It seems each time a try a different approach to vegan-friendly fudge, I declare that a new favorite has been born. I used to think dairy was pretty essential to a rich and decadent fudge, but I've since discovered otherwise. In fact, this chickpea flour fudge is reminiscent of maple fudge — the richness comes from the addition of coconut butter and oil and the maple syrup. However, it's nearly guilt-free, because everything in there is good for you and more forgiving to your waistline. You really only need a small piece to satisfy that craving for the richness that sometimes only a piece of fudge will satisfy.
 Creamy Chickpea Flour Peanut Butter Maple Fudge |
Recipe by Lisa Turner
Published on March 30, 2017
Rich and creamy vegan maple fudge with the nutty flavors of toasted chickpea flour and sesame seeds
Preparation: 15 minutes
Cooking time: 17 to 18 minutes
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Ingredients:
- 1 teaspoon sesame oil
- 1 cup chickpea flour (besan)
- 1/4 cup coconut oil
- 1/4 cup coconut butter
- 1/2 cup natural peanut butter
- 1/3 cup maple syrup
- 1/4 cup water
- 1/2 cup coconut sugar
- 1/2 teaspoon ground cardamom
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 tablespoon toasted sesame seeds
Instructions:
Line a 9-inch loaf pan with parchment paper. Grease lightly with oil. Set aside. In a large skillet, heat the oil over medium heat. Toast the chickpea flour until it darkens a few shades, stirring constantly, for about 4 minutes. Add the coconut oil, coconut butter, peanut butter and maple syrup to the pan and stir continually to thicken, about 4 to 5 minutes. Transfer to a medium bowl and wipe the pan clean. Now add the water, sugar, cardamom, vanilla and salt to the pan. Stir until the sugar is dissolved and the mixture thickens, about 5 minutes. Return the chickpea flour mixture to the pan and simmer for another 4 minutes until thick and creamy. Stir in the sesame seeds and transfer to the prepared pan. Press the mixture down evenly. Let cool on the counter for 15 minutes, cover with plastic wrap, and let set in the freezer for a few hours. When firm, using a sharp knife, cut into small squares. Store in the refrigerator in a well-sealed container for a few weeks.
Makes about 15 to 20 small squares |
Other vegan-friendly fudge recipes to try:
Raw Peanut Butter Fudge
Raw Peanut and Coconut Butter Fudge
No-Bake Peanut Butter and Cocoa Fudge
No-Bake Coconut Oil Fudge
Lisa, I wouldn't have thought of chickpea flour in fudge! Looks great. Cheers from CArole's Chatter
ReplyDeleteI wish I had seen this yesterday and then made it so I could be enjoying this right now. I need this!
ReplyDeleteWhat is the difference between coconut oil and coconut butter?
ReplyDeleteCoconut oil is the is extracted from the coconut meat. Coconut butter is made from the meat. While they both solidify when the under cool or cold temperatures, coconut butter tends to be harder. You can find more about the difference here: http://www.thekitchn.com/whats-the-difference-between-coconut-oil-coconut-butter-word-of-mouth-220164
ReplyDeleteThat's it, I will be making these today.I need some kitchen time!
ReplyDeleteAh shoot just realised I don't have coconut butter, is there a substitute you can recommend - would cocao butter work for example?
ReplyDeleteHi Shaheen. Well, you could use more coconut oil, but best kept in the freezer if you do that. As for cocao butter, that is an interesting idea. I could not say for certain, but if you try that, let me know how it works out. That would change things up a bit and I am sure delicious.
ReplyDelete