2 cups Pouyoukas dried black eyed beans
½ cup pure maple syrup or honey
2 heaped tablespoons raw cacao
2 tablespoons coconut oil
1½ cups gluten-free whole rolled oats
large handful cacao nibs or dark chocolate chips (optional)
- Prepare the Pouyoukas black eyed beans as per the packet instructions.
- Heat the oven to 180°C. Place the prepared beans in a blender with the coconut oil, cacao and maple syrup and blend until smooth. Transfer the mixture to a bowl and stir in the rolled oats and cacao nibs.
- Spray a baking tray with non-stick spray.
- Scoop the cookie mix out of the bowl, rolling each one into a ball. Push onto the tray to form thin circles. Bake for 20 minutes and allow to cool before enjoying.