Recipe Swap: Kim’s Famous Dairy-Free Black Bean Fudge

My fudge recipe has been a hit at the first two food swaps, first on the snack table and then on the swap table. Due to multiple requests from fudge-loving swappers, I’ve decided to share the recipe here! And besides, wouldn’t it be fun to share some of our favorite swap recipes on the blog?

This fudge is rich and sweet, but totally guilt-free. It is high in protein and fiber, and is free of dairy, gluten, and refined sugar. I originally developed the recipe in 2009 for my blog Affairs of Living, and it has become my  go-to recipe for a sweet treat for parties, potlucks, and gatherings. It takes minutes to throw together and is easy and affordable to make.


If you would like to share a recipe of something you brought to a swap, we’d love to include it on the blog!
Please e-mail the full recipe with all necessary measurements and written instructions (as demonstrated in the recipe above) to  If the recipe is adapted from someone’s blog or book, please appropriately credit them and include the original link/title. Also, if possible, include a photo of the finished product. We’ll add your recipe and photo to the blog, and credit you!
And now, on to the fudge…

Kim's Famous Black Bean Fudge

Kim’s Famous Dairy-Free Black Bean Fudge

yield: 16 squares or truffle balls || © Kim Christensen,

The quality of this fudge is dependent on the cocoa powder and the coconut oil. For the richest flavor and best results, I would recommend using a high-quality cocoa powder such as Valhrona, Callebaut, Dagoba, Droste, or Penzey’s Spices cocoa powders. In terms of regular grocery store brands, Hershey’s Special Dark Cocoa Powder is tasty. Coconut oil is an important ingredient because it becomes firm at cool temperatures, allowing the fudge to become sliceable and solid. I like Tropical Traditions, Nutiva, and Wilderness Family Naturals brand coconut oils.  If you tolerate dairy, ghee or butter can be substituted for the coconut oil 1:1. 

  • 1 3/4 cup (1 can) cooked black beans, rinsed and drained
  • 1/4 cup melted organic virgin coconut oil
  • 2 Tbsp seed or nut butter (or 2 Tbsp melted coconut oil if intolerant to nuts/seeds)
  • 1/4 cup maple syrup, honey, or other natural liquid sweetener
  • 2 tsp vanilla extract (if gluten-intolerant, make sure your vanilla is GF)
  • 1/4 tsp plain or vanilla liquid stevia
  • 3/4 cup high-quality cocoa powder
  • 1/4 tsp sea salt

Put beans, melted coconut oil, maple syrup, nut/seed butter, and stevia in a food processor and process on high until smooth. Add cocoa powder and salt, and continue to process until fully incorporated and creamy, stopping to scrape sides as necessary. Mixture will be very thick.

Spread into a plastic wrap-lined pan*, pressing down firmly. To smooth the top, fold over the plastic wrap and press down on top of the fudge (this works better than smoothing with a spoon or spatula). Then lightly cover with plastic wrap and chill until firm in the refrigerator, about 45 minutes.

For sliced fudge, slice into 1″x1″ squares and serve. If you prefer truffle balls, slice and roll each square into a ball and roll in cocoa powder. Store fudge in the refrigerator. I like to let it warm up for about 30 minutes before serving, as the flavor becomes more rich and sweet as it warms.

 *A note on pans: The size of the pan you use will yield different thicknesses of fudge. If you want thick fudge, a small or medium size loaf pan works great. If you prefer a thinner fudge, use a larger pan or dish. My favorite pan is the one that came with my toaster oven. I spread the fudge over about 2/3 of the pan, and even it out with the height of the sides.  You could also free form the fudge on a plate, smoothing out the edges into a rectangle or square shape.


I’ve made this fudge in a million flavor variations over the years. Here are a few of my favorites.  Go crazy and make your own versions!

  • Crunchy Fudge: add a handful of raw cacao nibs or raw or toasted nuts, and sprinkle nibs/nuts/seeds on top of uncooled, unsliced fudge or roll truffle balls in finely chopped nibs/nuts/seeds
  • Chocolate Chocolate Fudge: add a handful of chocolate chips and substitute the 2 Tbsp nut/seed butter with 2 Tbsp of melted chocolate. Decadent!
  • Mexican Spice Fudge: add 2 tsp ground cinnamon, 1 tsp medium hot chili powder, and 1/4 tsp nutmeg. Dust top of uncooled, unsliced fudge with a dash chili powder, or add a little chili to the cocoa if making truffle balls.
  • Orange Spice Fudge: add 1 1/2 tsp cinnamon and 2 drops of Young Living orange essential oil or 1 tsp of orange extract
  • Toasted Coconut Fudge: add a handful of finely shredded toasted coconut to the truffle mix, and sprinkle top of uncooled, unsliced with more coconut or roll truffle balls in coconut.
  • Salty Dog Fudge: Add a sprinkle of crunchy sea salt flakes (I like Maldon Sea Salt Flakes) to the top of the uncooled, unsliced fudge. Salty+sweet=awesome.
5 Responses to “Recipe Swap: Kim’s Famous Dairy-Free Black Bean Fudge”
  1. Amanda says:

    Hey Kim!

    Can’t wait to make this! Just wondering, does it have to be extra virgin coconut oil or can it be regular organic coconut oil?

    • Kim Christensen says:

      virgin or not-virgin are both fine. the difference is that virgin is less processed, contains more antioxidants, and has a more “coconutty” flavor. The expeller-pressed non-virgin oil will be lower in nutrients and have a more clean, invisible flavor. but they behave the same and can be used interchangeably. good luck! 🙂 – Kim

  2. Laura W says:

    My son is allergic to coconut, and dairy, of course. What could I sub for the coconut oil? Palm shortening? Earth Balance?


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