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)
- 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)
- Cook your beans as instructed by packet if using dried. If using canned drain & rinse well.
- Grate courgette and chop & de-seed the dates.
- In a food processor add beans & dates and pulse until blended together. Add grated courgette and pulse again.
- Next add peanut butter and pulse again. Add in oats, cacao, vanilla seeds, bicarb & pulse again.
- Add agave and pulse until mixture is thick but not gloopy.
- 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.
- 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.
- 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.
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