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If the idea of beans in fudge scares you, check out this new recipe for Peanut Butter Cookie Dough Fudge! It can easily be made dairy free.
Peanut butter fudge is one of the quintessential candies of Christmas…but not one that my family has ever really had a tradition of making. We make buckeyes. Lots of buckeyes. But I wanted a fudge recipe since I know that a lot of people are fudge lovers, so I decided to experiment. I used my buckeye filling recipe as the inspiration for this fudge, and I love the results! I’m sure it’ll be a little different than regular fudge because of the addition of a “secret ingredient”, but I think you’ll like it. I want to make a chocolate version as well, so if any of you pro fudge makers have any tips or suggestions you want to give me, I’m all ears!
Like my buckeye recipe, this fudge contains beans – yes, beans! You don’t taste them, I promise, but they do make for a great texture. Because of the beans, this fudge is best kept quite cold. I keep it in the freezer and let it sit on the counter for a few minutes before eating it to get the best creamy texture. I’ve tried keeping the fudge in the refrigerator, but when it thaws out all the way it isn’t as creamy so I don’t recommend long-term fridge storage.
Trim Healthy Mamas, beans are typically an E (carb) fuel, but in this recipe there are less than 3 grams of net carbs per serving from the beans, which is well within S guidelines.
Have you tried my buckeye recipe? It’s our favorite Christmas candy! You should also check out the chocolate cream cheese truffle recipe I posted today!
You can find this recipe in my cookbook, Necessary Food.
- 1 15.5 oz. can Great Northern beans, rinsed well and drained
- 1 cup natural peanut butter, very creamy and well-mixed
- ½ cup refined coconut oil
- 6 T salted butter
- 1 tsp. vanilla extract
- ½ cup defatted peanut flour
- ½ cup oat fiber
- 3-4 tsp. THM Super Sweet Blend, or more to taste
- Soften the peanut butter, coconut oil, and butter together in the microwave. Combine all the ingredients in a food processor and process until completely smooth. Taste and add more sweetener if desired. Press into a foil-lined 8x8 inch pan and freeze. When the mixture is fairly firm but not completely frozen, slice into 36 squares with a sharp knife. Freeze until solid, then transfer the squares to a sealed container and store in the freezer. The fudge is a little firm to bite into when frozen, but if you leave it out for a few minutes before eating, it's perfect. You can also transfer a few pieces to the fridge an hour or two before eating to let it soften up a little. I don't recommend storing the fudge in the refrigerator long term because it loses its nice creamy texture when totally thawed. Yields 12-16 servings (2-3 squares per serving).
There are less than 3 grams of net carbs per serving from the beans in this fudge.
Suggested products:
- Defatted Peanut Flour
- Oat Fiber
- THM Super Sweet Blend, gluten free oat fiber, and defatted peanut flour can all be purchased from the Trim Healthy Mama online store.
Can you use anything in place of the peanut flour? Extra pb won’t work?
You’re welcome to experiment with it, but if you substitute peanut butter for the peanut flour you’ll probably have to make adjustments with flours and liquids. Also, your fudge will be a lot more calorie dense.
Looks delicious! Can the oat fiber be replaced with THM Baking Blend? Thanks!!
I’ve never tried that so I’m not sure if it would be as smooth, but you’re welcome to experiment! You may need a little extra Baking Blend, but I’d try it with the original amount first and see what happens. The mixture needs to turn into a smooth dough kind of like the kind you’d normally use for making buckeyes.
I’m having a hard time getting the beans ground fine enough…. I’ve tried my NutriBullet, Blender, and food processor. I have a have ground mess currently but would love for this to turn out, so any suggestions are most welcome!! Thank you!
I’m sorry to hear that. My Ninja food processor grinds them up completely. Have you added all the other ingredients with the beans? That should help create a “dough” that will process better.
Do you have any idea about how much beans to measure if I would use beans that I cooked form dry beans?
This looks like a good resource to help you figure it out. 🙂 http://www.beansbeansbeans.com/dried-beans-to-canned-conversion-table
Wonder if I could use butter beans because that’s what I have currently.
I wouldn’t recommend that. I’m thinking that butter beans usually have a stronger flavor.
Briana, do you measure your coconut oil as a solid, or melt, then measure 1/2 cup. Or does it make a difference??
As a solid. 🙂