Today I decided to share with you a recipe which my mum created by a mistake 🙂
This is a great snack for everyone, it’s sugar-free, gluten free, and can be vegan if you swap honey with agave.
Let’s get into it:
-Beans. I used black beans, 500g. You can use any beans you want, they can be canned or not. If you choose the dry version, remember to soak them in water overnight and then boil for 40 minutes.
-Honey/Agave/Maple Syrup .3 tbsp
-Raisins. Half a cup.
-Orange skin. 1 Tbsp.
-Almond Milk. 4tbsp.
-Cooking chocolate. I used dark chocolate which is vegan. 60g.
-Shredded coconut or almond flour. Up to you!
-Cinnamon. 1/2 Tsp.
-Vanilla extract 1tbsp.
When the beans finished boiling, pour the water out and add 60g of cooking chocolate, it will melt. If you are using canned beans you have to grind the chocolate. When the chocolate is melted, add a little bit of almond milk, 4tbsp should be enough, and blend the beans until you have a smooth paste. Then add all other ingredients except shredded coconut.
When everything is nicely smooth, form little balls and then toss them in shredded coconut. Voila, you have your low carb, high in protein snack!
If you wish to see a tutorial for that kind of photography, let me know! I know I am not a professional photographer but I think these pics are not that bad for my canon 1200d 🙂 I thought I need a full frame or a very expensive lens. Fortunately, completely opposite!