I'm pretty unpredictable when it comes to baking for a crowd though. Sometimes I'm in the mood to "wow" the crowd, and other times I settle for comfort food recipes that are popular and recognizable. Either way, I always put a spin on it. Sometimes it's obvious and sometimes it's not.
This delicious pudding is one such example. Can you tell by the photos that it's full of beans? You can't tell by the taste either. It's a thick, creamy chocolate-and-nut heaven thanks to the addition of silken tofu, cocoa and nut butter. It's also incredibly versatile—I'd consider using it as a tart filling, a cream centre for cupcakes or even on its own as a pudding parfait. Here, I used some of it as a filling for mini almond-oat tart crusts. The pudding can be made a day in advance (it thickens and provides a deep chocolate and nut flavour after being refrigerated overnight), and then filled or piped or layered the day of your celebration...or just eat it as a simple fibre-rich pudding!
I was inspired to create this delicious recipe for this month's SOS Kitchen Challenge, featuring adzuki beans. If it wasn't for the challenge hosts, Ricki of Diet, Dessert and Dogs, and Kim of Affairs of Living, this pudding would have never happened. The recipe below makes enough crust and filling for about 20 mini tarts. Enjoy!
Adzuki pudding tarts
Crust:
Adapted from More Great Good Dairy-Free Desserts
1 cup rolled oats
1 cup almonds
1/2 tsp ground cinnamon
1/4 tsp sea salt
1/4 cup brown rice flour
1/2 tsp baking powder
2 tbsp unsweetened coconut flakes
2 tbsp canola or sunflower oil
3 tbsp pure maple syrup
2 tsp pure vanilla extract
1. In a food processor, process the oats and almonds to a fine meal.
2. Add the cinnamon, salt, brown rice flour, baking powder and coconut and pulse to combine.
3. Finally, add the oil, maple syrup and vanilla and process until well combined. The mixture should stick together when pressed between two fingers. If it seems too dry, add a teaspoon or two of water.
4. Press the mixture into the bottom of oiled tart tins. Bake at 350 for about 8 to 10 minutes, or until dry to the touch and lightly browned. Allow to cool completely before filling.
Adzuki pudding:
1 1/2 cups cooked adzuki beans (or 1 can)
1 12-oz package firm silken tofu (I use Mori Nu)
1/2 cup agave nectar
6 tbsp natural nut butter (I use almond and peanut)
1/4 cup cocoa powder, sifted
1 oz. unsweetened chocolate, melted
1 tsp pure vanilla extract
pinch of salt
1. In a high-powered blender, puree the beans and silken tofu. Add the remaining ingredients and blend for 2 or 3 minutes until smooth.
2. Refrigerate the filling in a covered container for several hours or overnight to allow it to thicken up. Pipe or spread the filling into tart crusts and refrigerate until ready to serve. Tarts are best eaten the day they are made.
11 comments:
Looks gorgeous! I'll definitely be giving these a whirl:)
I must try this- it looks heavenly!
Oh I love sweet bean treats - these tarts look awesome!
Chocolate and beans - what a weird combination. Definitely going to give this a shot, though! Do you think it's possible to use any other bean apart from adzuki?
They're just beautiful, and they sound absolutely delicious, too! It makes sense that tofu would work well with the beans, as both are legumes. I really can't wait tot try these out! Thanks so much for submitting them to the SOS Challenge this month. :)
Thanks for the compliments, everyone!
Pearl: I can't say whether or not another type of bean would work for this recipe since I haven't tried others, but it certianly wouldn't hurt to experiment :)
These tarts are so cute! I would never have guessed there were beans in them. Absolutely gorgeous!
I havent tried adzuki beans before but have some in my pantry, this sounds like an awesome way to use them up!
Beautiful tarts. I like the fact that you added the almond on top.
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Wow this is right up my alley! I can't wait to make this!
Wow, those are just gorgeous! I love the texture adzuki beans impart, so I'm definitely going to have to give this a try. Thanks!
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