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This fun novelty recipe uses pinto beans to replace some of the butter typically found in fudge. Walnuts give the soft creamy squares a nice crunch. -Pattie Ann Forssberg of Logan, Kansas
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Analysis: One piece equals 76 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 20 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch.
Originally published as Surprise Chocolate Fudge in Light & Tasty December/January 2004, p31
This five-star recipe makes an unforgettably delectable holiday. And with easy variations, you can make milk chocolate, butterscotch, or peanutty chocolate fudge.
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Reviewed on May. 26, 2012 by edl274
By using canola oil instead of butter, this is perfect for a friend who is lactose-intolerant. The first time I made this, the bits of skin from mashed beans was unpleasant, so I've used the blender for the beans since then for a smoother consistency.
Reviewed on Jun. 03, 2008 by pawla656
This is one of the best recipes I've ever made. Friends and family couldn't believe it was made with beans. I made mine in my mixer. It was a lot easier
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