Pinto Bean Fudge


  • 1 c. cooked pinto beans, drained
  • 3/4 c. vegan butter substitute
  • 1 c. carob powder
  • 1 Tbsp. vanilla
  • 1 c. chopped walnuts
  • 2 lb. powdered sugar


  1. Warm butter substitute until just melted. Add vanilla. Mash beans well, add butter mixture. Mix in carob powder.
  2. Add walnuts. Add powdered sugar bit by bit and mix well. Press into lightly oiled 9 x 13” pan. Cover and refrigerate overnight.

*Can also serve chilled fudge by forming into balls and rolling in nuts.

Browse Cook(s): Mark Anthony
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.