Monthly Archives: March 2013

I’m just a social butterfly…

You know the coolest thing about writing a Regency? You can plan an elaborate country house party and know it won’t cost you a dime.


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Joyce’s Awesome High-Fiber, High-Protein, Low-Calorie, Low-Fat, Sugar-Free, Scrumptious Vegan Fudge

Okay, folks, here is the definitive recipe for my Basic Fudge. It’s the easiest thing in the world. No cooking, no baking, just blend the ingredients.

The ingredients are:

1 can (15.5 oz) chickpeas (AKA garbanzo beans), drained and mashed
5 tbs cocoa powder
4 tbs Truvia
1 tbs olive oil
3 tbs water

Mix, shape, chill, cut, serve ‘n eat.

But the devil, as they say for some reason, is in the details. So here’s how I make my fudge.

First, before draining the beans, I put the can contents, liquid and all, into a small pan and heat them up. This is an optional step; remember what I said about no cooking – the beans are already fully cooked. But I’ve found that the blending is easier with hot to warm chickpeas.

Then I drain the chickpeas and return them to the pan for blending. Take care in choosing your blending vessel. Too shallow and you’ll have chickpea bits flying about the room, but the tall mixing glass that my stick blender came with is narrow at the base, so the mixture turns into a quagmire. I use a small saucepan.

Get the chickpeas pureed, and then add the cocoa, Truvia, and oil and water, and blend everything together. Please note the recipe calls for four tablespoons of Truvia. If you buy it in the little paper packets, you do the math, but it’s quite a few. I buy the spoonable version. You can tinker with the proportions of oil and water if you wish, but I’ve found that 4 tablespoons of liquid overall makes the right consistency. If you want more oil, use that much less water.

When you’ve got the ingredients all blended, it should be smooth and, well, y’know – look like fudge. Now you shape it into a square and chill it. I have a small square plastic sandwich box that I oil and use for my fudge mold. When chilled, I slice it into four slices, which are a bit larger than a candy bar. Once chilled and hardened, you’ll want to wrap or cover the fudge; otherwise the top and edges will start to dry. (But if you get dry edges, don’t bother cutting them off; they’re still perfectly edible and chocolaty.)

Nutritional info
(per serving, 4 servings per recipe)

Calories – 145
Fat – 6 g
Protein – 6.5 g
Fiber – 6.5 g
Total carbs per serving – 19.5g


Cost will vary based on grocery prices where you live, but I costed these out to 54 cents per serving.

Other considerations

Now long will this fudge keep? I can’t say for certain, but I see recommendations to keep hummus (also chickpea based) in the fridge for up to a week. Just remember, this doesn’t have preservatives like commercial candy bars, so it won’t last forever. But if there are any chocolate fans in the house, I’d be mighty surprised if there was any of this left in a week.

This is the recipe for the basic fudge. If you want to add nuts or raisins or coconut, adjust the nutritional info accordingly, and blend the basic fudge first and then spoon in the additions, to keep them from being pureed.

Diabetics, this is a sugar-free recipe, but the total carbs are a smidge high for a diabetic snack. Almost all the carbs are from the chickpeas, so they’re ‘slow carbs’ with a low glycemic load, but watch your blood glucose – you might want to make your servings smaller. They’re very filling, all that fiber!

And remember, this is high in fiber. There’s the same amount of fiber in one fudge bar as there are in two small apples! And that’s great. The average American gets 10-15g of fiber per day, and ought to be getting 25 or more. But if you are one of those average Americans, adding too much fiber to your diet too quickly is going to create digestive upset. So try not to glom down the entire batch all at once. Just sayin’.


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