Fudgy Red Speckled Bean Chocolate Cookies

350g (12/3 cups) cooked Crossbow

Red Speckled Beans (just under 1 cup uncooked beans)

60ml (4 tbs) coconut oil, melted 30ml (2 tbs) cake flour

5ml (1 tsp) bicarbonate of soda 2.5ml (½ tsp) salt

90ml (6 tbs) cocoa powder

60ml (4 tbs) muscovado sugar, plus extra for sprinkling

30ml (2 tbs) maple syrup

15ml (1 tbs) milk

10ml (2 tsp) vanilla essence

TOPPING

100g chocolate, chopped

Preheat the oven to 220°C and line a baking tray with paper.

Mix the beans, coconut oil, cake flour, bicarbonate of soda, salt, cocoa powder, muscovado sugar, maple syrup and vanilla essence in a food processor. Blend until smooth.

Roll the mixture into 6 to 8 balls and arrange on the baking tray. Bake the cookies for 3 minutes. Remove from the oven.

Top each cookie with a generous sprinkle of the chocolate, pushing the bits into the cookie and squishing down slightly. Sprinkle with a little muscovado sugar.

Bake for a further 15 to 20 minutes. The biscuits will still be slightly soft to the touch and will harden as they cool.

Leave to cool completely.

The biscuits are best eaten on the day they are baked. They are great folded through ice cream. Makes 6-8

◆ Suitable for vegetarians.