Silky Smooth Bean Fudge
Yes, you read it right. "Bean Fudge." This Black 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 make 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've 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!
Why This Bean Fudge Is Great
- It contains lots of coconut oil
- 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 free-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've also made Adzuki Bean Fudge and Pinto Bean Fudge. Really any kind of bean should work!
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.
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.
More Healthy Treats
- Sugar-free Peppermint Fudge (keto & vegan)
- Almond Joy Bars
- Almond Butter Cups
- Homemade Chocolate / Carob Chips
- Pumpkin Snickerdoodles
- Homemade "Jello"
- "Phat Fudge" Copycat
Make sure to De-Gas Your Beans- this will make everyone who eats this yummy fudge happier ;).
This recipe is very forgiving. You can really use whatever sweetener you like--liquid ones might make the resulting fudge a little soft, however.
Handy Measuring Spoons
Stevia extract is 32 times as strong as sugar, so getting something like these stainless steel mini measuring spoons is super helpful. The 2nd smallest is 1/32 of a teaspoon so you can easily measure stevia extract powder (or monk 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.
3/16 stevia is the equivalent of 3/4 cup sugar, so you can substitute for that as well if you'd like. 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
- 3 1/2 cups cooked beans (the equivalent of 2 cans)
- 3/4 cup coconut oil
- 3/4 cup cocoa powder
- 1/2 cup low carb sweetener (or to taste--see Recipe Notes for alternatives)
- 3/16 teaspoons stevia extract (see Recipe Notes for alternative)
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 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 :-).
Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Would you...Could You...Eat. Bean. Fudge?
Of course you will :)!
I never use Etynoitol sweetner because it's usually made from gmo corn which is inflammatory at least for me. I'd rather have organic coconut sugar.
Hi Sue! I hear you on the GMO issue--the one that I use most of the time is Lakanto which is non GMO certified :). Code wholenewmom gets savings and they have a sale going on now too. Hope that helps!
Adrienne appreciate your response! I cannot have anything with corn derivatives even if it's non gmo and I've written to Lakanto and their product is from corn. Corn causes serious inflammation. So personally I prefer to use organic coconut sugar or organic cane sugar, maple syrup, honey or stevia. Your fudge looks yummy!! Gluten Free Lady
I completely understand and you are welcome. I can't tolerate many of the "regular" sweeteners, but maybe in the future!
Is there a substitute for the coconut oil? I am severely allergic to all things coconut.
Hi there! You could do palm shortening, a healthy margarine or even butter. Hope that helps!
What would you recommend substituting coconut oil with? We have coconut allergies.
I haven't tried another fat but you could try ghee or butter. Try a 1/2 batch perhaps and see how you like it.
I asked about coconut oil substitute for those who are coconut allergic. Vegan as well so ghee is not an option. What about cocoa butter? Has anyone tried this?
Hi again- you could try that but it will be a much stiffer fudge. Would love to hear how it turns out for you!
Please do let me know how it turns out!
Also a heads up - seems the link to the chocolate almond fudge post is broken - just takes you back to this page 😉
Thank you - so sorry about that and sorry for the delay in responding. I had to remove that post for now....will be working on a new one in the future! Did you ever try it? I actually just reworked this recipe that you might like. https://wholenewmom.com/peppermint-fudge-recipe-sugar-free/. Merry Christmas!
Hey there! Excited to try your recipe. Do you use granulated or liquid sweetener when you make this? I saw that you said people could use either, but the choice would create very different texture and consistency outcomes, so I'm wondering what you used for the photos, or (if you're still making this) what you like in it now. I see the sweetener link takes you to Lakanto, who's sweetener is essentially granulated erythritol, but I don't *think* that existed in 2011 when you first posted this recipe, so I'm also wondering what you were using at the time that your little ones liked so much. Thank you so much!
Hello there - sorry I missed this comment until now. I have used granulated every (or almost every time). The photos were taking using a granulated sweetener with the stevia extract. You are correct that Lakanto didn't exist then. I was most likely using sucanat when I first started making it and then progressed to either erythritol or xylitol as we moved lower and lower carb. Hope you like it--please do let me know!!
Hi Adrienne, Thanks so much for the additional info (and all the information you've provided in your post about substitution options - so generous and helpful!). I saw your response back in March, but then the whole world got crazy, and I'm just coming back to this now. I decided to try this with date sugar as my granulated sweetener (that's the only thing they had at the store!). And then I briefly lost my mind and somehow read 3/4 cup cocoa powder as 1.5 cups cocoa powder. I couldn't figure out why my Cuisinart was having such a hard time blending everything, but it came together in the end, and as a fan of 80% chocolate, I thought it was pretty good! I'm excited to try this next time with the correct amount of cocoa for a sweeter treat, but meantime, I have the darkest chocolaty fudgey desert ever. And that's certainly not a bad thing 🙂 Thank you again for your recipe.
Hi there. I'm so sorry that now I'm seeing this comment. Crazy. I was going through old ones and working on difficult ones but this wasn't one of them. No idea why I missed it. Dark is a GOOD good thing. Yay! Thanks for the kind words!
Ladies and gents, Lakanto has been around for decades. It was the number one sweetener in Japan long before we finally had it here. I know because I use to pay though the nose to buy it when it was imported. Donna Gates, of Body Ecology fame, introduced most folks here to it long before it was ever in a single grocery store. It was 2007 when she began espousing Japan's most popular sugar-free sweetener, and it had been selling there for a long time at that point. So not only did Lakanto exist in 2011, it was a staple in my kitchen years before that. Just a little Lakanto history.
So fun! I remember seeing it when it was new. 🙂
Just to clarify, Lakanto combines lo han guo with erythritol, and has been around for decades. I first heard about it and ordering it in 2007, but at that point it was a longtime favorite in Japan. It used to cost a fortune, 4 times as much as we pay today, to import it from Japan. It's marvelous to be able to grab it off a grocery store shelf now, for so much less.
So great we can get it cheaper now! Plus anyone can use this link and use code wholenewmom to get 20% off--great deal!
It looks quite thick to be used as a frosting. Do you make some changes in order to do that?
Hmmmm...I'm trying to think now b/c it's been awhile since we made it. I think it could for sure be spread on something but probably not piped. I will have to give it a run but when you just make it, especially if the oil is warmed by warm beans, I think so! Hope it works for you.
However, this post could double as a frosting as well, but I am going to be working on more frostings soon :). I just posted it today and I must say that it's YUM!
This recipe looks super. I just want to mention, I am recovering from toxic black mold exposure (Stachybotrys Chartarum) and have been on a restricted diet for about 7 years (sugar-free, gluten-free, very minimal carbs, corn-free, dairy-free, etc, etc, etc). During this time I started using Stevia. I also chose to only use sea salt due to the aluminum found in traditional salt. This is my own inference, but I want to warn anyone who uses stevia often and also is on a restricted diet. My thyroid (right side only) ended up with a goiter that I had drained for about 1.5 - 2 years. It was about the size of a golf ball. I tried everything I could find to solve this naturally (kelp for iodine, eliminating goitrogenic foods, etc). A few things helped very minimally. However, I read an article on stevia and its potential to disrupt hormones. Despite the fact that I LOVE stevia (was eating probably 1 T a day... or more), I quit it could turkey. My body went through some adjustments and... my goiter started shrinking (majorly). Now (about 4 months off of stevia), I only have a very small bump left in my thyroid (about the size of a pea, but gets smaller at times. If you love stevia as much as I do, please, check your thyroid.
That being said, I may modify this recipe a bit and give it a whirl. It looks DE-LI-CIOUS!! 🙂
Thank you! I am so sorry you are still recovering from that--terrible. We just remediated mold. I haven't had any thyroid issues w/ stevia and have not heard about this. This is an article that I wrote on the topic: https://wholenewmom.com/health-concerns/is-stevia-safe-is-stevia-bad-for-you-stevia-infertility/ 1T a day of extract is a lot though....not sure I have that much?
Did you get a chance to try it?
Side note - we have a new Facebook group that is about mold. In case that would be of interest https://www.facebook.com/groups/416630345744824/
Is there a substitute for the stevia? (Maple syrup, organic sugar, honey)
Hi there! I just updated the post for you--check the Recipe Notes. It will differ depending on what you choose. Let me know if that doesn't help enough!
You are so welcome! Thanks for asking and for reading--it's hard to keep up with all of this!
Try Bocha Sweet. It is a non glycemic sweetener that has no aftertaste. Use it1:1 for regular sugar.
This tastes amazing. The only problem I had was that I couldn’t get it completely smooth. I don’t have a high speed blender and my food provessor is several years old. Any suggestions for next time?
Hi there. I'm not sure what other options there are---does your food processor typically not blend well? Did you use canned beans? If you cooked them yourself perhaps they weren't cooked as much as needed?
I'm very excited to try this, but I'm not sure what the volume or weight conversion of a "scoop" of stevia would be?
Very glad to hear you are excited to try this! A scoop of stevia equals 1/32 tsp. Hope you enjoy the fudge!
I really wish these and a ton more easy recipes would just come with how much stevia to use if ONLY using stevia to make it. I just don't feel like pulling out mathematics when it could just be put there. Most the recipes I think I would love that are sugar free keep calling for partials of other sweeteners, or no stevia at all..and that is a pain to try to measure out 1/32 = how much of whatever else you used instead? That isn't even in there on how much to replace Xylitol in the recipe. I don't even want to try a recipe with all this mixed sweeteners or not just one type. I know a ton of people with dogs who refuse to use Xylitol because it can kill their animals if they get into it..and even when you try your best, there's always one Fido ahead of their owner. Anyways, looks like a nice recipe. I am off to find one that is easier to understand with measurements.
Sorry for the confusion. Here is my post on how to use stevia. It shows what measurements to use when substituting for other sweeteners. You substitute for xylitol as you would if you were substituting for sugar.
This fudge is really great! My husband watched me make it, so he knew there were beans in it. He said you would never know that beans were the main ingredient! I’ll be making this again! Merry Christmas!
This makes me so happy!! It's been a very intense week here--an especially nice comment to receive in light of that :).
I wish the recipe were at the top of the page so I don't have to scroll to find it. I am aware that is convention for optimizing page views but cooks hate it.
Hi Biff - we were all talking about this in a few groups this week. So basically a blog is different than a recipe site because we want to have relationships w/ our readers. I hope that makes sense. I deeply care about people and pour my heart into recipes and other topics on the blog.
I actually didn't set out to make posts longer to optimize page views. Well, I think I did that with a few posts but most of my posts were always long just because I love to write :).
I used to have a "jump to recipe" button at the top of the post--would that be of help to you?
Hope that explains things.
Yes, that would help immensely. Thank you. I don't mind reading your posts, but scrolling down to find the recipe is hampered by all the ad banners and large graphics that slow things down and make it un-user friendly. Thanks for taking time to address it. Happy holidays.
Hello again! Thanks for your patience. I finally got them back on the site. Thanks so much for reading and hope they help with you experience. Merry Christmas and Happy Holidays to you as well!
This fudge looks yummy!
I don't have xylitol and Stevia, can I substitute it with honey or maple syrup or brown sugar?
if yes, what will be the proportion?
Yes, you can. Just use this post: https://wholenewmom.com/whole-new-budget/baking-with-honey-sugar-for-baking/ Enjoy!
Thank you so much for your reply, I am planning to make it this weekend, I hope I can make it like the one in picture 🙂