Fudge Brownie Bean Cookies
- Serves 8
- Prep in 10 minutes
- Cook in 25 minutes
That oozy chocolately joy that only a decadent & luxurious sweet treat can bring….well how about recreating that but using natural sticky ingredients that are high in fibre, protein & generally turn the concept of a ‘treat’ on its head….
Yep I’ve done just that & you’ll have to read on to find out how!
Key Facts
- High Protein, High Fibre + Low Sugar
- Plant Powered
- Family Friendly
- Freezer Friendly
Ingredients
1 can drained & rinsed aduki, kidney or black beans
1/2 cup light tahini, cashew or almond butter
1/4 cup fresh orange, apple or carrot juice
2 tablespoons ground almonds
1/4 cup sparkling water
100g dark chocolate (I suggest Ombar or Seed&Bean)
Preparation
- 01
Preheat your oven to 175C, line a tray with a silicone mat or parchment paper.
- 02
Add everything to a food process or blender except the chocolate, blitzing until smooth. If it’s a little wet add some extra ground almonds.
- 03
Roughly chop the chocolate into chunks then pulse roughly into your mix.
- 04
Spoon into mounds on your lined tray then bake in the centre of the oven for 20-25 mins. Leave to cool for at least 10 mins before diving in.
- 05
Use within 4-5 days or freeze for up to 3 months. You can also freeze the cookie dough & then bake straight from frozen for 30-35 minutes anytime you fancy fresh cookies!
