Chocolate fudge

Diet, Desserts and Dogs is just an amazing blog for healthy allergen-free food! This recipe for fudge is taken from the blog as well. My version used black-eyed peas and all cocoa powder while her recipe used black beans to give the fudge a darker colour.

30g unsweetened chocolate, finely chopped (or melted)

1 and 3/4 cups cooked beans

3 tbsp coconut oil, melted

4 tbsp nut butter (I used macadamia butter)

1/2 cup + 2 tbsp cocoa powder

2 tsp vanilla extract

3 packets stevia (or 2 tbsp agave)

Pinch salt

1. Line a loaf pan with wax paper and set it aside.

2. In a food processor, combine all ingredients except for the unsweetened chocolate.

3. Then, add in the chocolate and blend again.
For me, the mixture became too thick to blend, so I did this step by hand.

4. Put the mixture into the loaf pan and press down to take out any air bubbles.

5. Cover the pan and let it set in the fridge for about 2 hours or overnight.
After it has set it can be sliced into squares and should be continued to be stored in the fridge until consumed.