Honey Sweetened Peanut Butter Fudge

I have had a hankering for peanut butter fudge for a long time.  I searched high and low for a legal recipe--on the internet, in my sugar-free cookbooks, etc to no avail! The one that came the closest was a maple syrup recipe that I wasn't that thrilled with.  So last night, I decided to just make up my own see what I could come up with! I obviously wanted a recipe that would be legal and tasty.  I have succeeded and am now sharing just to prove that sugar-free living can be healthy AND tasty, too!! ;)


Peanut Butter Fudge
1 cup of honey
1/2 cup (1 stick) butter
1 cup peanut butter
1 tsp vanilla

Heat honey and butter to boiling.  Reduce heat to medium-low and simmer until butter is melted.  When butter is melted simmer/boil for 5 minutes.  Stir in peanut butter and cook for a few more minutes, mostly until the PB is melted and thoroughly incorporated.  Remove from heat, add vanilla and stir.  Butter an 8"x8" dish and pour mix in.  Refrigerate for several hours.  Cut into 1" squares and ENJOY! :)

Chocolate Bean Cake with Peanut Butter Frosting

This recipe started out as Healthy Indulgence's recipe, but I've tweaked it enough to our needs and tastes that I think that I can safely call it my own version. 

My recipe makes a very thin 4 layer cake.  The layers are wafer-like and rather "fudgey" when refrigerated! It is DELICIOUS! People will never believe when you tell them what it is--unless of course you're weird like me--then people really WILL believe you that you made a cake out of black BEANS! ;)

What you'll need:
2 - 15 ounce cans of plain black beans or (3 cups cooked beans)
1 1/4 cups of Passionate Homemaking's Flaxseed Egg Substitute (you'll need to double her recipe, at least--see below note on using eggs)
2 teaspoons vanilla
1 teaspoon sea salt
3/4 cup butter (12T)

2/3 cup honey

3/4 cup unsweetened cocoa powder
2 teaspoons aluminum-free baking powder
1 teaspoon baking soda


Preheat oven to 325.  Drain and rinse your beans off.  Put your beans, egg substitute, vanilla and salt in blender or food processor.  Mix very well, stopping to scrape the sides--remember you want the beans to be completely non-bean-like ;)!



In small bowl: mix cocoa powder, baking soda and baking powder.
In large bowl: Cream butter and honey together.

Add bean mixture to butter mix and combine.  Add cocoa mixture and mix well.




Grease a 9" round cake pan (or heart shaped pan, like I use :)).  Dust it with cocoa powder.  Place parchment paper in the bottom.  Divide the batter between your pans and bake for 35-45 minutes--it's going to depend on your pan and oven.  A toothpick is not going to come out "clean" from this, but it will not be really-really gooey. 



Note on using eggs: if you wish to use 10 eggs instead of the flaxseed binder, you can, BUT it is going to be much puffier so you'll probably want to halve the recipe and do a 2 layer

 Peanut Butter Frosting
1 cup butter (softened)
1 cup honey
1 cup peanut butter
1/4 teaspoon salt

Whip ingredients together and spread on completely cooled cake (works best to refrigerate the layers).

After you have frosted the cake, refrigerate it for at least 12 hours (overnight or a couple days is best).  You CAN eat it right away, but it is beyond compare when it is refrigerated!! This is very RICH so ENJOY it with a glass of milk or cup of coffee! ;) You can also easily halve the recipe for a 2 layer cake.