Vegan Chickpea Fudge – if that sounds divine, then you’ll love this recipe! It’s simple to follow, has limited ingredients, and won’t destroy your plant-based lifestyle. Plus, we swear it’s healthier too!
Everyone who’s ever made fudge knows that it’s a tasty but not entirely healthy treat. It’s always easy to make, using a mix of sugar, butter, dairy, and desired flavourings. In this chickpea fudge recipe, you’ll find a slightly healthier version using chickpea flour, coconut oil, and coconut sugar. It’s just as delicious as any other fudge you’ll ever make – and you won’t have to feel as guilty indulging!
- ½ cup of melted coconut oil
- 1 cup chickpea flour
- ¼ cup of water
- ½ cup of coconut sugar
- 3 cardamom pods, opened up
- Grating of nutmeg (or ground nutmeg to taste)
- 1/3 cup chopped nuts
- Line a 10 x 15 baking tray or a standard bread loaf tin with grease-proof paper. The loaf tin will make a thicker fudge.
- Place the coconut oil in a non-stick pan and heat gently over medium heat.
- Add the chickpea flour and stir to form a smooth paste.
- Toast the mixture in the pan until the chickpea flour gives a subtle nutty aroma, thickens slightly, and turns a slightly darker shade. This will take about 5 – 10 minutes.
- Take care not to over-cook and keep stirring while you are toasting the flour consistently.
- Once toasted, remove from the heat and pour into a bowl and set aside.
- Now place the coconut sugar, cardamom seeds, nutmeg, and water into the same saucepan and stir to dissolve over medium heat. Bring it up to a quick boil and reduce to simmer for about 2 minutes to thicken slightly.
- Return the chickpea flour mixture to the pan with the syrup and stir to combine. Allow to simmer together for a minute or two to thicken. Then add your chopped nuts and stir to combine.
- Pour the mixture into your prepared tray and allow to set in the fridge for about 2 – 3 hours or, alternatively, 30 minutes in the freezer.
- Slice into pieces and store in a sealed container in the fridge.