Try this no cook fudge loaded with chocolate chips, raisins and nuts. The texture is reminiscent of Little Debbies fudgy brownies…and you don’t have to share the secret ingredient!
Sometimes I like to challenge myself with a little Pantry “Chopped” game. To play I go through my cabinets and pull out ingredients that have been hanging around for awhile and challenge myself to create something. The results are often tasty, like this casserole made from frozen gnocchi and sausages. Other times the results are “meh” and will only be recreated out of necessity.
For this edition of Pantry “Chopped” I had a jar of pinto beans, some cocoa and powdered sugar that had seen at least two Christmases, plus assorted nuts and seeds and dried fruit leftover from holiday baking.
I thought that I would make some bean brownies and did a little research to find out that yes I can use pinto beans to make bean brownies. But while I was researching I came across a recipe for making bean fudge. Once I learned there was no cooking involved I decided to make that instead.
The inspiration recipe is actually a vegan recipe. She used date paste as a sweetener which I’ve used in the past to make bar cookies. If you have dates available and want to use them, feel free. Any sweetener you like would probably work, although I’d avoid granulated sugar unless you like that texture in your fudge. Feel free to adjust the amount to suit your taste.
You’ll want to make the beans as smooth as possible; a blender or food processor will help with this. I transferred everything to a large mixing bowl and stirred in the rest of the ingredients with a wooden spoon. The peanut butter and pureed beans hold everything together. Transfer to an 8 or 9 inch baking dish and chill until set, it will take an hour or two.
A word to the wise: line your baking dish with parchment paper so can easily remove your fudge.
Now I have to be honest. Rick wanted nothing to do with this once he found out there were beans in it. I liked it well enough but froze half the batch as there was no way I could eat it all. A piece makes a nice chocolatey treat with my tea. This was fun and something different and I think it will be worth revisiting.
- 2 cups cooked beans
- ¾ cup cocoa powder
- 1 cup powdered sugar
- 2 tablespoons vegan spread
- ¼ - ⅓ cup peanut butter
- 2 tsp vanilla
- pinch salt
- 1 cup or more add ins: chocolate chips, nuts, raisins, sunflower seeds, marshmallows, etc
- Puree the beans in a blender or food processor
- Transfer to a large bowl and mix in the remaining ingredients. A wooden spoon is helpful.
- Spread in a 8 or 9 inch baking dish lined with parchment paper.
- Chill for 1 - 2 hours.
- Use the parchment paper to remove from the baking dish. Slice and serve.
Would you try this no bake fudge? What would you add in? Would you tell your family about the beans?