Saintly Smooth Fudge

READY IN: 30mins
YIELD: 1 8x5


  • 1
    ounce unsweetened chocolate, coarsely chopped
  • 1
    ounce semisweet chocolate, coarsely chopped
  • 3
    tablespoons refined soft coconut oil
  • 1 34
    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)
  • 12
    cup Dutch-processed cocoa powder
  • 14
    cup sunflower seed butter (SunButter ) or 1/4 cup nutella (for a non-vegan variation)
  • fine sea salt, to sprinkle


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