The long weekend has finally arrived, and I have an effortless recipe to share with you today.
This vegan chocolate fudge makes a great last minute Easter treat or anytime treat. The bulk of the fudge is made up of beans, but is completely disguised, leaving you with a sweet chocolate dessert that tastes like it came fresh from a bakery.
I bought this Blue Agave Syrup Powder months ago, with big plans to use it for snow on my Gingerbread House. Immediately after purchasing it, I realized that wasn’t such a great idea, so this powdered sugar I didn’t know existed until that day, got shoved to the back of the cupboard for four months.
I’m not sure how widely available agave powdered sugar is. I found it at a local pharmacy that sells a number of new and interesting health food products. If you can’t find the agave sugar but still want this fudge in your mouth, have no fear, coconut sugar is here to save the day. Both options produce the same sweet flavor.
Have a great weekend! I’m off to eat some more fudge and enjoy the nice weather.
- 1 ½ cups cooked Black Beans or Pinto Beans
- ¾ cup Blue Agave Powder (can substitute Coconut Sugar)
- ½ cup Dark Chocolate Chunks
- ⅓ cup Coconut Oil
- ¼ cup Cocoa Powder
- 1 Tbsp Vanilla Extract
- Pinch of Salt
- Line an 8x4 loaf pan with parchment paper.
- In a double boiler or microwave, melt the chocolate and coconut oil together.
- While the chocolate is melting, gather remaining ingredients and add to the food processor and blend for about 30 seconds. Turn off, scrape down sides, add the melted chocolate and blend again until smooth. Pour into the lined pan and place in the fridge or freezer to set. It will only take a few minutes. While you're waiting for the fudge to set, you may lick the food processor bowl in anticipation.
- Cut and serve. Store remaining fudge in the freezer.
- *Recipe can be doubled and poured into an 8x8 pan.
- **Prep time does not include time needed for the fudge to set