Silky Smooth Bean Fudge

Whole New Mom - https://wholenewmom.com

Course: Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, THM:S, Vegan

Keyword: bean fudge, black bean fudge

Prep Time: 10

chilling: 30

Total Time: 40

Servings: servings

Calories: 92kcal

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.

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

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 :-).

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).