Since the end of October I have been traveling back and forth from NYC to Boulder CO. If you have been following me on Instagram you’ve gotten a sneak peak of a bigger picture that is about to come! It includes lots of recipes that I have been making for Kara Goucher. Kara is training for the olympic trials for the marathon, which will take place in February. I have been privileged to live with Kara when I am in Boulder. My goal has been to help Kara tweak her food intake so that she can recover faster and feel strong but light-footed on her runs. I have also been cooking dinners, desserts and everything in between. Kara and her family reap the benefits of my experimentations in their kitchen!It is pretty much a dream come true that I have gotten to live in Boulder – the Mecca of training for triathlons and so many other sports! Plus, I get to do what I love everyday. Nothing makes me happier than helping athletes reach their goals and, more importantly, teaching them the proper way to eat. I am constantly promoting the message that to be a lean marathoner does not mean you need to eat less. If anything it means you need to eat more! That is, eat more of the right foods. This is one of my main principles back home in my health coaching practice.
Anyways, back to recipes…So while I am in Boulder I make a conscious effort to write down all the recipes I try and I make notes of what worked and what didn’t. For example, I note how Kara feels during and after her workouts depending on what she has eaten. Sounds to me like a good idea for a book…;) As Kara logs upward of 100 miles a week and builds up quite an appetite, it has become my job to have healthy options on hand when she returns home, not only to satisfy but also to get some quality nutrition into her body.When I look at standard dessert foods I always ask – what can I add to this to make it more of a food that will help someone recover from a workout or give them some extra protein and/or fiber?For example, there’s gotta be a way to ramp up a typical piece of dark chocolate so that it has more nutritional value. The foods we eat should be working FOR us and that is the theory behind my recipes.
And so, one day in Boulder The Black Bean Fudge was born. It is packed with protein, healthy fats and complex carbs. It has become one of mine and Kara’s favorite late night treats. It’s just as soft and fudgy as your standard fudge but doesn’t have quite the same ingredient list. At first I thought to log it in my file of secret favorite recipes but then I decided that this recipe was too good not to share!
I use AboutTime Vegan Protein powder which is vegan and stevia sweetened – a must for me when picking protein powder. I really like baking with AboutTime because it is not grainy and has such a nice smooth flavor. It offers the perfect sweetness to my recipes without overpowering them. And since black beans also offer so much protein, this recipe is the perfect recovery snack. I love being able to eat fudge and know that I’m really eating beans. Amazing! And you would literally never know!Enjoy this recipe – it is one of my favorites. It’s easy to make and so delicious!
- 1 16 oz can of black beans (rinsed very well)
- 1 1/2 cup pitted dates (soaked in warm water for 10 minutes to soften)
- 1/2 cup pure cocoa powder
- 1/4-1/2 cup AboutTime Protein Powder
- 1/4 cup nut butter
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 3/4 nuts
- 1/4 chocolate chips
- In a food processor combine, beans, dates, cocoa powder, protein powder, nut butter, coconut oil, vanilla extract and espresso powder. Process until smooth and creamy. You may need to stop the machine and scrape it down a few times before you continue processing.
- If adding in the add-ins you can throw them into the food processor to combine them with the mixture. You want the nuts slightly chopped but chunky so don’t over process.
- Line a 9 inch pyrex with parchment paper (this will make it easier to pop them out), making sure the paper is coming over the edge. Spread mixture evenly into pyrex.
- Freeze for 1 hour or refrigerate for 3-4 hours and then remove fudge from pyrex and cut into evenly sized small squares. I got around 24-26 squares
- Store in the freezer to preserve longer (will last 4 plus weeks!) or the refrigerator for up to 1 week.