Peanut Butter Bean Fudge
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By request, I worked up a peanut butter bean fudge Thursday evening while cooking dinner. I am still working on other flavors. This one came out great and my kids love it. Yay!
I’m using cannellini beans in the light-colored fudges because they are white and rather neutral in flavor. If anyone tries this with navy or another white bean, please let me know how it turns out. I’m just trialing cannellini right now because that’s what I have on hand.
This recipe can be done with any nut butter, not just peanut butter. In the future, I’ll likely use sunnut butter, as that is my kid’s preference.
Hands-on: 15 minutes
Hands-off: 4 hours
1 1/2 cups cooked cannellini beans (I sprout them and then cook until tender)
1 cup peanut butter or other nut butter
1/4 cup sucanat or 2 Tbs honey
2 tsp vanilla
1 1/4 – 1 1/2 cups coconut oil, melted (I recommend expeller-pressed for this recipe to minimize the coconut flavor)
Stevia to taste (or additional sucanat)
dash salt
In a food processor, combine the beans, peanut butter, sucanat and vanilla and blend until smooth, scraping down the sides as necessary. Turn the processor on and pour in the oil while running, adding enough oil to make a smooth mixture. Scrape down the sides and make sure it’s combined completely. Taste and add stevia as needed to reach your desired sweetness. Add salt, if needed. Pour into an 8×8 pan and chill until firm. Cut into small pieces.
This post is part of Traditional Tuesdays, Grain-Free Tuesday, Frugal Food Thursday, Allergy-Friendly Friday, Fight Back Friday, Fresh Bites Friday and Pennywise Platter.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
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Will definitely try this! I love getting beans into everything I can.
Jennifer recently posted..A Protein & Fiber-Packed Breakfast- Chickpea-Buttermilk Pancakes with Blueberries
I’m considering making this but am questioning the large amount of coconut oil. Any other healthy ideas?
The coconut oil is used because it solidifies when cold, giving the ‘fudge’ the right consistency. You could try some softened butter, but it will have an impact on the flavor.
Hey! The links for the other fudges do not work! They just link back to the peanut butter version.
I got it fixed. Thanks for letting me know!
Looks fantastic! Great idea
hellaD recently posted..Grain Free Tuesday 15
[...] Peanut Butter Bean Fudge Sneaky veggies are ALWAYS popular with moms. The difference is that this dessert is also popular with the kids, too. [...]