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
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
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