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Bean Fudge Gone Wild – 4 delicious and healthy fudge recipes! (GAPS, Gluten Free, Grain Free, Paleo, Dairy Free, Vegan)

I tend to get carried away with things I like. When I saw a pumpkin bean fudge recipe posted by KerryAnn from Cooking Traditional Foods, 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. I am providing an ingredient list for each and then one set of directions. 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!

Bean Fudge Recipe: HybridRastaMama.com Follow Me on Pinterest  

Carrot Cake Bean Fudge
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Ingredients
  1. 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
  2. ¾ cup mashed carrots, steamed beforehand to soften them.
  3. ¼ cup of sucanat or 1/8 cup of raw honey
  4. 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. 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. Poor 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
  1. 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.
Hybrid Rasta Mama http://www.hybridrastamama.com/
Apple Pie Bean Fudge
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Ingredients
  1. 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
  2. ¾ cup mashed Fuji or Braeburn apples, peeled, cored, and steamed beforehand to soften them
  3. ¼ cup of sucanat (honey did not taste good in this recipe)
  4. 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
  5. 1/2 teaspoon ground cinnamon
  6. 1/4 teaspoons ground nutmeg
  7. 1/8 teaspoon ground allspice
  8. 1/8 teaspoon ground cardamon
  9. 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. Poor 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
  1. 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.
Hybrid Rasta Mama http://www.hybridrastamama.com/
Banana Bread Bean Fudge
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Ingredients
  1. 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
  2. ¾ cup mashed bananas – very ripe
  3. ¼ cup of sucanat or 1/8 cup of raw honey
  4. 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
  5. 1 tsp cinnamon
  6. 1 ½ cups expeller pressed coconut oil, melted (the expeller pressed minimizes the coconut flavor)
  7. 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. Poor 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
  1. 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.
Hybrid Rasta Mama http://www.hybridrastamama.com/
Sweet Potato Pie Bean Fudge
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Ingredients
  1. 1 ½ cups cooked cannellini or navy beans. (I sprout them and then cook until tender. I suggest cooking dry beans over canned beans).
  2. ¾ cup mashed, cooked sweet potatoes
  3. 1/8 cup of maple syrup plus more to taste
  4. 1 tsp vanilla extract or vanilla bean paste (vanilla bean paste gives it a much richer flavor)
  5. 1 tsp cinnamon
  6. 1 tsp nutmeg
  7. ¼ tsp ginger
  8. 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. Poor 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
  1. 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.
Hybrid Rasta Mama http://www.hybridrastamama.com/

If you are curious about which products I use, click the links below (some may be affiliate links) to check out my favorite brands:

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Comments

  1. Thank you so much for these recipes! I really can’t wait to try them!

  2. Oh how lovely! I have been dying to try a bean fudge, but not been brave enough to do it yet. Love all the options!

  3. Love using beans in different ways!

  4. This recipe, prior to chilling would make a great frosting!

  5. Very nice post. I just stumbled upon your blog and wished to say that I have truly enjoyed surfing around your
    blog posts. After all I will be subscribing to your feed and I hope you write again soon!
    dependence recently posted…dependence

  6. I’m so excited to have stumbled upon your recipes here (via Pinterest). I just wrote a post about bean pie, and now I find this. Who would have ever thought you could make fudge out of beans?! Can’t wait to try them. Thanks so much for sharing!!

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