Course Desserts
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Recipe Contributed By Ashley Koff RD

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Healthy Dark Chocolate Fudge Cups

Prep Time 10 minutes
Cook Time 30 minutes
mini cups


Red Bean Paste:

  • 1 cup kidney beans, dark red, canned, organic, drained
  • 1/2 cup coconut sugar, organic
  • 1 1/2 tsp coconut oil, melted

Chocolate Cups:

  • 1 bag chocolate chips, organic, 70% dark
  • 1/2 cup red bean paste
  • salt, sea; for sprinkling


Red Bean Paste:

  • Place ingredients into a food processor and process until smooth consistency, set aside.
    ** chocolate cup recipe calls for ½ cup; you can double it or store remaining paste in the refrigerator in a sealed container for a month

Chocolate Cups:

  • Line 12 mini or 6 full muffin tins with muffin liners
  • Melt chocolate over a double boiler (a pot of simmering water with a bowl resting on top). Stir to make sure it is perfectly smooth.
  • Spoon about a teaspoon of the chocolate into the bottom and make sure they completely cover the bottom of the liner
  • Roll about 1 tsp of red bean paste filling into a ball and gently press into the center of the chocolate.
  • Add enough chocolate to the top of the red bean paste to completely cover
  • Sprinkle the top with sea salt
  • Put in the fridge until completely set and chocolate is hard