Chocolate Bean Fudge Recipes

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

CHOCOLATE BEAN FUDGE

Steps:

• Line 8 or 9-inch square pan with foil with foil extending over 2 ends. Lightly spray foil with cooking spray. In food processor or blender, combine beans, butter and vanilla. Cover; process 30 seconds or until smooth. In large mixing bowl, combine powdered sugar and cocoa. Pour in bean mixture. Beat with electric mixer on low speed until mixed. Beat at medium speed until creamy. By hand, stir in nuts. Spread evenly in pan. Refrigerate at least 2 hours or until chilled and set. Lift from pan using foil. Place on cutting board; remove foil. Cut 6×6 into squares. Store covered in refrigerator. Tip: This creamy fudge softens at room temperature. Serve it chilled and store in the refrigerator.

PINTO BEAN FUDGE

Steps:

• Mash 1 cup cooked and drained pinto beans. Add milk. Melt unsweetened chocolate with butter. Add chocolate and butter mixture and vanilla to bean and milk mixture. Stir until slightly thickened.
• Work 2 pounds of powdered sugar into above mixture, you may have to work with your hands. Spread in a buttered pan and refrigerate. May add nuts and raisins. Makes about 3 1/2 pounds.

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.