A few weeks ago I spent a weekend at Camp Blogaway, a self proclaimed “bootcamp for food and bloggers”. We had a host of great sponsors, including Canadian Lentils. I have to admit, I can’t even remember the last time I cooked lentils. But when chef Christine Farkas, gave a demonstration on Midnight Coconut Lentil Fudge with samples, of course, I found myself buying lentils for the first time in a very long time.

On Lentils.ca I found out that they are packed with fiber, potassium and contain the most folate of any plant-based food. Three-quarters cup of cooked lentils has a whopping 13g of protein and 50% of daily iron recommendations. And they’re gluten free!

I also found out that lentils are considered a “pulse” which is a term that’s used to describe the edible seed of a legume. There’s lots of other great information on their website including lots of recipes so make sure and check it out!

Fudge Protein Balls

So why am I not calling this recipe Midnight Coconut Lentil Fudge? Basically because I’m trying to trick my friends and husband into trying them. I’m thinking something called lentil fudge might be met with a certain skepticism. But I know if I can just get them to try it, then they’ll be sold, just like I was.

So thanks Canadian Lentils not only for being a sponsor, but for adding another tool to my culinary toolbox.


fudge protein balls
Serves: 12
  • ½ cup red lentils
  • ⅓ cup toasted sunflower seeds
  • ½ cup toasted coconut flakes
  • 3 Tbsp cocoa powder
  • ⅓ cup dates
  • 3 Tbsp coconut oil
  • Cocoa powder, coconut and nuts for garnish, if desired
  1. Rinse lentils and place into small sauce pan with a ¾ cup of water. Bring to a boil, then reduce heat to a simmer. Cook for approximately 15 minutes or until soft, stirring occasionally. Cool.
  2. Place lentils, sunflower seeds, toasted coconut, cocoa powder and dates into the bowl of a food processor and pulse until smooth, scraping down the sides as needed.
  3. Melt the coconut oil on low heat and stir into the lentil mixture.
  4. Divide the mixture into 12 equal parts and roll into balls.
  5. If desired, roll the balls in cocoa powder or pulverized coconut or nuts.