SF Chocolate Fudge/Icing Recipe

I made this for RNY support group last month and it went over well.

1 15 oz can washed & drained pinto beans (I used great northern beans because I was out of pinto beans.)
1 cup cocoa powder (I used plain old generic cocoa powder.)
3/4 cup melted butter or margarine (I used Blue Bonnet lite.)
7.5 cups confectioners' sugar (I used Splenda.)
1 tbsp vanilla extract (I used non-alcoholic immitation vanilla extract.)
1 cup walnuts (I left these out.)

Process beans until completely smooth.

Stir in cocoa powder, butter and vanilla.  Mix well.

Stir in sugar and nuts.

Lightly coat 9-in pan with cooking spray.

Press mixture into pan and refrigerate. 

NOTE:  I have found this recipe better for SF chocolate fudge ICING than for fudge.  It doesn't "set" well for fudge.  But it sure does taste good.  In fact, I kept a tiny tub of it in my fridge and eat a tiny bit for a chocolate snack even though it is more the texture of icing than fudge.  If anyone can tweek the recipe to get it to "set" like "real" fudge does, let me know. 

This is a super alternative to sugar free candy store bought chocolate candy (which tends to be loaded in fat and calories).  A whole ounce of this is only about 60 calories.  And an ounce of pure fudge is DEFINATELY enough to satisfy a sweet tooth. 

would protein powder stiffen it? I am gonna try to make this this week and add protein powder to it. Thanks for posting.

Welp. I made this tonight and added chocolate protein pwder to it and guess what? STILL has a thick frosting consistancy. Need a master chef to tweek this and make it work. The flavor is amazingly good just need to make it thicker somehow. PLEASEEEEE I love the idea of using beans in this!  :o)

I wonder if adding corn starch would make it "set"???

Edited to add:  I loved it too!  It is great to keep refrigerated in a tuperware bowl and just eat a teaspoon of it when you're craving chocolate.  A tiny bit goes a long way to curb fudge/chocolate cravings (like real fudge would). 

I googled sugar free icing sugar and this is how they say to make it.  If you don't want to go to all this trouble, I wonder if you added a packet of SF chocolate pudding if it might stiffen things up, just don't add any extra liquid, just the powder.

If you're on a sugar-free or reduced sugar diet, you are probably familiar with sugar replacement products such as Splenda. Although there are a wide variety of sugar substitutes available, most of them are in granulated or brown sugar form. Sometimes, though, recipes will call for powdered sugar, and granulated sugar just won't do. Here's what to do to create powdered sugar from Splenda.

Ingredients:

• 1 cup granulated Splenda (not the coffee packets or the brown sugar varieties)
• 1 tsp cornstarch

Procedure:

Place the Splenda and the cornstarch in a mixer or food processor. Blend on high speed for approximately 1 minute, until the texture is similar to powdered sugar. You may need to scrape down the mixer or processor bowl several times in the process. Sugar can be stored in an airtight container for up to a month. Try dusting it on candies, tarts, or lemon bars.

Like with any sugar replacer, this is best used when you need the flavor of sugar but not necessarily the baking properties. Don't try to use Splenda-based granulated or powdered sugar in recipes where sugar is the main ingredient, or where the recipe depends on sugar to give it structure or caramelizing properties.

ty for the info..I grew up with a mother making surprise pot dinners. lol...so most all the cooking I do I have learned from recipes or trial and error. ANY info is always welcomed!...

How many scoops of protein powder did you add?  Might make this not such an occassional treat...and has anyone tried the pudding mix yet?

I make protein pudding. It is not too bad actually. and I added 2 scoops of protein to this.