Ingredients
- 1 1/4 cup Cooked Beans, drained (250g canned red kidney beans)
- 1/2 cup Cocoa Powder (60g dutch, unprocessed preferred)
- 1/4 cup Almond or Cashew Butter, smooth (60g natural or homemade)
- 2 Tbsp Coconut oil, melted
- 1/2 cup Medjool dates, pitted (90g)
- 1 Tbsp light agave nectar (optional)
- 2 tsp vanilla extract
- a pinch of sea salt
Instructions
- Using a food processor; blend all ingredients into a smooth paste. Depending on processor, may be gradual, and you may have to scrape down the sizes at intervals.
- Decant paste onto a foil lined biscuit tray or small container and press into shape
- Refrigerate or Freeze depending on patience and urgency for at least an hour. Remove and cut block into cubes before returning to fridge or serving.
- Natural Cashew Butter works just as well as almond, adding agave makes a slightly but pleasantly sweet fudge, omitting the agave generates a more bittersweet flavour, personal preference.
Notes
This bean fudge is great as a tiny token dessert after a substantial dinner, a lovely accompaniment to tea or coffee at any time of the day, or a remedy to that chocolate craving that would let you eat a whole block if you had one.
You can have quite a few cubes without guilty feelings, they are filling and full of fiber. Recipe is slightly bitter :)
Fudge works with black beans for the original recipe but I prefer to use red kidney beans, they are relatively equal nutritionally, are significantly easier to procure where I am, and the black beans I can get taste more heavily salted than the standard canned brine.
Almond is the most neutral nut butter but they all work. Unlike other ingredients you can make your own nut butter easily with nuts and an evil blender, handy if your cohabitants like to consume nut butters with a spoon...
You can re-hydrate dried dates, but you'll need to drain them really well and it takes more time, just like you can cook your own beans... if you can be bothered.