Rich Black Bean Fudge Recipes

RICH BLACK BEAN FUDGE

Steps:

• Place the dates in a small microwave-safe bowl and cover them with water. Microwave on High until the water boils, about 2 minutes. Drain.
• In the bowl of a food processor, combine the dates, beans, cocoa, sugar, vanilla, and salt; process on high until well blended, about 1 minute. Drizzle with the oil; process until the mixture is completely smooth, stopping to scrape down the sides of the bowl as needed, 1 to 2 minutes.
• Line an 8-inch square baking pan with plastic wrap. Spread the fudge mixture evenly into a thin layer in the pan. Refrigerate until firm, about 1 hour. Lift the fudge from the pan with the plastic wrap; cut into 6 rows each way to form 36 squares.
• Serving size: 1 square

BLACK BEAN FUDGE -- LOW CARB AND HEALTHY

Steps:

• Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process.
• Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt. Place in the refrigerator, and let set for at least 1 hour, or until totally firm. Slice into 24 squares (approx 1" squares), and serve!
• Store in the refrigerator for up to 5-6 days (but it won't last that long!). For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!
• VARIATION:.
• Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed.
• Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter.

FUDGY BLACK BEAN BROWNIE BITES

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease the cups of a 24-cup mini muffin pan liberally with coconut oil or use an oil mister.
• Add the chocolate chips or baking bar (broken up) to a heat-proof bowl set over pan of simmering water, double-boiler style. Add the coconut oil and heat, stirring constantly, until the chocolate has melted. Carefully remove the bowl (use an oven mitt to help avoid steam burns!) and set aside.
• Add the black beans, cocoa powder, maple syrup, salt, and vanilla extract to the pitcher of a blender (you can also use a food processor fitted with the S-blade). Pour in the melted chocolate and coconut oil mix. Puree until completely smooth. Add the eggs and puree again until completely blended.
• Divide the mixture between the mini muffin cups. I pour it straight out of the blender right into the cups - easy peasy! Top with mini chocolate chips.
• Bake until set, no longer wobbly, and your finger springs back when you gently poke the top, 12-15 minutes.
• Remove from oven and let cool for 10-15 minutes. Use a butter knife to loosen any stuck edges, carefully remove the brownie bites from the muffin pan, and place them on a wire rack to cool completely.
• Brownie bites keep in an airtight container refrigerated for 4-5 days. I like to keep them in the freezer, too - I think they taste even better and more truffle-like when frozen!