Cocoa and Walnut Pinto Fudge
Cocoa and Walnut Pinto Fudge
Cocoa and Walnut Pinto Fudge
10-12
2 hours
This dairy free fudge recipes uses pinto beans, coconut oil, and cocoa powder to create a decadent, vegan, and guilt-free dessert.
Pinto Beans

Place the soaked beans and ginger powder in a large sauce pan with a lid, and cover with three to four inches of cold water. Cover, and bring to a boil. Reduce to a simmer, and simmer until completely tender, about one hour. Drain and rinse under cold water to cool.

Line an 8 x 8” baking dish with plastic wrap and grease lightly with cooking spray. Set aside.

In a powerful blender or food processor, blend the cooked beans, coconut oil, cocoa powder, honey, vanilla, and salt until completely smooth, about two minutes. If necessary, thin the mixture with a tablespoon of water. It should be the consistency of a thick cookie dough.

Transfer the mixture to a mixing bowl, and fold in half of the chopped walnuts. Transfer the fudge mixture to the prepared baking dish, and spread into an even layer. Sprinkle the remaining walnuts over the top and press them into the fudge with the back of a spoon.

Allow the fudge to chill in the refrigerator for at least one hour before cutting into bite-sized pieces and serving. The fudge can be stored in the fridge for about a week, or for several months in the freezer. 

Cocoa and Walnut Pinto Fudge
Cocoa and Walnut Pinto Fudge
Cocoa and Walnut Pinto Fudge
10-12
2 hours
This dairy free fudge recipes uses pinto beans, coconut oil, and cocoa powder to create a decadent, vegan, and guilt-free dessert.
Pinto Beans

Place the soaked beans and ginger powder in a large sauce pan with a lid, and cover with three to four inches of cold water. Cover, and bring to a boil. Reduce to a simmer, and simmer until completely tender, about one hour. Drain and rinse under cold water to cool.

Line an 8 x 8” baking dish with plastic wrap and grease lightly with cooking spray. Set aside.

In a powerful blender or food processor, blend the cooked beans, coconut oil, cocoa powder, honey, vanilla, and salt until completely smooth, about two minutes. If necessary, thin the mixture with a tablespoon of water. It should be the consistency of a thick cookie dough.

Transfer the mixture to a mixing bowl, and fold in half of the chopped walnuts. Transfer the fudge mixture to the prepared baking dish, and spread into an even layer. Sprinkle the remaining walnuts over the top and press them into the fudge with the back of a spoon.

Allow the fudge to chill in the refrigerator for at least one hour before cutting into bite-sized pieces and serving. The fudge can be stored in the fridge for about a week, or for several months in the freezer.