Does it mean I’m getting old when I haven’t even thought about Halloween except for what kind of treat I’ll make for the blog?
I used to have a costume picked out, a multitude of parties to choose from, plans, excitement. Hmmm, I think I’m either just too busy, or maybe, subconsciously I just don’t care about Halloween anymore and my mind is already focusing on Christmas…? (eeeeee, Christmas!!!!!!!)
Yup. I must be getting old… Sigh. At least I can reminisce on the year I dressed up as a Ninja Turtle, right?! That was the BEST.
Well, seeing as Halloween is only one week away – I thought I would put this recipe out early so it can be made before the date or for the date!
This recipe might remind you of another one I put out back in August… my Raspberry Goat Cheese Swirl Brownies!
Why? Well because they have the same secret “you-put-what-in-these?!” ingredient! Black beans! Yes, black beans, and just like the brownies, you’d never guess!
These chewy, chocolaty, rich, dark cookies are full of fiber and gluten-free! They contain no refined sugars (I used organic coconut sugar instead -a low glycemic, slow releasing sugar), no flours, are low in fat – and come in at less than 100 calories a pop!
If you choose to go without the sundrop decorations, they are less than 85 calories each!
Not bad for such a tasty, indulgent tasting treat!
These little Sunspire Sundrops, I used for the orange decorations, I picked up from Planet Organic.
I love these little chocolates because they are made with all natural ingredients – and do not contain any artificial flavors, glucose, refined sugar, modified cornstarch, or other unpronounceable ingredients like another very similar candy we will keep nameless. 😉
Easy to whip up and fun to make together with the kids. These cookies are a great, healthy, no-lack-of-flavor, Halloween treat that you can happily send to school with the kids or bring to a party!
These cookies are also very versatile. They could easily be amped up by adding chia seeds or oats, raspberries, a peanut butter swirl, coconut, you name it! I love to encourage others to be creative with their cooking/baking. Experiment with healthy ingredients in the kitchen, you never know what you might come up with!
- 1.5 cups cooked black beans
- 2 tbsp coconut oil
- 2 tbsp almond or peanut butter (sugar free varieties)
- ¼ cup unsweetened almond milk
- ½ cup organic coconut sugar (or other unrefined sugar)
- ¼ cup unsweetened cacao powder
- 1 tsp baking powder
- ½ tsp salt
- 60 orange organic chocolate Sundrops* (optional, but accounted for in calories)
- Preheat oven to 350 degrees.
- Rinse the beans thoroughly and drain.
- Add beans to a food processor together with oil, nut butter and almond milk.
- Blend until smooth.
- Sift together coconut sugar, cacao powder, baking powder and salt and add to the bean mixture. Blend again until all is combined.
- Line a baking sheet with parchment paper or lightly grease a baking sheet (I ran out of parchment paper!) and spoon 12 evenly distributed dollops of batter.
- The cookies may need some help shaping into rounds, so just smooth them out with a spoon.
- Bake 20 minutes. The cookies will still be soft when you take them out of the oven, so while they are still hot and soft, place sundrops in the tops, gently pushing them down into the soft cookie.
- Set a side for a few minutes to harden before transferring to a rack to cool completely.
Nutritionist in the Kitch