Dessert for 12

Cherry Fudge Thumbprints

Name: Cherry Fudge Thumbprints
Total time: 22 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cans (15 oz) black beans; 2 tbsp melted coconut oil; 2 tbsp creamy almond butter; 1 tsp vanilla extract; 2 tbsp milk/almond milk; 1/3 cup unsweetened cocoa powder; 1/3 cup brown sugar; 2 tbsp gluten free flour; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup tart frozen cherries; 1 tbsp honey; 1 tbsp cornstarch; 1 tbsp cold water

Black bean cocoa cookies bake around tart cherry centers made with a quick honey-thickened fruit filling.

$0.19per serving $

22 minstart to table

12servings

American Vegetarian Dairy-free Budget Desserts

Ingredients

1 cans (15 oz) black beans
2 tbsp melted coconut oil
2 tbsp creamy almond butter
1 tsp vanilla extract
2 tbsp milk/almond milk
1/3 cup unsweetened cocoa powder
1/3 cup brown sugar
2 tbsp gluten free flour
1 tsp baking powder
1/2 tsp salt
1/2 cup tart frozen cherries
1 tbsp honey
1 tbsp cornstarch
1 tbsp cold water

Steps

Heat the oven to 350 F and line a baking sheet with the listed cooking oil.
Blend the drained beans, coconut oil, almond butter, vanilla, milk, cocoa, brown sugar, flour, baking powder, and salt until smooth.
Scoop the dough into 12 portions on the baking sheet and press a thumbprint into each one.
Stir the cherries, honey, cornstarch, and cold water in a small saucepan over medium heat for 4 minutes, until thick.
Fill each thumbprint with the cherry mixture.
Bake for 12 minutes, until the cookies are set and the centers reach 160 F.

Main ingredient on sale this week? See what to make with canned beans on sale.