In celebration of World Chocolate Day on July 7th, we’re bringing you healthy vegan living expert Marlene Watson-Tara’s Chocolate Adzuki Bites recipe from her book Go Vegan: A Guide to Delicious, Everyday Food For the Health of Your Family and the Planet.
Marlene Watson-Tara has 40 years’ experience a a food educator, drawing on the fields of macrobiotic nutrition, traditional Chinese medicine and plant-based nutrition coupled with “common sense and optimism!”
As well as being perfect for vegans, chocolate adzuki bites are a healthy alternative for all to enjoy, rather than snacking on foods high in sugar and refined carbohydrates.
Adzuki beans are some of the most nutrient-dense foods on the planet, high in protein and fibre, low-fat, and rich in calcium, phosphorus and magnesium. Their high soluble fibre can help to stabilise cholesterol levels, improve digestive health and keep you feeling full for longer.
Marlene Watson-Tara says: “Did you know that adzuki beans are some of the most nutrient-dense foods on the planet? It’s true. See just how beneficial adzuki beans are to your health by incorporating my soups, stews and desserts recipes into your diet.”
See also: James Martin’s Lemon Verbena Meringues
- 1 cup of cooked adzuki beans
- 1 cup of pecans
- 8 medjool dates (stones removed)
- ¼ cup cocoa powder
- ¼ tsp of vanilla extract
- ¼ tsp salt
- Dessicated coconut
- Soak the dates overnight in filtered water. Discard the water or save another recipe.
- Transfer the ingredients (except the coconut) to a food processor. Blend to make a creamy texture. If the mixture is too dry, add a tablespoon or two of water.
- Take a heaped teaspoon of the mixture and roll into balls.
- Drop the balls into a bowl filled with the coconut and shake until well covered. Dip your fingers in water each time to keep the balls moist. The coconut will adhere better.
- Chill in the refrigerator for a few hours, and enjoy
See also: English Summer Pudding