different this week, 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's supposed to be some kind of super food and I honestly could tell the difference. I didn't know if the random ingredients in this recipe would work considering there is no flour, butter, chocolate or eggs, but I'm really glad I 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 cuppa...
1 cup (240 ml) cooked black beans
2 Tbsp coconut oil
2 Tbsp nut butter (I used almond)
2 Tbsp oat milk (I used almond)
1/2 cup coconut palm sugar
4-5 Tbsp cacao powder
2 Tbsp Rice flour and cinnamon
1 tsp baking powder
1 tsp salt
Preheat oven to 180°C. Rinse the beans thoroughly in cold water. Drain them, save a few beans for decoration and add the rest to a food processor together with oil, nut butter and milk. Blend until smooth. Sift together sugar, cacao powder, rose hip powder, 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 batter 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. Make a hot cuppa tea or coffee and enjoy!
