Cocoa Coconut Balls

I haven't quite finished two of my major projects of the recent past: "cooked legumes in cookies" and "coconuts". Here is my latest creation: cocoa coconut balls !! I first tried a recipe without beans, and found the cookies could have been a little denser. I remembered the texture of the Aniseed Sesame Cookies and my Coconut Kiss Cookies and wished those cocoa ones would have had the same. At the same time, I added some more natural sweetener to it as the first batch definitely lacked some sweetness. Now here we go: Cocoa Coconut Balls with white beans and dates. If someone had told me 2 years ago that I would bake some thing like this and even create the recipe myself, I would have declared them crazy.
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COCOA COCONUT BALLS

1/2 can of white beans, drained and rinsed
2 tablespoons of canola oil
4 tablespoons of agave syrup
1 teaspoon of vanilla extract

1/2 cup of chopped dried dates

50ml milk

1 cup of coconut powder + more to coat cookies
3 teaspoons cocoa powder
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt

Makes ca. 25 cookies

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Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper.

Pulse the beans, oil, agave syrup, milk, chopped dates and vanilla extract in the food processor to a smooth and creamy paste.
In a mixing bowl mix the wheat flour, with the coconut powder, baking powder, baking soda and salt.
Combine wet ingredients with the dry ingredients. If the dough is to dry, add a little more milk.
Make little balls out of the dough (approx. size of a walnut). Put some desiccated coconut in a bowl and roll the ball in it to coat them. Place them on the baking sheet. Leave some space between the cookies on the baking sheet. They spread a little while baking.
Put the sheet in the upper third of the oven. Bake for about 15 minutes.