• 1-½ cups of gluten free rolled oats
  • 2 cups of cooked black beans (canned are fine)
  • ¼ cup rice malt syrup
  • 1 scoop Nuzest Clean Lean Protein in Rich Chocolate
  • ¼ cup cacao (optional, for those who like a rich chocolatey flavour)
  • 2 Tbsp of softened coconut oil (we use Tanna Farms)
  • Handful of dark chocolate chips or cacao nibs


Preheat oven to 180C. Place all ingredients except the oats and chocolate chips into a blender/food processor and blend until smooth. Transfer the mixture into a bowl. Add the oats and chocolate chips and mix to combine. Line a baking tray with baking paper or grease with coconut oil. Using a tablespoon, scoop the mixture out of the bowl. Roll it into a ball in your hand, then place on the try and flatten out using the palm of your hand to form flat, circular cookies. Bake for twenty minutes, then remove from the oven and stand on a tray or cooling rack before enjoying.

Recipe and Photo Credit to Amelia at @kitchenofamelia

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