Lifestyle, Recipes

Chocolate Black Bean Truffle Cookie Recipe

You expect to see them in a simmering pot of stew, a bulky burrito or a spicy rice dish. But black beans in your dessert? It’s a foreign – even shocking – concept. Don’t let dinner visions sway you from trying these rich, decadent, bean-based truffle cookies. When combined with cocoa, coconut oil and natural sweeteners like pure maple syrup and vanilla, those petite protein powerhouses go completely undetected, creating a healthy, chocolaty treat you won’t be able to resist.

Ingredients

¼ cup + 2 Tbsp. gluten-free dark buckwheat flour
2 cups cooked black beans
1 Tbsp. chia seeds
¼ cup unsweetened cocoa powder
1 tsp. vanilla extract
¼ cup coconut oil (melted)
1/3 cup maple syrup or agave
¼ cup vegan mini chocolate chips
½ tsp. sea salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a food processor, combine black beans, coconut oil, vanilla and maple syrup (or agave) and puree until smooth. Pour in remaining ingredients (except chocolate chips) and blend until well mixed.
  3. Transfer dough to a large mixing bowl and stir in chocolate chips.
  4. On parchment-lined baking sheet, arrange mounds of cookie dough (about 3 tablespoons for large cookies or 1 tablespoon for small cookies). Coat bottom of glass or cup with coconut oil and use to press cookies flat (to ½” thickness).
  5. Bake cookies for 8 minutes, then transfer to wire rack to cool.
  6. Store cookies in airtight container for up to 1 week in the refrigerator.

Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include Fantastically-Fit.com and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutheran University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.
Source: Vitacost.com
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Jenna Bensoussan is an entertainment, lifestyle and wellness writer and editor. She served as executive editor for Smart Talk Magazine, associate editor for Counselor Magazine, and continues to serve as contributing editor for ACED Magazine. She has also contributed to newspapers such as the Boynton Times. Bensoussan holds a B.A. in communication and public relations from Florida Atlantic University.