Rocco Dispirito’s Fudgy Fruit & Nut Bars

Rating:  This recipe has not been rated
SAVE PRINT

Ingredients

  • 15 oz canned black beans, rinsed and drained
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp espresso powder
  • 3/4 cup liquid egg substitute
  • 3 tbsp whole wheat pastry flour
  • 3/4 cup agave nectar
  • 1 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Directions

Preheat the oven to 350°F. Spray a 8 x 8 x 2-inch baking dish with cooking spray. Combine the beans, cocoa powder, espresso powder, egg substitute, and flour in the bowl of a food processor. Process until the mixture is smooth, about 2 mintues, scraping down the bowl halfway through.

Add the agave, butter and vanilla. Process until all of the ingredients are combined, about 1 minute. Pour the batter into a prepared baking dish, and smooth the top with a spatula. Bake for 20 minutes, turning the dish halfway through the baking time. Turn down the temperature of the oven to 300°F and bake for another 5-8 minutes, until a toothpick inserted in the center comes out with a little bit of soft batter clinging to it. It should not come out clean, if it does: it’s overcooked.

Let the bars cool completely at room temperature in the baking dish on a wire rack. Then put them in the fridge for at least 3 hours. When they’re cold, cut them into 12 squares and serve. Refrigerate any leftovers.

Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.

NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC

Rating

This recipe has not been rated

Tried this recipe? Log in to DoctorOz.com to rate it and find more recipes just for you.

Rating

This recipe has not been rated

Tried this recipe? Share your rating below!

Love It
Like It
Good
Average
Poor