Gina Sakic

dessert sugarfree glutenfree recipe chocolate beans

Chocolate & Red Bean Fudge

3 1/2 cups cooked beans (the equivalent of 2 cans), drained (you could also use lentils)
1 heaped tbsp raw honey
1 cup raw cacao powder
1 cup raw carob powder
2 cups coconut oil
1/2 cup coconut butter
3 tbs ghee
4 tbs maca
1 tsp pure vanilla extract or seeds from 2 vanilla beans
a pinch of sea salt
a splash of water or coconut milk if needed to blend everything together

1. Put all ingredients in high-powered blender (like Thermomix) or food processor and process until totally smooth. You will probably have to scrape things down a few times as the mixture will seem quite crumbly. Adjust sweetener to taste at this point.

2. Spread the mixture in an 8×8 pan, pressing down firmly.

3. Place in refrigerator for at least one hour or until firm. Slice into squares and serve.

4. Store in the refrigerator or in the freezer for longer storage or for a frozen fudgy treat.