Dark Chocolate No-Guilt Fudge

    The recipe for Chocolatey Fudge from Ricki at Diet, Dessert and Dogs was intimidating. It sounded easy and yes, so yummy, but could it really be that easy? 

    I read and re-read the recipe and thought about my blender. Sometimes my wimpy old blender and I don’t get along but I am reluctant to learn a new machine along with a new recipe. Rita has a food processor stored here in my cupboard and next time I will definitely use it. You need a machine with ‘muscle’ for this recipe. The blender whined and groaned and started sending out smoke signals before we called truce. So this first batch has little bits of beans that are visible although not enough to stop any of my dedicated testers. And if you truly love deep, dark chocolate this will give you a chocolate fix without the sugar hangover. It looks like fudge, it tastes like fudge, and it IS fudge.

   You need to read Ricki’s version before you decide which way you would rather make it. She crumbles the unsweetened chocolate and adds it at the end. This version has it all melted in and fudgy smooth all the way through – almost the same ingredients but a different technique.

This Fudge Is Really Good!

This Fudge Is Really Good!

1 ounce (30 g) unsweetened chocolate, coarsely chopped
3 Tbsp (45 ml) coconut oil, soft at room temperature

1-3/4 cups (420 ml) cooked, drained and rinsed black beans (canned beans work best)
1/4 cup (60 ml) natural smooth almond butter, room temperature or slightly warmer
1/2 cup (60 g) cocoa powder
2 tsp (10 ml) pure vanilla extract
2 Tbsp (30 ml) yacon syrup, agave nectar or vegetable glycerin
15-25 drops plain or vanilla stevia liquid, to taste
pinch fine sea salt

    Line a loaf pan with plastic wrap and set aside.

    Place chocolate in a small microwavable bowl and spoon the coconut oil over it. Heat this in the microwave for one minute. Test the chocolate with a thin knife. The coconut oil should be hot and the chocolate just soft and melted but still holding its shape. This might take several iterations of heating and testing. Do – not – overheat!

    Add all of the remaining ingredients to the processor and pour the coconut oil/chocolate mixture on top and blend until very smooth. Use a spatula to help push down and incorporate all of the ingredients if necessary. The mixture will be thick. If the almond butter is the least bit chilly the coconut oil and chocolate can suddenly harden and seize.

    Transfer fudge mixture to the loaf pan and press down to compress it and push out any air bubbles. I sprinkled a packet of Truvia over the top to give it a ‘sugary’ finish but the loaf just dissolved the crystals and it disappeared overnight.

    Allow the fudge to set up in the refrigerator for an hour, then cover the top with more plastic and refrigerate until very firm, 2 hours or up to overnight. Slice into squares. Because it contains no sugar to act as a preservative it needs to be stored in the refrigerator for up to 5 days.

Gretchen (Mom)

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2 Comments »

  1. Ricki said

    Glad the blender survived and you liked the fudge! I crumbled the chocolate because I was afraid it would be too bitter if mixed throughout–though I think I would have preferred a more chocolatey fudge, too. And you’re right–it’s a great way to get your chocolate fix without any guilt! 🙂

    • The only people who did not care for this recipe thought it was too bitter but that was by far the minority. As word spread through the staff more folks wandered by to be ‘testers’ and it was a usually a somewhat startled ‘yum’ response. These recipes that you targeted for ACD are excellent for those concerned with diabetes. I am such a fan of your work!

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