Healthy fudge recipe

If you are fancying a tasty treat, or want to make a healthy gift for a friend's birthday, try this healthy walnut fudge recipe.



Don't be put off by the ingredients - yes, it has black beans in it.  You don't taste them at all - and they provide a nice texture and great fiber in a treat.

Here is the recipe:
1/2 can black beans, drained and rinsed
1 banana, cut in slices
1/2 cup raw cacao or unsweetened cocoa powder
1/3 cup pitted dates
2 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup ground rolled oats/oat flour (grind rolled oats in coffee grinder or food processor)
2 tbs ground flax seeds
2 tbs chia seeds

Decorations:
Ground walnuts (ground in a coffee grinder or food processor)

Combine all the ingredients, except the ground walnuts, in a food processor and blend well until thoroughly mixed and a dough is formed.

Divide the mixture into 2 and from two long logs of dough on a board.

Roll each log in the ground walnuts to cover completely and as rolling, shape nicely.

Use a sharp knife to cut the logs into discs/rounds.  Store in the fridge and enjoy!

The recipe was inspired by Including Cake. It's a wonderful vegan fudge recipe with fruit, beans, no added sugar or oil, no dairy, and a good source of omega 3 plants based fats from flax and chia seeds.  They also add to the fiber content too.  In the photos, one fudge log was rolled in dessicated coconut and the other log in ground walnuts. I liked the walnut ones better than the coconut ones.  The coconut seemed to be a little overpowering and took away from the fudge, in my opinion.  You could try other ground/finely chopped ingredients too.
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Chickpea crepes (and upgraded Moroccan Bean Stew)

As I said a couple of days ago, I made a yummy Moroccan bean stew this week - enough for a few meals.

Reheating it, I've added a few other ingredients - which has bulked it out a little so it's gone further, and also improved the flavor, I think.


First of all I added a bunch of kale, fresh from the garden.  Yummy. Tastes even better because you feel all that green is good for you!

And for my last bowl, I've added a handful of currants. I loved the sweetness as part of the spice mix, and wanted to build on that a little, so the currants did the trick.  Not too sweet, like I think raisins could have been, but the currants lift the flavor nicely.


These photos also show my chickpea crepes I made to go with it.  I tried using the batter to make small blinis, but they tasted heavily of "bean" so I wasn't that keen on them.  But the thin crepes don't taste beany at all - so could go with sweet or savory accompaniments.

Here is the chickpea crepe recipe: Makes 6 crepes.
150g chickpea flour (garbanzo bean flour)
1 egg or egg replacement
200ml water

I made the crepes on my aga, so put a non-stick sheet directly on the simmering plate (no frying pan needed) and poured the batter on there, so I didn't need any oil.  I love making pancakes, crepes etc on the aga, directly on the plate!

But if you don't have an aga :-(, heat a little coconut oil in a frying pan.  Add some batter and swirl it around the pan to spread it out into a circle and cook on medium heat until the edge start turning golden (~1minute).  Flip it over and cook for another minute.  Remove from the pan and keep warm.

These will make nice wraps too - quite flexible and strong enough to place lots of vegetables in them.

Do you change your meals throughout the week when you make a big pot of something? What sort of things do you add?
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