Today was absolutely beautiful here in Buffalo – cool (in the low 70s) with a nice breeze. I pulled my bike out and rode over to Aldi, stopping at the little farm market at the end of our street on the way. I haven’t ridden my bike in a few weeks because it’s been so sticky and hot, so my day was definitely made by being able to ride! The little farm market near us has lots of tomato plants, and it’s taking everything in me not to buy a few to place on our patio here. Instead, I’m starting with another little basil plant – let’s see if my brown thumb can manage to keep it alive this time. Third time’s the charm, right? 😉
- 1/4 cup almond meal/flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1-15.5 oz. can black beans, drained and rinsed
- 1/4 cup coconut oil, melted
- 1/2 cup date paste (1 cup dates, ground into paste)*
- 1/4 tsp liquid stevia*
- 1 tsp vanilla
- 1/2 cup chocolate chips
Preheat the oven to 350ºF, and line baking sheets with parchment paper (or silicone baking mat).
In a small bowl, stir together the almond meal, cocoa, baking powder, and salt. Set aside.
In the bowl of a food processor, combine the rinsed black beans, coconut oil, and date paste. Process until smooth. Add the stevia and vanilla, and mix until combined. Add the flour mixture, and process until fully incorporated. Stir in the chocolate chips.
Using a small cookie scoop, scoop the dough onto the prepared baking sheets. Press down gently with your palm to flatten.
Bake at 350ºF for 10-12 minutes, until it gently springs back at the touch and feels dry on the outside.
Allow to cool on the pan for about 10 minutes before removing to a wire rack to cool. Store leftovers in an airtight container in the fridge.
*You can substitute the date paste and liquid stevia for 3/4 cup sugar.