It’s now been a few years since I really dove into my gut healing/anti-candida diet. It was extremely difficult at first as all of my go-to foods were now off-limits. I was stuck eating bland boring foods which, for a foodie like me, made me feel very deprived. It wasn’t until I came across an inspirational food blogger by the name of Ricki Heller that I realized I could still have delicious foods that I LOVED and still feel my best. Today’s quick, easy, nutritious, and DELICIOUS mocha bean fudge recipe is inspired by one of Ricki’s recipes that I have made about a zillion times now.
I have a few of my own personal variations (those who have been to my Chocolate Desserts Class will be familiar with one of them), and this mocha version is my current favorite.
What Are The Benefits Of Eating Mocha Bean Fudge?
This dessert (mocha bean fudge) is high in protein, fiber, antioxidants, healthy fats, and the rich delicious bitter-sweet blend of coffee and chocolate. What I love best about this recipe is that I can throw it together in minutes. Moreover, pop it in the freezer for about 15 minutes and have a decadent dessert ready to eat.
You’ll notice that I’m using carob in this recipe which maybe you’ve never heard of before. Also, carob has a flavor that’s very similar to chocolate, but sweeter and milder. It’s nice in a recipe like this to mellow out the intensity of the cacao, without losing any of the chocolate flavors.
How To Prepare Mocha Bean Fudge Recipe In The Easy Way?
First, chop your unsweetened chocolate either by hand or in your food processor, then set it aside. Add all ingredients (except chopped chocolate) into the food processor and mix until smooth. Dump chopped chocolate back into the processor and process for a second or two to mix.
Also, line a bread loaf pan with plastic wrap (or use one of these awesome silicone ones), and press the mixture firmly and evenly into the pan. Freeze for about 15 minutes, or until firm, and serve. Keep in an airtight container in the fridge for up to 5 days, or in a freezer bag in the freezer for 3 months (leave out at room temp to thaw). This is how you can make mocha bean fudge recipe with ease.
Also read: Green Smoothie Recipes For Weight Loss
Time Took To Make Mocha Bean Fudge Recipe
Recipe type: Dessert
Ingredients You Need For Mocha Bean Flavored Fudge Recipe
- 2 oz good quality unsweetened baker’s chocolate
- 1 (398 mL) can of BPA-free black beans, rinsed and drained
- also, ¼ c coconut butter, softened (sometimes called coconut manna)
- ⅓ c carob powder
- also, 3 tbsp coconut oil, softened if necessary
- ⅓ c cacao powder
- Also, 1 tbsp non-alcoholic vanilla extract
- 3 tbsp yacon syrup
- Moreover add liquid stevia, to taste
- also, pinch salt
- half a packet of Starbucks Via decaffeinated instant coffee, or to taste (you can likely find this at your local Starbucks as well)
INSTRUCTIONS TO FOLLOW STEP BY STEP
- Chop chocolate either by hand or by pulsing in your food processor (chop it up a bit first), and set aside.
- Add all ingredients (that are remaining) to the food processor and process that is until smooth. Adjust to taste with stevia or additional instant coffee (tip: make it just a little sweeter than you would like as the baker’s chocolate will add more bitterness).
After everything is smooth and well mixed, add the chopped chocolate and run the processor for a second or two to combine.
- Scrape the mixture into a plastic wrap-lined bread loaf pan (or use a silicone one) and press down gently to pack mocha bean fudge into the bottom.
- Moreover, freeze for about 15 minutes or until firm enough to handle. Remove gently and cut into squares. Store in an airtight container in the fridge for up to 5 days, or store in the freezer for up to 3 months (thaw at room temp before eating).
Also read: How to Freeze Tomatoes For Sauce
Tips To Make Mocha Bean Fudge Recipe More Delicious
Making your own mocha at home is far more enjoyable and also rather simple, even if you might equate mocha coffee with those aforementioned eateries. Read the top advice for preparing mocha at home before you begin.
Utilize fresh coffee.
To prevent a burned, stale flavor, use freshly roasted beans whenever possible. To cover up the flavor of stale coffee, you need a lot of chocolate and cream. (Keep in mind that coffee has a two-week shelf life.)
Pay attention to the ingredients.
For your ice cream, reserve the inexpensive chocolate syrup. You want the best ingredients in your homemade mocha coffee! Anything from Joe Chocolate Co. and Seattle Chocolates, both of which may be found in our Chocolate Collection Gift Box, is highly recommended.
Select the coffee that best meets your taste.
- Try Slate Coffee Roasters’ Cream and Sugar for a timeless combination. For a mocha coffee, this light roast works beautifully.
- Do you desire a salted mocha? Consider mixing Roaster’s Choice from Lighthouse with San Juan Sea Salt from Seattle Chocolate.
- If you’re having holiday dreams, create a creamy cup using Fonte’s Portofino Blend and Seattle Chocolate’s Mint Milk. It will make you think of Christmas morning.
- Kenya Kirinyaga from Fundamental Coffee Company and Cayenne Veracruz Orange from Jcoco combine to create a creamy white mocha with a dash of heat.
Experiment with mocha bean fudge.
Adapt it to suit you! To give freshly ground coffee a chocolate flavor, try adding chocolate or cocoa powder. Moreover, pair a dark chocolate coffee with plain dark chocolate or cocoa powder for a traditional mocha flavor.
Mocha is a match made in heaven if coffee and chocolate are the ideal pairings. I hope this will enable you to learn the information you want. Also, for those who are busy, mocha bean fudge is simple. It enables you to improve your mood with little effort. Try it now without any delay or wasting your time.