Aduki Bean Cocoa Bars

This recipe is inspired by Paul Pitchford’s Aduki-Carob Brownies. I will say the bars came out tasty, but if what you want is a rich, chocolate brownie, this is not likely going to cut it…unless you have been living in a cave and haven’t had a real brownie in 30 years. With that said, they make a pleasant and mildly sweet treat!

1 cup cooked Aduki beans
3 cups apple juice
three drops of vanilla extract
3/4 cup unsweetened cocoa
3/4 cup blackberry applesauce
1/2 cup oat flour
1 cup gluten free flour blend (garbanzo based)
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 tablespoon coconut oil
3/4 cup semisweet chocolate chips
2 tablespoons blackstrap molasses
1 tablespoon ground flax seeds

Preheat oven to 350 F. Mash the aduki beans until soft. Combine and mix all ingredients in a large mixing bowl. Pour into preheated oiled cake pan. Top with extra chocolate chips or chopped nuts. Cook at 350 F for about one hour and fifteen minutes. Bars are best when they are firm on the top and a little gooey on the inside. Cool and enjoy!

 

Comments

  1. Kelly Kent-Stoll says

    Hmm, very interesting….I’ve never heard of using beans in a brownie recipe. I’m kind of curious to try, but honestly I what I’m really craving now (after reading this post) is a “rich, chocolate” brownie. Maybe I’ll make some coconut flour-based brownies again. Made them last summer for the summer family b’day party, and they were incredibly dense, moist, and just all-around delicious. I think they were pretty healthy, too (albeit not nearly as low-fat as your recipe), but I suppose I could tinker w/ the recipe I used before to make ’em even more nutritious…I’ll let you know what I come up with!

  2. Greta says

    I bet your coconut brownies were delicious. I think this recipe could use a little more fat, actually. They make an OK snack, but need a little more umph! Maybe more molasses or spice…or nuts or dried fruit…something…

  3. Marty Akiyama says

    Sugar also contributes to the moistness of desserts and their tenderness. The flour or starch component in most desserts serves as a protein and gives the dessert structure. Different flours such as All-Purpose Flour or Pastry Flour provide a less rigid gluten network and therefore a different texture. Along with flour desserts may contain a dairy product.;;

    Remember to have a look at our favorite blog
    <http://www.caramoantourpackage.com/caramoan-tour/

Leave a Reply

Your email address will not be published. Required fields are marked *