Creamy Chocolate Protein Fudge - A surprisingly delicious and healthy fudge recipe made without tons of sugar that is also high in natural protein!
This recipe is secretly healthy with a secret high protein ingredient that you'll secretly pee your pants over.
Though I'm poking fun at the 'secret' labels, I understand the need for them in certain cases, as I have a close family member who cringes at anything with 'healthy' in the title.
Isn't it a good thing if something is healthy?
I truly believe that now more than ever, people are seeking delicious AND healthy recipes to combat the array of health problems plaguing them.
Obesity, allergies, cancer, diabetes...these problems seem to be pervasive. It's a wonderful thing to have alternative, wholesome foods to replace the dastardly versions.
Take this fudge for example.
Yes, this recipe has beans in it.
Before you click 'close' on this post, let me share with you my family's experience with bean desserts.
Not only do my husband and I feel like we tolerate them really well, we also don't get the sugar highs and lows indicative of so many other treats. We correlate this with the protein component.
Beans also add fiber and a creamy texture that you might otherwise need nuts or extra fat for.
They are an awesome replacement for flour and are a well-tolerated food for allergic individuals like my daughter and myself.
This fudge is so deliciously creamy and luxurious, it rivals anything you'd find at your local candy shop.
If you're not a huge chocolate fan, this Detox Fudge may be more your style. Just omit the chocolate chips!
My entire family tolerates and enjoys this delicious, creamy treat, and I wholeheartedly hope yours will too!
Creamy Chocolate Protein Fudge (Nut-Free)
Ingredients
- 15 ounce can black beans rinsed and drained
- 6 Tbsp coconut oil melted
- 6 Tbsp cacao or cocoa powder
- 3 Tbsp maple syrup or raw honey
- ¼ tsp sea salt
- 1 ½ tsp vanilla
- ⅛ +1/16 tsp powdered stevia extract
Instructions
- Process all of the ingredients until very smooth and well combined (about 1-2 minutes).
- Pour the batter into a lightly oiled 7 x 5 inch Pyrex dish.
- Refrigerate until firm (2-4 hours).
- Cut and serve!
Notes
Nutrition
Notes:
If you're a chocolate mint lover like me, add about 1/2 teaspoon of mint extract for a scrumptious, refreshing treat!
Christine@ Apple of My Eye
These look DELICIOUS! Can't believe they have black beans in them! They look just as good as any confectionary fudge 🙂
Lauren
Thanks Christina! It tastes just as delicious, in my opinion. 🙂
Isadora
I've seen a few black bean/chocolate dessert recipes lately and although I love black beans they have kind of scared me a little bit, but I trust you and these look really good so I maybe it is time I take the plunge and try them!
Lauren
It's so good Izzy, you have to try it! 🙂
Sharon
Lauren this looks am-a-zing! I haven't been convinced to make a black bean inspired treat until now. This goes straight to the top of my to-do list! 🙂
Lauren
Thanks Sharon! I hope you enjoy it if you try it! 🙂
Alexis Schaffler
Any thing we can use in place of stevia?
Lauren
Hi Alexis,
Another tablespoon of honey or maple syrup should do the trick! 🙂
Lindsay
How do we feel about using agave instead of mape syrup/honey? No lie, I have a ton of black beans soaking (in a bowl) on my counter at home right now. And! Bonus! I have all of the ingredients in my cabinet. Tuesday-night to do!
Lauren
Hi Lindsay,
I don't use agave, but from what I've seen of it, it looks similar to maple syrup, so I bet it'd work! 🙂 I hope you enjoy the fudge!
Gabby @ the veggie nook
This looks awesome Lauren! You are so good at finding unique ways for you and your family to enjoy sweets 🙂
Mary Frances @ The Sweet Tooth Life
I love using beand in baking, although I've had more success with no baking lol. 🙂 I bet the coconut oil makes these so rich and creamy! It's hard to find a healthy fudge that doesn't use nuts, so thumbs up on this one!
Katie (The Muffin Myth)
Yum! After the success of my adzuki bean brownies, I can't wait to give this a try! I've got some cooked beans stashed in the freezer from my last batch, so I'm pretty much ready to go. Do you know approx how many cups of beans are in a 15oz can? We don't get cans in oz where I live, and I mostly use dried beans. Thanks for the recipe!
Lauren
Hi Katie,
There's about 1 1/2 cups of cooked beans in one can. I still need to try your brownines too! I hope you enjoy the fudge if you try it. 😀
Rebekah
This look amazing! I'm pinning this for sure! 🙂 Stopping in from AFW. 🙂
The Vegan 8
This looks really good and creamy! Like one of the above commentors said, I've seen tons of bean desserts around and everyone I've tried has been terrible and tasted like beans and left me scarred, haha! I'm intrigued how these taste, I'll have to try them!
Jessica
Could you use another type of bean? Pinto? And swap the cacao for carob?
Lauren
Hi Jessica,
I think both of those would be fine! 🙂
christina
Can i substitute the stevia extract? Can i use a little more honey and/or vanilla extract or even brown sugar? Thanks!
christina
I just saw the answer above so diregard...thanks! 🙂
Alyssa
Would the Now Foods better stevia liquid sweetener be the same as stevia extract? Stevia extract is an ingredient... and what else could be used in place of stevia extract?
By the way, I just made the black bean chocolate cookies for my son who has food allergies (skipped the stevia though...) and he likes them! He won't eat regular beans so I have to be sneaky. 😉
Lauren
Hi Alyssa,
The stevia I use here is actually the powdered kind...I think you could substitute more honey or maple syrup for the stevia, though I don't know how much offhand. I'm happy you and your son enjoyed the cookies! 🙂
Klara
they look lovely. i just made them, but they won't get firm, i put them for another 2 hours in the refrigerator, i hope they will get firm this time. What's your secret for getting them so firm? 🙂
Lauren
Hi Klara,
Did you use coconut oil? If yes, you probably just haven't left it in the fridge long enough! 🙂