Saintly Smooth Fudge
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Ingredients
1 oz unsweetened chocolate, coarsely chopped
1 oz semisweet chocolate, coarsely chopped
3 tbsp refined, soft coconut oil
1 3/4 cups cooked black beans, drained and rinsed well (I cooked my own)
3 tbsp light or amber agave nectar
3 (1 gram) packets vanilla flavoured stevia
2 (1 gram) packets vanilla flavoured stevia (extra, for sunbutter version)
1/2 cup Dutch process cocoa powder
1/4 cup SunButter (sunflower seed butter) or or vegan chocolate-hazelnut spread (or Nutella if not vegan)
fine sea salt, to sprinkle
Directions
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.
Saintly Smooth Fudge
Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Adapted from Diet, Dessert and Dogs and The Gluten Free Edge
Saintly Smooth Fudge
Ingredients
1 oz unsweetened chocolate, coarsely chopped
1 oz semisweet chocolate, coarsely chopped
3 tbsp refined, soft coconut oil
1 3/4 cups cooked black beans, drained and rinsed well (I cooked my own)
3 tbsp light or amber agave nectar
3 (1 gram) packets vanilla flavoured stevia
2 (1 gram) packets vanilla flavoured stevia (extra, for sunbutter version)
1/2 cup Dutch process cocoa powder
1/4 cup SunButter (sunflower seed butter) or or vegan chocolate-hazelnut spread (or Nutella if not vegan)
fine sea salt, to sprinkle
Directions
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.
Food Frenzy