Silky Smooth Bean Fudge

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Bean Fudge - Gluten free, dairy free, and sugar free - a great easy recipe that's super healthy too!

Fudge is one of those comfort foods that makes you “not too comfortable” after you’ve eaten it.  And fudge isn’t good for you anyway right?– evaporated milk and tons of sugar. But then, you knew that.

Well, you can now change your thinking about fudge, because I have a recipe for you that you can feel good about eating and serving to your kids.  I have been known to offer it to my kids for breakfast and snacks without batting an eye — and while having a piece or two myself :-).

Reminds me of the old Bill Cosby “Chocolate Cake” routine.  If you’ve seen it, remember Bill Cosby singing “Dad is great!  Gives us the chocolate cake?!”

Anyway, this recipe is so good that there is no reason to be “secretive” about what the main ingredient is.  Some non-real-foodie folks have even asked for the recipe!

This Bean Fudge is a real winner because:

  • It contains lots of coconut oil, which we all know is extremely good for you (contrary to what the “diet dictocrats” will tell you).
  • It is easily adaptable to special diets (sugar-free, nut-free).  Actually, all of my recipes are.
  • It is a simple sweet treat for your family.  No need to bake, easy preparation and the pan is simple to clean.  Just combine all of the ingredients, smoosh them into a pan and presto!  You have a wonderful, healthy treat for your family.  You could even make it simpler by just forming the fudge on a plate and letting it firm up just like that in the fridge.
  • Besides being adaptable to special diets, it is also easy to change ingredients around to make different varieties.  Even changing the beans around makes a difference.  The above photo is black bean fudge, but we have also made this with adzuki beans and pinto beans — and kidney and cranberry beans would also work out just fine.  I will be adding different variations in the future for you to try!

One final reason this Bean Fudge is great….it makes a great edible face paint :)!  (They couldn’t resist!)

Face Paint with Food Bean Fudge

Measuring Stevia:  These stainless steel mini measuring spoons from Amazon are super duper handy.  The 2nd smallest is 1/32 of a teaspoon so you can easily measure your stevia extract powder.

 

Norpro Mini Measuring Spoons

Most recently, I revised this recipe and found that doubling the cocoa / carob tastes much closer to the real thing.  You can see my update and an additional fudge variation by reading my Chocolate Almond Fudge postCarob has an inherent sweetness so you will probably need more sweetener if you use cocoa.  And if you choose to double the cocoa, don’t eat it too close to bedtime :-).

 

Dairy-Free Fudge

Whatever adjustments you make. you will be getting lots of coconut oil goodness into your family while giving them a treat!

Special Thanks to Affairs of Living for the inspiration for this recipe.

More Healthy Treats!:

- Almond Joy Bars
- Almost “Reese’s” Candy
- Homemade Chocolate / Carob Chips
- Pumpkin Snickerdoodles
- Homemade “Jello” 

Let me know how this turns out for you!  I will have some more delicious varieties on this recipe for you in the near future!

Disclaimer:  This post contains affiliate links.  Here is my disclaimer.
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  1. I cannot wait to try this – have you made bean cake yet?
    http://bit.ly/i5pPMF
    Blessings!

    • Yes, I have indeed tried bean cake, but my oldest has a life-threatening allergy to eggs, so I had to use my homemade egg replacer (recipe to be posted soon). It didn’t turn out great as I think it needed the eggs. I may have to try it again, but then we ate it anyway! :-)

  2. that sounds brilliant!

  3. Hi Adrienne!

    This is my first time visiting your site; I found you by way of Kelly the Kitchen Kop.

    When you say “1/2 cup sweetener” are you referring to sugar/honey/palm sugar/molasses-type sweeteners? What is vegetable glycerine and granulated ACD safe sweetener exactly? Are these things food? Where do you buy them? And how do you measure 3/16 tsp stevia? My teaspoons don’t come in that size, and I have never seen any in America that do; so how do you get around that? Sweetener amount can make or break a good recipe. I’d love to try this but don’t want to ruin it.

    • Hello, Naomi!
      Glad to meet you!
      Yes, when I say 1/2 cup sweetener, that is what I mean. In general I am not a “purist” when it comes to sweeteners. I have long thought that us Westerners eat way too much in the way of sweeteners. I also think (though you are free, of course, to disagree with me :-)) that other things are more critical, especially in a recipe such as this.

      ACD is an abbreviation for Anti-Candida Diet. I don’t know if you have heard of candida, but it is rampant and sweeteners aggravate it.

      Vegetable glycerine is a sweetener that doesn’t aggravate candida and also has barely any effect on blood sugar levels. It is one of few sweeteners that I can tolerate now. Hopefully that will change in the future as I am doing a lot of work on healing.

      Stevia extracts are typically sold with very small scoops that measure 1/32nd (believe it or not :-)) tsps, so 3/16 would be the equivalent of 6 scoops. Stevia is an incredibly sweet natural ingredient and its quality varies greatly among brands. I like NuNaturals and KAL brands.

      I hope that helps! We have made this with greatly varying sweetener levels and we have always really enjoyed it. Just taste it while it is still in the food processor and adjust as you like! :-)

  4. oh wow, oh how yummy! these look scrumptious! going to have to try them. thanks and I love your site by the way ;-)

  5. My Goodness, how brilliant! I love it!

  6. I made these today and they are great! I didn’t tell my family these were made with beans, hehe. My son, who is a picky eater, loved it!

  7. I made these today and they are great! I didn’t tell my family these were made with beans, hehe. My son, who is a picky eater, loved it!

  8. That is truly amazing. It reminds me of a Deceptively Delicious recipe. BTW…I love that old Bill Cosby video! lol

    I co-host a weekly foodie meme and I would LOVE for you to link up and share you bean fudge at our Friday Food Fight. I hope you join us! :-)

    http://deniseisrundmt.com/2011/04/08/healthy-chicken-and-waffles/

  9. My husband would love one piece of those fudge.

  10. that loosk yummy, thanks for sharing your recipe! anyway, please visit me and get your slice of almond chocolate cake! happy Friday! :)

  11. I recently made black bean brownies and really liked them. I can’t wait to try this fudge. Thanks for the recipe!

    • I have a black bean brownie recipe as well, but haven’t made them in awhile. If you have are able, please share! I’m sure they’d work w/ adzukis, pintos, etc. as well!

  12. Adrienne, Here’s the black bean brownie recipe that I used:

    http://www.tammysrecipes.com/fudgy_black_bean_brownies

    I just finished making the fudge! I used butter, as I don’t have coconut oil. I licked the spoon, and it tastes good. I’m anxious to try it tomorrow!

    • Thanks!

      I actually had seen that one a few weeks ago since I submit Kitchen Tips there sometimes on Tuesdays! I have one with a bit less sugar and no chips if you would be interested. I should do a post on it – they were really good! I took them to a “non real foodie’s” house for dessert and they were gobbled up!

  13. What a beautiful recipe! Can’t wait to try it.

  14. Bwhahaha. I’d never seen the chocolate cake sketch before, but it’s definitely hilarious!

    I LOVE fudge, but not the sugar rush and headache it gives me. I want to give this a try – it looks super tasty!

    • Isn’t it a riot? I had seen it as a child and just thought I had to include it. You know what is so funny? My son who has Asperger’s couldn’t figure out what was so funny about it. Now, he typically has a hard time understanding humor, but since we have fudge, etc. for breakfast regularly it didn’t make sense to him.

      In fact, the other day he said to me, “So, you mean that other families don’t have fudge for breakfast?” :-)

  15. I’m excited to try your homemade chocolate chips (I finally bought some carob powder today), and was eyeing this recipe as well. Just wondering – why 1/2 cup sweetener AND stevia? Is it not sweet enough without the stevia?

    • Hi Karla. I just got another inquiry about this recipe and realized that I must have replied incorrectly to your question. For the bean fudge I use both sweeteners, but for the Chocolate Chips I use either or. For either recipe you could surely adjust sweeteners as you like. They should both work out. Sorry for the confusion!

  16. Hi Adrienne! I made these for my family and my kids absolutely loved it! I halved the recipe just in case it was a bust. They ate all of it in one day! Thanks so much for sharing this. It was so easy and is definitely going on our regular snack/treat list!

    • Hi Lisa! I should halve recipes more often! Since I bake so much in bulk and my family is typically so forgiving, I will “only make one batch” for a new recipe. (I typically make at least 4 at a time when it is something that we really like!) Try it frozen too – it’s really good that way!

  17. My cousin’s children and white sugar do not mix well. She is always looking for natural treats for her family. I can’t wait to share this link with her! She will love it (and so will I)! Thanks for sharing!

    • Glad to be of help! Check out my other desserts as well. We haven’t eaten white sugar here for quite some time. Kudos to your cousin for working on this. Her kids will thank her when they are older!

  18. For Fudge lovers everywhere, I really don’t think you could ever tell the difference. Looks creamy and delicious, a great recipe! Thanks for sharing with Full Plate Thursday and come back soon!

  19. i love fudge but never tried this one, sounds delicious and very interesting…thanks for sharing, will try it soon! anyway, have a great day! -PinayMum – Mommy’s Life Around…

  20. You are an angel. I love chocolate but can’t have it because it gives me major migraines. Wasn’t aware of a caffeine free cocoa. Thanks

  21. Hi! I’m featuring your recipe on It’s a Keeper Thursday this week! I’d love if you stopped by and grabbed a button.

    And, feel free to link up another great recipe this week too!

    Cheers!
    Christina @ It’s a Keeper
    Follow me on Facebook and Twitter

  22. I love that excerpt of Bill Cosby and your fudge is perfection!

  23. Jessica says:

    Oh my word!! This is soooo good. Ours is in the fridge setting up right now but it tastes heavenly coming out of the blender!! And my only cans of beans were garbanzo and kidney..I was very skeptical it would turn out!!

  24. Great recipe! I have liquid stevia. How much would you suggest using for this recipe? Thanks Can’t wait to see what other recipes you have here :)

    • I have that too….I have found the extract to be quite a bit less expensive. Some of the flavors are great though! Are you looking to just use stevia or in combination w/ other sweeteners?

  25. Maybe both in case I don’t like just stevia??

  26. I just made your bean fudge recipe (actually found some Stevia extract from a while back in the cabinet! What would you recommend in case one does not HAVE any Stevia– just curious).

    Anyway, my question is this: This was very thick. I did drain/rinse the beans first; maybe that’s the reason it was so thick. My BlendTec blender protested, it was that thick (I had to add some water). Because of the thickness it didn’t get as smooth as I had hoped, and did also still taste a bit “beaney”. Any suggestions for me? I would love to use a nice big, strong food processor for things like this (and hummus), but as I don’t have one and it’s not in the budget for the time being, I’m left using my handy BlendTec.

    • Hmmm..I tried the Blendtec for awhile and found it to have a hard time w/ thicker mixtures, e.g. nut butters and sorbets made w/ frozen fruit. So, in that sense, I am not surprised. I think, unfortunately, that the Vitamix would handle it well.

      I didn’t find that mine tasted “beany”, but maybe you would prefer double the cocoa / carob and perhaps more sweetener? Also, what brand of stevia are you using? Some of them just don’t taste very good.

      If you don’t have stevia you could substitute another sweetener to taste. Since it’s more forgiving than a baked good you won’t have much difference in texture. In this case, if you want a thinner product I would use a liquid sweetener. In general, I would try 1 T sweetener for each 1/32 tsp (small scoop) of stevia extract, but from what I have heard from a stevia corporation recently, you may wish to substitute 1 scoop for each 2 Tbsp.

      Hope that helps!

  27. Oh wow! That’s a very interesting recipe there! I’m very intrigued :)

  28. Still a little confused on the sweetner/stevia. The recipe looks like you use both, but in reading the comments, it looks like you use one or the other. Thanks for clarifying.

    • Hmmm… I see what you are talking about. I am really confused now too :-). Looking back at the comments, it looks like I got goofed up b/c the commenter I was replying to mentioned my Homemade Chocolate Chips recipe too. For the Bean Fudge recipe I used both sweeteners. You could bump either one up or down as you like to get the sweetness that you like.

      In general, I think the fudge recipes are very forgiving. Just try them after adding one sweetener and see if you think you will need more.

      I really hope that helps and sorry for the confusion! It sure is hard to keep everything straight with special diets!

  29. That’s a brilliant recipe for a fudge – doesn’t even require baking – how amazing is that! I will surely have to give this a go….Nice space…

    -Shilpa

  30. Adrienne, yet another great recipe. Thank you for sharing on Domestically Divine.

    Jasmine

  31. Just made this last night, and while enjoyed by most, myself and one of our children didn’t care for the ever present coconut taste (organic, expeller pressed coconut oil), so we’ll be changing that. Either by mixing it with olive oil or replacing it with olive oil.
    Aside from that – excellent fudge. We made it with our KitchenAid blender – pulsed the beans until they were “mush” then blended everything until smooth. Also made the black bean brownie recipe shared above and that was a definite hit ! Thanks for sharing =)

    • Thanks for stopping by to tell me. If you make this with coconut oil that does not have the coconut taste then you won’t have that problem. I am guessing that olive oil won’t work, but I’d be interested in hearing! I’ll make a note in the recipe about oil choice.

  32. oops – forgot to mention – we used toasted carob powder in the recipe, and even added some carob chips on the top. It wasn’t too sweet, not “bean-y” or gritty, just very good fudge … well, except for the coconut, LOL.

  33. Please tell me what type of beans work best for this recipe.

    • Thanks for stopping by!

      I have the appropriate beans listed in the post, but I guess I should put them elsewhere to make them more noticeable :-). We love black, pinto, and adzuki. I think red kidney and cranberry would work great as well. Those would all contribute more to a darker product, but there is no reason why you couldn’t also use white kidney or navy. Really, the chocolate or carob contributes so much flavor that I think you could use almost anything, but a red lentil or split pea might come out a bit too soft (with the exception of French lentils).

      By the way, did you go to UVA? If so, do you mind my asking what year you graduated?

  34. Looks fantastic! It makes perfect sense but I’m still shocked that you can make such a tasty looking fudge with beans. Have to give it a shot soon! Thanks for the share at this week’s Sugar Free Sunday.

  35. So, do you use 1/2 cup of vegetable glycerin and 6 scoops of stevia extract? What is your other ACD sweetener? Do you combine it with the vegetable glycerin to make a 1/2 cup of liquid sweetener? I’m so excited to try this! Thanks :)

    • I use any combinations of the following: vegetable glycerine, xylitol, erythritol, stevia,, inulin (rarely) and also yacon (rarely). I have been looking at oligofructose and agave inulin, but haven’t bought them yet. They aren’t as sweet. Let me know if you have other questions!

  36. I’m glad you are linking to all your hostesses. You forgot me though. Thank you for adding me soon and for sharing your bean fudge recipe.

  37. This looks wonderful. I can’t wait to try it. This is my first visit. I found you through TT at Beauty and Bedlam. Love your blog!

  38. Tricky one! LOL

    Stop by and link up at What’s Cooking Wednesday!

    http://www.extremepersonalmeasures.com/2011/08/whats-your-favorite-cookbook.html

  39. very interesting! i’m totally making this!

  40. Adrienne, you’re recipes are always so yummy sounding. This is a keeper too! Can’t wait to try it! By “de-gassed beans” I assume that you mean sprouted or soaked? :)

  41. What a healthy twist on this decadent dessert! Now, we can enjoy it more often without feeling guilty! :)

    My blog turns 1 today and I’m hosting a giveaway on my blog as a way to say thank you for your supports in the past year. Please come over to check it out if you’re interested. http://utry.it

  42. What an interesting and healthy alternative to traditional fudge! It looks delicious! Thanks for sharing on Sweet Indulgences Sunday.

  43. I will definitely have to try out this fudge–looks yummy!

  44. Just thought I’d let you know I featured you on Savory Sunday this week :)

  45. I have never heard of bean fudge but this looks delicious! Thank you so much for linking up at Savvy HomeMade Monday. We are partying again and I hope you will stop by! :)

  46. Looks so good! Gluten Free too, which is good for me.:) I’m a new follower from Make yourself Monday.:) So excited to see more recipes.:)

  47. Thanks for coming to my lunchbox party! Hope to see you next Friday :)

    Lisa @ Allergy Free Vintage Cookery

  48. Hi! I came over from Allergy Free Vintage Cookery’s Lunchbox Party. I can’t wait to try this. :)

  49. Oh how wonderful – fudge that is good for you!! You have made my day, Adrienne! Thank you for sharing this post with the Gallery of Favorites.

  50. I absolutely must try this! My kids have been wanting fudge, but I am trying to cut back on sugar. Thanks for sharing your recipe with the Gallery of Favorites.

  51. I just made this in my Vitamix, but the VM seemed to have a hard time processing it. I used the 1 1/2 c. cocoa powder recommended in the updated recipe, ended up doubling the sweetener, and adding 1/4 c. water (my sweetener was granulated – made my own powdered sugar – no cornstarch – it’s what I had on hand). The mixture never really “moved” in the VM. Is this normal?

    • Hi Stephanie. Did you melt the coconut oil first? I made it in my food processor just last night and it really is a thick mixture, but it worked, even w/o my melting the coconut oil. I think I will melt it from now on to avoid wear and tear on my machine :-). If you used powdered sugar w/ the same measurements you will have a rougher time mixing and it will be a lot sweeter b/c powdered sugar is more dense than liquid or granulated sweeteners. Let me know….

  52. Thanks for linking up to our Flu Fighting Foods; please come back tomorrow with a green tea recipe!

  53. I have a friend who is gluten,egg, dairy and soy free so I think this is something she could eat! I have recently been experimenting with coconut oil and coconut butter and love it! Having borderline cholesterol issues is causing me to clean up my already healthy diet even more. I am looking forward to exploring more of your recipes.

    I found you through the link you had on A Little Nosh and I am so glad I did!

    • Did you see my post on Homemade Coconut Butter? Your friend should be able to handle everything on my site (just about) because my son is off of all of those things except for soy, and I don’t let him have that often due to many concerns about it.

      I am glad that you found this too. I hope to help as I can.

  54. Thanks for linking up at A Little Nosh this week!

  55. Looks good! Thanks! Shay:) http://raisingdieter.blogspot.com/

  56. This sounds yummy. one of the mom’s in our last homeschool group made something similar it was a “chocolate” fudge/bean filling with a rice crust. I moved before she ever sent the recipe. I could try improvising with this.

    • How interesting – you mean it was like a pie? In Japan, you might now that they have a traditional treat called “ampan” which is a soft sticky rice ball filled with sweet adzuki beans. I am interested – let me know what you are talking about! Maybe we can come up with something new :-)!

  57. So- if you don’t use Stevia (DD and I really dislike it), it comes out to a cup of sweetner? If you are using something other than stevia, does it need to be granulated- say… coconut sugar?

    • Yes you are going to need about 1 cup of sweetener w/o the stevia, but I think you could use either liquid or granulated. What stevia do you use? Have you tried the brands I recommend? I have found that if I mix w/ other sweeteners it works out quite nicely and I do like it for sweetening beverages. Just not for baked goods on its own typically. Then I really don’t care for it. Let me know how it works for you!

  58. Thanks for a fabulous recipe! All of the other dairy free fudges I have tried have been good but are very expensive to make with lots of nuts, etc. This is a great idea! I also love the bean muffins/cupcakes that were mentioned earlier. I feed them to folks all the time and then tell them aterwards what they’ve eaten! For those who find the coconut oil too strong of a flavor, can I recommend palm oil? It has many of the beneficial properties of coconut but is totally neutral in flavor. It also has a nice texture, a higher melting point than coconut oil so you can count on it a little more. I never know when I take out my jar of coconut oil if it’s going to be solid or liquid! Also, it is cheaper (for me anyway) to purchase.

    • It think palm shortening would work, but probably not red palm oil – is that what you meant? I haven’t tried the palm oil yet, so I am not sure how it would taste. The expeller pressed coconut oil works great for this recipe since there is no coconutty flavor.

      • Yes, palm shortening or palm oil is the white one. I think the red is called palm kernel oil? I haven’t used that, but I can get the white for just under $70 for a 33 lb box through my buying club. It is smooth and tasteless. Def. worth a try! I buy the Spectrum organic type.

        Liked your post on Nourishing Gourmet today. Looking forward to exploring your blog more!

        • The palm shortening doesn’t have much nutrition – that’s my only concern with that. The red has a distinctive taste and I have heard that it’s great for popcorn as that’s what they used to use in movie theaters before the fake stuff came along :-(.

          • Adrienne, i have been meaning to ask you about your info for the palm shortening. Mary enig highly recommends it as a good fat in eat fat lose fat as well as an interview I heard with her. It def. Does not contain the full spectrum of good stuff thats in coconut…sorry to be so loose wirh my data here…..but I do believe it is a good second choice. Had you heard differently?

            • Hi Michelle. It doesn’t contain the same spectrum. I am thinking she may have been talking about palm oil. What do you think? Palm oil is quite similar in profile, but not palm shortening. I used to cook w/ the palm shortening but now I just have a very small container in case nothing else will work out. Let me know….

          • Hi again, no I just checked the wapf site where she delineates the following as “safe and healthy” fats:
            Palm oil, palm kernel oil, Red palm oil and coconut. The first of these is what you call “palm shortening.”. Eat fat, Lose fat says Palm oil and palm kenrel oil come from the fruit of the oil palm. ..palm oil is a healthy oil easily extracted from the oily palm fruit. It contains almost 50% saturated fat, mostly in the form of palmitic acid. ”

            So she doesnt seem to think it is a compromise at all. Not AS healthy as coconut, but as I understand this information it is a good substitute for times when we don’t want a strong coconut tase, want a more workable texture,
            Or are trying to stretch our dollar a little further. I use both. I use coconut oil when I am using in moderation, i.e. Sauteeing , however when i am doing a baking recipe calling for a cup of fat I tend to use palm.

            While I was on the wap site, I also pulled up this information which came up in the comments under your choc. Chip recipe…what is the diff. Between sucanat and rapadura?

            Q. I’m confused as to which type of sugar is better, Sucanat or Rapadura?
            A. Both are fine; both are made by dehydrating cane sugar juice. For a while Sucanat changed the way they made it and were using white sugar, so we stopped recommending the product. But they are now making Sucanat the old fashioned way, so we can recommend it again.

            I am enjoying the info on your site and I hope this information can contribute to the great info you have on it. K

            • Hi Michelle. Sorry for the delay in responding to you.

              I’m a but muddled by the palm issue, but I think you are correct in which kind is which. I did speak with w companies about palm shortening vs coconut oil and they both said that the nutritional qualities of the palm shortening were not good compared with coconut oil. I thought, therefore, that the red palm was the way to go when using palm oil, except if you really need the behavior of the palm shortening.

              There is, by the way, no coconut taste or smell from expeller pressed coconut oil, which is what I use mainly in baking and cooking.

              The sucanat rapadura question is muddled too. I appreciate your sharing that. It seems that every site I look at has conflicting information regarding the difference between the two. I have never purchased rapadura since it is more expensive than sucanat. And I am not using sucanat any longer due to the glycemic index in it. I would consider palm sugar or coconut sugar to be much better options. Take care!

  59. PS…Is there a way to make a vanilla/white “chocolate” version of this? I tried just omitting the carob, but it tastes pretty beany. Maybe some coconut flour or ???

    • Good question – I am not sure what to say. I worked on a variation, but it didn’t quite work out as well as I would have liked and definitely needs more work :-).

  60. What delicious looking fudge – so great that you can make it so adaptable to suit any diet!

    Thanks for linking to a Round Tuit!
    Hope you have a great week!
    Jill @ Creating my way to Success
    http://www.jembellish.blogspot.com/

  61. I’m trying to make your fudge, but it isn’t turning out. I used all sugar for my sweetener and also used olive oil. I’ve never used coconut oil, I assumed it would be a similar consistency. It just isn’t hardening… any suggestions? Maybe I just need to let it chill longer.

    Also, do I need to de-gas beans if I’m using canned?

    • Kristin, I don’t think it will harden near as well w/ olive oil. In fact, I just read an article that said that olive oil that will not harden in the fridge is not good quality. But right now I can’t remember where I read that.

      You can’t de-gas canned beans, or at least I don’t think so. You can rinse them, but that will be the extent of it. Does the “fudge” still taste good? Maybe it can be Silky Smooth Chocolate Fudge :-).

      • The top layer finally got a little stiff when left overnight. It turned out more like a pudding instead of fudge, but we like the taste so I think I’ll buy coconut oil and try again. I’m surprised it doesn’t taste too much like beans!

  62. This recipe is awesome! Thanks so much for posting it, Adrienne! I tweaked it a little bit just for personal preference, but having this during the holidays was/is an awesome (and relatively nutritious) treat!

  63. The only tweaks I made were I used Olive Oil instead of Coconut Oil (since I actually prefer spoon fudge), added 1/4 cup of flaked coconut, used Raw Honey as the sweetener, added ¾ of a bar of Ghirardelli 100% Cacao Unsweetened chocolate (read recently dark chocolate was supposed to have some health benefits, so I tried it), and 2 tsp of cinnamon (I love cinnamon). I enjoy this desert more each time I eat it (at least once per day)!

    • Nice additions! I will say that chocolate is one of my favorite foods, but I find that it isn’t that friendly to my adrenals so I need to watch how much I eat. Thanks for sharing!

  64. I love that you can make such delicious recipes out of the least likely ingredients. Thanks for sharing!

    • Thanks, Paula! Well, I will say that I am not the greatest at creating my own recipes from scratch, but I am usually good at finding the good ones and/or making good ones better and healthier. Thanks for your kind words!

  65. Looks great :)

  66. I did not have time to read all the comments and am new to this site. I have a condition called IC bladder that has to do with food. Stevia is one of the sweetners that aggravate it. I am also diabetic so I have been using splenda.
    WHERE DO YOU GET (Vegetable glycerine)?
    I can of course use honey, but honey has its own flavor according to type.

    • Hello there and welcome! I am sorry about your condition. Does pure stevia aggravate it? I purchased my glycerine from Mountain Rose Herbs. And you can also find it at Iherb. You can get $5 off your first order there w/ my referral code of RUR466. If that doesn’t work for you I can get you one additional recommendation.

  67. Thanks for the recipe! I got it off Amy Green’s sight. My son is gluten and refined sugar free. I just made them, as the recipe states, except I used regular coconut oil. I love the coconut flavour! The grainyness from the beans and flavour from the oil makes my brain think there is flaked coconut in it. Unfortunately I do weight watchers and made the mistake of calculating the points in it (90 for the whole pan!) I still had one piece as I know it is so good for me to have some healthy fats, plus, who can resist it… so yummy! Thanks!

  68. ***I use xylitol and erythritol. They are not great whole food options, but I can’t tolerate much stevia at this point so I have to use what I can.)
    What do you mean? I recently bought erythritol, but I haven’t tried it yet. Is the taste strange or why you wouldn’t recommend it?

    • Hi Jessy – It’s just that a lot of “whole foodie” types say that since it’s created by man that it shouldn’t be eaten. There are varying levels of commitment to whole foods and in the stricter circles, they really think that sugar alcohols should not be eaten. Unfortunately, I can’t tolerate sweeteners that elevate my blood sugar so I am pretty limited (very limited) in my options. Among the sugar alcohols, I think that xylitol and erythritol are the better options. Hope that helps. I really like the taste – it’s just 3/4 the sweetness of sugar, and more expensive :-(.

  69. Priscilla says:

    Where do you buy the adzuki beans?

  70. I had the exact amount of black beans for half this recipe! I used glycerin and NuNaturals liquid stevia, chocolate flavor (20 drops). I also added some flax/chia meal for fiber. Tasted it and it tastes great. Now putting it in the fridge to see how it firms up. Can’t wait!

    • Love the idea of putting the chocolate drops in it and the flax/chia as well. We’ve tried several different varieties and we just love it!

      • Have you tried their root beer flavor? I add it to my root beer kefir after the fermentation (as there’s no sweetness after it ferments) and it tastes great (at least from my kids – I don’t like root beer). I think I might try adding a little more cocoa (like you found) next time. I like it, but my husband was so-so.

        • I have. My kids used to drink it in plain water :-). The cocoa thing is hard. My family likes it w/ less. I like it w/ more. But I’ve always been a chocolate / carob girl. I need to watch it. Take care!

  71. Sabrina Becnel says:

    My daughter, she’s 3y.o., has developed an liking to chocolates. Oh she eats on regular meals- except breakfast. she’d rather have milk so I’m constantly looking for stuff she’d eat at the beginning of the day. this is so awesome. Thanks!

  72. could you use sprouted beans????????

  73. HI! This looks SO yummy! Can you explain why you think coconut oil is good for us, though? given its high content of saturated fat, and my general aversion to extracted oils, I am hesitant to use it, but if you can give me good evidence to the contrary I’m willing to hear it! thanks!

    • Hi Annie. I too come from the frame of mind that coconut and palm oils are not healthy. I was living the “healthy fat free life” for quite awhile, eating high sugar, high carbs and thinking I was doing a good thing for myself. Then I ended up w/ hypogylcemia and was on a fast track to a bad place health wise. There is a lot of information on the internet and in books about these oils being good for you. I try to watch how much I eat–not because I am concerned about the health issues, but because my metabolism is a little slow right now and I just can’t handle that much fat. But I do so prefer to eat something like this than a fat free, high glycemic “goodie”. I am not sure what you mean by a “extracted oils” – could you explain? One of the sources you may wish to look at is Know Your Fats by Mary Enig. She is considered to be the modern day natural foodie expert on fats. This is an issue I should post on.

      Here is some more info:

      Mayo is at least neutral on it.

      Kimi at The Nourishing Gourmet is very balanced. Here’s her take on coconut oil.

      Hope that helps. Let me know what you think.

  74. Above you said all of your recipes are nut free. Is almind extract not really from almonds? Plus there are walnuts in this recipe.

    • Hi Camie. I said that all of my recipes are easily adaptable to special diets. You don’t need to use the nuts – you could use nothing or seeds. There aren’t any nuts in this recipe but you could add them. Almond extract is from almonds but you could get an almond flavor that doesn’t. I used to buy Spicery Shoppe brand. Thanks!!

  75. Thanks for clearing that up … I totally mis-read that, my apologies! Great recipe … Do you have a fb page? I tried to “like” you on here and I just went to a bunch of ads!

    • No problem! Where did you click through to try to “like” me? The FB link at the top right appears to be working and so does the one in my sidebar. Thanks in advance for your help! You do need to tell FB that you want my updates as they are only feeding updates to about 16% of likers right now. I hope to do a post on that soon!!!

  76. Hi Adrienne! I love your recipes and I really enjoy your reading your blog :) My son and I LOVE this fudge. I have had a request to make a similar peanut butter fudge or chocolate peanut butter fudge, and was wondering if you thought I could add peanut/almond/sunflower butter to this recipe with success? I saw a similar bean fudge recipe over at Cooking Traditional Foods, but it calls for 1 1/2 cups of coconut oil, which seems like a lot considering it only has 1 1/2 cups beans as well. Any advice? Thanks for you help!

    • Hi Caitlin. Thanks!! I have tried nut butter based fudge but I am not sure if it’s perfected. I do think that I tried Cooking T F’s one and we didn’t like it but I am not sure. I have an Easter Fudge on my site. That one is pretty heavy on the coconut oil as well but I do think that when I tried it w/ almond butter it was delicious so I would start with that. I will have to try another recipe and see what happens. I know I tried one more once and it was way too sweet…..let me know what you think about the Easter Fudge w/o the color added :-)!

  77. Caitlin says:

    Great, thanks! I will try that and let you know how I make out, thanks for the quick reply :)

  78. I am so curious to try this. I have been interested in trying black bean brownies, but have not yet gotten around to it. I think I’m going to pick up some xylosweet today since I already have black beans soaking for dinner. Thanks for the recipe – I’m excited to give it a try :)

  79. I have family members allergic to coconut. I hope to try this with butter or possibly ghee. That is, I hope the consistency works. Thank you for posting this recipe. I’ve been trying to find a sugar free fudge that is edible and haven’t had any luck so far, unless one likes peanut butter fudge, but I want chocolate fudge.

  80. Nat Schryeur says:

    This was really excellent. We’re newly wheat free, so I happy to find this. And they freeze well. I think I will cut down on the cocoa for the next batch, but that’s just personal taste. I would recommend, however, that they be eaten at room temperature. We though they were okay coming out of the fridge, and then we let one sit on the countertop. Wow!! Fantastic recipe. Can’t wait to try some your other recipes.

  81. I came across this recipe on The Nourishing Gourmet site and the name really sparked my interest. I tried it with white kidney beans and Wow! So yummy! I have no blender right now so I riced the beans and then beat with a hand mixer until smooth, it really worked well. My 17 month old ate it right out of the bowl like a pudding :)
    I am so glad to have found your site as I’m starting to really try feed my family more nourishing, wholesome food and this helps so much :)

  82. I made it yesterday with lentils instead of black beans and sucanat + stevia for the sweetener and it is amazing. My son came up with the idea of coating pieces with unsweetened cocoa powder while they were still on the soft side and they taste like truffles!

  83. Thanks for this great recipe! I saw it when you first posted it and have now made it several times. My blender is not the greatest, and I have trouble getting the fudge to mix completely unless I add a little warm water–but that makes it an excellent consistency for dipping apple slices, and it is delicious on them. Bean Fudge was a big hit at church coffee hour!

  84. Looks good! I was just wondering what type of beans you use?

  85. Thank you so VERY much Adrienne! I just found your website is is great!

    Do you have a guesstimate of what the shelf life of this fudge would be if it is shrink wrapped and left OUT of the fridge?

    Thanks

    • Hmmm…no idea. I keep it in the fridge except in the winter when our home is cool – and even then we do. I can’t be held responsible for shelf life and food poisoning :-). I would think that the sugar / sweetener would help and we’ve never had it go bad, but we do eat it quickly :).

      • lol @ the food poisoning :)

        Thank you so much for your quick reply! Do you have ebooks or other cook books for sale or a way to donate to your site?

        It is such a VALUABLE resource.

        • Hi. Thanks for your kind words. You can purchase whatever you want off Amazon through my site. I was considering putting up a donation button – what do you think? Maybe I can work on it today as I am under the weather and expect to be taking it easy at home.

        • Hello again, Mike. It took a bit but I just got a donate button up. I plan to work on an ebook soon. It’s honestly been on my mind for quite awhile now. Thank you again!

          • Ok great!

            Thank you for adding the Contribute button on the right side half way up the page. I made a small contribution, it is from my wife’s Credit card but she said it was ok :)

            THANK YOU so very much for an amazing blog!

            Mike

  86. Any way to make this ‘thicken up’ more?

    Something such as heating it more or adding more powdered sweetener maybe?

    I would like to be able to store it outside the fridge without it getting so soft.

    Thanks!

    • Your house must be a lot warmer than mine is. You could do the more solids – more beans would help but you’d need more sweetener. You could use another fat – like palm shortening, butter or cocoa butter. Ours isn’t that soft though – did you drain your beans enough?

      • I will try another batch. I thought I drained the beans enough, I let them sit approx 20 mins but maybe not. I used Palm shortening which is suppose to have a melting point of approx 97 degrees F.

        It sits ok but even when it is stored in the fridge as soon as you pick it up you have some of the fudge on your fingers sort of more like a brownie rather than fudge.

        I will give it another try. Well seeing as how I ate just about the ENTIRE thing myself in a few days I am SURE it wont go to waste lol

        THANKS!

        • Meant to say I let them drain for 15 mins and thought all the water was off but I will try letting them sit a bit longer.

        • Hmm… I am not sure but I will say we have had variability w/ our beans, especially with garbanzos. I made my Savory Hummus (which is amazing, I must say) and needed no water once b/c they absorbed so much in the cooking. It was ridiculous. So it might be an odd situation. Try adding anything solid – maybe more beans and sweetener and if you can, add a flour or maybe flax? Or else just call it frosting and try with different beans another time :).

  87. lol I like the frosting idea. But no need on the first batch I ate it all already. It really is like a nice brownie but I would like to get it to the fudge solidity level lol Is that even a real phrase :)

    I will try draining longer, add some flax, I LOVE that idea and I have a bunch of it from Red Mills.

    Thank you.

  88. So when you say “beans” do you mean any kind? or black beans?

  89. okay great! Thanks! Hoping to try these as soon as I can commandeer someone’s vitamix, haha.

  90. I have one but it’s not very powerful – tried making cookie dough dip with beans and it nearly died.

  91. Sherry Fredley says:

    I love baking with black beans, truth be told, I am no baker so maybe this is more like cooking to me ;)
    Anyway, i was just thinking to myself that I was missing my moms home made fudge- she makes it every Christmas but we live in different states. The problem is there are so many things that aren’t good for you in it. I can across your recipe and SCORE!!! I just soaked my black beans and cooked ‘em up and they are waiting on the fun. My baby girl and I are going to make these after school for Mommy/ Daughter kitchen fun-time, Thank you SO much!

  92. I was very excited about this recipe because of the wondercocoa because I cannot have caffeine as I have many health issues and cannot have any. It really is not caffeine free. It’s not really decaffeinated at all. The other ingredients have no caffeine in it and the cocoa part still contains just as much caffeine as cocoa usually does so it can add up fast and be a problem for folks like me who are super sensitive to caffeine. It looks like it’s wonderful and I wish I could try it. I would use carob but there is a chemical in it I’m sensitive to as well and it causes heart palpitations. :( Oh, I do miss the taste of chocolate. It’s been years.

  93. The natural chemical in carob that can cause heart palpitations is theobtomine… I believe spelled that correctly. And for the wonder Cocoa I read through the Amazon.com comments under it and did some reading online. A few years back I found a chocolate substitute but now cannot remember what it was. I wish I could find it again. Your recipe looks wonderful.

    • Wow – I didn’t know it has theobromine – but it is just traces. Are you that sensitive? I thought the wondercocoa was almost totally caffeine free.

  94. So, I made the fudge-me and my lil pumpkin got to work in the kitchen and she had so much fun. I love recipes that are easy enough to let her do most of it ( she is five). It took a while to set so I made a list of 101 bean recipes to keep myself busy, because it was all i could do NOT to eat it. Devilishly good and now it is here to stay!! Thanks so much.

  95. Patti Tumas says:

    Your recipe looks delicious! I’m excited to try it, and looked up the Stevia recommendation you linked. I’m reading some negative reviews that the KAL brand has changed their formula. These comments begin about July ’12. Have you tried the newer formula? I was reluctant to order it based on those comments. Any feedback?? Thanks so much!

  96. Patti Tumas says:

    When I clicked on NuNaturals in your post it goes to a Kal product on Amazon’s site. I didn’t even take notice to the difference in names! I’m so glad I asked and you responded! I just looked up NuNaturals on Amazon, it’s in my basket. I’m looking forward to receiving it, and trying your recipe! I enjoy reading your blog, thanks so much ;-)

  97. Oh my! I just made this in my vitamix tonight. All I had was a can of pinto beans, black beans and kidney beans. Mixed them together for 3 1/2 cups – the only thing I would recommend if you’re using a Vitamix or blender (not a food processor) is to heat the ingredients – including the beans, a little so that they don’t solidify the coconut oil. Mine got pretty stiff and then it loosened up. This is REALLY good – I used a combination of Truvia and xylitol. It’s solidifying now, but it came out of the vitamix like chocolate mousse!! :D It was fabulous just off the spoon. You could ice a cake with it!

  98. Oh my. I was skeptical. Very, very skeptical. But this works. And amazingly well, too. I used about a half cup of dates, soaked in hot water then drained, as well as some brown rice syrup, maple syrup and liquid stevia. I think I’ll play with the recipe a bit more; I would like a creamier tasting fudge, so I think some cashew cream and increasing the coconut oil to counter the extra liquid will do the trick for me.

    Thanks for this great recipe, and great blog!

  99. Hi Adrienne……thanx for this delicious looking fudge….i think i will give it a try though i have cut out all desserts for over 15 years now….i am almost 63 and in my day there was very little information on candida and aspergers and eating disorders etc..all of which i have/had…so i had to basically figure it all out by myself…..what i did though was cut out all carbs even beans to a certain extent…i eat beans in sprout form only at this time…the only downfall i have left over from a very bad eating disorder though based on food allergies is that i over use the NuNaturals Stevia…however it is totally satisfying in my homemade teas…in addition i add it to my kimchi with a little mustard and that is my dessert..have you ever talked about kimchi for aspergers or autism?…i also make hot cocoa with stevia and a bit of this nut creamer for very few calories…..i still must count calories as i messed up my body’s ability to know anything….anyway i think i will make this fudge for my beloved…..i was looking for something special for him and here it is given by you….thank-you…..Happy Easter….

    • What a sweet comment. I love stevia myself and overindulge as well. I hope you are using the pure extract – that it what I prefer. I haven’t heard of kimchi for Asperger’s. Is it supposed to be helpful b/c it is fermented? I just started my son on a fermented food probiotic. I hope you try the fudge as well. You could sprout the beans first. Happy and Blessed Easter to you as well!

  100. here is the comment that i wanted to correct…..i have been doing this since before i had a computer when i had to go to the library…so it is more like over 35 years not 15 though i feel so much better than i did in my 20′s that i have forgotten how old i am…..
    yes…..kimchi is fermented…..i have found that once i started regularly eating sauerkraut and kimchi and tempeh and miso that my digestion improved enormously….but i need tons of enzymes and HCL in my “old” age….
    i will try the fudge with your advice to sprout first…thank-you…..it will diminish the carb effect…..great idea…
    you are an angel….for doing all this research and putting it together and acknowledging so many people….
    thank-you….Blessings to you too……..

    • I thought kimchi was fermented. I am going to try fermenting foods again. I just got vessels for it. You are very kind. I am trying to do what I can….but have to guard my time for my family. I look forward to hearing how you like the fudge :).

  101. Linda S. says:

    Success! Toddler eating beans like they are going out of style. That said, we boosted the sweetener a tidge … Because I used the blackest, bitterest cocoa I forgot I had ever found nigh-inedible.

  102. Fantastic, Adrienne! I made this, referencing your updated version, and had to sprinkle some mini chocolate chips on top. ;)
    My beans were homemade and had been in the fridge for a bit, so I found that I had to add some warm water to get everything all mixed up. Definitely a keeper recipe!

  103. valleygirl says:

    If you’re saying to use expeller pressed coco oil then there really aren’t any health benefits left to speak of, right? If you want the benefits of the oil, it’s got to be the real deal. So yes it will taste like coconut. The only time to use expeller pressed is if you’re going to fry and need to high burn point of coco oil without changing the taste of your food.

    • No, actually in this case TT’s expeller pressed coconut oil still has good benefits – just not as good as the organic pressed from fresh. I haven’t looked at other brands but I suspect they are the same. Thanks!

  104. I’m confused by NuNaturals. I see it in packets, I see it in unbelievably expensive 1 oz, 4oz etc. I see that it says it has maltodextrin which I thought was bad for people like me with Candida. Which one should I buy? I want to bake things so badly especially with the holidays coming up but haven’t been able to figure out how to get the right owns. Also when I use Xylitol I can’t get it to dissolve in coconut oil and so my foods are grainy. So frustrated. Can you help me?
    Thanks
    Amber

  105. I love the sound if this recipe, I am trying to get my mom and dad to eat healthier because they are diabetic. Only problem is dad, my sister and I are all allergic to cocoanut. Is there a substitute that we could use instead. Maybe peanut butter. If you could let me know I can’t wait to try this.

  106. Sarah Fabisiak says:

    Thank you for this recipe! If I were to substitute cooked black beans for black bean flour what would you suggest?

  107. Sarah Fabisiak says:

    So grateful for this recipe! How would I substitute the cooked black beans with black bean flour?

  108. Kathleen M Smith says:

    I really like this healthy fudge, perfect treat for the summer! It seemed a bit thick with powdered stevia, so added a little Torani sugar free chocolate syrup and it is wonderful. I read that the health benefits of cocoa are increased by eating it with fiber, so this recipe is perfect, especially since I am also increasing coconut oil in my diet. Thanks for posting, I am enjoying your blog (my first time here).

  109. Beans? No way! As you know, I’m Mexican. And I remember as a kid eating beans with chocolate. They were blended, of course. So yummy! I can’t wait to make this for my little guy.