Peanut Butter "Fudge"

I am working on rebooting my weight loss.  Since I've started having health issues, I've put almost 10 lbs back on due to inactivity.  It turns out you can't hike and burn thousands of calories when walking across campus leaves you weepy.

But I also have a sweet tooth, and not having any sweets makes me a little mean, so I need to make some sweets that I can still feel good about.

Enter beans.  Beans are great for baking and cooking with to add a bit of nutrition and cut down on other things. I'm craving fudge, so I spent the day doing research and gave it a shot.

The first batch was mediocre.  In part because there was no where near enough sugar in the recipe. It called for honey or maple syrup, so I went with honey. I didn't want maple peanut butter.

But also because while pureeing the beans my blender caught fire.

Yup. Literally started to smoke.

I decided to finish it anyway, with some serious elbow grease and my hand mixer, and it was ok. Nothing to scream about, and for the fat content (even reduced, peanut butter is pretty high, and coconut oil is too). It needed to be better.

So I made some changes.  I subbed out half of the chickpeas in the recipe, and swapped the honey for real sugar.  Some people will tell you honey is more natural, less processed, yadda yadda. But unless you're going to the farmer's market, that isn't true. Also, various tests show that honey and table sure are equally bad for you, in different ways. Go ahead, take a minute to google it, and weight whether you think it's worth the effort and cost.

I don't.

With my changes to what seems the base recipe via 80 bajillion blogs, I not only got a creamy, delicious fudge with a bit of texture, but also something that's vegan, and slightly lower in calories than the first batch despite the added sugar.


1/2 cup dried white/navy beans
1/2 cup dried chickpeas
1/3 cup melted coconut oil (cannot sub-provides the base)
1 cup reduced fat peanut butter
1/2 cup confectioners sugar
1/2 Tbsp. butter.
  1. Soak beans overnight
  2. Cook the beans until tender.
  3. In a bowl, heat coconut oil and peanut butter until melted.
  4. Combine beans, peanut butter, oil, and 1/4 cup sugar in food processor and cream until smooth.
  5. Check for sweetness, and add additional sugar by tablespoon. The mixture should be a little doughy, and shouldn't stick to the sides.
  6. Grease your 8x8 or 9x9 pan lightly with butter.
  7. Pack in peanut butter mixture, and freeze for 5 hours.
  8. Remove and cut into 16 squares. At this point, I individually wrap the squares and leave all but the one I want right now in the freezer.
  9. Let the fudge warm up a little, and enjoy. All the flavor, half the guilt.

Makes 16 pieces at 157 calories a piece compared to the 350 cals of the same size in your average homemade fudge.
11% of your daily protein per piece
19% of your dietary fiber

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