If you need a little afternoon pick me up or a study snack, these are for you. Sweet and satisfying with a hint of cinnamon, they are just so delicious! I also make a chocolate version with unsweetened cocoa powder which tempers the sweetness of the dates, but I also really like how here the natural flavours shine through without being overpowered by the cocoa. That being said, the chocolate ones are incredible.
I saw a recipe for Black Rice Pudding with coconut & banana in At Home in the Whole Food Kitchen a while back, bought the black rice, put it in my cupboard and promptly forgot about it. I didn’t make the recipe before for 2 reasons; (1) it only uses half a can of coconut milk which is so annoying because what am I supposed to do with the other half? (2) it needs to simmer for an hour on the stovetop. Well, now I am sitting at my kitchen table all day anyway, and decided no one is here stopping me from using the whole dang can. Lol I said dang. I’m trying to keep it clean, ok?
So, as I mentioned earlier, I’m moving soon and trying to use up everything in my cupboards. Since I spent a significant portion of medical school preparing for a zombie apocalypse (The Walking Dead had a big impact on me), this is no easy task. I have so many cans of everything. Black bean brownies it is. Problem – I had no maple syrup, which is my go-to sweetener and dangerously little honey (my second choice). Since buying more of either is kind of defeating the purpose of using up my cupboard contents, I had to get creative.