Ingredients
- 2 cups well cooked, rinsed and drained black beans (one 19 oz or 540 ml can)
- 2 large ripe pears, washed and cored (you can leave the skin on)
- 2 Tbsp (15 ml) carob powder or flour
- 1/3 cup (80 ml) coconut sugar
- pinch fine sea salt
- zest of one lemon
- 2 Tbsp (30 ml) fresh lemon juice
- 2 tsp (10 ml) pure vanilla extract
- 30-40 drops plain or vanilla stevia liquid, to your taste
- 1 Tbsp (15 ml) finely ground flax seeds
- For the Topping:
- 1/3 cup (45 g) lightly toasted sunflower seeds
- 1/4 cup (60 ml) coconut sugar
- 1/3 cup (45 g) millet flour
- 1-1/2 cups (150 g) whole old-fashioned rolled oats, divided
- 1 Tbsp (15 ml) cinnamon
- pinch fine sea salt
- 20-30 drops plain or vanilla stevia liquid
- 1/4 cup (60 ml) avocado or nut oil (I used macadamia) or unrefined coconut oil, preferably organic, melted
- up to 1/4 cup (60 ml) water, if needed
Directions
-
eheat oven to 350F (180C). Line an 8-1/2 inch (21.5 cm) square pan with parchment, or spray with nonstick spray and set aside.
-
Make the filling: Combine the beans, pears, carob, coconut sugar, salt, lemon zest and lemon juice in a food processor and process until very smooth and no pieces of bean are visible. Transfer the mixture to a medium pot and heat over medium-low heat until it begins to heave and sputter (it will be trying to boil, but will be too thick to do so). If you have a splatter screen, now is a good time to place it over the pot. If not, keep the cover on but leave an edge uncovered to allow steam to escape. Reduce heat so that the mixture is still cooking but not quite as actively.
-
Stir the mixture very frequently (about once every minute or so) as it continues to heave and give off steam, scraping the bottom of the pot with a silicone spatula as you stir (it will scorch very easily–keep stirring!). After about 20 minutes, the mixture will begin to darken and thicken up considerably. It should be thicker than applesauce, almost as thick as, say, a smooth almond butter (this could take up to 30 minutes). Remove from heat, add the vanilla, stevia and flax, and set aside while you make the topping.
-
Make the topping: In a food processor, process the sunflower seeds, sugar, millet flour, 1 cup (100 g) of the oats, cinnamon and salt until it resembles cornmeal. Add the stevia and oil and pulse until the topping comes together in clumps. It should be slightly moist and stick together when pinched between your fingers. If the mixture is too dry, add a Tbsp (15 ml) or so of water at a time until it comes together in moist clumps. Add the final 1/2 cup (50 g) oats and stir them in to the mixture, but don’t process again.
-
Press about half the topping into the prepared pan (you can measure, or just estimate). Spread the filling evenly over it, then sprinkle with the rest of the topping. Press gently into the filling. Bake 30-35 minutes, until the edges are golden. Allow to cool before cutting into squares. Makes 6-8 servings. May be frozen.