Summary

Ingredients

• 350 g beans, white or chickpeas
• 2 tablespoon coconut oil
• 2 tablespoon peanut butter, crunchy, 100% peanut
• 2 tablespoon almond milk (almond drink), unsweetened
• 100 g aave syrup
• 5 tablespoon cocoa powder, heavily de-oiled
• 5 tablespoon soy flour
• 1 teaspoon baking powder or baking soda
• 1 pinch (s) salt
• 100 g date (s), pitted

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Instructions

1. Soak the beans or chickpeas overnight and then prepare according to the instructions on the package. Drain and rinse with plenty of water in a sieve. Alternatively, drain the canned beans.
2. Puree together with the coconut oil, peanut butter and almond milk in a blender until a creamy mixture is obtained. Then add the agave syrup and mix briefly.
3. Mix cocoa powder, soy flour, baking powder or baking soda and salt in a mixing bowl, add the bean paste and mix. Finally, cut the dates into large pieces of chocolate and work them into the dough.
4. Shape the mixture into cookies with your hands and place on a baking sheet. Bake at 180 - 200 ° C (convection) for approx. 15 - 20 minutes, depending on the size. Then leave to cool in the oven.
5. After cooling, you can simply remove them from the baking paper - the cookies stay wonderfully soft even after baking.