#Recipe: Chocolate Adzuki Bars (#vegan cookies)

My husband is an avid runner and in the latest issue of Runner’s World magazine there was an article that really caught his eye called “Eat Vegan and Run”. It dealt with all sorts of issues regarding the proper nutrition of vegan athletes. Since we are always looking for ways to eat healthier and include less animal products in our diet he decided to whip up a batch of these healthy cookies while I was at work the other night.

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These are adzuki beans to the left.  We had to go to Whole Foods to find them. You can find adzuki beans on Amazon if you don’t have a Whole Foods.

These bars got mixed reviews with the kids….boy child loved them but girl child said they had an odd texture.

What did the grownups think? They are very moist and dense with an obvious flavor of banana but also a hint of cocoa as well. Not overly sweet but sweet enough that you would definitely call it a treat. I would definitely eat them again, especially knowing that they are so good for me!

I added a little bit of powdered sugar on top for a little added sweetness and just to make it look pretty for the picture.

Eat and Run: My Unlikely Journey to Ultramarathon Greatness

North: Finding My Way While Running the Appalachian TrailBorn to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen

NOTE: This recipe came from an article titled Eat Vegan and Run which was excerpted from the book Eat & Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek with Steve Friedman to be published by Houghton Mifflin Harcourt in June 2012. Copyright c 2012 by Scott Jurek.


Chocolate Adzuki Bars


1/2 teaspoon coconut oil
1 15-ounce can adzuki beans, drained
1 medium overripe banana
1/2 cup almond or rice milk
1/2 cup light coconut milk
1/2 cup barley flour
1/4 cup rice flour
6 tablespoons cocoa powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/3 cup goji berries, currants, or raisins
1/2 cup nondairy chocolate chips [optional]


1. Preheat oven to 400° F.
2. Grease a 9-inch square pan with coconut oil.
3. Blend beans and banana with almond and coconut milk until smooth and creamy.
4. Add the flours, cocoa, syrup, vanilla, and salt, processing until thoroughly mixed.
5. Stir in dried fruit.
6. Pour mixture into pan.
7. Sprinkle chocolate chips on top (we added ours into the mix with the dried ingredients)
8. Bake for 35 to 45 minutes, until firm.
9. When cool, cut into squares.

Makes 16 bars.


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