Yes, you read it right. “Bean Fudge.” This Bean Fudge is so super rich and flavorful that no one will expect that it’s made from beans. Get ready to be amazed.
Yes, it’s true. This healthy fudge is a HUGE hit with everyone who tries it! It’s a dairy free fudge that even doubles as a healthy frosting and is loaded with nourishing ingredients. You can eat this fudge anytime–guilt free.
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 healthy fudge recipe for you that you can feel good about eating and serving to your kids. Plus, it’s a dairy free fudge.
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 :-).
Anyway, this healthy fudge recipe is so good that there is no reason to be “secretive” about what the main ingredient is. Beans! Even some non-real-foodie folks have even asked for the recipe!
Before I go on with the dairy free fudge recipe made with beans, if you’re hankering for more healthy treats, these are some of our favorites:
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 fudge 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 healthy fudge is great….it makes a great edible face paint :)! (They couldn’t resist!)
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 post.
Carob 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 :-).
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.
Recipe Tips & Tricks
This is crucial, folks.
If beans aren’t always your friend, you will soon be making friends with them again after reading this post on how to de-gas beans.
We love using stevia in all of our sweet desserts to help avoid the issues that come along with candida.
Since stevia extract is 32 times as strong as sugar, your regular measuring spoons just aren’t going to cut it.
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.
Special Diet Options
- Cocoa and Carob: Feel free to adjust the amount of carob or cocoa that you use to your taste. Using the full amount gives a really rich taste, while half of it provides a nice mellow flavor. If you really want to “go for the gusto,” double it. You can use organic carob powder instead of cocoa if you like.
- Beans: I typically use organic black beans for this, but technically you could use any bean you like. I have friends who have used organic pintos, and organic kidneys would work as well. Really, there isn’t any reason any type of bean that would not work. Please try to de-gas your beans.
- Coconut Oil Information: Use coconut oil w/o either coconut flavor or taste – i.e. expeller pressed – to avoid excessive coconut flavor.
- Sweetener Options: You can substitute any granulated or liquid sweetener for the “low carb sweetener” mentioned in the recipe card. The resulting product should be fine! See How to Use Stevia or this post on Substituting Sweeteners for more ideas.
- Trim Healthy Mama: If you are on the Trim Healthy Mama plan, this is a crossover.
Silky Smooth Bean Fudge
- Put all ingredients in high-powered blender (like a Vitamix) or food processor and process until totally smooth. Adjust sweetener to taste at this point.
- Spread the mixture in an 8x8 pan, pressing down firmly.
- Place in refrigerator(if you do not eat it all :-)), for at least one hour or until firm. Slice into squares and serve.
- Store in the refrigerator or in the freezer for longer storage or for a frozen fudgey treat. It will defrost nicely on the counter or in the refrigerator. Do not use the microwave (you're backing off using that anyway, aren't you?) or you will have fudge sauce. Well, then, maybe you want fudge sauce :-).
Would you…Could You…Eat. Bean. Fudge?
Of course you will :)!