John Myers
Ingredients for 1 servings:
- 350 g beans, white or chickpeas
- 2 tbsp coconut oil
- 2 tbsp crunchy peanut butter, 100% peanut
- 2 tbsp almond milk (almond drink), unsweetened
- 100 g agave syrup
- 5 tbsp cocoa powder, heavily deoiled
- 5 tbsp soy flour
- 1 tsp baking powder or baking soda
- 1 pinch of salt
- 100 g pitted dates
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 13 hours 55 minutes
vegan, makes about 20 pieces
Soak the beans or chickpeas overnight and then prepare according to the package instructions. Drain and rinse thoroughly with water in a sieve. Alternatively, drain canned beans. Blend in a blender with the coconut oil, peanut butter, and almond milk until creamy. Then add the agave syrup and blend briefly. In a mixing bowl, combine the cocoa powder, soy flour, baking powder or baking soda, and salt, then add the bean paste and mix. Finally, cut the dates into chocolate-chip-sized pieces and stir them into the dough. Shape the mixture into cookies with your hands and place them on a baking sheet. Bake at 180–200°C (convection oven) for approximately 15–20 minutes, depending on the size. Then let them cool in the oven. Once cooled, simply remove the cookies from the baking paper—the cookies will stay wonderfully soft even after baking.
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