I know that the title of this recipe sounds well…. unappetizing, but don’t stop reading yet!! It’s really good! I promise! If you don’t tell people the secret ingredient of this fudge, they would never ever guess! This fudge is a rich satisfying chocolate dessert. It will satisfy your need for an ooey gooey dessert any day! While, I am not claiming that the sugar in this recipe is healthy, some of the other ingredients totally are, like pinto beans, coconut oil, cocoa powder, and walnuts. And let me tell you, this fudge totally does NOT taste healthy!!!
For those of you who are chocolate lovers like me, I just wanted to tell you a little bit about the health benefits cocoa powder, which is used to make chocolate. These benefits are as follows: (from Natural News)
- Cocoa is full of flavonoids, which fight cancer causing free radicals
- Cocoa can help to lower blood pressure
- Cocoa may help to protect your skin from the Sun’s UV rays
- Cocoa may be able to boost your mood (I agree with this one wholeheartedly!!)
Anyways, here is the recipe.
- 6 Tbsp regular butter, melted
- 1 1/2 cups canned pinto beans (I just used the whole can, which was a little bit more)
- 1 Tbsp vanilla extract
- 1/4 tsp salt
- 2 cups unsweetened cocoa powder
- 1 cup walnuts, chopped
- 1/2 cup Virgin Coconut Oil (melted)
- 3 cups powdered confectionery sugar
Put the pinto beans into a food processor and blend them until they are slightly mashed. Add the butter, coconut oil, vanilla, and salt to this mixture. Also add in 1 cup of the cocoa powder. Blend until the mixture is smooth. We do not want any bits of beans left in this mixture, so make sure it really is smooth. Put this mixture along with the remaining cocoa powder into a large bowl and beat it with an electronic mixture. Add the confectionery sugar 1 cup at a time, beating after each cup is added. Stir in the walnuts. Spread this mixture into a greased pan and refrigerate at least 2 hours before trying to cut the fudge into pieces.
This makes 108 small pieces, and you can have 2 pieces for 2 WWPP.
I would like to thank my Grandma, who shared her recipe for Pinto Bean Fudge with me. This was the basis for this recipe!