To celebrate my website makeover, I’m sharing these Sweet Bean Fudgy Cookies!
One of the reasons I’m here – on this planet at this time – is to be in service to people. Whether it’s Coaching, the Men’s Group, chatting on the Podcast, it’s a privilege to be engaged with someone as they explore and dive into their life, insights, roadblocks and stories.
I know the phrase ‘holding space’ is a tad overused, but I love it and I believe in its transformative powers deeply. It’s a sacred honour to be present with another in a supportive, open-hearted, deep and sometimes playful way.
I also love cooking and creating recipes.
But not just for myself, family and friends.
Here, among my blog posts, I get to sprinkle recipes like edible confetti. To share a little part of me that otherwise would sit as scribbled notes in food-stained exercise books.
This particular recipe has sat in one of those exercise books for ages now. It has two ticks beside it which means I really like it a lot.
Flicking through the book the other day, I realised I hadn’t shared it. So I made it again to make sure it still deserves those ticks. It does.
It’s a simple all-in-the-blender recipe with one sneaky ingredient that you don’t normally see in cookies – black beans. If you’ve never tried beans in a sweet recipe before, have no fear. You can’t taste them!
The cookies taste particularly good straight out of the oven, so gooey and rich. But even cool they’re still a fudgy delight. Enjoy!
Gluten free, grain free, dairy free, nut free, vegan
Ingredients
- 1 tin black beans, drained and rinsed
- 1/2 cup hulled tahini
- 1/3 cup rice malt syrup or maple syrup
- 3 tbslp cacao powder
- 1 tbslp coconut flour
- 2 tsp vanilla extract
- 1 tsp baking powder
- pinch sea salt
- 1/4 cup chopped dark chocolate (I used 85% dark chocolate)
Instructions
- Pre-heat oven 180C
- Place all ingredients except dark chocolate into Thermomix or high speed blender
- Blend on high till well combined. Scrape bowl as needed and ensure the mix is smooth.
- Add dark chocolate and stir through mix.
- Scoop tablespoon of mixture onto a lined baking tray.
- Bake in oven for 10 minutes.
- Cool on baking sheet before removing.
Notes
* You can replace tahini with nut butter if desired
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