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Blueberry Chickpea Fudge

A healthy and delightful treat made with chickpeas and blueberries, perfect for satisfying your sweet tooth without compromising on nutrition.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 squares
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, rinsed and drained Look for low-sodium options
  • 1/3 cup almond butter Try Justin's for a creamy texture
  • 1/4 cup maple syrup or honey Local honey adds an extra flavor layer
  • 2 teaspoons vanilla extract Pure vanilla is always the best choice
  • 1/4 teaspoon sea salt Enhances flavor
  • 1/4 cup coconut flour Makes sure it’s fresh for binding
  • 1/2 cup blueberries Fresh are best, but frozen will work too

Method
 

Preparation
  1. Line a small square baking pan (about 8x8 inches) with baking paper.
  2. In a food processor, combine the chickpeas, almond butter, maple syrup, vanilla extract, and sea salt. Blend until you achieve a smooth, creamy consistency—about 1-2 minutes.
  3. Add coconut flour into your blended mixture and pulse again until a dough forms.
  4. Transfer the dough into your prepared pan and use your hands or a spatula to press it down evenly.
  5. Gently press the blueberries into the top of the fudge, spacing them out evenly.
  6. Pop the baking pan in the fridge or freezer for about 1 hour.
  7. Once set, slice into 12 squares and store leftovers in an airtight container in the freezer for up to 3 months.

Notes

Storage: These fudges freeze beautifully. Batch prepare a series for quick snacks. Enjoy fresh for the best flavor.