Black Bean Chocolate Fudge Balls
Prepared by: Susan Mills-Gray,
University of Missouri Extension
December 7, 2014
Yield: 1 dozen
- 2/3 cup cooked or canned black beans
- 2½ teaspoons peanut butter
- 2 tablespoons cocoa powder
- 1/2 tablespoon pure maple syrup
- 1/16 teaspoon salt
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons granulated sugar
- Dark chocolate chips
- Canola oil
- Drain beans and rinse VERY well. Combine the first seven ingredients in a food processor or blender and blend until completely smooth.
- Refrigerate until the mixture is firm enough to roll into balls with your hands. Once rolled into 12 balls, return to the refrigerator and thoroughly cool.
- To make chocolate coating carefully melt chocolate chips with a tiny bit of oil to make a sauce in a microwave on a low setting, checking and stirring after each 30 seconds. If the sauce is becomes too thick, very gently heat until it thins out.
- Line a plate with parchment or wax paper, dip chilled balls into the chocolate, then place on the lined plate and immediately return to the refrigerator to allow the coating to set.
- Store in a covered container for up to a week. Or freeze, being sure to fully thaw before eating.
Nutrition information per serving (1 piece of candy)
Total Fat: 1.1g
Saturated Fat: .9g
Total Carbohydrate: 2.9g
Dietary Fiber: .7g
Source: Chocolate-Covered Katie: The Healthy Dessert Blog
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to hthttp://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, December 08, 2014