This chickpea fudge is a nutritious treat made with melted dark chocolate and chickpeas (but the flavor of the chickpeas isn’t noticeable at all). This fudge is perfect if you’re in the mood for a nutrient-dense, chocolaty dessert.
Ingredients and substitutions
I like to use chopped dark chocolate when making this fudge, but you can substitute any type of chocolate you prefer. Or you can use chocolate chips to save the step of chopping the chocolate.
I prefer to use canned chickpeas when making this fudge, but you can use dried cooked chickpeas if you like.
I like to add a small amount of maple syrup to sweeten this fudge. You can substitute an extra tablespoon of cold water instead of the maple syrup if you prefer to reduce the sugar. The end result will be slightly less sweet but still delicious.
How to make chickpea fudge
Add the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
Add the chickpeas, melted dark chocolate, cold water, maple syrup, vanilla extract, and salt to a food processor or blender.
Blend until smooth, scraping down the sides of the food processor or blender as necessary.
Transfer the chocolate chickpea mixture to a medium sized loaf pan lined with parchment paper. Use a flat spatula or the back of a spoon to spread the mixture into an even layer.
Place the loaf pan in the fridge to let the fudge harden for at least one hour before slicing into 12 evenly sized portions and serving.
Storage
Store this fudge in an airtight container in the fridge for up to five days.
More chickpea recipes to try
- This high protein hummus is easy to make and loaded with plant-based protein.
- This chocolate hummus is delicious served with fresh berries for dipping.
Chickpea Fudge Recipe
Equipment
- Food processor or blender.
- Medium sized loaf pan
- Parchment paper
Ingredients
- 1 cup canned chickpeas, drained and rinsed (or substitute cooked dried chickpeas)
- 1 1/2 cups chopped dark chocolate (or substitute chocolate chips)
- 2 tablespoons maple syrup
- 1 tablespoon cold water
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Instructions
- Add the chopped dark chocolate to a pot on the stove set to low heat.
- Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
- Add the chickpeas, melted dark chocolate, cold water, maple syrup, vanilla extract, and salt to a food processor or blender.
- Blend until smooth, scraping down the sides of the food processor or blender as necessary.
- Transfer the chocolate chickpea mixture to a medium sized loaf pan lined with parchment paper.
- Use a flat spatula or the back of a spoon to spread the mixture into an even layer.
- Place the loaf pan in the fridge to let the fudge harden for at least one hour before slicing into 12 evenly sized portions and serving.
Notes
- Store this fudge in an airtight container in the fridge for up to five days.
Nutrition
