Black Bean Fudge Low Carb And Healthy Recipes

RICH BLACK BEAN FUDGE

Steps:

• Place dates in a small microwave-safe bowl and cover with water. Microwave on High until water boils, about 2 minutes. Drain.
• In the bowl of a food processor, combine dates, beans, cocoa, sugar, vanilla, and salt; process on high until well blended, about 1 minute. Drizzle with oil; process until completely smooth, stopping to scrape down sides of bowl as needed, 1 to 2 minutes.
• Line an 8-inch square baking pan with plastic wrap. Spread fudge mixture evenly into a thin layer in pan. Refrigerate until firm, about 1 hour. Lift fudge from pan with plastic wrap; cut into 6 rows each way to form 36 squares.
• Serving size: 1 square

BLACK BEAN FUDGE

Steps:

• Melt unsweetened chocolate squares with butter.
• Mix in drained and mashed black beans, vanilla extract and sugar. Place mixture in a large buttered 15 x 10 inch jellyroll pan. Refrigerate.
• Cut into 1x1 inch squares.

BLACK BEAN FUDGE -- LOW CARB AND HEALTHY

Steps:

• Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process.
• Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly. If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt. Place in the refrigerator, and let set for at least 1 hour, or until totally firm. Slice into 24 squares (approx 1" squares), and serve!
• Store in the refrigerator for up to 5-6 days (but it won't last that long!). For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed. DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!
• VARIATION:.
• Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed.
• Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter.

JELLY BEAN FUDGE

Steps:

• Line a 9-inch dish with foil and grease lightly. Melt white chocolate according to package directions. Add frosting until mixture is smooth. Remove form heat to cool slightly. Mixture should be warm and "stir-able," but not too warm to melt the jelly beans. Add jelly beans and stir until evenly distributed. Spread mixture in prepared pan and cool to room temperature.
• Put in refrigerator and cool for two hours or more. Remove foil and cut fudge into small pieces. Enjoy yourself or give as a gift!

LOW CARB FUDGE

Steps:

• Melt butter over low heat.
• Add chocolate and stir until melted.
• Remove from heat and stir in sweetener and vanilla.
• Combine the chocolate mixture with the cream cheese and beat until smooth.
• Stir in nuts and spread in lightly greased 8-inch square pan.
• Refrigerate until firm.