Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Gluten-Free Holiday Recipes: Dairy Free Black Bean Fudge (gluten free, vegan, ACD-friendly)

Fudge was always one of my favorite features of the holiday dessert platter.  And thanks to this recipe, fudge can now reclaim its position as one of my most favorite indulgences.

Dairy free, gluten free, sugar free, full of protein, and even packing a punch of fiber, this fudge is totally guilt-free - not to mention creamy, rich, and delicious.  Like, melt in your mouth creamy and delicious.  What's the secret?  Black beans, high quality cocoa and/or carob flour, and coconut oil!  But it tastes nothing like beans, I promise.  Coconut oil provides a ton of beneficial fatty acids, antioxidants, and lauric acid, a natural anti-microbial agent.  Because it is solid at room temperature,  it is perfect for setting up the fudge!  Besides being delicious, this recipe couldn't be easier to make - just throw everything in a blender or food processor, and go to town.  DONE!

Speaking of coconut oil, I had been using the inexpensive organic 365 Brand coconut oil from Whole Foods until last week, when cracked open my first jar of Wilderness Family Naturals coconut oil.  What a difference!  The Wilderness coconut oil had a light, creamy texture, and an incredible flavor; this is a seriously superior oil.  In the spirit of exploration, I plan on trying the Nutiva brand coconut oil next.  What about you - what's your favorite coconut oil?

This fudge is perfect for the holiday treat table at work parties and family get-togethers.   Don't tell them it is made of beans... see if they notice!  I plan on making another version of it this week for my family holiday week of fun, maybe with a swirl of Sunbutter, so keep your eyes peeled for more fudge recipes.

ACD note: If you are on the ACD and tolerate carob and/or cocao powder, this fudge is a great choice for you.  I used a little agave nectar in combination with stevia (I really like the combo of the two!), but  the agave can easily be omitted and substituted with more stevia.  You can't mess it up!


yield: 24 pieces

1 15-oz can cooked black beans, drained and rinsed (about 1 3/4 cups)
1/4 cup + 2 Tbsp melted coconut oil (ghee or butter could also be substituted) 
3/4 cup carob powder, cocoa powder, or mix (I like using half-and-half)
2 tsp vanilla extract
1-4 Tbsp agave nectar, brown rice syrup, honey, maple syrup, or coconut nectar, to taste 
1/4-1/2 tsp stevia extract powder, to taste 
pinch sea salt (I like using Maldon salt flakes - pretty and tasty!) 

Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. I do not recommend using a normal blender, because mixture will be very thick and really hard to process.

Line an 8"x4" loaf pan with saran wrap, or place saran wrap on a plate, and transfer fudge mixture to pan, pressing down firmly.  If forming on a plate, form a rectangle and smooth edges as much as possible. Sprinkle with a little bit of coarsely ground sea salt.  Place in the refrigerator, and let set for at least 1 hour, or until totally firm.  Slice into 24 squares (approx 1" squares), and serve!

Store in the refrigerator for up to 5-6 days (but it won't last that long!!!).  For longer storage, cut fudge squares can be frozen, and defrosted in the refrigerator or at room temperature until thawed.  DO NOT microwave the frozen fudge to defrost it unless you want fudge sauce; the oil will melt!

Mint fudge: add 1/2-1 tsp mint extract along with other ingredients, and blend as directed
Nutty fudge: add 2-4 Tbsp chopped nuts to mixture after blending or substitute 1-2 Tbsp of coconut oil with nut/seed butter

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Reader Comments (25)

Very clever idea!

December 21, 2009 | Unregistered CommenterFayinagirl (means Free One)

Mmmm, fudge! And (as you might know), I love the combo of carob and black beans ;) Have you seen http://www.gfgoodness.com/2009/12/13/chocolate-chestnut-fudge/" rel="nofollow"> the recipe for fudge on Cheryl's blog? It also sounds divine!

It does feel great to be able to have some sweet treats over the holidays.

December 21, 2009 | Unregistered CommenterRicki

This looks great! I am going to have to try it soon. :) I posted some black bean brownies awhile ago and they were fantastic. I'm sure these are just as good.

December 21, 2009 | Unregistered CommenterAmy @ Simply Sugar & Glute

Ooh, I want this so bad! I'm out of cocoa/carob powder, though. I suppose I'll have to wait until grocery day. *sigh*

This looks fantastic, and after the pumpkin pie success, I have total faith in your baking skills. Or perhaps I should say Skillz?

December 30, 2009 | Unregistered CommenterLeah

Leah - let's say Skillz :) Thanks! My family really liked them - they got approval from my chocoholic mom!

December 31, 2009 | Unregistered CommenterKim

These turned out very nicely and totally satisfied my craving. I wouldn't recommend trying this in a blender, though. It's nowhere near wet enough, and just kind of clumped up while the blades whirred pointlessly. I ended up scraping it out into a bowl and using my immersion blender to chop at it. I think the texture would be WAY better in a food processor.

Just my experience here, of course. Maybe a fancy Vita-mix type blender would work better.

January 20, 2010 | Unregistered CommenterLeah

Do you use green (whole-leaf) stevia or white? The white is a LOT more concentrated than the green...I don't want to end up with a dessert disaster!


April 21, 2010 | Unregistered Commentervanessa

Hi Vanessa,
I was using the white stevia extract. Hope that helps! I shouldl clarify in the recipes,thanks for bringing that to my attention. Good luck!

April 21, 2010 | Registered CommenterKim

thank you sooo much!! I've made it many times over the past few weeks. I brought some to my trainer, she was absolutely thrilled with them!!!

April 30, 2010 | Unregistered CommenterCarrie

This is brilliant! Can't wait to try it. Thanks for posting :)

June 2, 2010 | Unregistered CommenterErica Sara

Just made some this afternoon! Thanks for the recipe. Love your site and all the recipes! I never would have thought of putting black beans in a dessert. Awesome!

June 2, 2010 | Unregistered CommenterKelly

I tried this recipe as well. I really enjoyed it and so did my mom and my daughter who are the ultimate test of a recipe's bake worthiness. I probably would have modified the amount of cacao powder used. It was a little bit rich for me. But I really enjoyed it other than that and it wasn't a complex recipe to make which I really appreciate. Thanks!

September 24, 2010 | Unregistered CommenterChista

So my result was what ended up being a seriously deeeelish vegan mousse. I did everything according to recipe but - aghast! - had to sub coconut milk since I couldn't get the oil at the last minute. I overpoured by about 1/4 cup. In addition, I was using cocoa beans from scratch (pure, unsweetened cocoa "nibs" to be precise - we sell them at the herb store I work at), and figured that they would be easy to grind up. Wrong. I used a food processor - it may have worked better in a blender, in retrospect. Anyway, they were ground up but not too fine, so there was a little grittiness - which actually worked as a great complement to the smoothness of the mousse-ness of this dessert. I pulled it from the fridge and stuck it in the freezer for about 15 minutes before serving. All of my guests enjoyed and went for seconds!!

October 14, 2010 | Unregistered Commentertk

We LOVE Tropical Traditions coconut oil. This looks like a FANTASTIC recipe! I can't wait to try it.


October 20, 2010 | Unregistered CommenterAmy @ Thoughts of THAT Mom

This was just amazing. I love eating something so rich, yet so healthy. Thanks so much for posting it.

November 3, 2010 | Unregistered CommenterWendy

hi, this is my first visit to your site. I LOVE IT!!!!! so many interesting recipes and info. I am responding to the coconut oil issues. I use the Nutiva brand and really like it. my family and i just finished our first gallon that i had bought at the health food store it was $62.00 then. i was going to buy some more from the same store. but they had raised it to $74.00 for the same gallon in that short of time (a couple months) Which ended up being a good thing for me! I went online to their website to check out what they had to offer. because you could order by the gallon or more or less. it was more reasonable to order a case which consists of 4Gals. for $175.00 which was cheaper than the health food store by far, plus they were also offering 10% off your total order. which for the case that i was ordering that was $17.50 off so i got my case of 4- 1 Gal. of coconut oil for $157.50. that is $39.38 for each Gal. sure beats paying $62.00 or $74.00 per Gal. which i would not! but i love it. i am converting us to use coconut oil in pretty much everything. so it is better to buy it in bulk if you can and from their website nutiva.com

November 12, 2010 | Unregistered CommenterTheresa

any Idea of the nurtitional content?

February 4, 2011 | Unregistered Commenterliz

Hi Liz,
I don't calculate it for most recipes, because it takes a lot of time, there are so many variables in calculating truly accurate information, and I'm not generally that concerned about counting calories. if you'd like to do it yourself, I have used Spark Recipes in the past and find it useful and helpful. good luck!

February 4, 2011 | Registered CommenterKim

This fudge is life changing! I can't believe how delicious and moist it is!!

February 15, 2011 | Unregistered CommenterK

OMG, I'm going to have to try these! I happen to have some beans in the fridge too!

March 16, 2011 | Unregistered CommenterAlta

I love your site. I definitely want to try this black bean fudge recipe. I like the taste of coconut oil better than other not-so-healthy choices. I also have all the ingredients and will enjoy trying this recipe and sharing it.

July 12, 2011 | Unregistered Commenternutribuff

I have a silly question. The butter is measured then melted or melted then measured?

November 23, 2011 | Unregistered CommenterAlana

Totally not silly! Actually, I should clarify that in the recipe. Melt, then measure. :) Hope you enjoy it! xo, Kim

November 23, 2011 | Registered CommenterKim

I need to know haow many calories on in one square, can anyone give me an aprox. calorie count?

January 13, 2012 | Unregistered CommenterBeverly

I loved this black bean fudge recipe. But I wonder; is it possible to make fudge with other kinds of beans than black beans or adzuki beans?

January 22, 2013 | Unregistered CommenterLinda
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo