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Chocolate Walnut Fudge (V/GF)

This fudge is rich, dense, chocolaty, sweet, filled with crunchy walnuts and protein-packed! Where does the protein come for, you ask? BLACK BEANS! Don't worry, the chocolate definitely overpowers the black beans in flavor.

Course Dessert
Cuisine American
Total Time 1 hour 10 minutes
Author Bunny

Ingredients

  • 2 15 ounce cans cans black beans drained and rinsed
  • 1/4 cup + 1 tbsp maple syrup
  • 1/4 cup natural nut butter (nut or peanut butter)
  • 2 medjool dates pitted
  • 3 tbsp coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup + 2 tbsp sweetened cocoa powder
  • 1/2 cup crushed walnuts
  • Optional Garnishes: sea salt, cacao nibs, homemade sprinkles *see notes

Instructions

  1. Place the black beans, maple syrup, nut butter, dates, coconut oil and vanilla extract in a food processor and process until smooth (not all of the black bean skins will break down, that’s okay!).

  2. Using a spatula, scrape the mixture into a medium sized bowl. Add the cocoa powder and mix with rubber spatula until fully combined. Then, fold in the optional walnuts.

  3. Transfer mixture to a parchment paper lined square baking dish, pressing down to form an even layer. Place in the freezer until somewhat firm, about 1 hour.

  4. Remove from freeze and let thaw for 5 minutes. Cut into squares, top with optional garnishes and enjoy!

  5. Store leftovers covered in the refrigerator for up to one week.

Recipe Notes

Notes: To make homemade sprinkles, blend a cooked beet and a tbsp of water together until it becomes a smooth paste. Add just a touch of the beet paste to a small bowl of coconut shreds. Mix until coconut shreds are evenly coated.