Easy chocolate chickpea fudge

Chickpea and peanut butter fudge


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!


Refined sugar free chocolate fudge.

Chickpea and peanut butter fudge

Refined sugar free chocolate fudge.


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!


Refined sugar free chocolate fudge. Refined sugar free chocolate fudge.

Chickpea and peanut butter fudge


Cook’s notes:

  • 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.



  • Servings: Makes 20 pieces
  • Print

For the fudge:

  • 1 x 400g tin chickpeas, drained
  • 15ml (1 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.


4 thoughts on “Easy chocolate chickpea fudge

  1. I am going to try the chickpea fudge as it sounds and looks yummy as a diabetic I will be allowed at least one block. Thanks for your recipes.

    Liked by 1 person

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