How to make:
Chickpea Cookie Dough Fudge (vegan & gluten-free)
Yes, there are beans hiding in this Chickpea Cookie Dough Fudge! No baking required, vegan & gluten-free. A healthy dessert to satisfy your sweet tooth!
Prep Time:
15 mins
Total Time:
15 mins
Author:
Yield:
12 1x
Ingredients
- 1/2 cup pitted dates
- 1/2 cup rolled oats
- 1 15-ounce can (1 1/2 cups) chickpeas, drained and rinsed
- 1/4 cup almond butter, or nut/seed butter of choice
- 1/4 cup non-dairy milk
- 3 tablespoons full-fat coconut milk*
- 2 tablespoons unsweetened applesauce
- 2 tablespoons flax meal
- 1 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Line a 9×9 baking pan with foil or parchment paper.
- In a medium bowl, add dates. Cover with hot water; set aside for 10 minutes. Drain.
- In a food processor or blender, add oats. Process until a fine flour forms. Add dates, chickpeas, almond butter, non-dairy milk, coconut milk, applesauce, flax meal, and vanilla extract. Process until completely smooth.
- Add chocolate chips and stir in.
- Pour the batter into the pan and spread into an even layer.
- Place in the freezer for at least 2 hours, then cut into 12 bars. Store in the freezer. Remove at least 5 minutes before eating.
Notes
*Place the can of coconut milk in the fridge the night before using. Use the solid white cream at the top of the can in this recipe. Reserve for clear liquid for smoothies or other recipes.