This freezer fudge is incredibly healthy! The peanut butter adds protein and filling fats, the cacao/ low-fructose dark chocolate adds a dose of antioxidants and tryptophan. And the best part? The main ingredient is . . . chickpeas?
Yes, chickpeas! Loaded with protein, fibre, antioxidants that lower the risk of breast cancer, manganese, and iron, these nutty little legumes create a perfect base for the fudge.
You might have heard of the popular ‘chickpea cookie dough dip,’ giving hope to all the diet-conscious cookie dough lovers. This fudge is, I suppose, a frozen version of cookie dough dip. Whatever it is, I’ll tell you this: make it!
This recipe can be grain-free, vegan, dairy-free, and gluten-free.
Preparation time: 10 minutes (plus chilling)
Makes 20-30 pieces, depending on size
Ingredients:
– 1 can chickpeas (garbanzo beans), drained and rinsed
– 3 Tablespoons peanut butter, or other nut butter
– 1-2 Tablespoons rice malt syrup, to taste
– 1/2 teaspoon cinnamon, optional
– 3-4 Tablespoons milk of choice
– 3-4 Tablespoons low-fructose dark chocolate chunks (see my recipe in “Treats”) or cacao nibs
Method:
1. Place the chickpeas, peanut butter, rice-malt syrup, and cinnamon in a food processor. Process until the chickpeas are mushed.
2. Add milk, a Tablespoon at a time, until,the mixture becomes creamy and smooth. You may have to scrape down the sides of the bowl occasionally.
3. Taste the mixture to check if it is sweet enough (adjust as necessary). Stir in the chocolate chunks, and smooth/ spread into a tin lined with baking paper. I used a small loaf tin – around 10 cm by 20 cm – but you can use whatever size you like. A larger pan will give thinner slices of fudge, and I like mine more like cubes!
4. Place the pan in the freezer for a couple of hours, until just set. Cut into pieces of your desired size, then return to the freezer. Simply remove the fudge when you want a piece – no need to defrost! Enjoy 🙂
YUM YUM YUM YUM!!!