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Top view of blueberry fudge bars stacked on top.

No-bake Blueberry Chickpea Fudge

  • Author: Caitlin Rule
  • Prep Time: 10
  • Total Time: 10
  • Yield: 12 bars 1x
  • Category: Snack
  • Method: No-bake
  • Cuisine: American


Healthy blueberry fudge bars made from chickpeas! They are gluten-free, vegan and require zero cooking!


  • 1 can chickpeas, rinsed
  • 1/3 cup almond butter
  • 1/4 cup maple syrup or honey
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut flour
  • 1/2 cup blueberries (fresh or frozen)


  1. Line a small square baking pan with baking paper.
  2. In a food processor combine the chickpeas, almond butter, maple syrup. vanilla and salt, and blend until smooth.
  3. Add the coconut flour, and bend again to form a dough.
  4. Press into the prepared baking pan.
  5. Press the blueberry into the top of the fudge.
  6. Refrigerate or freeze the fudge for one hour then slice into 12 squares.


  • Frozen blueberries work best in this recipe. They help the fudge firm up quicker.
  • Store leftovers in the freezer in a airtight container for up to 3 months.
  • Can use any nut butter or tahini in place of almond butter.


  • Serving Size: 1 bar
  • Calories: 105
  • Fat: 4.8g
  • Carbohydrates: 11.2g
  • Fiber: 1.1g
  • Protein: 3.2g

Keywords: blueberry chickpea fudge, no bake blueberry fudge, no bake chickpea fudge