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  • 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


  1. Preheat oven to 325º convection or 350º standard.
  2. Line an 8 x 8 baking pan with parchment paper.
  3. Pulse in a food processor the beans, soaked dates, jam, and vanilla until smooth. Add flour, carob powder, and salt and pulse to mix.
  4. Spoon batter into a large mixing bowl and add walnuts, cranberries and coconut flakes.
  5. Cover your hands with a plastic glove or produce bag and work dough to edge of pan.
  6. Bake on convection for 22-24 minutes – standard oven 30 minutes. The top of your brownie cake will be firm and set.
  7. 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.

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