Saintly Smooth Fudge (SunButter)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 35.3
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 20.0 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 1.1 g
- Protein: 1.1 g
View full nutritional breakdown of Saintly Smooth Fudge (SunButter) calories by ingredient
Introduction
Fudgy, smooth chocolate and a kiss of sea salt is whatthis surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge. Fudgy, smooth chocolate and a kiss of sea salt is what
this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.
Number of Servings: 48
Ingredients
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1 oz unsweetened chocolate, coarsely chopped
1 oz semisweet chocolate, coarsely chopped
3 tbsp refined, soft coconut oil
1 3/4 cups cooked black beans, drained and rinsed well (I cooked my own)
3 tbsp clear or light agave nectar
5 (1 gram) packets vanilla flavoured stevia
1/2 cup Dutch process cocoa powder
1/4 cup SunButter (I used crunchy)
fine sea salt, to sprinkle
Directions
Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside.
In a food processor, puree the beans with the agave nectar and stevia until very smooth.
Add the chocolate mixture and cocoa and puree in.
Add the SunButter and process in until completely smooth.
Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
Chill 1 hour, uncovered, then press a layer of plastic on top of the fudge surface and keep in the fridge.
This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Serving Size: Makes 10 pieces
In a food processor, puree the beans with the agave nectar and stevia until very smooth.
Add the chocolate mixture and cocoa and puree in.
Add the SunButter and process in until completely smooth.
Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
Chill 1 hour, uncovered, then press a layer of plastic on top of the fudge surface and keep in the fridge.
This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.
Serving Size: Makes 10 pieces
Member Ratings For This Recipe
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