Rocco Dispirito’s Fudgy Fruit & Nut Bars

Posted on | Comments ()

Ingredients

  • 15 oz canned black beans, rinsed and drained
  • 1 tsp expresso 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, expresso 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