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:
– Almond Joy Bars
– Almost “Reese’s” Candy
– Homemade Chocolate / Carob Chips
– Pumpkin Snickerdoodles
– Homemade “Jello”
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
De-Gas ‘dem Beans!
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.
You’re welcome!
Measuring Stevia
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
Ingredients
- 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)
- 6 scoops stevia extract (see Recipe Notes for alternative)
- 1/2 tsp vanilla
- 1/8 tsp salt
Instructions
- 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 :)!
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!!
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!
Thank you!
You are so welcome! Thanks for asking and for reading–it’s hard to keep up with all of this!
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?
Hi there!
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?
Thanks!
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?
Thanks
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 🙂