For adventurers only: Black bean chocolate cookies


I’m a big fan of adventure when it comes to cooking and baking (and not only there, but more about that later). I just LOVE finding new ways of delighting my taste buds with never before experienced combinations. Or, in some cases, experiencing an expected taste, like eating a chocolate cookie and tasting a chocolate cookie, and KNOWING that the ingredients are rather uncommon and really exciting. Who made this quote again: “the brain is also an erogenous zone?” I don’t remember, but I know that it’s true. That’s why my brain loves these black bean chocolate cookies. Their taste is rich and chocolaty, they have a wonderful chewy consistency, they are satisfying, and they have a beautiful secret: they are gluten free, vegan and really good for your health.

When I think about it this is exactly the kind of adventure I like most: the feeling of excitement, trying new ways and doing something real good for your body and soul at the same time. I don’t know about you but I want more of that for sure. On new years eve I made a real simple solution for 2013: this shall be the happiest year of my life so far (leaving room for improvement for the following years …). So beside of baking and eating interesting cookies I have some more plans for the upcoming months: Thomas and I just started working on a book on healthy and delicious sweets. It’s so much fun and I will post some of the desserts here and there. So please don’t be surprised when the focus of this blog switches slightly to the sweet side of life. Because this was not enough we rented a house on Mallorca for the next 4 weeks to life and work from there. By then we were really on a roll and planned to give a yoga retreat in late summer. This is something we were talking about since finishing yoga training at Golden Bridge/Los Angeles and now it was time to make it a reality. So we’ll do Kundalini yoga and meditation at the turkish coast (90 km from Antalya) in a serene and natural surrounding in the first week of September with everyone who loves the sun, the sea and yoga (I know I know, we have a large target group ;–).

Well, one step after another. Let’s start with baking and then we take the rest of the world. Ready? Go!


  • 3/4 cup dried black beans, soaked in water overnight and cooked in water for about 1 hour until very soft
  • 2 tablespoons liquid coconut oil
  • 1/3 cup unsweetened organic cocoa powder
  • 1/4 tsp. salt
  • 1/2 tsp. cinnamon
  • 2/3 cup maple syrup
  • 2 Tbsp. chia seeds
  • 1 tsp. vanilla extract
  • 1/3 cup chopped organic dark chocolate
  • 1/4 cup chopped dried sour cherries (OR cranberries)
  • 1/4 cup dark chocolate coating for frosting the cookies (German: dunkle Kuvertüre)
  • 1 tablespoon bursts of cocoa beans (optional) (German: Kakaobohnensplitter)


Preheat the oven to 375° F (180 °C). Mix chia seeds, maple syrup, and vanilla in a bowl and set aside.

Place drained and well-rinsed beans, coconut oil, cocoa and salt in a food processor and blend until well combined. Add maple syrup and chia mixture and pulse to incorporate. The batter will be quite liquid, but still hold together. Put the batter in a large bowl and add chopped chocolate and cherries.

Scoop tablespoon-sized portions onto a baking sheet covered with parchment paper. Using the back of the spoon, flatten top of cookies slightly, as they will not spread when baking. Bake for about 15 minutes until the edges are browning. Cool on a wire rack.

Melt dark chocolate coating in a water bath and frost the cookies with it. Sprinkle with bursts of cocoa beans. Enjoy and/or store in the fridge.


3 Responses to “For adventurers only: Black bean chocolate cookies”
  1. Nikos says:

    i love your blog!!!!!!!!!!!

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