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Photo of Rich black bean fudge by WW

Rich black bean fudge

2
Points® value
Total Time
1 hr 12 min
Prep
10 min
Cook
2 min
Serves
36
Difficulty
Easy
When pureed with cocoa powder, dates, vanilla, and coconut oil, black beans miraculously become fudge! Their flavour blends seamlessly with the chocolate-coconut notes, and they become smooth, creamy, and, well, fudgy. We soften the dates first by bringing them to a boil with water; this helps ensure they puree more easily.

Ingredients

Dried medjool dates

4 piece(s), whole, pitted

Canned low sodium black beans

15 oz, rinsed and drained

Unsweetened cocoa powder

½ cup(s)

Powdered sugar (confectioner's)

¼ cup(s)

Vanilla extract

2 tsp(s)

Kosher salt

¼ tsp(s)

Coconut oil

5 tbsp(s), melted

Instructions

  1. Place dates in a small microwave-safe bowl and cover with water. Microwave on High until water boils, about 2 minutes. Drain.
  2. In the bowl of a food processor, combine dates, beans, cocoa, sugar, vanilla, and salt; process on high until well blended, about 1 minute. Drizzle with oil; process until completely smooth, stopping to scrape down sides of bowl as needed, 1 to 2 minutes.
  3. Line an 8-inch square baking pan with plastic wrap. Spread fudge mixture evenly into a thin layer in pan. Refrigerate until firm, about 1 hour. Lift fudge from pan with plastic wrap; cut into 6 rows each way to form 36 squares.
  4. Serving size: 1 square

Notes

Be sure to purchase whole dates and remove the pits yourself, as they tend to be much softer and creamier than pre-pitted dates. Store the fudge in the refrigerator for up to one week or in the freezer for up to one month.

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