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Ingredients10 m servings 233 cals
Original recipe yields 16 servings (1 9x13-inch pan)
- Grease a 9x13-inch baking pan.
- Put pinto beans in a blender; puree until smooth. Transfer bean puree to a bowl.
- Combine cocoa powder, butter, and vanilla extract with bean puree; mix well. Add confectioners' sugar; beat with an electric mixer on high speed until fudge is thoroughly mixed, about 3 minutes. Stir in walnuts.
- Spread fudge into the prepared pan. Refrigerate until firm.
Per Serving: 233 calories; 9.8 g fat; 37.3 g carbohydrates; 2.3 g protein; 20 mg cholesterol; 111 mg sodium. Full nutrition
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