With that being said, I have a lot of confidence in black beans and their ability to be transformed into desserts. Case in point is black bean fudge. When I came across Petite Kitchen's recipe for fudge the other day I knew I had to give it a try, but with my own twist.
Lavender Mocha Fudge was born. Combining chocolate and coffee only does good things. The lavender extract provides a floral, aromatic appeal that will inspire you with visions of a French cafe. "Would you like some beans with your latte, madame?" "Oh, yes, merci!"
Sorry, got carried away there!
I like this recipe immensely. In a similar fashion to black bean brownies I expect to have a little square after dinner each night this week. I will be honest, though; you will not be fooled into thinking this is the real thing (real fudge). In the same vein as black bean brownies this fudge has a rather fibrous texture. But it is rich and tasty and will satisfy your chocolate craving without a ton of calories.
1 can low-sodium black beans,
drained and rinsed
2 teaspoons homemade Lavender Extract
1/4 cup PLUS 3 tablespoons organic refined coconut oil, melted
1/4 cup agave nectar
1/4 cup cocoa powder
1 packet Starbucks Via OR 2 teaspoons dark roast instant coffee powder
Pinch of sea salt
Combine all of the ingredients in a blender or food processor and process until smooth. Scrape down the edges of the blender/processor if you're having difficulty processing it.
Line a bread baking pan with parchment paper or aluminum foil. Pour the mixture into the lined pan. Smooth out the fudge so it touches the edges, then smooth out the surface as evenly as possible.
Place on a level surface in the freezer and let firm for 1-2 hours. Let thaw in the refrigerator for another hour, then cut into squares. Store in the fridge.
Makes approximately 20 1-inch square pieces.
And for more recipes using Lavender Extract, click here.