Silky Smooth Bean Fudge
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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 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 :)!
This recipe is good but, would be better with one more ingredient: a good nut butter like almond, hazelnut, or even sunflower seed butter. (Not peanut butter unless you specifically want peanut butter chocolate fudge). Adding a nut butter does something to mellow the beans the same way that Hummus usually has Tahini (Sesame seed butter)
Interesting idea. I might have to try it! That being said, I actually prefer sesame-free hummus for some reason. We love this recipe: https://wholenewmom.com/savory-hummus/
Thank you for responding to my text I sent on replacing coconut oil with other things, I don’t use butter or Pam Oil, I was wondering if olive oil or macadamia oil would be OK or not? I know it doesn’t harden like coconut oil but maybe you can tell me about that? thank you very much!!
Hi there. You are so welcome. I don’t think that will work since I think you really need an oil that’s solid at room temperature for this to work. Cocoa butter is one other option.
You could try it, and maybe use 1/2 the amount of oil, but I really don’t think it will work. Maybe try it and just be OK with it if you end up with a very soft fudge? If you do try it, let me know. I’m open to trying too, but can’t do it right now. Hope one of us has success!
Thanks so much I haven’t ever use cocoa butter, I know I can’t have real cocoa because it has caffeine in it and there’s so many things that I can’t have it’s hard for me to make something good once in a while, I will look up Coco butter and see if I can use it and thank you for the info on it, if I come up with something good I’ll sure let you know about it!! Thanks again!
Hi there. Sure thing! There is no caffeine in cocoa butter. It’s really great for making all kinds of things like these chocolate chips – (you could use carob) – https://wholenewmom.com/homemade-chocolate-chips-carob-chips-recipe-revised/. Looking forward to hearing about your success!
Thanks so much for all your info, it was nice talking to you! You have helped me a lot!
You are so welcome! I hope it works out–look forward to hearing!
I would like to see a recipe for Non GMO black bean fudge and brownies etc, without using coconut oil I am highly allergic to and would love to have these foods with a substitute so I can enjoy my sweets too without extra junk in them!!
Hi there! You could try butter or a good quality palm shortening for the coconut oil. Or 1/2 and half. Or some kind of solid spread that you are comfortable with. I have a lot of treats here that should work for you. Also, as you work on your overall health, you might find that you can have things again that you were once unable to. Here’s a bit of our story.
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.
Thanks
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!