I'm happy to share this recipe for a dessert we lovingly call "Choco-beans" around my house. This recipe combines fiber and antioxidant-rich ingredients to create an indulgent treat that hits the spot when you're craving something sweet! Have you ever made brownies and wanted to eat all the batter before you could even bake them? This tastes kind of like that, except it's healthier and safe to eat! Adzuki beans form the base of the recipe, offering a creamy texture and mild, sweet taste. They're also easier to digest than most other beans.
Ingredients
- 3/4 cup dried adzuki beans (can substitute with black beans)
- 1/2 cup milk (I use soy milk, but you can substitute your favorite milk)
- 1/4 cup maple syrup
- 1/2 cup chocolate chips (I recommend "Enjoy Life" brand)
- 2 TBSP raw cacao powder
- 1/4 tsp cinnamon
- Optional toppings: whipped cream or "So Delicious" Cocowhip, more chocolate chips, pumpkin seeds, chia seeds, fruit, nuts
Directions
- Cook the adzuki beans. I use an Instant Pot and highly recommend it. Cover with about 2" of water. If you soak the beans for 6 - 8 hours beforehand, you can cook them for 10 minutes on high pressure, 10 minutes natural release. If you don't have time to soak the beans, don't worry. Cook dry beans for 25 minutes on high pressure, 10 minutes natural release.
- Drain the excess water and return the beans to the Instant Pot.
- Add the rest of the ingredients: 1/2 cup milk, 1/4 cup maple syrup, 1/2 cup chocolate chips, 2 TBSP cacao powder, 1/4 tsp cinnamon. Stir until mixed.
- Set the Instant Pot to "Slow Cook - Normal"
- Use a potato masher or a fork to mash up the beans a bit. I like a half-paste, half-bean texture. Heat the mixture for about 10 minutes, stirring often to prevent burning. Add additional milk a dash at a time if desired. You can also increase or decrease the maple syrup to taste.
- Enjoy! I like to put a spoonful of "So Delicious" Cocowhip on top and a few extra chocolate chips. Fresh berries are also a great choice.