1can(19 oz/540 mL) white beansdrained & rinsed, pat dry (yields 2 cups/500 mL cooked beans) (see tips)
1 2/3cups(415 mL) icing sugar
1 1/2cups(375 mL) fine almond flourpacked
2Tbsp(30 mL) melted coconut oil
1tsp(5 mL) vanilla
pinchground turmericfor colour, optional
saltpinch
Topping
1cup(250 mL) semi-sweet chocolate chips
2Tbsp(30 mL) unsalted butter
Directions
Preheat oven to 350°F (180°C). Line a 9 x 9-inch (23 x 23 cm) pan with parchment paper.
Base: melt butter and chocolate together in a large bowl over a double boiler or in microwave, mixing often with a spatula. Stir in egg and vanilla until combined. Stir in remaining base ingredients until well combined and press firmly into line pan. Bake for 8 minutes. Remove and cool.
Filling: add all the filling ingredients in a food processor and blend until fully combined and smooth, scraping down the sides as needed. The mixture should be thick. Taste and adjust sweetness as desired.
Spread the filling evenly over the prepared, cooled base. Chill for 30 minutes in the freezer.
Heat and stir together topping ingredients until fully melted over a double boiler or in the microwave. Spread evenly over filling and freeze for at least one hour.
To serve, heat a sharp knife under hot water, dry with a towel and cut squares while knife is hot to prevent chocolate top from cracking. Enjoy!
TIPS
Not all beans act the same. The moisture content of canned beans and cooked from dry beans may vary. Be sure to pat excess water off the cooked beans before use. If filling is very thin, add additional almond flour 1 Tbsp (15 mL) at a time to thicken.
White beans to use in this recipe include great northern beans, cannellini beans, white kidney beans or navy beans. If cooking beans from dry, be sure to simmer until very tender to avoid a gritty consistency in the filling.
See "Preparing" on our website for information on how to cook beans from dry.
1can(19 oz/540 mL) white beans (drained & rinsed, pat dry (yields 2 cups/500 mL cooked beans) (see tips))
1 2/3cups(415 mL) icing sugar
1 1/2cups(375 mL) fine almond flour (packed)
2Tbsp(30 mL) melted coconut oil
1tsp(5 mL) vanilla
pinchground turmeric (for colour, optional)
salt (pinch)
Topping
1cup(250 mL) semi-sweet chocolate chips
2Tbsp(30 mL) unsalted butter
1
Preheat oven to 350°F (180°C). Line a 9 x 9-inch (23 x 23 cm) pan with parchment paper.
2
Base: melt butter and chocolate together in a large bowl over a double boiler or in microwave, mixing often with a spatula. Stir in egg and vanilla until combined. Stir in remaining base ingredients until well combined and press firmly into line pan. Bake for 8 minutes. Remove and cool.
3
Filling: add all the filling ingredients in a food processor and blend until fully combined and smooth, scraping down the sides as needed. The mixture should be thick. Taste and adjust sweetness as desired.
4
Spread the filling evenly over the prepared, cooled base. Chill for 30 minutes in the freezer.
5
Heat and stir together topping ingredients until fully melted over a double boiler or in the microwave. Spread evenly over filling and freeze for at least one hour.
6
To serve, heat a sharp knife under hot water, dry with a towel and cut squares while knife is hot to prevent chocolate top from cracking. Enjoy!
7
Not all beans act the same. The moisture content of canned beans and cooked from dry beans may vary. Be sure to pat excess water off the cooked beans before use. If filling is very thin, add additional almond flour 1 Tbsp (15 mL) at a time to thicken.
8
White beans to use in this recipe include great northern beans, cannellini beans, white kidney beans or navy beans. If cooking beans from dry, be sure to simmer until very tender to avoid a gritty consistency in the filling.
9
See "Preparing" on our website for information on how to cook beans from dry.
