Ingredients:

• 1 can black beans, drained and rinsed (Be sure to rinse the beans thoroughly)
• Egg replacer equivalent to 2 eggs
• ¼ cup apple puree
• 2tsp vanilla extract
• 2tbsp freshly brewed coffee
• ¾ cup raw cacao powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ cup coconut sugar (You may need more depending on your taste)
• 1 x bar dark chocolate, chopped (I used The Chocolate Yogi’s ‘Astral’ dark vegan chocolate bar)

Method:

1. Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
2. In a high speed blender or food processor, add all of the ingredients beside the chocolate. Blend until smooth.
3. Stir through the chopped dark chocolate.
4. Spoon heaped tablespoons of the mixture onto baking paper and form cookie shapes. The batter may be runny, but it’ll firm up in the oven.
5. Bake for approximately 25 minutes or until the top springs back when pressed gently. These will firm up as they cool.
6. Remove from the oven and allow to cool completely before serving.

Store in the fridge or freezer.

NOTE: These are also delicious as brownies. Simply pour the mixture into a lined brownie tin instead of forming into cookies.

Recipe by: Morgan Welch