I am not the type of person who craves "healthy desserts." Last year, though, I was turned on to black bean brownies. They're full of protein, low in sugar, and high in fiber. They're pretty delicious, too! I make them fairly regularly and actually get a hankering for them often. In fact, they are the only vegan brownies I make that I don't up being disappointed in.
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! Ahem! 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.
Instructions 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.
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