If you are looking for a healthy dessert to bring to all of those holiday parties, this fudge contains a few secret healthy ingredients.
*Courtesy of Running On Veggies
When I look at standard dessert foods I always ask: What can I add to this to make it more of a food that will help someone recover from a workout or give them some extra protein and/or fiber? For example, there’s gotta be a way to ramp up a typical piece of dark chocolate so that it has more nutritional value. The foods we eat should be working FOR us and that is the theory behind my recipes.
For this recipe, I use a protein powder which is vegan and stevia-sweetened (a must for me when picking protein powder) and since black beans also offer so much protein, this recipe is the perfect recovery snack. I love being able to eat fudge and know that I’m really eating beans. Amazing! And you would literally never know!
Protein Chocolate Fudge Recipe
- One 16 oz can of black beans (rinsed very well)
- 1 1/2 cup pitted dates (soaked in warm water for 10 minutes to soften)
- 1/2 cup pure cocoa powder
- 1/4-1/2 cup protein powder
- 1/4 cup nut butter
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 3/4 nuts (optional)
- 1/4 chocolate chips (optional)
- In a food processor combine, beans, dates, cocoa powder, protein powder, nut butter, coconut oil, vanilla extract and espresso powder. Process until smooth and creamy. You may need to stop the machine and scrape it down a few times before you continue processing.
- If adding in the add-ins you can throw them into the food processor to combine them with the mixture. You want the nuts slightly chopped but chunky so don’t over process.
- Line a 9 inch pyrex with parchment paper (this will make it easier to pop them out), making sure the paper is coming over the edge. Spread mixture evenly into pyrex.
- Freeze for 1 hour or refrigerate for 3-4 hours and then remove fudge from pyrex and cut into evenly sized small squares. I got around 24-26 squares.
- Store in the freezer to preserve longer (will last 4 weeks or more!) or the refrigerator for up to 1 week.