Black Bean Brownie Cookies with Orange Peel

1 cup cooked black beans

2 tbsp Olive Black

4 tbsp rice flour (or any other wholegrain flour)

1 tsp baking powder

½ tsp salt

6 tbsp cacao powder

5 tbsp coconut sugar

2 tbsp maple syrup

2 tbsp almond milk

a big handful of 70% dark chocolate

zest from 1 orange

Topping

2 tbsp almond butter

2 tbsp coconut oil

1 tbsp cacao powder

2 tbsp maple syrup or agave

1 tsp coffee (optional)

Preheat oven to 180 degrees Celsius.

Rinse the beans thoroughly in cold water.

Drain them, add to a food processor together all other ingredients.

Blend until smooth.

The batter should be similar to a thick mousse.

Line a baking sheet with parchment paper and spoon 9-12 evenly distributed dollops of batter on it.

Use a spoon or a finger to form the cookies into round shapes.

Bake for around 20 minutes.

Set aside a few minutes before transferring them to a wire rack to cool completely.

Make topping.

Mix all of the ingredients and leave it in the fridge for 10 min.

Decorate the cookies with the topping.