Black Bean "Fudge"
3 cups black beans, cooked
1 1/2 cups black bean broth
(beans and broth must be measured together)
1/2 cup coconut oil
1 rounded tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 1/2 teaspoon vanilla (non-alcoholic)
1 1/2 teaspoon butter flavor (non-alcoholic)
2/3 cup whole fresh cranberries - garnish
2/3 cup walnut pieces (dust-free) - garnish
Blend all ingredients except fruit and nuts in a high-speed blender until creamy. Liquid may need adjusting, but while creamy "fudge" is good, pudding-like "fudge" doesn't hold its shape so careful on the extra liquids.
Finding flavorings without alcohol and corn-syrup is a little bit difficult, but Frontier and The Spicery Shoppe do have these options, just read the labels carefully for each flavoring to make sure. Supposedly using glycerin instead of corn syrup or other sweeteners is OK for people with candida; however, I seem to react a bit and since glycerin is yet another "processed" product, rarely using it and with discretion is what I recommend.
Here's another batch of my fudge but with carob - Black Bean Carob "Fudge". I used a huge heaping tablespoon of unsweetened (or raw) carob powder. Last time I got a little too much liquid in my "fudge" so this time I tamped the beans frequently in the blender to make them smooth and more solid. Less water and the carob made them more "fudgy" looking. Better flavor too, but although carob has a low glycemic count, it does add in unnecessary glycemic points, so stop after 3 or 4 pieces of "fudge"! Whoever heard of eating 3 or 4 pieces of regular fudge, so this is a great treat!
And here's the secret in making beautiful fudge. Line a pan with plastic wrap and throw a bunch of walnuts in the bottom, which will be the top when turned out of the pan. Spoon in some fudge, drop cranberries on top and a few walnuts as a layer and spoon in more fudge and press in cranberries and walnuts. When slicing the "fudge", the appearance will be FESTIVE!