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Ingredients

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.

Reviews & Comments 1

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  • jo_jo_ba 7 years ago
    Justin's Chocolate-Hazelnut Butter is what I suggest. You can also make your own from this recipe: http://www.dietdessertndogs.com/2010/06/25/the-nutty-professor-in-two-parts/

    Sunbutter:
    Amount Per Serving
    Calories: 35.3
    Total Fat: 2.2 g
    Cholesterol: 0.0 mg
    Sodium: 20.0 mg
    Total Carbs: 3.8 g
    Dietary Fiber: 1.1 g
    Protein: 1.1 g

    Chocolate-hazelnut spread:
    Amount Per Serving
    Calories: 43.2
    Total Fat: 2.8 g
    Cholesterol: 0.0 mg
    Sodium: 23.1 mg
    Total Carbs: 4.2 g
    Dietary Fiber: 1.2 g
    Protein: 1.2 g
    Was this review helpful? Yes Flag

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