Cardamom Coconut Burfee (Vegan)

Ingredients

  • 4.5 cups cooked white beans (no extra water)
  • 2 cups organic virgin coconut oil
  • 1/4 cup full fat coconut milk
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon honey
  • 1/8 teaspoon sea salt
  • 1/4 teaspoon powdered stevia
  • 1.5 Tablespoons freshly ground cardamom
  • handful of cardamom seeds for garnish (optional & not shown in picture)

Makes one 9 x 11 glass pan

  1. Line the bottom of a glass 9 x 11 pan with parchment paper.
  2. In a Vitamix or food processor, blend 2 cups of the white beans with 1 cup of the coconut oil.  Place mixture into a large sauce pan.
  3. Next, blend the rest of the white beans (2.5 cups), the rest of the coconut oil (1 cup), the coconut milk, vanilla, honey, sea salt, stevia, and ground cardamom in your Vitamix or food processor.  The mixture is thick, so if you are using a Vitamix, you may need to use the tamper.
  4. Place mixture into the sauce pan with the rest of the previously mixed white beans and coconut oil.  Turn on very low heat, and stir well.  You might get a work-out here.
  5. Keep on low heat for about 10-15 minutes, stirring frequently.
  6. Transfer mixture to the 9 x 11 pan.  Spread the mixture evenly throughout the pan.
  7. Optional & Not Shown in Picture:  Crush cardamom seeds in a mortar and pestle.  Sprinkle the freshly crushed seeds over the wet burfee.
  8. Refridgerate overnight.

https://www.archerfriendly.com/2012/12/cardamom-coconut-burfee