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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 144.6
  • Total Fat: 6.3 g
  • Cholesterol: 35.4 mg
  • Sodium: 58.7 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.3 g

View full nutritional breakdown of Black Bean Fudge Squares calories by ingredient
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Black Bean Fudge Squares

Submitted by: MFTAYLOR2

Introduction

I found this recipe in a "Clean Eating" magazine and I have to say I was intrigued to try them. I followed the recipe exactly as shown except I changed the serving size from 8 to 12. OMG! They are really good. They are a little crumbly and stuck a little to the pan but they tasted great. I found this recipe in a "Clean Eating" magazine and I have to say I was intrigued to try them. I followed the recipe exactly as shown except I changed the serving size from 8 to 12. OMG! They are really good. They are a little crumbly and stuck a little to the pan but they tasted great.
Number of Servings: 12

Ingredients

    Cooking Spray
    1 oz dark chocolate (70% or greater), broken into pieces
    1 1/2 cups black beans, cooked, drained and rinsed
    2 eggs
    1 egg white
    2 tbsp extra virgin olive oil
    1/4 heaping cup unsweetened cocoa powder,
    1 tsp baking powder
    1 tsp vanilla extract
    1/4 cup unsweetened applesauce
    1/2 cup honey
    1/4 cup chopped walnuts

Directions

Preheat oven 350 degrees F. Spray 8-inch square baking dish with cooking spray.
Melt dark chocolate in a bowl in microwave. About 20 seconds at a time, stir and check so it doesn't burn.
Add beans, eggs, egg white, oil, cocoa, baking powder, vanilla, applesauce, honey and melted chocolate to a food processor. Process until smooth. Stir in walnuts. Pour into prepared pan.
Bake about 30 minutes, until top is dry and the edges start to pull away from the sides of the pan.
Serve warm or cold from the fridge.
Note: May bake these in individual ramekins instead. Spray ramekins and cook about 20 minutes instead of 30.
May garnish with nonfat yogurt if desired.
Serves 12.

Number of Servings: 12

Recipe submitted by SparkPeople user MFTAYLOR2.






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