Silky Smooth Bean Fudge
This post may contain affiliate links from which I will earn a commission. Learn more in our disclosure.
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
Recipe Notes and Substitutions
- 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. This recipe is very forgiving. You can really use whatever sweetener you like–liquid ones might make the resulting fudge a little soft, however.
If using stevia, 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.
- Make sure to De-Gas Your Beans– this will make everyone who eats this yummy fudge happier ;).
- Handy Measuring Spoon Tips: If using stevia, 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).
These are the spoons I love and recommend for measuring stevia extract powder and other tads and dashes of things:
Silky Smooth Bean Fudge
Ingredients
- 3 1/2 cups cooked black beans (the equivalent of 2 cans. See Recipe Notes for alternatives)
- 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
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 8×8 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 :-).
Notes
- 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. This recipe is very forgiving. You can really use whatever sweetener you like–liquid ones might make the resulting fudge a little soft, however.
If using stevia, 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.
- Make sure to De-Gas Your Beans– this will make everyone who eats this yummy fudge happier ;).
- Handy Measuring Spoon Tips: If using stevia, 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).
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Would you…Could You…Eat. Bean. Fudge?
Of course you will :)!
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 :).
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!
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!
Great! Thanks so much for reading and sharing!
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!! 😀 It was fabulous just off the spoon. You could ice a cake with it!
HI Kel! I’ve thought the same thing. I think I should just write a post about “Chocolate Frosting” and use the same recipe :-).
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 😉
Fixed! Thanks for telling me!
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!
I recommended NuNaturals – I don’t see where I mentioned KAL in this post – am I missing something?
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.
:-). Thanks!
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.
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.
Hmmm..I’ve read it is almost completely decaffeinated. Really? And what is in carob that is an issue? Carob is just carob correct?
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!
You’re welcome – hope you liked it!