Enjoy a fibre-rich treat made with protein-packed adzuki beans. The light and creamy texture is complemented perfectly by the dense chocolate flavor, making this recipe worth a try.
- 3/4 cup dried adzuki beans (175 mL)
- 1/2 cup peanut butter (125 mL)
- 1 cup maple syrup (250 mL)
- 2 tsp vanilla extract (10 mL)
- 1/4 tsp salt (1 mL)
- 1 1/2 cup unsweetened cocoa powder (375 mL)
- 1/2 cup butter, melted (125 mL)
In a medium sauce pan, add adzuki beans and cover with enough water to fully submerge by at least 1 inch. Soak 2-3 hours or overnight.
Drain and replace with 4-5 cups of fresh water. Over high-heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans submerged. Once cooked, drain and allow to cool slightly.
Line a 8 x 8 inch (20 x 20 cm) cake pan with parchment paper; set aside.
In a food processor fitted with a metal blade, add warm beans; blend until smooth and no clumps remain. Add peanut butter, maple syrup, vanilla extract, and salt. Pulse until well combined.
In a large mixing bowl add bean mixture, cocoa powder and melted butter; mix until well combined.
Press into lined cake pan; refrigerate 1 hour before slicing into 2” squares.
- Serving Size: 1 square (2.3 oz)
- Calories: 199
- Sugar: 12.3 g
- Sodium: 117 mg
- Fat: 11 g
- Saturated Fat: 5.1 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 4.6 g
- Protein: 5.1 g
- Cholesterol: 15 mg