Healthy Coconut Chocolate Fudge Recipe

Feb 9 2016

Super Fudge

We were slightly skeptical when we first decided to make fudge using black beans and dates. This is some serious mad-kitchen-scientist work here, people. Well, our new fudge is amazingly delicious and tastes nothing like black beans and dates! This is the kind of clean eating we could get used to...

Hungry Girl's Healthy Coconut Chocolate Fudge recipe

Print Clean & Hungry Coconut Chocolate Fudge Print

1/20th of recipe (1 piece): 51 calories, 1.5g total fat (1g sat. fat), 109mg sodium, 9.5g carbs, 2.5g fiber, 3g sugars, 2g protein

Prep: 25 minutes
Cook: 40 minutes
Cool/Chill: at least 3 hours


1/4 cup pitted dried dates

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

1/2 cup unsweetened cocoa powder

1/3 cup canned pure pumpkin

1/4 cup unsweetened applesauce

1/4 cup (about 2 large) egg whites

2 tbsp. coconut flour

2 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand; see HG FYI)

1 tsp. baking powder

1/2 tsp. coconut extract

1/4 tsp. vanilla extract

1/4 tsp. salt

3 tbsp. mini (or chopped) semi-sweet chocolate chips

2 tbsp. unsweetened shredded coconut


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.

Place all ingredients except chocolate chips and shredded coconut in a food processor. 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 tbsp. shredded coconut into batter.

Spread batter into the baking pan, and smooth out the top.

Evenly top with remaining 1 tbsp. shredded coconut and lightly press into the batter.

Bake until a toothpick (or knife) inserted into the center comes out mostly clean, 30 - 35 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!)


HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia -- like Stevia in the Raw Bakers Bag -- double the amount called for in this recipe.

Clean & Hungry Tips: For all-natural results, use pure extracts in this recipe. And if you avoid added sugar completely, look for stevia-sweetened chocolate chips (like the kind by Lily's).

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:

Did you know that February is National Cherry Month? (Why isn't it during cherry season? It makes no sense!) If you missed our superfruit smoothie last month -- featuring frozen cherries -- make it ASAP.

Pass along this recipe to your chocolate-craving pals -- click "Send to a Friend" now!


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