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No Bake Adzuki Bean Fudge (modified to be sugar-free, dairy-free)
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
Ingredients
- 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)
Instructions
(modified):
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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).
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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.
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Once cooked, drain and allow to cool slightly.
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Line a 20cm x 20cm pan with parchment paper and set aside; ( I didn’t have this size, so I used a smaller one)
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In a food processor, puree 1 cup of fresh pineapple until liquefied. (If using maple syrup, eliminate this step)
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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.
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Add the sifted cocoa powder and melted butter. Mix until well combined.
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Press the contents into the cake pan; refrigerate at least one hour (or overnight) and slice into 2” squares.
