Desserts
Butter Bean Chocolate Fudge
No-bake fudge made from just butter beans and melted chocolate, blended smooth and set in a loaf tin. Firm straight from the fridge, or warm it briefly to soften it. It takes about 10 minutes to make, plus 4 hours to set.
Makes 8 squares · Prep 10 mins · Cook 2 mins · 2 ingredients · 5 steps
Ingredients
- 1 x 400g tin butter beans (drained and rinsed, about 240g)
- 250g chocolate (melted)
Method
- Melt the chocolate. Microwave the chocolate in a bowl in 30-second bursts, stirring between each, until it is mostly melted with a few lumps left. Then stir until the last of it melts in the heat of the rest.
- Blend with the beans. Put the butter beans in a blender or food processor with the melted chocolate and blend until completely smooth. Scrape down the sides once or twice so there are no flecks of bean left.
- Into the tin. Line a 450g (1lb) loaf tin with baking paper, scrape in the mixture and smooth the top.
- Chill until set. Refrigerate for 4 hours, or until firm all the way through.
- Cut into squares. Lift the slab out by the paper and cut it into 8 squares.
Good to know
- Use a vegan, gluten-free or nut-free chocolate and the fudge will be too.
- Eat it straight from the fridge for a firm fudge, or microwave a square for 30 seconds for a softer, brownie-like texture.