Ingredients
Choc Peppermint Fudgey Bean Biscuits
- 1 can red kidney beans, (rinsed and drained)
- 65 grams coconut oil, (melted)
- 60 grams Butter
- 110 grams pitted dates
- 75 grams Maple syrup
- 55 grams water
- 40 grams cocoa powder
- 3 drops Peppermint Oil
- 1/2 teaspoons baking powder
- 1/2 teaspoons bicarbonate of soda
- 4 tablespoons arrowroot flour
- 1 tablespoon Psyllium husk
- 75 grams dark chocolate chips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add beans, oil, butter, dates, maple syrup and water to TM bowl. Mix sp8/20sec. Scrape sides of the bowl.
2. Mix for another 40-60sec on sp8, or until mixture is smooth. Scrape sides of the bowl.
3. Add cocoa powder, peppermint oil, baking powder, bicarb soda, arrowroot flour and psyllium husk. Mix on sp4/20sec. Scrape sides of the bowl.
4. Add choc chips and mix sp3/10sec (or until combined) on
"Counter-clockwise operation" .
5. With a dessert spoon, place heaped spoonfuls of mixture onto lined baking trays. Don't be alarmed by the softness of the mixture. It should be soft, yet firm enough to hold some shape when placed on the tray. A photo is attached to give you an idea of what your mixture should look like.
6. Bake in a 180 deg c oven for 12-14 minutes.
7. Remove from oven and allow to cool completely on the tray before moving to a plate/container.
METHOD
Tip
You can replace the dates with other dried fruits, such as apricots.
To make these biscuits dairy free/vegan friendly, replace the butter with any nut butter and use dairy free choc chips.
Feel free to use any kind of flour. I used arrowroot to keep it gluten-free, however you could easily use coconut flour or regular plain flour. You just need enough so the mixture keeps its shape when placed onto the baking paper. If you don't have psyllium husks, just add an extra heaped tablespoon of flour.
When you take your first bite don't be alarmed at how soft they are. They are supposed to be soft and fluffy like.
To take these biscuits to the next level, keep them in the freezer. Pull them out a couple of minutes before eating to allow them to thaw a little. Doing this will achieve a more chewy fudgey texture, kind of like an ice-cream biscuit. Yuuuummmm!
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Pippy23: That's so great to hear! Enjoy 😊
Made this today great recipe kids love them🙂