Chickpea and chocolate fudge bites

Chickpea and chocolate fudge bites

 

Chickpea and chocolate fudge bites

Ingredients

  • 200 g chickpeas cooked and peeled
  • 200 g date paste
  • 50 g creamed coconut highly concentrated coconut in a firm block
  • 60 g dark chocolate
  • 50 g cranberries
  • 100 g roasted hazelnuts 50 g ground, 50 g whole

Instructions

  1. Melt the creamed coconut and chocolate over low heat in a medium pot. Stir until smooth and set aside. 

  2. Place chickpeas and date paste in a food processor and process until combined completely. Transfer to a bowl. 
  3. Add melted chocolate and creamed coconut mixture, 50 g ground hazelnuts, and cranberries and stir well until combined. You can also use a hand mixer for this if you'd like. 
  4. Now press the mixture into small silicone muffin molds and put a couple of whole, roasted hazelnuts on top. 
  5. Place in a fridge for an hour or so, this allows them to set and firm up. If you are in a hurry, place in a freezer for about 30 minutes. 

  6. Store in a fridge.

Notes

1. For this recipe, I used store-bought date paste, like this one: https://amzn.to/2IrP74J

2. Creamed coconut is a highly concentrated coconut in a firm block. Check out the link if you are not familiar with it: https://amzn.to/2Iq3vKC


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