healthy fudgeAs promised, let’s get to the dessert recipe.

After releasing the thought, “It’s just going to be a few months before I can get back to my favorite foods”, I became determined to find delicious replacements because it became real clear the dairy and egg sensitivity/allergy timeline had to be extended.  And then came the realization that real chocolate fudge was not coming back anytime soon.

On was the search for alternatives, and thanks to my dear friend for her diligence in helping me find replacements, I agreed to taste a fudge before she divulged the secret ingredient.  Since Patti had been there to help me see the positive side of my extreme food sensitivities and taught me some cooking techniques I had been unaware of, I trusted her.

The Fudge Was Delicious.  So, I set out to share it with friends, even as a potluck dish at a gathering of women.  The reactions were all positive with the most rewarding comment coming from my mother.  She’s not only dairy free but chocolate free, so I replaced it with carob and all my samplers commented on the richness of the recipe.  Many put down the fudge quickly because of its apparent sugar content, until I divulged what ingredients replaced the sugar.  My mom?  Well, she put her little sample down a few times, then asked to take some home, and, even though I’d begged her to stop eating so many sweets, I felt very comfortable sending her home with this fudge.

With that said, if I had known the secret ingredient for this fudge off the top, it would have sounded gross, and I  would have been scared to try it.    Since you’ll have the luxury of seeing the full ingredient list, will you be brave enough to give it a try?

Healthy Fudge Recipe

3 1/2 cups cooked black beans (2 cans) rinsed and drained
3/4 cup coconut oil (use the one that is solid at room temp)
3/4 cup carob or cocoa powder, adjust  to taste
1/4 – 1/2 cup sweetener, adjust to taste (I used Agave)
6 small scoops Stevia extract (or 3/16 teaspoon) (equivalent to 1/2 to 3/4 cup sugar), (to taste and consistency)
1/2 teaspoon vanilla
1/8 teaspoon salt

Line an 8″X8″ pan with plastic wrap, to keep the fudge from sticking to the pan.

Place all ingredients in a good blender and puree until smooth.

Pour onto plastic wrap lining an 8″ X 8″ pan.
Chill in refrigerator until firm.
Cut into squares and enjoy.
Keep uneaten fudge refrigerated to keep the fudge firm and to prevent spoilage.

For another healthy fudge recipe visit Chocolate Covered Katie.  Our original fudge photo was “borrowed” from her site.  (We forgot to take pictures of ours before we devoured it all.    You will notice that this photo was taken before the fudge was completely set.  We will probably need to get a secret kitchen in order to take pictures of our desserts before people start eating them.)  Katie  has tons of healthy candy recipes that are absolutely amazing.  Visit her site.  You’ll be glad you did.

Follow me to Six Sister’s Stuff Strut Your Stuff Saturday.