54-Calorie Rocky Road Fudge!

Nov 7 2017

Hit the Road, Snack...

We're beyond crazy about our latest fudge recipe. It's SO rich, low in calories, and made with nutritious ingredients like dates and black beans (which you CANNOT taste). Bonus: It’s loaded with nutty marshmallow goodness! Perfect for the holiday season and beyond...

Hungry Girl's Healthy Rockin' Rocky Road Fudge Recipe

Print Rockin' Rocky Road Fudge Print

1/20th of recipe (1 piece): 54 calories, 1.5g total fat (0.5g sat fat), 128mg sodium, 10.5g carbs, 2g fiber, 4g sugars, 2g protein

SmartPoints®
value 2*

Prep: 25 minutes
Cook: 40 minutes

Cool/Chill: 3 hours

Ingredients:

1/4 cup pitted dried dates

One 15-oz. can black beans, drained and rinsed

1/2 cup unsweetened dark cocoa powder

1/3 cup canned pure pumpkin

1/4 cup unsweetened applesauce

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute

2 tbsp. coconut flour

2 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)

1 tsp. baking powder

1 tsp. vanilla extract

1/4 tsp. salt

3 tbsp. mini semi-sweet chocolate chips

1/2 oz. (about 2 tbsp.) chopped almonds

1/2 cup mini marshmallows

Directions:

Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Place dates in a small bowl with 1/2 cup warm water. Soak until softened, 5 - 10 minutes.

Drain excess liquid from dates, and transfer to a food processor. Add beans, cocoa powder, pumpkin, applesauce, egg whites/substitute, coconut flour, sweetener, baking powder, vanilla, and salt. Puree until completely smooth and uniform.

In a small microwave-safe bowl, microwave chocolate chips at 50 percent power for 1 1/2 minutes, or until melted.

Add melted chips to food processor, and puree until completely blended.

Fold 1/4 oz. (about 1 tbsp.) almonds into batter. Spread batter into the baking pan, and smooth out the top. Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 30 - 35 minutes.

Top with marshmallows and remaining 1/4 oz. (about 1 tbsp.) almonds. Bake until slightly melted, about 3 minutes.

Let cool completely, about 1 hour.

Cover and refrigerate until completely chilled, at least 2 hours. (This fudge tastes best when chilled overnight; it's even good slightly frozen!)

MAKES 20 SERVINGS

To Freeze & Thaw: Tightly wrap each cooled serving in plastic wrap. Place individually wrapped treats in a sealable container or bag, seal, and store in freezer. Before eating, let thaw for about 20 minutes, or until desired texture is reached.

Chew on this:

Today, November 7th, is National Bittersweet Chocolate with Almonds Day! Emerald Cocoa Roast Almonds, anyone?

Not sharing this recipe would be rude to your pals. Click "Send to a Friend" now.

Social

We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.

SmartPoints® value* not what you expected? We follow the same method as Weight Watchers when calculating the SmartPoints® value* for a recipe: We add up the SmartPoints® values* of the individual ingredients. (Many foods have a value of zero and remain zero in recipes.)

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.