The Best Fudge Ever!

The Best Fudge Ever!

I was lucky enough recently to spend the day with KOO cooking with some of their new products. Events like this are the best, we get to experience the products and have some fun. When they made this fudge using black beans I was skeptical. But I can confirm that it is indeed the best fudge ever.

Black beans don’t have a strong flavour on their own so you don’t even taste them. Adding them to this recipe makes these little fudge balls low in sugar and high in protein.

The original recipe calls for maple syrup but I switched it out for honey but you could skip it altogether if you don’t have it. Make sure that the coconut oil is solid when you add it, it changes the consistency if you use it when it’s melted.

It is important to let it cool in the fridge before rolling. It is a soft fudgy consistency when you blend it and not hard enough to roll, so you need to cool it.

I have been struggling a little bit with coating things with chocolate but at the event, I asked about it. You need to melt “more” chocolate and by this I mean you want enough to dip the balls into. The frugal side of me has been melting too little chocolate which means it’s a struggle to coat but this time I melted a lot and it worked well. You can always use extra chocolate for a sauce or chocolate mousse.

The fudge never really gets hard so you end up with the hard outer layer of chocolate and a soft, delicious center. My kids are enjoying these and they are relatively healthy snacks to put out for them to enjoy.

The festive season is all about families, friends and lots of socialising. These are great little snacks to make that will go down well with both adults and kids.

The best healthy fudge ever | Moms Artelier

Black Bean Fudge


  • 120 g KOO Black Beans in Brine
  • 2 ½ Tsp virgin coconut oil
  • 2 Tbsp cocoa powder
  • ½ Tbsp pure maple syrup
  • A pinch of salt
  • ¼ Tsp pure vanilla extract
  • 2 Tbsp castor sugar
  • 100 g Chocolate


  • Place all the ingredients, except the chocolate, in a food processor. Blend until smooth.
  • Cool in the fridge for at least an hour.
  • Roll into small balls and return to the fridge.
  • Melt the chocolate.
  • Roll the balls in the melted chocolate and sprinkle immediately with your decorations. The chocolate sets quickly so don't wait to add your sprinkles, glitter.

I am not sure if the consistency will hold if you pop these into lunch boxes. I think it is too here, especially now, so keep these for at-home treats. If you do give them to a teacher as an end of year gift, get them to keep them in the fridge if possible.

I would love to hear your thoughts on these. I really do enjoy them and you honestly don’t taste the beans at all.

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