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Sunday, 15 June 2014
WSC Black bean cacao fudge
The fudge is adapted from Ricki Heller's blog. Just a bit less healthy. Pureeing up a tin of black beans in a fudge is a challenge for me but it seems a way of life for Ricki. I am happy to report that this fudge was far more successful than my attempt at black bean brownies some years ago. (Ricki is right. Don't do what I did and try and substitute kidney beans!)
quote from the Princess Bride that I was reminded of when I think of keeping healthy:
Prince Humperdinck: [sincerely] Tyrone, you know how much I love watching you work [in the torture pit], but I've got my country's 500th anniversary to plan, my wedding to arrange, my wife to murder and Guilder to frame for it; I'm swamped.
Count Rugen: Get some rest. If you haven't got your health, then you haven't got anything.
I am sending this fudge to Michelle of Utterly Scrummy Food for Families for We Should Cocoa. The theme is gluten free this month. This fudge is also vegan, soy free and grain free. If I had used sugar free chocolate, it would have even been free of refined sugars. Best of all it is easy to whip up.
Previously on Green Gourmet Giraffe:
One year ago: Hazelnut oat choc chip cookies and the long weekend (Coburg Carnivale)
Two years ago: Healesville Harvest Cafe and The Archibald
Three years ago: Smoky tomato soup and recent cooking
Four years ago: Chocolate custard crumble
Five years ago: Chocolate custard crumble
Six years ago: Split Pea Soup goes Asian
Seven years ago: Wee cakes for wee girls
Black Beans Cacao Fudge
Adapted from Ricki Heller
400g tin of black beans, drained and rinsed
3 Tbsp coconut oil, melted
1/4 cup almond butter
1/2 cup and 2 tbsp cacao powder (or cocoa)
2 tsp vanilla extract
2 tbsp yacon syrup* (or other sweetener)
1/2 cup coconut sugar
pinch fine sea salt
30g dark chocolate, finely chopped
* I used yacon syrup because I bought it for something else and have the rest of a jar to use it but I don't recommend you rush out and buy it at $35 a small jar. Yacon is quite thick, treacly and carmelly. Other liquid sweeteners would work here such as maple syrup, coconut syrup, or (if it doesn't need to be vegan) honey.
Blend everything together except chocolate. It didn't take me long before everything was smooth. Add chocolate and pulse enough to mix in but not so much that it blends in altogether. Spoon into a lined 15cm sqaure tin. Cool in the fridge and it will be firm enough in a few hours. Store in fridge for a week or so. Or freeze to keep longer.
On the stereo:
Hatful of Hollow: The Smiths