This is such a macrobiotic classic, that I have to include it! Some call it “macrobiotic chocolate”, and while diehard chocolate lovers will probably just laugh at this, I think it´s actually not so far off….at least for us macros who have a bit adjusted taste buds 😀
It´s really really simple as long as you have a pressure cooker…
Into the cooker you place adzuki beans (I used half a cup of hokkaido adzuki beans which are smaller, more mineral rich and cook less long even without presoaking), agar agar (I used one and a half bars, but you can use less or more, depending on required thickness of the dessert), dried organic apricots (I used about 3/4 cup, slightly more than the amount of the beans, but again this depends on required sweetness) and some (optional) orange peel (I only had dried mandarine peel which works fine I think). Add about a double or even triple amount of water. Bring under pressure and cook for about 30 minutes, the beans have to be soft. Transfer to a blender, add a pinch of salt and blend until smooth. Let it cool down and thicken in a bowl or eat warm 😀
Macrobiotic magic in the kitchen 
I know you call it macrobiotic chocolate but what does it taste like? And do you know if it’s a good dessert for a diabetic? I have a great brownie recipe made with black beans an no flour but I’m always looking for treats for my husband.
It does resemble chocolate a bit – depends how much imagination you have 🙂 But it´s really hard to describe the flavour, because most people are not used to desserts made from beans (it is popular in Asia though). The apricots give a lot of the flavour as well. I guess you just have to try it out. I am not sure how suitable this would be for diabetics though – it has no sugar or similar sweeteners, only the apricots, but I would say it depends how he generally tolerates dried fruit and starchy beans. I am sorry I don´t have enough experience with diabetes to give a better answer 😦 I´d love to know your black bean brownie recipe btw!
Thanks for the quick response. Will give this a shot. Easiest way to give you the brownie recipe is a link to my blog – got the base recipe from Countryside Mag. http://yes-you-can-can.com/2011/11/19/recipe-for-holiday-brownies-that-are-healthy/ – then I played with it, of course!
Thanks a lot! And let me know how you liked the dessert 🙂
I forgot to ask at what pressure you cook this recipe. I would assume 5 pounds for 30 minutes but don’t like to make any assumptions where my pressure canner is involved!
I am not sure what you mean – my pressure cooker only has two levels, 1 and 2. I used the number 2, for 30 minutes. Is pressure canner the same as pressure cooker?
Huh, not sure. I have a pressure cooker with a gauge that reads in 5 pound increments. I use if for canning beans, pumpkin, any low acid veg.
Mine is this, or similar, anyway: http://www.solac.com/en/UK/productos/detalleProducto/815804e0198e2a428f3dfce25ccf5bc3/HOUSEHOLD/PRESSURE+COOKERS/fa159b01b267f5438bbff03a962a87e9/815804e0198e2a428f3dfce25ccf5bc3/OLYMPIC.html
No pounds there 😦 I use it only for cooking grains and beans…
Btw, walkingonmoss=zuurzakje…different identities thanks to my different blogs 😀
Hiya ! Thanks for this recipe. Could you also use ricemilk instead of water ? I miss a bit of creamy taste. Just an idea..
I suppose you could but it´s not the traditional way to make this dessert 🙂 the pureed beans make it quite creamy…but you can always try and see
Ok, thank you !