1 1/2 C Adzuki Bean Paste – Available in a can at Asian food stores. See below for how to make it from dry beans*
1 1/2 C Pitted Dates, Cut in Half
1 Tbsp. Maple Syrup
1 tsp. Vanilla Extract
a pinch Sea Salt
2 tsp. Mirin (Japanese Cooking Rice Wine) – Optional
1 Tbsp. Unsweetened Shredded Coconut
1/4 C Coconut Oil
2/3 C Unsweetened Cocoa Powder
1 C Chocolate Chips (Dark, Milk, or White)
1/4 tsp. Matcha
1. Preheat oven to 350F. Line an 8×8 baking pan with parchment paper.
2. Add Adzuki bean paste and dates to a food processor and process until smooth.
3. Add the next 7 ingredients, from Maple Syrup to Eggs, to the Aduzki bean mixture and process until well combined.
4. Add Cocoa powder and process until smooth.
5. Pour mixture in a large bowl. Stir chocolate chips in.
6. Transfer the mixture to the prepared baking pan. Bake for 20 minutes, or until the edges are set.
7. Remove from the oven. Cool completely and cut into 1″ squares. Sift Matcha over the squares.
8. Chill in a fridge for a few hours or longer before serve. Keeps well in the fridge for several days.
*How to make Adzuki Bean Paste for Adzuki Truffles
200g or Scant 1 C Dry Adzuki Beans
1/2 C Sugar
1/2 tsp. Sea Salt
1. Rinse Adzuki beans and put them in a pot.
2. Add water 2 inches above beans and cook with the lid on. When it starts to boil, add sugar and salt.
3. Turn the heat down and simmer, stirring every 20 minutes, until water evaporates and beans are soft, for about 1 1/2 hours. If the water is gone and still beans are not soft enough, add water and cook longer.
4. Turn off the heat. Pour the beans into a bowl and let it cool. Beans will thicken further while it cools down.
5. When it’s cool, process in a food processor until smooth. Keep it in a fridge or freeze in the freezer until you need it.
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Meet the Author: Kiyomi