1. In a medium sauce pan, add adzuki beans and cover with enough water to fully submerge by at least 1 inch. Soak 2-3 hours or overnight.
2. Drain and replace with 4-5 cups of fresh water. Over high-heat bring to a boil; reduce to low and allow to simmer for 1½ hours, or until beans are very soft. As the water boils down, you may need to add more to keep beans submerged. Once cooked, drain and allow to cool slightly.
3. Line a 8 x 8 inch (20 x 20 cm) cake pan with parchment paper; set aside.
4. In a food processor fitted with a metal blade, add warm beans; blend until smooth and no clumps remain. Add peanut butter, maple syrup, vanilla extract, and salt. Pulse until well combined.
5. In a large mixing bowl add bean mixture, cocoa powder and melted butter; mix until well combined.
6. Press into lined cake pan; refrigerate 1 hour before slicing into 2” squares.

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