Peanut Butter Bean Fudge!

[Bubblingbrooks]

Choc and Pumpkin versions as well!
http://www.cookingtf.com/2011/06/10/peanut-butter-bean-fudge/#more-2225

Peanut Butter Bean Fudge

Hands-on: 15 minutes
Hands-off: 4 hours

1 1/2 cups cooked cannellini beans (I sprout them and then cook until tender)
1 cup peanut butter or other nut butter
1/4 cup sucanat or 2 Tbs honey
2 tsp vanilla
1 1/4 1 1/2 cups coconut oil, melted (I recommend expeller-pressed for this recipe to minimize the coconut flavor)
Stevia to taste (or additional sucanat)
dash salt

In a food processor, combine the beans, peanut butter, sucanat and vanilla and blend until smooth, scraping down the sides as necessary. Turn the processor on and pour in the oil while running, adding enough oil to make a smooth mixture. Scrape down the sides and make sure its combined completely. Taste and add stevia as needed to reach your desired sweetness. Add salt, if needed. Pour into an 88 pan and chill until firm. Cut into small pieces.

 

[Wifezilla]

 

[freemotion]

Oooo! I couldn't find the pumpkin recipe, it kept leading me back to the peanut butter bean fudge.....

 

[Neko-chan]

Interesting. How is the gas factor?

 

[Bubblingbrooks]

Interesting. How is the gas factor?

If beans are either sprouted or lacto fermented, there is no gas factor.
that's why I call for soaking the beans in the black bean cake recipe.
Dessert should never cause distress!

 

[Bubblingbrooks]

Oooo! I couldn't find the pumpkin recipe, it kept leading me back to the peanut butter bean fudge.....

I left her a comment. Should be able to find them in the recipe section though...
I love cooking tf

 

[Wifezilla]

If beans are either sprouted or lacto fermented, there is no gas factor.
that's why I call for soaking the beans in the black bean cake recipe.
Dessert should never cause distress!

Exactly!

 

[Bubblingbrooks]

Oooo! I couldn't find the pumpkin recipe, it kept leading me back to the peanut butter bean fudge.....

She fixed the links!

 

[freemotion]

Now the chocolate fudge recipe is gone! When I went to the recipe index and clicked on it, it led me back to the page where she mentions it and the link there is now bad.

I didn't get it saved...I got up from the computer last night while working on saving all three to Word and now it disappeared to where ever those documents go and where the missing socks live, too, I'm guessing.

Anyone have the chocolate bean fudge recipe to share?

 

[Bubblingbrooks]

Now the chocolate fudge recipe is gone! When I went to the recipe index and clicked on it, it led me back to the page where she mentions it and the link there is now bad.

I didn't get it saved...I got up from the computer last night while working on saving all three to Word and now it disappeared to where ever those documents go and where the missing socks live, too, I'm guessing.

Anyone have the chocolate bean fudge recipe to share?

Link works for me.
http://wholenewmom.com/recipes/silky-smooth-bean-fudge/

Silky Smooth Bean Fudge

Ingredients:

3 1/2 cups cooked beans (the equivalent of 2 cans. Preferably, use soaked beans, prepared with ajwain; the epazote may impart too much flavor for your liking)
3/4 cup coconut oil
3/4 cup carob or cocoa powder**
1/2 cup sweetener, to taste (granulated or liquid. The resulting product will be fine regardless. I used a combination of vegetable glycerine and granulated ACD safe sweetener.)
6 scoops pure stevia extract (3/16 tsp), to taste*
1/2 tsp vanilla
1/8 tsp salt

*Note, pure stevia extract comes with a scoop that measures 1/32 tsp. So 3/16 tsp = 6 scoops

**Love cocoa, but not the caffeine? Try Wonderslim cocoa powder.

Method:

1. Put all ingredients in high-powered blender (like a Vitamix) or food processor and process until totally smooth. Adjust sweetener to taste at this point. Spread the mixture in an 88 pan, pressing down firmly. Place in refrigerator(if you do not eat it all ), for at least one hour or until firm. Slice into squares and serve.

2. Store in the refrigerator or in the freezer for longer storage or for a frozen fudgey treat. They will defrost nicely on the counter or in the refrigerator. Do not use the microwave (youre backing off using that anyway, arent you?) or you will have fudge sauce.

Feel free to adjust the amount of carob or cocoa that you use to your taste. Use the full amount for a really rich taste, half for a nice mellow flavor, or cut it to 1/3 of the amount for a smooth, ultra-light fudge. If you really want to go for the gusto, double it. Carob has an inherent sweetness so you will probably need more sweetener if you use cocoa. And if you choose to double the cocoa, dont eat it too close to bedtime .