black bean

Chocolate Hazelnut Cookies

Get your chocolate fix with no added nasties, as these are refined flour and sugar-free,   naturally sweetened with dates, black beans for binding and darkness, cocoa for chocolatey richness and hazelnuts for a nice nutty crunch. Add all this to a creamy base of oats and you’ve got one tasty chocolate hazelnut cookies recipe. A future cookie. The future of cookies and baked goods is going this way, you heard it here first. Recipes like this prove that gluten, refined flours, sugar, dairy and eggs are not quite cutting it these days. Choose these chocolate hazelnut cookies and you’ll be feeling pretty good after too. Protein rich, fibre packed and only minimal healthy fats mean these are the cookies that just keep giving, lol (seriously, when I hear myself I just sound like such a dweeb!).

chocolate hazelnut cookies

Like chocolate and hazelnuts, hello…..I’m thinking ferrero rocher but better. Yep, they were definitely better and way more filling too.

Did you know that cocao is the HIGHEST plant based source of iron? Just sayin’. It’s true. That’s why I have absolutely no shame in indulging in rich cocoa drinks and dark chocolate EVERY day. Iron is important to a girl. Ummmmm, 40 times more antioxidants than blueberries……well I’m impressed.

I recommend using a good quality cocao powder and the best place to purchase is no doubt online. I get a kilo bag of Peruvian organic raw cocao powder from Ebay for about £12 and it lasts ages and tastes soooooooo bloody good. Ummmmm, chocolate 🙂

chocolate hazelnut cookies

Anyway, give these a go and see how you get on. I reckon you’ll be pleasantly surprised.

Chocolate Hazelnut Cookies

(Makes 10)

1 1/2 cups oats
1/2 teaspoon salt
1/4 cup chopped roasted hazelnuts
1 can black beans
1/2 cup date syrup
2 tablespoons coconut oil
3 tablespoons cocoa

  1. Preheat the oven to 180ºC + grease a baking tray with coconut oil.
  2. Add the oats, salt, hazelnuts to a large mixing bowl.
  3. Throw everything else into a blender + blitz until smooth. Stir this runny chocolatey mix into the dry to form cookie dough.
  4. Roll into 10 balls + flatten into cookie shapes. Bake for 20-22 minutes.

Black Bean Mocha Brownies (Gluten and Sugar free, Vegan)

Black bean mocha brownies…for that day when you NEED brownies like now! Blender brownies that are not only super quick to make but oh so healthful. These are those brownies that tick every box – no dairy, grain, gluten, egg or sugar.

Black Bean Mocha Blender Brownies

But but but, honestly they are still tasty as hell. Oh, and oh so adaptable too. Swap out the black beans for white beans, sub the walnuts for pecans, tahini for PB or coconut oil, ditch the coffee altogether + sweeten as you like. See, really, these are like a brownie for anyone and everyone 😉

Black Bean Mocha Blender Brownies

Black Bean Mocha Brownies

(make 12-16)

2 tablespoons chia seeds soaked in 6 tablespoons water
3 tablespoons almond milk
1 teaspoon vanilla extract
2 tablespoons tahini
1/2 cup cocoa powder
1 can black beans, drained (230 grams drained weight)
2 tablespoons dark strong coffee granules soaked in 2 tablespoon hot water

Dark chocolate chips  + walnuts

Method:
1. Preheat oven to 175 ºC + line a small baking tin (8X8 inches is good).
2. Throw the lot into a blender (not the chocolate chips or walnuts) + blend until smooth.
3. Transfer to the tin, press copious amounts of chocolate chips and walnut pieces into the batter + bake for 25 minutes.
4. Remove from the oven, allow to cool, slice + enjoy. Freeze like a dream.