Silky Smooth Healthy Fudge – Dairy Free Fudge

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It is not a substitute for your doctor's care plan or advice.

Healthy Fudge - Gluten free, sugar free, dairy free fudge - a great easy recipe that's super healthy too!

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 healthy 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!)

Face paint with healthy fudge, dairy free fudge | Whole New MomMost 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.

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

Measuring Stevia:  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.

Norpro Mini Measuring Spoons


Silky Smooth Bean Fudge
Recipe type: Candy
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Vegan
This Bean Fudge is a HUGE favorite in our home. It's a dairy free fudge that doubles as a healthy frosting and is loaded with nourishing ingredients.
  • 3½ cups cooked beans (the equivalent of 2 cans. Preferably, use de-gassed beans)
  • ¾ cup coconut oil (use coconut oil w/o coconut flavor or taste (i.e. expeller pressed) to avoid excessive coconut flavor)
  • ¾ cup carob or cocoa powder to taste
  • ½ cup sweetener, to taste (granulated or liquid. The resulting product will be fine regardless. I used a combination of vegetable glycerine and granulated ACD-safe sweetener***)
  • 6 scoops stevia extract (see How to Use Stevia) (3/16 tsp), or another sweetener (about ½ - ¾ cup) to taste.* One brand I recommend is NuNaturals.
  • ½ tsp vanilla
  • ⅛ tsp salt (I use Real Salt)
  • *Note, pure stevia extract comes with a scoop that measures 1/32 tsp. So 3/16 tsp = 6 scoops. You can omit stevia and add extra of the other sweeteners as well. Add about 6-12 Tbsp sweetener as a substitute for the pure stevia.
  • ***I use xylitol and erythritol. They are not great whole food options, but I can't tolerate much stevia at this point so I have to use what I can)
  1. 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.
  2. Spread the mixture in an 8x8 pan, pressing down firmly.
  3. Place in refrigerator(if you do not eat it all :-)), for at least one hour or until firm. Slice into squares and serve.
  4. 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 :-).
Carob and Cocoa: Feel free to adjust the amount of carob or cocoa that you use to your taste. Use the full amount for a really rich taste, half for a nice mellow flavor, or cut it to ⅓ of the amount for a smooth, ultra-light fudge.

If you really want to "go for the gusto", double it.

Beans: I typically use black beans for this, but technically you could use any bean you like. I have friends who have used pintos and kidneys would work as well.

Really, there isn't any reason any type of bean that would not work.

Healthy Fudge - Gluten free, sugar free, dairy free fudge - a great easy recipe that's super healthy too!


Let me know how this turns out for you!  I will have some more delicious varieties on this recipe for you in the near future!

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.


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  1. Joyce Cruz says:

    For the bean fudge can refried beans used.

    • If something has been added to the beans you wouldn’t want to do that. If they are just mushed up beans that will be fine – but you will have to adjust the volume. Enjoy!

  2. Gramma Kaye says:

    First there was black bean brownies ~ I was in heaven. Now we have black bean fudge? Too good to be true. Can’t wait to try it. I was originally led to this blog when searching for DIY chocolate/carob chips. So far I have 6 recipes from this site waiting to be tested. So many recipes, so little time. (sigh)

    • I so hope you like it (them :)!) and I hear you about the time issue! If you end up liking them, make double or triple batches in the future :). I was snacking on the green bean chips and coconut delights today.

  3. I an so looking forward to trying this Bean Fudge. I’m thinking of adding chopped dried cranberries and perhaps chia seeds to draw out a bit of the moisture (hmm, or maybe not enough chia seeds to make it a pudding, lol).

  4. Please watch the “sweet poison” in youtube – or google for aspartame which is the component in artificial sweeteners that causes lot of nerve related problems & is really slow poison at best.

    Love the kids smearing the fudge ! Adorable picture !

  5. Beans? No way! As you know, I’m Mexican. And I remember as a kid eating beans with chocolate. They were blended, of course. So yummy! I can’t wait to make this for my little guy.

  6. Kathleen M Smith says:

    I really like this healthy fudge, perfect treat for the summer! It seemed a bit thick with powdered stevia, so added a little Torani sugar free chocolate syrup and it is wonderful. I read that the health benefits of cocoa are increased by eating it with fiber, so this recipe is perfect, especially since I am also increasing coconut oil in my diet. Thanks for posting, I am enjoying your blog (my first time here).

  7. Sarah Fabisiak says:

    So grateful for this recipe! How would I substitute the cooked black beans with black bean flour?

  8. Sarah Fabisiak says:

    Thank you for this recipe! If I were to substitute cooked black beans for black bean flour what would you suggest?

  9. I love the sound if this recipe, I am trying to get my mom and dad to eat healthier because they are diabetic. Only problem is dad, my sister and I are all allergic to cocoanut. Is there a substitute that we could use instead. Maybe peanut butter. If you could let me know I can’t wait to try this.

  10. I’m confused by NuNaturals. I see it in packets, I see it in unbelievably expensive 1 oz, 4oz etc. I see that it says it has maltodextrin which I thought was bad for people like me with Candida. Which one should I buy? I want to bake things so badly especially with the holidays coming up but haven’t been able to figure out how to get the right owns. Also when I use Xylitol I can’t get it to dissolve in coconut oil and so my foods are grainy. So frustrated. Can you help me?

  11. If you’re saying to use expeller pressed coco oil then there really aren’t any health benefits left to speak of, right? If you want the benefits of the oil, it’s got to be the real deal. So yes it will taste like coconut. The only time to use expeller pressed is if you’re going to fry and need to high burn point of coco oil without changing the taste of your food.

    • No, actually in this case TT’s expeller pressed coconut oil still has good benefits – just not as good as the organic pressed from fresh. I haven’t looked at other brands but I suspect they are the same. Thanks!

  12. Fantastic, Adrienne! I made this, referencing your updated version, and had to sprinkle some mini chocolate chips on top. 😉
    My beans were homemade and had been in the fridge for a bit, so I found that I had to add some warm water to get everything all mixed up. Definitely a keeper recipe!

  13. Linda S. says:

    Success! Toddler eating beans like they are going out of style. That said, we boosted the sweetener a tidge … Because I used the blackest, bitterest cocoa I forgot I had ever found nigh-inedible.