Adzuki Bean is also commonly referred to as Red Bean Paste, a bean used widely in Asian cuisine. I have used Adzuki Bean in this recipe and have modified the fudge to be both sugar-free and dairy-free to allow it to be vegan as well. Inspired by: Ontariobeans.ca
- ¾ cup dried adzuki beans
- ½ cup peanut butter substituted ½ cup tahini
- 1 cup Maple Syrup substituted 1 cup of pureed fresh pineapple with juice + 4 Tablespoons of liquid Vanilla Cream Stevia
- 2 tsp Vanilla extract added+ 1 tsp vanilla bean, shredded
- ¼ tsp salt
- 1 ½ cup unsweetened cocoa powder added sifted to eliminate lumps
- ½ cup butter melted (substituted ½ cup coconut butter melted)
Put dried beans into a medium sauce pan and cover with enough water to submerge at least an inch. Soak 2-3 hours or overnight. (Notes: soak overnight to soften).
Drain the beans and replace with 4-5 cups of fresh water. Over high-heat bring to a boil; reduce to low and simmer with the lid off for 1 ½ hours or until beans are soft. As the water reduces, you may need to add more water to keep beans covered.
Once cooked, drain and allow to cool slightly.
Line a 20cm x 20cm pan with parchment paper and set aside; ( I didn’t have this size, so I used a smaller one)
In a food processor, puree 1 cup of fresh pineapple until liquefied. (If using maple syrup, eliminate this step)
Add warm beans to the food processor; blend until smooth and no clumps remain. Add tahini (or peanut or cashew butter), 4 TB of Vanilla Cream Stevia (If not using maple syrup), vanilla extract and salt. Pulse until well combined.
Add the sifted cocoa powder and melted butter. Mix until well combined.
Press the contents into the cake pan; refrigerate at least one hour (or overnight) and slice into 2” squares.