Plant based Munchies

A journey towards whole food, plant based, healthy eating….

Chocolate bean biscuits

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Choc hazelnut bean cookies

Some weeks ago I made those red kidney bean chocolate cakes and was super excited. These, might I say, are right up there.

I was reading recently about how many beans we need to eat in a week to get maximum benefit and thought it would be good to up the quota for the kids somehow!! Chocolate bean biscuits, how awesome. These have black beans and chick peas in them and you can’t even tell. Thanks to A Dash of Compassion for the recipe. I have tweaked it slightly – but only a tiny bit. The original has coffee extract which I wasn’t keen on for the kids but you might like it. I also think if you’re not into hazelnut it would be easy to leave that out and add orange zest for a choc orange biscuit! I’m going to have fun playing with these.

Just a note on the beans – I used dried beans which you need to soak overnight, rinse, then boil/simmer for an hour until soft. As it turns out from what I have read, there is little nutritional difference between tinned beans or dried – tinned beans are not like vegetables which lose their nutrition. Therefore – use a tin! It’s much less stress draining and rinsing tinned beans than remembering to soak, boil, rinse and cool dried ones.

The upside of using dried beans is that they are so cheap. And, I guess, there could be concerns around BPA in cans. Or added salt. So there’s your choice 🙂 (Happy to be corrected if anyone has info that dried beans are better?).

  • 1 1/2 cups cooked black beans, rinsed
  • 1/2 cup cooked chickpeas, rinsed
  • 1/2 cup cacao powder
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup agave/rice malt syrup/ pure maple syrup….
  • 1/4 cup coconut oil, melted
  • 2 tbsp ground chia seeds (or flax meal)
  • 1/2 cup ground hazelnuts

beans

  1. Preheat the oven to 190 deg C and line a tray with baking paper.beans2
  2. Using a food processor, process the black beans, chickpeas, cocoa powder and salt until it turns into a thick, flour-like consistency.
  3. In a medium bowl, whisk together the maple syrup, coconut oil, vanilla and chia seeds until well combined. Pour the mixture into the food processor and process until smooth. I let my processor run for about two minutes and scraped down the sides of the bowl halfway through.
  4. Remove the processor bowl from the base and remove the blade. Fold in the hazelnut meal.
  5. Drop rounds onto the prepared tray and use a wet finger or the back of a spoon to flatten and mold into cookie shapes. Keep in mind they won’t spread while baking. Add a few more nuts to the top of each cookie.
  6. Bake the cookies at 190 deg C for about 15 minutes, or until the tops of the cookies are fairly dry to the touch. You don’t want the middle to feel too wet or the cookies will be very fudge-like.
  7. Cookies can be stored in an air-tight container in the fridge.

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Author: Rah

www.plantbasedmunchies.wordpress.com

2 thoughts on “Chocolate bean biscuits

  1. I’m a big fan of cooking beans in the slow-cooker. You don’t need to presoak them. For chickpeas I just put them on low when I go to bed – in the morning they’re ready to rinse and drain. It doesn’t work for red-kidney beans (which need a rapid boil). In my old slow-cooker I needed to put them on high overnight – will depend on the make/model.

    Am keen to try these biscuits – but alternative sweeteners are crazy expensive and rare here in Beijing. But having found hazelnuts today, am going to work on a solution!

    • Hi Jemma thanks for your comment! Hope you find a solution for your bean biscuits! If you are not vegan you could always use honey. Or maple syrup.

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