Saintly Smooth Fudge - cooking recipe

Ingredients

1 ounce unsweetened chocolate, coarsely chopped
1 ounce semisweet chocolate, coarsely chopped
3 tablespoons refined soft coconut oil
1 3/4 cups cooked black beans, drained and rinsed well (I cooked my own)
3 tablespoons clear agave nectar or 3 tablespoons light agave nectar
3 (1 g) packets vanilla flavoured stevia
2 (1 g) packets vanilla flavoured stevia (extra, for sunbutter version)
1/2 cup Dutch-processed cocoa powder
1/4 cup sunflower seed butter (SunButter ) or 1/4 cup nutella (for a non-vegan variation)
fine sea salt, to sprinkle

Preparation

Combine the chocolates and coconut oil in a small bowl and melt gently in the microwave. Set aside.
In a food processor, puree the beans with the agave nectar and stevia until very smooth.
Add the chocolate mixture and cocoa and puree inches.
Add the SunButter or Nutella and process in until completely smooth.
Line an 8x5\" loaf pan with clingwrap and press the fudge in evenly. Sprinkle with sea salt.
Chill 1 hour, uncovered, then press a layer of plastic ontop of the fudge surface and keep in the fridge.
This tastes better if you chill it overnight and let it stand at room temperature for 30 minutes before enjoying.