Chickpea Flour Fudge

This might indeed be the easiest and tastiest fudge I've ever made, and it's not your typical fudge. This delicious confection is made with toasted chickpea flour with a dash of cardamon and some lightly toasted sesame seeds. These days most everything I make is dairy-free, but this time around I went with butter. If you want to make it vegan, use coconut oil instead. I'm sure it would be just as good.

Slightly crumbly yet creamy at the same time, the taste and texture of this fudge reminds me of both halva and buttery shortbread — a none-too-sweet shortbread halva if you wish. All you need is a few small bites for a boost of protein. Once again, I've made a treat that can be enjoyed for breakfast without guilt, and this would make a fantastic Christmas treat for those looking to cut down on the seasonal decadence. These did not last long. But if you have any leftover, store them in the refrigerator in a covered container.

Chickpea Flour Fudge

Recipe by Lisa Turner Adapted from The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day Published on November 25, 2015 A simple buttery chickpea flour and sesame seed fudge — a none-too-sweet unique and nourishing shortbread-style snack Print this recipe Ingredients: 1 teaspoon sesame oil 1 cup chickpea flour (besan) 1/2 cup (1 stick) unsalted butter or coconut oil, melted 2/3 cup coconut sugar 1/4 cup water 1/2 teaspoon ground cardamom 1/2 teaspoon sea salt 2 tablespoons lightly toasted sesame seeds Instructions: Line a standard 9-inch loaf pan with parchment paper, leaving some overhang to remove the fudge after set. Grease the paper with a bit of oil. In a large non-stick skillet, heat the sesame oil over medium heat. Toast the chickpea flour for 3 to 4 minutes, stirring constantly, until the flour is a little browned and emits a nutty aroma. Add the butter or coconut oil to the pan and stir until the mixture turns into a thick gravy — about 5 minutes. Transfer to a medium bowl. Wipe out the pan. Put the sugar, water, cardamon and salt into the skillet over the same heat and simmer, stirring, until the sugar is dissolved and the mixture has thickened slightly — about 5 minutes. Return the chickpea flour mixture to the pan and simmer for another 4 minutes until thick and creamy, taking care to stir. Stir in the sesame seeds and transfer the mixture to the prepared loaf pan. Press down to evenly cover the pan. Cover the pan with plastic wrap or foil and chill in the refrigerator until firm for 5 hours or overnight. Remove the fudge from the pan using the edges of the parchment paper, and cut into small pieces with a sharp knife on a cutting board after letting the fudge sit for 10 to 15 minutes at room temperature to soften up. Store any remaining fudge in a covered container in the refrigerator. Makes about 16 bite-size squares

Other healthy treats to enjoy from Lisa's Kitchen:
Raw Cocoa Nut Butter Cups
Raw Peanut Butter Cocoa Maple Squares
Essentially Raw Pumpkin Bites
Mini Tahini Cups with a Creamy Coffee Date Filling

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

Audio: Sweet silence for a change!