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Gooey vegan chocolate fudge brownies

There’s such s great feeling of fulfilment when you come across something that simply works. That’s how I felt when I came across red kidney beans (haricot rouge) and used it as the main ingredient in making chocolate fudge. I kid you not, it is delicious. I’ve made this so many times that I’ve lost count, and each time, friends and family fall in love with it. This healthier version of chocolate fudge is one you should definitely try.

Makes 16 slices

For the brownie fudge

  • 1 can (400g) of kidney beans, drained
  • 1 tablespoon of tahini paste
  • 100g of ground brazil nuts (save some for topping, although this is optional)
  • 7-8 Medjool dates or about ½ cup (soaked in 4-5 tbsp of boiling water or just enough to partially cover all the dates, not too much)
  • 3 tablespoons of raw cacao powder
  • 1 teaspoon of vanilla extract or use vanilla bean paste
  • 1½ teaspoon of baking powder
  • Pinch of pink Himalayan salt (optional, brings out the sweetness)
  • 1 tablespoon of instant coffee (optional, brings out the chocolate taste)


For chocolate frosting

  • 3 tbsp melted coconut oil
  • 3 tbsp unsweetened cacao powder
  • 2-3 tbsp maple syrup (depending on your taste, but I don’t like it too sweet)
  • 3 tbsp peanut or almond butter
  • 1 tbsp vanilla extract, optional
  • Pinch of pink Himalayan salt (optional)



  • Preheat the oven to about 180C (356F). In a food processor or blender, mix all the ingredients of the fudge together.
  • Place mixture into a lined baking dish and cook for about 20 minutes, until the top browns and you can pierce the cake with a fork and bring it out dry (or only slightly wet). I prefer not to cook it until it’s too dry because I want a more gooey texture. It will set when you chill it later on.
  • Remove the tray and allow to cool. This step is really important!
  • Add the chocolate-nut butter frosting on top and put in the fridge for about an hour or until it looks solid. Sprinkle with unsweetened raw cacao powder, ground brazil nuts and pink Himalayan salt before serving. Top with a few fresh blueberries for decoration.



For more recipes, visit my other page, The Kitchen Therapy.

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