Saintly Smooth Fudge

Fudgy, smooth chocolate and a kiss of sea salt is what this surprisingly healthy, gluten free candy is all about! I won't judge if you eat the mixture out of the food processor instead of pressing and chilling it... I did! I'm offering two variations, one is a vegan, nut free alternative made with SunButter, the other uses the incredible decadence of Nutella. Adapted from Diet, Dessert and Dogs and The Gluten Free Edge.

• Ready In: 30 mins
• Serves: 48
• Yields: 1 8x5

Ingredients

• 1  ounce  unsweetened chocolate, coarsely chopped
• 1  ounce  semisweet chocolate, coarsely chopped
• 3  tablespoons  refined soft coconut oil
• 1 3⁄4 cups  cooked black beans, drained and rinsed well (I cooked my own)
• 3  tablespoons  clear  agave nectar or 3  tablespoons  light  agave nectar
• 3 (1 g) packets  vanilla flavoured stevia
• 2 (1 g) packets  vanilla flavoured stevia (extra, for sunbutter version)
• 1⁄2 cup  Dutch-processed cocoa powder
• 1⁄4 cup  sunflower seed butter (SunButter ) or 1⁄4 cup  nutella (for a non-vegan variation)
•  fine sea salt, to sprinkle

Directions

1. Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside.
2. In a food processor, puree the beans with the agave nectar and stevia until very smooth.
3. Add the chocolate mixture and cocoa and puree inches.
4. Add the SunButter or Nutella and process in until completely smooth.
5. Line an 8x5" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
6. Chill 1 hour, uncovered, then press a layer of plastic ontop of the fudge surface and keep in the fridge.
7. This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.