Black Bean Vegan Fudge, Food Choices & Guilt, Impact & Inspiration


This post may contain affiliate links.

Hi Bloggie Friends, how’s your weekend going?  It’s a holiday weekend for US Readers so I hope everyone is having a mellow, safe, and fun holiday!  I keep forgetting that it’s actually a holiday because there is nothing “holiday” or special about what I am up to: Packing for our for our move, which is just 10 days away!  

And a week from today, I have my Bodybuilding ShowIt still feels weird saying “bodybuilding” because in my mind I think veins popping and huge dudes on steroids.  Not lean and feminine women in bikinis.  Scott has told some of his friends and business associates that I am doing a natural bodybuilding show.  He then tells them it’s not what they probably think and says, “Man, if she was a wrestler, she’d be in the Featherweight category.  She only weighs x.”  Then the lightbulb goes off and they realize there are going to be “hot chicks in bikinis” walking around and they want to attend!  

I can’t wait for my show and this week is all about the pre-show primping.  This coming week I have hair on Tuesday, nails on Wednesday, tanning on Thursday and Friday.  It’s a full time job looking good..haha!  So that’s why I am doing all the packing I possibly can in advance.  You know, I wouldn’t want to ding my manicure wrestling with unruly boxes.

Thanks to everyone who told me you loved my new house and the pictures I posted! 

New House in San Diego

View of kitchen in new house
 More Pictures Here
I am so excited!  I can’t wait to unpack and get settled in the new pad  Soon, very soon.

And thanks to those of you who weighed in about eating locally and seasonally and at what costs.  Most people in the northern hemisphere in the winter would eat very little if they had to rely on local or seasonal foods.  Anyone in New Jersey want to suggest what you’d eat that was locally grown in January or maybe my friends in Wisconsin could let me know what they would eat in December.  Nothing.  Hmmm.  Not sure what to do but it’s interesting to think about.  I don’t advocate stressing out about it.  I personally think it’s better to eat unseasonal lettuces and greens than it would be skip them all together.  We must use common sense and not fall prey to black and white thinking when evaluating food choices.

Moving On…
It’s been hot here.   103F or more.  I mean, after 100F, why keep track.  Hot is hot.  So I’ve been enjoying my Chocolate Iced Coffee Vanilla Protein Shakes

Chocolate Iced Coffee Vanilla Protein Shakes in blender bottle
Chocolate Iced Coffee Vanilla Protein Shakes with ice
The  Chocolate Iced Coffee Vanilla Protein Shake is like iced coffee kicked up a notch!

Recent Green Food: Mixed Greens, Sugar Snap Peas, Asparagus, Brussels, Tomatoes, Cukes

 Mixed greens, vegetables topped with mustard
 Close up of salad with mustard
 With some Yellow Mustard drizzled over the top.  I use no-sodium added Westbrae brand or if I can’t get that, old school French’s Yellow Mustard.    
Jar of Homemade Vegan Slaw Dressing
Lidded jar of Homemade Vegan Slaw Dressing


And in an effort to “eat down” our pantry and dry goods in advance of the move, I made Raw Vegan Taco Salad with walnuts and almonds.  Served over romaine.
Raw Vegan Taco Salad in bowl

And Vegan Quesadilla Wedges Plated Up with a Raw Taco Salad for Scott

Vegan Quesadilla wedges with Raw Vegan Taco Salad
Close up of  Vegan Quesadillas with Taco Nut "Meat" Filling

Yoga Today is Being Calm and Centered despite the chaos in my world!  Yoga is not only on the mat.  Most of our yoga, our work, is actually off the mat.  Staying present, calm, centered and in tune with your emotional and mental state as you live your daily life, even in crazy times, now that’s yoga.

Gym & Weights Workout from This Tab: Day 1 – Legs

This is a recipe I found in a private yahoogroups forum I am part of with an unknown author.  If anyone can credit this recipe, I would be more than happy to link up.   I have not made it, but it looks interesting!  It seems to be a spin-off on the ever-popular black bean browniesLindsay also makes Vegan Butter Bean Cookies.

Black Bean Vegan Fudge
1 can black beans, drained & rinsed
1/4 c + 2 tbsp melted coconut oil
3/4 c cocoa and/or carob powder
1/4 c maple syrup, more or less to your preferred sweetness
1 tsp vanilla
Pinch salt
Purée in food processor until smooth, pour into a lined 8×4 loaf pan. Refrigerate until firm, store in fridge.
(edited to add that I believe this recipe is a spin-off of Affairs of Living’s Recipe.  Thank You to Ricki for helping to source it)

Does that sound good to you?

If you don’t make that Black Bean Vegan Fudge recipe, Make my No-Bake Vegan Fudge instead!

Slab of No-Bake Vegan Fudge with slice cut out
Close up of No-Bake Vegan Fudge
I can attest that this stuff is divine.

And rather than Black Bean Brownies, make my Raw Vegan Chocolate Brownies
Raw Vegan Chocolate Brownies in clear container

Raw Vegan Chocolate Brownies in container

Skylar thought it was really funny when I told her some people put beans in brownies.

Young girl standing laughing
This is a 3 year old who eats kale chips for breakfast, though.
Young girl with head at angle smilingYoung girl smiling in kitchen
What’s “Funny” or “Normal” are Relative Terms.  Clearly.

Tip of the Day: My Digital Kitchen Food Scale Give Away!!! 

EatSmart™ Precision Pro - Multifunction Digital Kitchen Scale w/ Extra Large LCD and 11 Lb. Capacity
Thanks EatSmart Products!!

How Fun would it be to Win This?   Not just for “dieting” and counting calories.  Think about how precise your baking/cooking will be when you know what 1 cup of dates weighs or 1 cup of nuts.  No more guessing!
Click Here to Enter! 


1. Have you made anything recently using some ahem… “interesting” ingredients?  Beans much?  What was it?  Why did you use a “substitution” ingredient rather than traditional ingredients?  

All of my Cheeze Recipes from spreads to dips use Nooch.

Raw Cheddar Dipping Sauce for Veggies or as a Salad Dressing
Raw Cheddar Dipping Sauce in blender
 It’s vegan and dairy free, and for me, that’s important and the taste works for me. 

All my non-dairy, vegan “ice cream” softserve recipes are another example.    

Softserve in bowl topped with various toppings

 Raw Vegan Chocolate Mousse (with avocados) is another! 

Raw Vegan Chocolate Mousse ingredients in blenderBlended Raw Vegan Chocolate Mousse with tamper showing consistency
Raw Vegan Chocolate Mousse in container

April recently made eggplant pancakes but said she wasn’t too impressed.   

What have you made using unique or “healthier” ingredients to put a new spin on an existing recipe?  How did it turn out? 

I am still unsure of black beans in sweet foods.  Anyone tried black beans in their sweets?

2. Do you have any “guilt” if you eat something with full fat vs. reduced fat or if you knowingly don’t opt for the “healthier option”, do you feel guilty? Or do you unabashedly enjoy full-fat, full-calories, full-on traditional foods and not let it bother you?

I am of the mindset that life is about enjoyment and if I want to have something, I do.  However, moderation is a key theme.  I exercise portion control and mindfulness when choosing what foods I eat.  Mindless eating is so unfulfilling from both the physical and emotional nourishment statesBe present when you are eating.  Choose what you really want or don’t bother is how I look at it!  

Normally all I want is a few bites of say raw vegan chocolate, so I have them, and then that’s that.  It’s full fat, full calories, fully satisfying.  Plus, I’d rather have a few bites of something “decadent” that I really want than other “alternatives” that may be lower calorie, i.e. “healthier” but they don’t leave me satisfied, either mentally or physically.

Diced up Raw Vegan Coconut Oil Chocolate

I don’t feel tempted to eat an entire batch of this or that.  And even if I did, who cares.  Tomorrow is a new day.  No guilt, no shame, just another chance to choose more wisely.   That’s how I look at food choices and so-called “guilt”.   

Do you have any foods you feel guilty if you eat them?  Why do you think this is?  Or do you eat what you want, no guilt associated?  

3. I mentioned here that my trainer has given me the foundation and basic knowledge about fitness competitions and even though I am moving away, I have that knowledge and I plan to take what I have learned and to keep growing, learning, and finding my own path.  Who gave you a foundation or “wings” and how did that information and knowledge help you to “fly”?
Before my trainer, my naturopath from about 5 years ago helped me realize that my food allergies were very real.  They were eroding my body and that I needed to stop damaging my health by eating foods I was allergic and intolerant to.  He gave me enough knowledge to get started, but I have spent the past 5 years reading, discovering, adapting, and constantly evolving and continuing to learn on my own about how food effect our bodies, and specifically, my body.

What info have you been exposed to that caused you to really take it on, make it your own, and run with it?  Who has Impacted and Inspired You?  Give a man a fish, he eats for a day.  Teach a man to fish, he eats for a lifetime, type of thing.

4.  Best Thing You’ve Ate or Done So Far this Weekend?
Me = Scott came home from work earlier than usual Friday night and we had a non-rushed, calm dinner and evening as a family without scrambling to get Skylar in bed and get in bed ourselves.  I hate feeling rushed and having extra time was awesome.

Woman crouching next to young girl at table smiling

5. Do you have Monday off? Are you doing anything special this weekend, either over the weekend, or on Monday?
Me = Lots of time packing, training, and I am going to try to work on my tan poolside for an hour or so on Monday.  It’s hot here, though. 100F+ or so and just laying out gets really, well, hot.  I may actually get in the pool!  haha!

Stay Tuned For My Weekend Adventures and I’ll see you Back here Monday.  Have a wonderful, and safe, Holiday Weekend Everyone!

Leave a Comment

Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.