- 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
- Warm butter substitute until just melted. Add vanilla. Mash beans well, add butter mixture. Mix in carob powder.
- 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.