I created this vegan chickpea fudge after playing around with a no-cook chickpea chocolate chip cookie dough (a recipe you can find in my first cookbook, Whole Bowls). It’s a healthy way to satisfy my sweet tooth, and tastes great crumbled onto a chia or chocolate avocado pudding parfait for that little something extra.
I love the coffee-hazelnut flavour combination here, but you can skip the coffee altogether or use an herbal or decaf substitutes. Early grey tea or flavoured extracts, citrus peel, chocolate chips, cocoa, freeze-dried fruit can also be used to bump up the taste and texture. Play around with the add-ins and make it your own–it’s rather hard to go wrong!
Vegan Hazelnut Coffee Chickpea Fudge Recipe
This healthy vegan chickpea fudge recipe is made with wholesome, whole food ingredients and no refined sugar. And, it’s quick and easy to make. If you don’t like the taste of coffee, feel free to omit it. You can enhance this fudge with cocoa powder, mint, loose-leaf earl grey tea, chocolate chips, freeze-dried fruit, orange zest, lemon zest, etc. For a nut-free fudge, replace the hazelnuts with allergy-friendly chocolate chips or cacao nibs–something with a bit of crunch is what you’re after.
2 cups cooked chickpeas, drained and rinsed if using canned
1/4 cup plus 1 Tbsp pure maple syrup or agave
¼ cup coconut oil, melted
2 tsp good-quality instant coffee or 1 Tbsp good-quality whole coffee beans
1 tsp vanilla extract
¼ tsp salt (omit if using canned chickpeas containing salt)
1/4 cup plus 2 Tbsp whole roasted hazelnuts, divided
- Line a standard loaf pan with a strip of parchment paper, leaving some overhang for easy removal.
- In a food processor, blend chickpeas until smooth. Add maple syrup or agave, coconut oil, coffee, vanilla, and salt, if using. Blend again until smooth and creamy, scraping down sides when required. Add in ¼ cup of hazelnuts and pulse until hazelnuts are chopped, but still chunky.
- Transfer mixture to prepared loaf pan, smoothing out the top. Roughly chop remaining 2 Tbsp hazelnuts and gently press on top to secure. Freeze for 3 hours. Run a knife around the exterior and remove from the pan using the parchment overhang. Slice and store airtight in the refrigerator or freezer. If storing in the freezer, defrost at room temperature for 20 to 30 minutes before enjoying.