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By Radish Roots

Hazelnut Chickpea Espresso Fudge

Name: Hazelnut Chickpea Espresso Fudge
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 1 can chickpeas (washed and drained); ⅓ cup date syrup (or maple syrup); ⅓ cup coconut oil (melted); 2 tsp espresso powder; 1 tsp vanilla; ¼ tsp salt; ¼ cup + 2 tbsp whole roasted hazelnuts

6 steps

Prep:10min

A healthy chickpea fudge recipe that will satisfy your sweet cravings any time of day!

Updated at: Thu, 17 Aug 2023 14:00:51 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories198.6 kcal (10%)

Total Fat12.8 g (18%)

Carbs18.7 g (7%)

Sugars10.2 g (11%)

Protein3.6 g (7%)

Sodium172.5 mg (9%)

Fiber3.8 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 tspespresso powder

1 tspvanilla

¼ tspsalt

¼ cupwhole roasted hazelnuts

+ 2 tbsp

Instructions

Step 1

First, line a loaf pan with parchment paper and set aside.

Parchment paper

Step 2

Drain your chickpeas and rinse under cold water.

Step 3

In the bowl of your food processor or high powered blender add drained chickpeas, maple syrup, melted coconut oil, espresso powder if using, vanilla, and salt. Blend until smooth for about 1 minute.

Step 4

Scrape down the sides and add in ¼ cup of hazelnuts and process for another 20 seconds. I like to add in the hazelnuts at the end of processing so you have chunks of hazelnuts in your fudge.

Step 5

Pour the fudge batter into your prepared loaf pan and spread evenly smoothing the top of the fudge. Sprinkle two tablespoons of hazelnuts over the top of the fudge and press nuts into fudge making sure they stick. Cover with seran wrap and freeze for 3 hours.