Tart Cherry Fudge Thumbprints
These healthy cherry fudge thumbprints are like a decadent brownie with a tart center, perfect for any holiday.
Servings: 12 servings
Ingredients
- 1 15 ounce can black beans rinsed and drained
- 2 tablespoons melted coconut oil
- 2 tablespoons creamy almond butter
- 1 teaspoon vanilla extract
- 2 tablespoons milk/almond milk
- 1/3 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 2 tablespoons gluten free flour any flour will do here, almond, whole wheat pastry, all purpose, etc.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Cherry Filling
- 1/2 cup tart frozen cherries
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat.
- Combine the black beans, coconut oil, almond butter, vanilla and milk in a food processor and process until smooth.
- Add the remaining ingredients and process until thoroughly combined.
- Turn the dough (which will be the consistency of a thick mousse) out into a bowl.
- With wet hands, roll into balls, place on the baking sheet and gently press down with your thumb in the middle to create an indentation for the filling.
- Bake for 12 minutes, remove from the oven and press down again in the middle to deepen the indentation that most likely became shallower while baking.
- Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- While the cookies cool, prepare the filling by combining the cherries and honey in a small sauce pot over medium-high heat until simmering.
- Mix together the cornstarch and water in a separate small bowl and add the slurry to the pot.
- Mix until thickened.
- Remove from heat and let cool.
- Once cookies are completely cooled, spoon the cooled filling into the hole and serve.
Nutrition
Serving: 1SERVING | Calories: 154kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 285mg | Fiber: 4g | Sugar: 11g