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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

Description

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


Ingredients

Scale
  • 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)

Instructions

  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.

Notes

  • 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.

Nutrition

  • 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