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Chickpea Blueberry Fudge

A unique, protein-packed treat, this Chickpea Blueberry Fudge marries the earthiness of chickpeas with the sweetness of blueberries and creaminess of almond butter, offering a guilt-free indulgence.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, rinsed and drained Use high-quality organic chickpeas for best results.
  • 1/3 cup almond butter Smooth and creamy; MaraNatha is recommended.
  • 1/4 cup maple syrup or honey Choose pure varieties for the best flavor.
  • 2 teaspoons vanilla extract For aromatic goodness.
  • 1/4 teaspoon sea salt Balances the sweetness.
  • 1/4 cup coconut flour Use organic for optimal texture.
  • 1/2 cup blueberries Fresh or frozen; fresh preferred for color.

Method
 

Preparation
  1. Line a small square baking pan (8×8 inches) with baking paper.
  2. In a food processor, combine the rinsed chickpeas, almond butter, maple syrup (or honey), vanilla, and sea salt. Process until smooth, about 2-3 minutes.
  3. Gradually add the coconut flour and blend until a dough-like consistency forms, about 1-2 minutes.
  4. Transfer the mixture to the lined pan and press down firmly to create an even layer.
  5. Gently press the blueberries into the top of the fudge.
  6. Refrigerate or freeze the fudge for at least 1 hour until firm.
  7. Once set, slice into 12 squares and store leftovers in the freezer for up to 3 months.

Notes

Perfect for family gatherings or as a nutritious snack for kids. Adjust the coconut flour for desired texture.