Saintly Smooth Fudge
From jo_jo_ba 11 years agoIngredients
- 1 oz unsweetened chocolate, coarsely chopped shopping list
- 1 oz semisweet chocolate, coarsely chopped shopping list
- 3 tbsp refined, soft coconut oil shopping list
- 1 3/4 cups cooked black beans, drained and rinsed well (I cooked my own) shopping list
- 3 tbsp light or amber agave nectar shopping list
- 3 (1 gram) packets vanilla flavoured stevia shopping list
- 2 (1 gram) packets vanilla flavoured stevia (extra, for sunbutter version) shopping list
- 1/2 cup dutch process cocoa powder shopping list
- 1/4 cup SunButter (sunflower seed butter) or vegan chocolate-hazelnut spread (or nutella if not vegan) shopping list
- fine sea salt, to sprinkle shopping list
How to make it
- Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside.
- In a food processor, puree the beans with the agave nectar and stevia until very smooth.
- Add the chocolate mixture and cocoa and puree in.
- Add the SunButter or chocolate-hazelnut spread and process in until completely smooth.
- Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
- Chill 1 hour, uncovered, then press a layer of plastic ontop of the fudge surface and keep in the fridge.
- This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
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