Post image

Chocolate fudge with black beans

Today we’re going to bake a heavenly candy with cocoa, dates and black beans.

Black beans? Um? Did we really say black beans?

Yes, 1 cup black beans. And then 1/2 cup cocoa, 1/2 cup dates, 4 tablespoons almond butter, 2 tablespoons coconut oil, 1 pinch salt and a little vanilla powder. Straight into a blender. Then squeeze the batter on to a baking sheet in a baking tin, and let it stand in the fridge or freezer for a while.

But wait, are we REALLY sure that using black beans is a good idea? Black? Beans?

Absolutely. A hundred percent sure.

You’re more than welcome to follow us on Facebook and Instagram. And buy our first book in German here or in Polish here, and our new cookbook in Swedish here. And buy professor Bengmark’s Synbiotic15 here.



Leave a Reply

Your email address will not be published. Required fields are marked *

Unfortunately, we don’t have time to answer all of your questions. We encourage you to help each other out and share ideas. Please note that your comment needs to be approved before it appears on the site.