This recipe is from the Almost Vegan Cooking School.  If you live anywhere near the Denver metro area, check out the cooking classes at this amazing school.  The Almost Vegan Cooking School now offers online cooking classes for only 5 bucks!

 

• 2 cans cooked red beans, well rinsed and drained

• 1 cup dates (soak overnight and drain before adding to batter)

• 1 cup (10 ounces) fruit sweetened jam (like strawberry) with no added sugar.  (See note below)

• 1 T vanilla

• 1/4 cup whole wheat pastry flour

• 1 cup unsweetened carob powder

• 1/4 tsp. sea salt

• 1/2 cup walnut pieces

• 1/2 cup dried cranberries

• 1/2 cup fine shredded coconut flakes

 

Preheat oven to 350 degrees.  Line the bottom of an 8 x 8 baking pan with parchment paper.

 

Pulse beans, dates, jam, and vanilla in a food processor until smooth.  Add the flour, carob powder and salt and pulse again until the batter is smooth.  Stir in the nuts, cranberries and coconut. 

Spoon the dough into the baking pan.  Spread the dough evenly around the pan with a plastic covered hand.  Bake at 350 degrees for 30 minutes or until the top of the brownie cake is firm and set.   Cool before removing from pan.  Serve with sliced fruit.  

 

Debbie's Notes:

Store leftover brownies in the refrigerator for up to one week. 

Most jam has added sugar so be sure to read the label to find a brand that is sweetened with a fruit juice concentrate.