NUTRITION

SERVINGS

INGREDIENTS

16 oz black beans

0.5 cup almond flour

7 scoop whey protein isolate powder

0.25 cup almond butter

1 tbsp olive oil

0.25 cup cacao powder

1 tsp baking powder

0.5 cup honey

1 cup non-fat Greek yogurt

1 tsp vanilla extract

0.25 tsp sea salt

PREPARATION

• 1

  Preheat oven to 350°F and line a large baking sheet with parchment paper.

• 2

  Rinse and drain the black beans thoroughly in a fine-mesh sieve to ensure a neutral flavor base.

• 3

  Place the rinsed beans, almond butter, olive oil, honey, Greek yogurt, and vanilla extract into a food processor.

• 4

  Process the mixture on high until it is completely smooth and no visible bean skins remain.

• 5

  Add the almond flour, whey protein isolate, cacao powder, baking powder, and sea salt to the processor.

• 6

  Pulse the ingredients until just combined into a thick, dark chocolate dough.

• 7

  Scoop the dough into 25 equal portions and arrange them on the prepared baking sheet.

• 8

  Gently flatten each cookie with the back of a spoon or damp fingers as they will not spread much during baking.

• 9

  Bake for 12 to 15 minutes until the edges are firm to the touch but the centers remain slightly soft.

• 10

  Remove from the oven and allow the cookies to cool completely on the pan to reach their final fudgy texture.