I want it to never have added sugar, to be vegan, and to be DELICIOUS. I think I found another good one for you this week ;)
I wanted something with chocolate, and only took about 3 minutes of searching before I found these. These people are GENIUSES. I don't know if they came up with it, but I know they were GOOD! I only tweaked a couple of things (I wanted walnuts, and less flour). Check out their website, they have some great recipes!!
Also - I found that these taste even BETTER when you put them in the fridge after they've cooled - I had a couple of them the next day pre-workout and let me tell you: they tasted amazing AND gave me great energy for my workout!
Ok, so what you need:
- 15-ounce can cooked black beans (or 1½ cups cooked)
- 2 tbsp olive oil
- 2 tbsp peanut butter
- 2 tbsp milk (or almond milk)
- ½ cup honey
- 5 tbsp dark cocoa powder
- 2 tbsp whole wheat flour or rice flour, for gluten free (I used whole wheat, but would like to try almond flour next time!)
- 2 Tbsp walnuts
- 1 tsp cinnamon
- 1 tspt baking powder
- ¾ to 1 tsp salt
Preheat the oven to 375°F.
Rinse the beans and drain them; save out a few beans for decoration, if you'd like. In the bowl of a food processor, add the remainder of the black beans, 2 tablespoons olive oil, 2 tablespoons peanut butter, 2 tablespoons milk, and ½ cup honey. Blend until smooth.
Add 5 tablespoons cocoa powder, 3 tablespoons flour,1 teaspoon cinnamon, 1 teaspoon baking powder and ¾ to 1 teaspoon kosher salt to the bean mixture and blend until smooth and the batter resembles a thick mousse.
I could only mix some of the above ingredients together, as I had a small food processor. I used a fork to whip the rest of the ingredients together:
Line a baking sheet with parchment paper and spoon 12 evenly distributed dollops of batter. Bake for around 10 minutes (the cookies should still be a little soft when you remove them from the oven). Place the saved black beans on top. Wait a few minutes before transferring them to a cooling rack.