Chickpea fudge has been around for a little while and after wanting to try it out for some time I finally got around to putting together this recipe. You might be thinking that the words “chickpea” and “fudge” don’t seem like they belong together, but I was pleasantly surprised at how delicious this fudge is and I have made it a few times already. My family, especially the kids, really love it too!
This dairy free fudge is also very easy to put together as it is just a case of throwing everything into a blender and blitzing it into fudgy deliciousness. I did not bother removing the chickpea skins so the fudge was slightly textured. If you have time to spare you could remove the skins, I imagine that the fudge would be smoother if you added this step. The fudge is sweetened with dates and honey and the chickpeas and peanut butter give the fudge a protein punch. The fudge is also delicious without the chocolate topping but I would definitely recommend including it for that super chocolatey flavour!
- Replace the honey with brown rice syrup for a vegan chocolatey treat.
- Although this fudge is free from refined sugar it should still be enjoyed in moderation.
EASY CHOCOLATE CHICKPEA FUDGE
For the fudge:
- 1 x 400g tin chickpeas, drained
- 15ml (2 tbsp) cocoa
- 30ml (2 tbsp) sugar free peanut butter
- 180ml (¾ cup) pitted dates
- 5ml (1 tsp) cinnamon
- 45ml (3 tbsp) coconut oil, melted
- 5ml (1 tsp) vanilla extract
- 45ml (3 tbsp) honey
For the chocolate topping:
- 100ml coconut oil
- 50ml honey
- 50ml cocoa
- few drops of vanilla extract
1.) Line a 20cm square tin with plastic wrap and set aside.
2.) To make the fudge pop the chickpeas, cocoa, peanut butter, dates, cinnamon, coconut oil, vanilla extract and honey in a high speed blender. Pulse everything together for a good few minutes until combined and smooth.
3.) Pour the mixture into your prepared tin and smooth into an even layer. Pop the tray into the freezer for 4-6 hours or until firm enough to cut.
4.) To make the chocolate topping pop the coconut oil, honey, cocoa and vanilla extract into a small saucepan. Stir over a low heat until the coconut and honey have melted and everything is combined.
5.) Pour the chocolate topping over the fudge and pop the tray in the freezer for 10-15 minutes. The topping should be firm but soft enough to cut. Carefully cut the fudge into squares and then return the pan to the freezer for a further 15 minutes.
6.) Store the fudge in an airtight container in the fridge.