Black Bean Vegan Fudge — The Third Batch That Made the Kitchen Smell Like Christmas

The week before Christmas and the house has reached the specific state of beautiful chaos that it always reaches this week: the cookies are on the counter and the stockings are hung and the presents are wrapped except for the ones I am still making (two of them, Brandon's and a project for Mason, details classified) and the kids are in that state of anticipation that makes them both easier and harder, easier because they are motivated to be good and harder because the motivation manifests as an inability to sit still.

I made the traditional Christmas Eve dinner this week in advance because Christmas Eve dinner is always the same in this house: prime rib, Yorkshire pudding, roasted potatoes, a green vegetable that changes each year depending on what I decide is worth the effort. This year: roasted asparagus with lemon and parmesan, because the asparagus at Costco was good and the parmesan in the refrigerator was there and both of those things happened at the same time as the planning.

Ethan wrapped all of his siblings' gifts himself this week. He bought them with the lawn-mowing money: a small art kit for Lily (independent of but not the same as the professional pencils I bought), a Korean cookbook for Noah who has been pretending to read since he discovered that cookbooks have pictures, a pack of construction pencils for Mason, and a book about women scientists for Olivia that he found at the school library book fair and saved for three months. He wrapped each one in brown paper and wrote the name on the front in his own handwriting. He is twelve and sometimes he is already the person he is going to be, just at a smaller scale. This is one of those times.

Brandon took the kids to see a movie Friday night and I spent the evening with the kitchen entirely to myself for the first time since October: cleaned the oven, reorganized the spice cabinet (which has returned to something other than alphabetical, as alphabetical requires ongoing enforcement in a house with Brandon), and baked the third batch of Christmas fudge because the second batch was already gone. The kitchen at ten o'clock at night, clean and quiet, smelling like chocolate and the particular peace of a house that is ready for Christmas. This is the moment I wait for every December.

That third batch of fudge—the one I made at ten o’clock on a Friday night in a clean, quiet kitchen that smelled like chocolate and readiness—this is the recipe. I started making it a few years ago when a friend with a dairy allergy came to our Christmas open house, and now it’s the one I make the most because it disappears the fastest. Nobody believes it has black beans in it until I tell them, and I have learned to wait until after they’ve had two pieces before I tell them.

Black Bean Vegan Fudge

Prep Time: 15 minutes | Cook Time: 5 minutes | Total Time: 2 hours 20 minutes (includes chilling) | Servings: 24 pieces

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed well
• 1/3 cup coconut oil, melted
• 1/2 cup cocoa powder, unsweetened
• 1/2 cup maple syrup
• 1/4 cup almond butter (or any nut butter)
• 2 teaspoons vanilla extract
• 1/4 teaspoon sea salt
• 1 cup dairy-free chocolate chips
• Flaky sea salt for topping (optional)

Instructions

1. Prepare the pan. Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the parchment with coconut oil.
2. Blend the base. Add the black beans, melted coconut oil, cocoa powder, maple syrup, almond butter, vanilla extract, and salt to a food processor. Blend for 2 to 3 minutes, scraping down the sides as needed, until the mixture is completely smooth with no visible bean pieces.
3. Melt the chocolate chips. Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. This usually takes about 1 to 1-1/2 minutes total.
4. Combine. Pour the melted chocolate into the food processor with the bean mixture and blend until everything is fully incorporated and glossy, about 30 seconds.
5. Pour and smooth. Transfer the fudge mixture into the prepared pan. Use a spatula or the back of a spoon to spread it evenly into the corners and smooth the top. Sprinkle with flaky sea salt if using.
6. Chill. Refrigerate for at least 2 hours, or until the fudge is firm to the touch. For faster setting, place in the freezer for 45 minutes to 1 hour.
7. Cut and serve. Use the parchment overhang to lift the fudge from the pan. Cut into 24 small squares with a sharp knife, wiping the blade between cuts for clean edges. Store in an airtight container in the refrigerator for up to two weeks.

Nutrition (per serving)

Calories: 110 | Protein: 2g | Fat: 7g | Carbs: 13g | Fiber: 2g | Sodium: 55mg