Healthy chocolate coconut fudge

Hey, it’s Jo from Including Cake back again with a few healthy recipes to take you through these summer months… What Summer? Hmmm, well fingers crossed the sun will shine at some point but either way the treats and snacks I have lined up over the next few weeks will be sure to bring a smile to your face and a lightness in you heart.

This is one of my all time favourite recipes revamped in a new form using coconut flour instead of the oats in my original recipe. 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.  I have used dates to provide a neutral sweetness but feel free to add other dried fruits as well if you fancy, I 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 havealready glanced down at the recipe and noticed…beans!! Don’t be put off. I 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!

If you enjoy this recipe I also encourage you to try my fat-free, gluten-free brownies and also my blondies that use both black beans and chickpeas.  Go on, it’s good to be a little crazy sometimes. Share them with your friends…but don’t tell them the secret ingredient until they’ve finished eating and have already exclaimed how yummy they were… believe me their expressions will be priceless!

Recipe: Healthy chocolate coconut fudge


½ can cooked black beans- rinsed and drained
1 ripe banana
½ cup raw cocoa powder
1/3 cup dates
1 tsp vanilla powder
½  tsp cinnamon
½ tsp stevia
½ cup fine coconut flour
3 tbs ground chia seeds
Approx. ¼ cup desiccated coconut for coating


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 easy to handle.

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. Store in a sealed contained in the fridge for up to a week. These also freeze well.