valentine’s day black-bean fudge

by Sarah Kruse on Jan 11, 2011

Food for Thought

Super easy to whip together, this dairy-free fudge recipe features a surprising ingredient: black beans. Don’t be put off by the legumes—you won’t be able to taste them! The beans replace the milk and sugar in a traditional fudge recipe, while providing a decent amount of protein. Naturally sweet carob powder means very little sweetener is needed. Protect your sweetheart’s health with a batch of these for Valentine’s Day!

1 15-ounce can cooked black beans, drained and rinsed (or about 13/4 cups cooked beans)

3/4 cup carob powder

6 tablespoons (tbs) melted coconut oil

4–6 tbs maple syrup or agave nectar

1 teaspoon (tsp) vanilla extract

1 tsp cinnamon (optional)

1/2 tsp sea salt

Place all ingredients in food processor fitted with “S” blade, and blend until totally smooth. Mixture will be thick.

Line 8- by 4-inch loaf pan with plastic wrap, and transfer fudge mixture to pan, spreading mixture to edges. Refrigerate until totally firm. Use plastic wrap to lift fudge from pan. Cut into squares and serve. Store in refrigerator. Makes 24 pieces or 12 servings.

Per Serving: 146 calories; 6.9 grams (g) fat; 2.5 g protein; 18.4 g carbs; 4.9 g fiber; 0 milligrams (mg) cholesterol; 101 mg sodium.

Source: This is an original recipe by certified natural chef Sarah Kruse.

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About the Author

Sarah Kruse IDEA Author/Presenter

Sarah Kruse is a freelance writer and former senior editor at IDEA.