Chocolate Chip Detox Fudge (Dairy-Free, Vegan)

It was a sit-my-derriere-on-the-couch-all-day kind of weekend for me.

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Amidst the achiness, fever, and intermittent bouts of nausea, I indulged in smut TV and forewent all of my daily cleaning, cooking, blogging, and exercising. I craved crappy comfort food like nothing else, but managed to shove a salad in my face at least once a day for health’s sake.

It was gloriously liberating.

Sometimes I imagine I get sick because it’s my body’s way of letting me know it needs a break. My life is generally very routine and go-go-go, so, while frustrating, not feeling well becomes a time to sort of ‘smell the roses’ and enjoy the little things. For me, that’s watching AMC Fear Fest with my beloved hubby whilst stuffing our faces with ice cream sandwiches.

After a number of days in this sloth-like condition, my normal healthy tastes began to return (especially since the ice cream sandwich ended in an eczema breakout).

This fudge was the perfect treat to ‘detox’ with. Made with whole food ingredients and no dairy or nuts, it was exactly what I needed to get my sweet teeth back on track!

Healthy Chocolate Chip Detox Fudge (Dairy-Free, Vegan)
 
Prep time
Total time
 
Author:
Serves: 12 pieces
Ingredients
  • 1 can (15 oz) cannellini beans, rinsed and drained
  • ½ c. oats, ground into flour
  • 2 T. honey or maple syrup
  • 6 T. coconut oil, melted
  • ¼ t. sea salt
  • 2 t. vanilla
  • ⅛ t. stevia extract (white)
  • 3 T. dark chocolate chips
Instructions
  1. Process all (except chocolate chips) until well combined and smooth.
  2. Stir in the chips.
  3. Pour the batter into a small dish (I used a 7 x 5 inch Pyrex dish).
  4. Smooth out the top as needed.
  5. Refrigerate until solid, about one hour.
  6. Cut and serve!
Notes
Nutrition facts are based on using honey. Weight Watchers points (new system): 3
Nutrition Information
Serving size: 1/12 of recipe Calories: 126 Fat: 7.5 g Saturated fat: 6.2 g Unsaturated fat: 1.3 g Trans fat: 0 g Carbohydrates: 11.9 g Sugar: 4 g Sodium: 39 mg Fiber: 2.1 g Protein: 3.1 g Cholesterol: 0 mg

Adapted from this recipe

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I love how versatile beans are! They are so easily transformed in dessert recipes, and I feel so healthy eating them because of the fiber and protein that they add.

You’ll be amazed at how beans can create such a delicious, healthy alternative to the usual fat and sugar-laden fudge (sorry Grandma).

Other unusual recipes with beans:

Vanilla ‘Bean’ Milk

Dessert Hummus Spread

What’s your favorite fudge flavor?

Whole Foods used to carry a vegan peanut butter fudge that was to die for, but it contained soy and would tend to give me allergy trouble. :-(

Shared with: Healthy 2day, Real Food Wednesday, Make Your Own Monday, Natural Living Monday, Slightly Indulgent Tuesday, Fat Tuesday

 

 

 

Comments

  1. says

    Never in my wildest dreams would I think that you can use beans to make vegan fudge! If it works then it works. Thanks for sharing. Looking forward to making it.

  2. Lori says

    Just made this fudge last night…….AND the night before that…..lol. It is REALLY good and satisfies my sweet tooth. My boyfriend ate my first batch thinking I had made something I wasn’t supposed to have! It is unbelievable everyone! Don’t be afraid to try it! Thanks Lauren!

  3. M. Brown says

    This looks pretty good, I do love my beans. What would you suggest in place of the stevia? I can’t stand the stuff. Can I just omit it altogether?

    • Lauren says

      Hi there,

      You could try adding couple extra tablespoons of sweetener, but at some point it may not set up as well due to the extra liquid. A granulated sweetener might be a better option so as to not throw off the consistency as much. :-)

  4. Ashley says

    I love the idea of this! My super sensitive nursing baby doesn’t do well when I eat oats. What would you suggest as an alternative?

  5. Angie says

    holy delightful. I am in love! I follow nutritionist in the kitch, and she shared the link to this recipe. So easy, quick, and freaking delicious!!

    • Lauren says

      Amelia,

      I am acutely aware of what is vegan. The recipe also suggests maple syrup. Agave is NOT a sweetener I use or think highly of.

    • Lauren says

      Hi Brienna,

      1 1/2 cups of oats is equal to about 1 cup of oat flour, so you’d need roughly 6 T. + 2 t. of oat flour. :)

  6. says

    Oh yum! I am addicted to cannelini beans – in desserts especially! This is a fantastic and easy looking recipe. 😀 I see you don’t really recommend agave, but we don’t get maple syrup in my country all that easily, or without paying an arm and a leg. Would something like soaked and processed dates work, or would that be fooling around too much?
    Marfigs recently posted..Choco buckwheat muffins with pomegranate cashew frostingMy Profile

    • Lauren says

      Hi Marfigs,

      You can definitely use agave here if that’s all you have access to. I just personally don’t think highly of it as a sweetener. You could also try brown rice syrup or barley malt if either of those are available to you. I hope you enjoy this if you try it. It’s one of my favorite recipes. :)

  7. Cinde says

    Hello! Firstly, let me say thank you for your wonderful collection of recipes! My question regarding this recipe is about the stevia extract – should it be liquid or powder? Thanks! :)

  8. says

    Hi Lauren,

    I just finished whipping these up and can’t wait until they are cold enough to try! I loved the nutritional profile of them but noticed when I added the ingredients together in my calorie-counting app (using scans of the products I used) my numbers came out different.

    I followed the recipe exactly, and split it into 12 servings and this is what I got: 129 calories, 13g carbs, 2.1g fiber, 4.8g sugar, 2.5g protein, 8.3g fat.

    I’m wondering if the serving size is off or if there is an ingredient I messed up. I used Quaker oats to make the oat flour. I’m thinking hearty organic oats would have more protein and fiber but not sure if this still makes the numbers add up.

    Just curious as to your thoughts because I’d love to get more protein into them!

    PS: Will post again to let you know how they are (if great, will share on my FB)!

    • Lauren says

      Hi Melisa,

      I’m sorry about the error! The program I use calculates beans in a strange way (I have to be sure to clarify that I’m using canned beans), which I wasn’t yet aware of when I originally posted this. I’ve updated the info, but it’s still a bit different than yours. Depending on which online calculator you use, there’s always a bit of variation. I hope this helps, and that you enjoy the recipe! :-)

      • says

        Thanks Lauren!

        That looks more like it! The good news is they are less calories with the new calculation :-)

        I just ate my first one an it’s very yummy!

        I had a couple tips:

        1) I used a glass dish that I did not grease and it was hard to get them out. I will probably use parchment paper going forward in order to more easily get them out of the pan

        2) For those people like me who had to warm up the coconut oil, put the chocolate chips in the fridge before you use them because the warmth of the oil may melt some of your chips otherwise.

        Really enjoyed this!

  9. Jessica says

    Another awesome recipe! Would any other type of beans work in place of the cannellini? Don’t have any on hand…Thank you!

    • Lauren says

      Hi Susan,

      I’ve tried coconut flour in here and the recipe didn’t set as well. :( Perhaps you might have more luck, as I didn’t pursue it very much.

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