- 4 cups cooked red beans (or two cans rinsed, sub with black or pinto beans)
- 1 cup pitted dates (soaked and drained overnight)
- 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 or gluten free all purpose (Bob’s Red Mill)
- 1 cup unsweetened carob or cocoa powder
- 1/4 teaspoon salt
- 1/2 cup walnuts lightly chopped
- 1/2 cup dried cranberries fruit juice sweetened, if possible, or raisins
- 1/2 cup unsweetened natural coconut flakes
- Preheat oven to 325º convection or 350º standard.
- Line an 8 x 8 baking pan with parchment paper.
- Pulse in a food processor the beans, soaked dates, jam, and vanilla until smooth. Add flour, carob powder, and salt and pulse to mix.
- Spoon batter into a large mixing bowl and add walnuts, cranberries and coconut flakes.
- Cover your hands with a plastic glove or produce bag and work dough to edge of pan.
- Bake on convection for 22-24 minutes – standard oven 30 minutes. The top of your brownie cake will be firm and set.
- Remove, cool completely, invert onto cutting board and cut into 16 squares or 32 bites.
Chill and serve, or freeze up to 6 months.
Yield ~ 32 Beanie Brownie Fudge Bites or 16 squares.
All recipes provided by: AlmostVeganCookingSchool.com