To celebrate my website makeover, I’m sharing these Sweet Bean Fudgy Cookies!

One of the reasons I’m here – on this planet at this time – is to be in service to people. Whether it’s Coaching, the Men’s Group, chatting on the Podcast, it’s a privilege to be engaged with someone as they explore and dive into their life, insights, roadblocks and stories.

I know the phrase ‘holding space’ is a tad overused, but I love it and I believe in its transformative powers deeply. It’s a sacred honour to be present with another in a supportive, open-hearted, deep and sometimes playful way.

I also love cooking and creating recipes.

But not just for myself, family and friends.

Here, among my blog posts, I get to sprinkle recipes like edible confetti. To share a little part of me that otherwise would sit as scribbled notes in food-stained exercise books.

This particular recipe has sat in one of those exercise books for ages now. It has two ticks beside it which means I really like it a lot.

Flicking through the book the other day, I realised I hadn’t shared it. So I made it again to make sure it still deserves those ticks. It does.

It’s a simple all-in-the-blender recipe with one sneaky ingredient that you don’t normally see in cookies – black beans. If you’ve never tried beans in a sweet recipe before, have no fear. You can’t taste them!

The cookies taste particularly good straight out of the oven, so gooey and rich. But even cool they’re still a fudgy delight. Enjoy!

Sweet Bean Fudgy Cookies

Sweet Bean Fudgy Cookies

Gluten free, grain free, dairy free, nut free, vegan

Ingredients

  • 1 tin black beans, drained and rinsed
  • 1/2 cup hulled tahini
  • 1/3 cup rice malt syrup or maple syrup
  • 3 tbslp cacao powder
  • 1 tbslp coconut flour
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • pinch sea salt
  • 1/4 cup chopped dark chocolate (I used 85% dark chocolate)

Instructions

  1. Pre-heat oven 180C
  2. Place all ingredients except dark chocolate into Thermomix or high speed blender
  3. Blend on high till well combined. Scrape bowl as needed and ensure the mix is smooth.
  4. Add dark chocolate and stir through mix.
  5. Scoop tablespoon of mixture onto a lined baking tray.
  6. Bake in oven for 10 minutes.
  7. Cool on baking sheet before removing.

Notes

* You can replace tahini with nut butter if desired

http://www.robynpatton.com/sweet-bean-fudgy-cookies/

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