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2 tablespoons chia seeds (or ground flaxseeds or 2 eggs)
1/3 cup maple syrup (or honey or agave)
1 teaspoon vanilla extract
1 1/2 cups canned black beans, well rinsed and drained
2 tablespoons coconut oil
1/3 cup cocoa powder
1/4 teaspoon coarse sea salt, plus more for sprinkling
1/4 teaspoon cayenne pepper
1/3 cup chopped 80% or higher dark chocolate
1/4 cup chopped dried cherries or cranberries (optional)
1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Mix chia seeds, maple syrup, and vanilla in a bowl and set aside. (If using eggs, skip this step.)
2. Place beans, coconut oil, cocoa, salt, and cayenne in a food processor and blend until well combined. Add maple syrup and chia mixture (or eggs) and pulse to incorporate. The batter will be quite liquidy but still hold together. Remove blade from the food processor and add chopped chocolate and cherries, folding to incorporate.
3. Spoon batter onto the prepared baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Sprinkle with coarse sea salt and bake for 15 minutes until the edges are browning. Let cool and store in the fridge.
Nutrition score per serving: 224 calories, 7g fat, 35g carbs, 9g protein
Recipe provided by My New Roots
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.