Blackbean Blackforest Fudge - Raw

I'm a total chocoholic. I'm not gonna lie, I love the stuff and can easily smash a big block all by myself, so it's lucky for me that there are so many amazing healthy chocolates on the market these days. My absolute favourite brands are Loving Earth, and Pana chocolate. Hands down out of the Pana range sour cherry and vanilla is my go to. I can barely walk past a shop that sells it without walking in a buying in, it's like I'm magnetised to it.

So, while this is great as a treat, it's not really sustainable on the budget to be buying this all the time so I set about finding a more substantial alternative that I could grab and eat whenever I felt the urge. And as I'm breastfeeding a baby and responsible for nourishing us both, I constantly have an urge!

After a bit of trial and error, I created my own version of a filling and substantial black forest style fudge that not only am I happy to eat, but my whole family enjoys as well. No mean feat when you're catering to a two and four year old! And one of them apparently hates beans…!

This recipe is super simple.

You'll need:

1 can of organic black beans

1 large banana

1/2 c raw cacao

1/2 c dates (if using dried dates, soak them in warm water for half an hour first)

1-2 T maple

1/2 c oats (or almond meal if not into oats)

2 T linseed

1/4 c sunflower seeds

1/2 c cashews

1/2 c sour cherries

1 t vanilla bean paste or powder

dessicated coconut – to top


Blend all ingredients apart from the cashews and sour cherries until smooth. Add the sour cherries and cashews and pulse until desired texture is reached. I like mine to be a little chunky so I don't blend it for too long.

Using a spatula pour this into a tin lined with baking paper. It will be quite sticky. Top with coconut and put in the freezer to set. Once set slice into squares and keep in an airtight container either in the fridge or freezer.



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