Makes 12 | Prep 10 minutes | Set 3hrs
I’m really happy with the way this fudge turned out! It’s creamy but made without any white sugar, cream or butter. The secret ingredient is white beans! If you usually think of cannellini beans in soups or salads, believe me they taste amazing in desserts! Not only are they delicious, they are low GI and provide energy for hours. Blended with almonds, white beans make a protein packed treat. You get subtle sweetness from maple syrup, vanilla and stevia and the healing benefits of coconut oil. No bake, vegan, gluten, dairy and refined sugar free.
• 40g/1.4oz blanched almonds
• 250g/8.8oz white beans, drained and rinsed
• 2 Tbsp honey or maple syrup
• 1 Tbsp vanilla extract
• 1/4 tsp salt
1 Tbsp granulated stevia
(measures spoon for spoon like sugar)
• 2 Tbsp coconut oil
Grease and line a loaf tin (20cm x 10cm/8” x 4”) with baking paper long enough to overhang the sides. In a food processor, pulse the blanched almonds to a fine flour consistency. Add the other the ingredients and blend until very smooth and creamy. Spoon into the tin and smooth with the spoon so the mixture is even on top. Place in the freezer to set for 3 hours or more. Remove and cut into squares. Store in the freezer in an airtight container.