I can’t stop baking with beans, and not baked beans or pulse based curries but sweet nutty desserts bursting with the humble chick pea or fudge like black bean. It’s a pretty good feeling knowing that your sweet, dark and decadent cookie is actually 75% chick pea! Or your chocolate fudge brownie is crammed with black beans and you know that creamy cookie dough butter, yep you guessed it – it’s mainly white beans! Is it wrong to get excited over carob, chocolate, almondy, chickpea based goodies? Even the raw dough is hard to resist.
Baking with beans is the way forward – who needs margarine and white flour when any pulse would do a better job, mega boost the nutritional content higher than you can imagine and transform a pretty unhealthy dessert to one which is plant based and truly good for us. Good news.
And here’s a bit more good news:
flourless, no grain whatsoever so yep they’re gluten free
no dairy and entirely plant powered
so rich and chocolatey it almost hurts
so easy to make, literally throw it all in the blender and adjust ingredients for correct consistency
they really are healthy with such a tiny amount of sugar
less than 50 calories per cookie, eat lots
carob, ummmm
Technically carob isn’t chocolate but it does have a chocolatey taste with a sweeter, nuttier flavour than cocoa and it is super delicious. Also packed full of antioxidants and unlike cocoa contains zero caffiene. I absolutely love it. I use carob purely for a change of flavour as cocoa is one of my favourite ingredients ever and would work equally well in this recipe too. I do feel guilty cheating on cocoa but carob is so worth it. 
Healthy darkest double chocolate flourless cookie bites
(makes 15-20 cookies)
1 can chickpeas, rinsed + drained (240 grams)
1 banana, peeled + chopped
3 teaspoons non dairy butter or coconut oil
1 flax egg (1 tablespoon of flaxmeal to 3 of water)
1 teaspoon vanilla extract
2 tablespoons carob powder (or cocoa powder)
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons almond meal or almond flour
4 tablespoons dark chocolate chips
Method:
1. Preheat oven to 180ºC. Add all the ingredients except chocolate chips to a food processor or blender until smooth. Stir through the chocolate chips. The mixture should be a cookie dough consistency so you may need to adjust almond flour to make it drier or add a dash of almond milk to loosen it.
2. Lightly grease a baking tray + form 15-20 small cookies from the mixture. They will not spread so allow enough room to remove once baked. Flatten slightly with a fork.
3. Bake for 20 minutes until crisp on the outside. Allow to cool fully before removing from the baking tray + get stuck right in. Store in an airtight container for 7 days.
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