Bean Fudge Gone Wild – 4 delicious and healthy fudge recipes!

I tend to get carried away with things I like. Years ago, when I saw a pumpkin bean fudge recipe posted by my friend KerryAnn, I about had a heart attack! Not only did this recipe contain my favorite – pumpkin – but it was healthy, healthy, healthy! Let's face it, we could all use some additional beans in our diet and this fudge was also a sneaky way to add some veggies.

After making a batch of KerryAnn's pumpkin bean fudge, I was hooked. I was also intrigued and decided that I was going to tackle creating several bean fudge recipes based on my favorite flavor combinations. After several weeks of experimentation (and basically eating my weight in bean fudge), I have crafted what I think are four really delicious bean fudge recipes.

Please keep in mind that you can tweak the spices and sweeteners in this recipe to suit your own tastes. Flavors will vary based on the natural sweetness of the veggie/fruit you have selected. My palate likes “middle of the road.” Yours may prefer bold or mild. Take my recipes as a road map and create the taste you like best! Most of all, enjoy this healthy alternative to sugar laden store bought fudge!

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Carrot Cake Bean Fudge

Author Jennifer at Hybrid Rasta Mama

Love fudge? Wish you could eat more of it without the guilt? Now you can! Try this Carrot Cake Bean Fudge. Healthy and delicious - they really satisfy!

Ingredients

• 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
• ¾ cup mashed carrots, steamed beforehand to soften them.
• ¼ cup of sucanat or 1/8 cup of raw honey
• 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 ½ cups expeller pressed coconut oil, melted (the expeller pressed minimizes the coconut flavor)

Instructions

1. Add all of the ingredients into a blender or food processor. I find it works best to put the oil in first, then the sweetener, then the spices and vanilla, and then the veggie/fruit.
2. Blend until the mixture is smooth.
3. Scrape down the side and blend again making sure everything is mixed well.
4. You will want to taste the mixture to see if additional sweetener is needed. You can adjust the sweetness by adding additional sucanat or some Stevia. I would not add more honey at this point. The taste of any of these recipes will vary based on the natural sweetness of the veggie/fruit. Feel free to adjust the sweeteners and spices to satisfy your taste preferences. Blend again if additional sweetener is added.
5. Pour mixture into an 8X8 glass pan for thinner fudge or a 4x4 glass pan for thicker fudge.
6. Refrigerate for at least 4 hours. It is “chilled” when you can slice it without it breaking or collapsing in on itself.

Notes

If the fudge does not get firm, you will need to either add more coconut oil or reduce the amount of fruit or veggie you use next time.

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Apple Pie Bean Fudge

Author Jennifer at Hybrid Rasta Mama

Love fudge? Wish you could eat more of it without the guilt? Now you can! Try this Apple Pie Bean Fudge! A seasonal treat!

Ingredients

• 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
• ¾ cup mashed Fuji or Braeburn apples, peeled, cored, and steamed beforehand to soften them
• ¼ cup of sucanat (honey did not taste good in this recipe)
• 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoons ground Nutmeg
• 1/8 teaspoon ground Allspice
• 1/8 teaspoon ground Cardamom
• 1 ½ cups expeller pressed coconut oil, melted (the expeller pressed minimizes the coconut flavor)

Instructions

1. Add all of the ingredients into a blender or food processor. I find it works best to put the oil in first, then the sweetener, then the spices and vanilla, and then the veggie/fruit.
2. Blend until the mixture is smooth.
3. Scrape down the side and blend again making sure everything is mixed well.
4. You will want to taste the mixture to see if additional sweetener is needed. You can adjust the sweetness by adding additional sucanat or some Stevia. I would not add more honey at this point. The taste of any of these recipes will vary based on the natural sweetness of the veggie/fruit. Feel free to adjust the sweeteners and spices to satisfy your taste preferences. Blend again if additional sweetener is added.
5. Pour mixture into an 8X8 glass pan for thinner fudge or a 4x4 glass pan for thicker fudge.
6. Refrigerate for at least 4 hours. It is “chilled” when you can slice it without it breaking or collapsing in on itself.

Notes

If the fudge does not get firm, you will need to either add more coconut oil or reduce the amount of fruit or veggie you use next time.

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Banana Bread Bean Fudge

Love fudge? Wish you could eat more of it without the guilt? Now you can! Try this banana bread bean fudge. A tasty treat year-round!

Ingredients

• 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
• 3/4 cup mashed bananas – very ripe
• 1/4 cup of sucanat or 1/8 cup of raw honey
• 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
• 1 teaspoon ground cinnamon
• 1 ½ cups expeller pressed coconut oil, melted (the expeller pressed minimizes the coconut flavor)
• Chopped walnuts - optional (I added these on top of the fudge after I poured it into the pan to chill)

Instructions

1. Add all of the ingredients into a blender or food processor. I find it works best to put the oil in first, then the sweetener, then the spices and vanilla, and then the veggie/fruit.
2. Blend until the mixture is smooth.
3. Scrape down the side and blend again making sure everything is mixed well.
4. You will want to taste the mixture to see if additional sweetener is needed. You can adjust the sweetness by adding additional sucanat or some Stevia. I would not add more honey at this point. The taste of any of these recipes will vary based on the natural sweetness of the veggie/fruit. Feel free to adjust the sweeteners and spices to satisfy your taste preferences. Blend again if additional sweetener is added.
5. Pour mixture into an 8X8 glass pan for thinner fudge or a 4x4 glass pan for thicker fudge.
6. Refrigerate for at least 4 hours. It is “chilled” when you can slice it without it breaking or collapsing in on itself.

Notes

If the fudge does not get firm, you will need to either add more coconut oil or reduce the amount of fruit or veggie you use next time.

Print

Sweet Potato Pie Bean Fudge

Author Jennifer at Hybrid Rasta Mama

Love fudge? Wish you could eat more of it without the guilt? Now you can! Try this unique sweet potato pie bean fudge! It is a family favorite here.

Ingredients

• 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
• 3/4 cup mashed, cooked sweet potatoes
• 1/8 cup of maple syrup plus more to taste
• 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
• 1 teaspoon ground cinnamon
• 1 tsp nutmeg
• 1/4 tsp ginger
• 1 ½ cups expeller pressed coconut oil, melted (the expeller pressed minimizes the coconut flavor)

Instructions

1. Add all of the ingredients into a blender or food processor. I find it works best to put the oil in first, then the sweetener, then the spices and vanilla, and then the veggie/fruit.
2. Blend until the mixture is smooth.
3. Scrape down the side and blend again making sure everything is mixed well.
4. You will want to taste the mixture to see if additional sweetener is needed. You can adjust the sweetness by adding additional sucanat or some Stevia. I would not add more honey at this point. The taste of any of these recipes will vary based on the natural sweetness of the veggie/fruit. Feel free to adjust the sweeteners and spices to satisfy your taste preferences. Blend again if additional sweetener is added.
5. Pour mixture into an 8X8 glass pan for thinner fudge or a 4x4 glass pan for thicker fudge.
6. Refrigerate for at least 4 hours. It is “chilled” when you can slice it without it breaking or collapsing in on itself.
7. You will want to taste the mixture to see if additional sweetener is needed. You can adjust the sweetness by adding additional sucanat or some Stevia. I would not add more honey at this point. The taste of any of these recipes will vary based on the natural sweetness of the veggie/fruit. Feel free to adjust the sweeteners and spices to satisfy your taste preferences. Blend again if additional sweetener is added.
8. Poor mixture into an 8X8 glass pan for thinner fudge or a 4x4 glass pan for thicker fudge.
9. Refrigerate for at least 4 hours. It is “chilled” when you can slice it without it breaking or collapsing in on itself.A

Notes

If the fudge does not get firm, you will need to either add more coconut oil or reduce the amount of fruit or veggie you use next time.