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Fudgy Chilli Chocolate Cookies

  Dairy free

  Gluten free

   Sugar Free

Nothing tastes better than a fudgy chocolate cookie but how about one that is healthy and good for you. The secret ingredient to these cookies is... black beans :), which means no flour at all. No one will even be able to guess these are made with beans as there simply is no "bean" flavour, just a rich chocolate fudgy goodness taste and texture.

I never thought I would be baking with black beans but this recipe turned out to be a goodie and is a great way to get that extra fiber in.




1 tin black beans 

2 Tbs melted coconut oil

1/3 cup raw cacao powder (can sub for cocoa powder but it won't have all the benefits of cacao)

1 tsp Himalayan salt

1 tsp cayenne pepper 

1/3 cup honey, coconut blossom nectar (or other sweetener of choice)

2 eggs (2 Tbs Chia seeds or ground flaxseeds if vegan)

1 tsp vanilla extract

1/4 cup chopped dark chocolate of 70% or more

1/4 cup dried cranberries (optional)

2 - 3 Tbs buckwheat (optional)



Preheat oven to 190 degrees Celsius

Grease baking tray 

Drain and rinse black beans well. Place in food processor with coconut oil, cacao powder, salt and cayenne and blend well

Add honey, vanilla and eggs and blend on low until all mixed in. The batter will be slightly runny. If too runny then add some more cacao powder or gluten-free flour if available

Remove blade from food processor and mix in chopped chocolate, buckwheat and dried cranberries

Spoon the batter onto the baking tray and flatten with the back of a spoon (the cookies will not spread when baking)

Sprinkle with sea salt and buckwheat if desired

Bake for 15 - 20 mins until the edges are browning

Cool and enjoy. The cookies should be stored in the fridge


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