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Healthy Chocolate Coconut Fudge

This is one of our all time favourite recipes revamped in a new form using coconut flour instead of oats. The coconut flour teams really well with the coconut flakes also used to decorate the fudge and is also a perfect alternative for those with oat sensitivities.  We have used dates to provide a neutral sweetness but feel free to add other dried fruits as well if you fancy, we have also made a cranberry infused batch of this fudge which was delicious.

This recipe is pretty much fool-proof. Simply combine everything together in the food processor, blitz well and form into a log. No baking required and no degradation of the nutrients! What could be better?

For those who have already glanced down at the recipe and noticed…beans!! Don’t be put off. We use beans (black beans and chickpeas) in so many of my healthy gluten free recipes and you really can’t taste them at all…promise!

Recipe: Healthy Chocolate Coconut Fudge


½ can cooked black beans- rinsed and drained
1 ripe banana
½ cup cocoa powder
1/3 cup dates or date paste
½ tsp vanilla powder or a dash of vanilla essence
½  tsp cinnamon
½ cup fine coconut flour
3 tbs ground chia seeds
Approx. ¼ cup desiccated coconut for coating

Optional: 1-2 tsps coconut syrup (if not sweet enough from banana and dates and further sweetness is required)


Combine all ingredients in a food processor and blend until a smooth dough is formed. The dough should be fairly tacky but not sticky and should be easy to handle.  If too sticky add a little extra coconut flour.

Using your hands, form a log of dough approx. 5cm in diameter. Roll the log in desiccated coconut to coat.

Using a sharp knife, cut the log into rounds approx. 1-2cm thick. Serve up and eat!  These can be stored in a sealed container in the fridge for up to a week. These also freeze well.


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