thanks so much to lynnette for the fabulous fudge recipe below. i was looking for something quick and easy to have on hand for the allergy guy when the other kids got unexpected dessert treats and this fit the bill perfectly! i had to double the amounts listed below for my big family and adjusted the original suggestions for corn allergy - original recipe is at: christensenka.squarespace.com
BLACK BEAN FUDGE
yield: 24 pieces
1 15-oz can cooked black beans, drained and rinsed (about 1 3/4 cups)
1/4 c + 2 T melted coconut oil
3/4 cocoa powder
2 tsp safe vanilla extract
1-2 T agave nectar, to taste
1/4-1/2 tsp sugar, to taste
pinch real salt
Put all ingredients (except salt) in high-powered blender (like a VitaMix) or food processor and process until totally smooth. Mixture will be thick.
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. we loved these garnished with raspberries!
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!