These are just too awesome. I bet you can’t even tell these are gluten free!
1/3 cup blue agave nectar
2 Tbsp chia seeds
1 tsp vanilla extract
1 can (15 oz) black beans, drained and rinsed
2 Tbsp coconut oil
1/6 cup Special Dark cocoa powder
1/6 cup cacao powder
1/4 tsp. sea salt, plus more for sprinkling
1/4 tsp (scant) cayenne pepper
1/3 cup chopped spiced chili dark chocolate (I recommend Green & Black’s)
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Mix chia seeds, agave, and vanilla in a bowl and set aside.
Place the beans, coconut oil, cocoa, salt and cayenne in a food processor and blend until well combined. Add chia mixture and blend incorporate. The batter will be quite liquidy, but still hold together.
Remove blade from the food processor and add chopped chocolate. Fold to incorporate.
Spoon cookie batter onto lined baking sheet. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking.
Sprinkle with coarse sea salt! Bake for 15 minutes until the edges are browning.
Cool and eat. Store in the fridge.