Bev's Recipe Collection

Black beans are the secret ingredient in these moist, cake-like cookies.

• 1 (15 oz) can organic black beans, drained and rinsed
• 1/4 cup coconut oil, melted
• 1 cup honey
• 2 eggs
• 1 Tbs vanilla
• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 3/4 tsp salt (or 1/2 tsp if not using organic beans)
• 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

• ½ cup frozen cubed watermelon (see Note below)
• ½ ripe banana
• ½ cup unsweetened vanilla almond milk
• 1 Tbs maple syrup (optional)
• pinch of salt

Blend all ingredients together (I use a Nutri-Bullet, but a regular blender would work too). Enjoy!

Note: I like to chop the watermelon into small cubes and freeze it in plastic bags. Make sure to pick out the black seeds before freezing.

From Blog of Joy