Ingredients
- 1 can black beans
- 1/4 cup coconut oil, melted
- 1/4 cup smooth peanut butter
- 1/4 cup Raw C coconut water
- 1/4 cup rice malt syrup
- 1/2 cup raw cacao powder
- Pinch sea salt
Method
Blend ingredients until smooth. Spread evenly into pan of choice, I divided mixture into two silicon loaf pans to make two thin slabs.
Peanut Butter Swirl
- 1 Tbsp smooth peanut butter
- 1 Tbsp Raw C coconut oil, melted
Method:
Mix together until smooth. Swirl half over each pan of fudge with a spoon/butter knife. Pop in the fridge for two hours or until fudge is firm. Slice and store in the fridge or freezer.
