Guest Post: Black Bean Fudge Cookies from Bowl’s Healthy Eating

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Time for a GUEST POST gang! I am so excited to bring you this absolutely delicious recipe from the fantastic, creative and all round SOUND crew at Bowl’s Healthy Eating, a personal and group catering company based in Dublin, with an ethos and passion for healthy food made balanced and tasty. Which, as you guys know, is what I am ALL ABOUT. Andy Irving is the chef behind Bowl’s, with a rake of professional experience, and he has taken this to the next level with this company. Their menu caters for vegetarians and meat-eaters alike, with an emphasis on fresh, vibrant food, with a range of different cuisines blended together! We had Andy and the gang at one of our recent Health Blogger’s Community events, and these cookies went down a STORM – so I knew I had to get the recipe! Time to bake guys!

Recipe (Makes Approx. 18 small cookies)

Ingredients

  • 240g Black beans (canned or dried)
  • 150 Courgette
  • 4 Medjool Dates
  • 30g Oats (I use gluten free)
  • 30g Cacao Powder
  • 60g Agave Syrup
  • 50g Peanut butter (I usually use Meridian or LifeForce)
  • 30g Cacao nibs
  • 1 Vanilla pod
  • 1 tsp bicarbonate of soda (I use gluten free also)

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Method

  1. Cook your beans as instructed by packet if using dried. If using canned drain & rinse well.
  2. Grate courgette and chop & de-seed the dates.
  3. In a food processor add beans & dates and pulse until blended together. Add grated courgette and pulse again.
  4. Next add peanut butter and pulse again. Add in oats, cacao, vanilla seeds, bicarb & pulse again.
  5. Add agave and pulse until mixture is thick but not gloopy.
  6. Finally add the cacao nibs and pulse again to mix throughout the dough. If it’s too thick you may need to add a dash of liquid. I use oat milk if required but almond/coconut/cows milk etc would work just as well. If the mixture is too dry, the cookies will be less fudgy.
  7. Line two baking trays with grease proof paper and dollop tablespoon size spoons of the mixture spread out evenly. I usually get about 18 cookies from this recipe.
  8. Put biscuits in a 230 degree oven for 6 mins (this gets the cookie crunch on the outside) then reduce heat to 175 degrees for a further 18 minutes. Remove from oven and allow to cool on a wire rack. The cookies will still be soft on the outside when they come out if the oven & will become crunchier as they cool.

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Enjoy guys! I really hope you love this delicious recipe as much as me. Get yourselves to Bowl’s Healthy Eating  and check out their delicious menu of dishes and healthy treats – I love their food and ethos around how they create recipes, it’s inspiring! Be sure to tag @bowls_healthy_eating and myself @theirishbalance on Instagram/Twitter/Facebook if you try these out!

Ciara 🙂 x

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