Print Friendly, PDF & Email


  • 4 cups cooked red beans
  • 1 cup dates (soaked and drained overnight, if possible)
  • 1 cup (10 ounces) jam – look for a 100% fruit juice sweetened brand such as Crofters Organic or St. Dalfour.
  • 1 tablespoon vanilla
  • 1/4 cup whole wheat pastry flour
  • 1 cup unsweetened carob powder
  • 1/4 teaspoon sea salt
  • 1/2 cup walnuts lightly chopped
  • 1/2 cup dried cranberries fruit juice sweetened, if possible
  • 1/2 cup coconut flakes


  1. Preheat oven to 350 degrees or 325 degrees (convection oven).  Prepare 8 x 8 baking pan with 8 x 8 parchment paper square on bottom.  Spread brownie dough with hands to 4 corners of the pan. Cover your hands with a plastic glove or bag.
  2. Pulse in a food processor the beans, dates, jam, and vanilla until smooth.  Add your dry ingredients and pulse again.
  3. Add walnuts, cranberries and coconut. Do not pulse these items!
  4. Spoon into baking pan and bake convection 22-24 minutes – standard oven 30 minutes.  The top of your brownie cake will be firm and set.
  5. Remove, cool completely and cut into 16 squares.
  6. Serve plain or try these decorating ideas: fresh fruit skewers or various dried fruits and nuts.

Yield: 16 servings

All recipes provided by: