- 18
Ingredients
- 1 can of adzuki beans, drained and rinsed (lentils or black beans work well also)
- 2 tbsp water
- 3 tbsp extra virgin coconut oil
- 5 tbsp organic nut butter
- 6 tbsp honey
- 1 1/2 tsp vanilla extract
- 5 tbsp cacao powder (or cocoa)
- 1 tsp baking soda
- a pinch of salt
- ground nuts for dusting (optional)
Preparation
Step 1
These rich and velvety chocolate fudge cookies have the most amazing soft chewy texture. As they are made from a base of nut butter, adzuki beans, honey and raw cocoa, they are gluten/wheat, dairy and sugar free. Sure to please even the most avid cookie fan, these cookies really are truly scrumptious.
Preheat the oven to 180°C, and line two trays with baking paper.
In a food processor, add the beans, water, peanut butter and coconut oil. Blend until smooth. Add the remaining ingredients then pulse until well combined.
Spoon about a tablespoon of batter for each cookie on to the baking tray. Smooth each dollop in to a small circle, leaving about 2cm of space in between each cookie. There should be about 18-20 cookies. Sprinkle each one with a pinch of ground nuts.
Put in to the oven and bake for around 15 minutes, careful as they can burn easily. They will still be soft when you take them out. Leave to cool completely.
Makes 18-20 cookies, will keep for 3-4 days in an airtight container.