Friday, October 10, 2014

Cookie Dough Bean Fudge

Don't let the word "bean" in the title of this post deter you from this recipe!!! Although it does leave a slightly distinct taste, it is in no way bad. Like I'm not talking Mexican re-fried beans mixed with chocolate chips here. It's more reminiscent of a sweet bean paste? If you've ever been to an Asian/Korean market and bought a red bean bun from the bakery section, then you know what I'm taking about. Nums. But it is SERIOUSLY addictive, just to warn you. So yeah, just to be clear IT DOES NOT TASTE LIKE FARTIN' BEANS! Oh here, for those of you who have worked with garbanzo bean flour before, it has a taste similar to that. :0) And for those of you who have no idea what I'm talking about . . . Sorry dudes, y'all are on your own. I'm sure you'll like it though. ^-^

On another note, before writing this I quite literally had to wipe the cobwebs and dust off of my blog. It. Has. Been. So. Long. I'm really sorry. I'm going to try to get in the groove of posting more often, so there won't be so many gaps!!!

Cookie Dough Bean Fudge
-1 can/carton garbanzo beans OR cannellini beans (about 1 1/2 c), drained and rinsed
-1/4 c peanuts OR almonds
-1/2 c dates OR coconut sugar
-3 tbsp coconut sugar
-1/2 c oats
-1/2 c peanut butter or plain nut butter of choice (such as almond butter)
-1/4 c maple syrup
-1/3 c chocolate chips of choice
- 1 tsp vanilla extract
-pinch salt

In a food processor, pulse the peanuts/almonds and oats together until they have been broken down (be careful not to turn the nuts into nut butter!). Add the beans, dates/coconut sugar, maple syrup, coconut oil, nut butter, vanilla, and salt. Process everything until everything is completely combined and a wet dough forms. Add in the chocolate chips, and pulse for a couple of seconds until they are well interspersed. Line an 8x8 pan with parchment paper, then pour your dough into it. Freeze for a couple of hours, until everything has become hard, then slice into bars. Store in the freezer until ready to eat. It may be a bit too hard for your taste straight out of the freezer, so if you want you can leave it out for 5-10 minutes before consuming.

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