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    Home » Recipes » Healthy Desserts

    Chocolate Chip Detox Fudge (Dairy-Free, Vegan)

    Published: Oct 28, 2013 · Modified: May 15, 2020 by Lauren · This post may contain affiliate links · 38 Comments

    Jump to Recipe  ↓
    Fudge Pinterest

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

    f3

    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!

    Chocolate chip fudge made with beans
    Print Recipe
    5 from 3 votes

    Healthy Chocolate Chip Detox Fudge (Dairy-Free, Vegan)

    Healthier fudge made with beans, oats, coconut oil, and honey.
    Prep Time5 mins
    Total Time5 mins
    Course: Dessert
    Cuisine: Fudge
    Servings: 12 pieces
    Calories: 126kcal
    Author: Lauren Goslin

    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

    • Process all (except chocolate chips) until well combined and smooth.
    • Stir in the chips.
    • Pour the batter into a small dish (I used a 7 x 5 inch Pyrex dish).
    • Smooth out the top as needed.
    • Refrigerate until solid, about one hour.
    • Cut and serve!

    Notes

    Nutrition facts are based on using honey. Weight Watchers points (new system): 3

    Nutrition

    Serving: 1 | Sodium: 39mg | Sugar: 4g | Fiber: 2.1g | Calories: 126kcal | Polyunsaturated Fat: 1.3g | Saturated Fat: 6.2g | Fat: 7.5g | Protein: 3.1g | Carbohydrates: 11.9g

    Adapted from this recipe

    f2

    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).

    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

     

     

     

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    Filed Under: Healthy Desserts, Low Sugar Desserts

    Reader Interactions

    Comments

    1. Mary

      August 18, 2017 at 10:14 am

      I can't believe beans can taste so good and that's coming from a bean-disliker, lol!

      Reply
    2. Susan

      November 22, 2014 at 8:28 am

      Could coconut flour be used instead of oat flour?

      Reply
      • Lauren

        November 23, 2014 at 12:15 pm

        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.

        Reply
    3. Jessica

      July 23, 2014 at 8:02 am

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

      Reply
      • Lauren

        July 23, 2014 at 12:35 pm

        I think any neutral-flavored bean would work! 🙂

        Reply
    4. Melisa

      May 17, 2014 at 1:50 pm

      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)!

      Reply
      • Lauren

        May 17, 2014 at 2:31 pm

        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! 🙂

        Reply
        • Melisa

          May 17, 2014 at 2:38 pm

          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!

          Reply
    5. Cinde

      April 11, 2014 at 10:36 pm

      Great, thanks! I can't wait to try this and the many other recipes I pinned from your site! 🙂

      Reply
    6. Cinde

      April 11, 2014 at 4:04 pm

      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! 🙂

      Reply
      • Lauren

        April 11, 2014 at 6:41 pm

        Thank you Cinde! I use the powdered stevia extract here. 🙂

        Reply
    7. G

      February 05, 2014 at 8:58 am

      Hi,

      What about chickpeas instead of the white beans?

      Thanks, looks awesome!

      Reply
      • Lauren

        February 05, 2014 at 9:56 am

        Hi G,

        I think chickpeas would work great! I hope you enjoy it if you do try it. 🙂

        Reply
    8. Marfigs

      February 04, 2014 at 8:06 am

      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?

      Reply
      • Lauren

        February 04, 2014 at 9:16 am

        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. 🙂

        Reply
    9. Brienna

      February 03, 2014 at 5:23 pm

      If I use oat flour (since I already have it and don't have a nice way to grind oats), would it still be 10T or less?

      Reply
      • Lauren

        February 03, 2014 at 6:43 pm

        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. 🙂

        Reply
    10. roger r ramirez

      February 03, 2014 at 12:21 am

      honey isn't vegan

      Reply
      • Lauren

        February 03, 2014 at 8:29 am

        Hence the maple syrup option.

        Reply
    11. Amelia

      February 02, 2014 at 7:38 pm

      just a note - honey is not vegan - anything from an animal of any kind is not vegan. suggest agave instead.

      Reply
      • Lauren

        February 02, 2014 at 7:42 pm

        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.

        Reply
    12. Angie

      January 24, 2014 at 5:07 am

      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!!

      Reply
      • Lauren

        January 24, 2014 at 8:51 am

        Thanks Angie! I hope you enjoy it if you try it! 🙂

        Reply
    13. Peggy

      December 18, 2013 at 10:27 am

      I'm going to feature this on my blog on Friday, Dec. 20 for my last Fun Find Friday's post of the year. Will send my readers here for the recipe. Thanks for coming up with the great recipe!

      Reply
      • Lauren

        December 18, 2013 at 2:26 pm

        Thanks so much Peggy! I can't wait to see the post! 😀

        Reply
    14. Ashley

      December 05, 2013 at 7:04 pm

      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?

      Reply
      • Lauren

        December 06, 2013 at 8:17 am

        Hmmm...maybe rice flour? Or ground sunflower seeds?

        Reply
    15. M. Brown

      November 19, 2013 at 11:50 am

      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?

      Reply
      • Lauren

        November 19, 2013 at 3:17 pm

        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. 🙂

        Reply
    16. Jamie Larrison

      November 14, 2013 at 11:41 am

      This has to be the best recipe I've seen for fudge. So excited to try it!!

      Reply
    17. amber

      November 03, 2013 at 2:38 pm

      So creative, Lauren! Great recipe.

      Reply
    18. Lori

      October 30, 2013 at 6:30 am

      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!

      Reply
      • Lauren

        October 30, 2013 at 7:24 am

        Haha, that's awesome Lori, thanks for letting me know! 🙂

        Reply
    19. Luke

      October 29, 2013 at 6:25 pm

      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.

      Reply
    20. Lauren @ CoffeeMuffins

      October 29, 2013 at 3:05 pm

      I have to say this title intrigued me, looks amazing!

      Reply
    21. jodye @ whole pure recipes

      October 28, 2013 at 9:18 pm

      "detox" and "fudge" generally aren't two words you see next to each other, but this certainly looks and sounds amazing! I'm a sucker for sweets so having healthy, "detox" worthy desserts like this in my repertoire is essential. I'll have to try this out asap! I hope you're feeling better!

      Reply
    22. Emma

      October 28, 2013 at 8:26 am

      LOVE this idea Lauren! And fudge for detoxing is definitely something I need no encouragement to get behind!

      Reply
      • Lauren

        October 28, 2013 at 8:37 am

        Haha, thanks Emma! 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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