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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This might be the healthiest and easiest chocolate fudge you’ve ever tried. You might be surprised by the main ingredient, but trust me, you’ll not be disappointed. It’s as tasty as it is simple and healthy. I’ve never tried a more fulfilling, macro-friendly, and delicious dessert. Not only does it taste good and is incredibly fudgy, but it also comes packed with proteins and fibers. A great choice, especially if fat loss is your current...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Blend the kidney beans, banana, and plant milk until well combined.
Transfer the mixture into a bowl and add the flour, protein powder, and cocoa powder.
Mix until well combined.
Transfer the mixture into a baking tray.
Bake at 180°C (350°F) for 12-15 minutes.
Let it cool down before enjoying.
Optionally, top with a ganache or frosting, refrigerate for at least one hour, and enjoy.
For an even fudgier result, add more plant milk to the mixture.
Feel free to use a sweetener if you prefer a sweeter fudge.
Store the fudge in the fridge for 3-4 days, but it’s so delicious it might not last that long!
Can I use a different type of plant milk?
Yes, you can use any plant milk of your choice, such as almond, soy, or coconut milk.
Can I substitute the protein powder?
Yes, you can use any flavor of protein powder or skip it entirely, but it may affect the texture and protein content.
How do I make the ganache topping?
Mix plant yogurt with a sweetener or cocoa powder to create a simple ganache topping.
Can I freeze the fudge?
Yes, you can freeze the fudge for up to a month. Thaw it in the fridge before serving.
What can I use instead of oat flour?
You can use almond flour, whole wheat flour, or any gluten-free flour blend as a substitute.
