Creamy Chickpea Flour Peanut Butter Maple Fudge

Home  >>  New Food Recipes  >>  Creamy Chickpea Flour Peanut Butter Maple Fudge

Creamy Chickpea Flour Peanut Butter Maple Fudge

Chickpea Flour Maple Fudge
It appears every time a strive a distinct strategy to vegan-friendly fudge, I declare that a model new favourite has been born. I used to suppose dairy was fairly important to a wealthy and decadent fudge, however I’ve since found in any other case. In precise fact, this chickpea flour fudge is paying homage to maple fudge the richness comes from the addition of coconut butter and oil and the maple syrup. Nevertheless, it is almost guilt-free, as a end result of all the things in there might be good for you and extra forgiving to your waistline. You actually solely want a small piece to fulfill that yearning for the richness that generally solely a chunk of fudge will satisfy.Creamy Chickpea Flour Peanut Butter Maple Fudge
Creamy Chickpea Flour Peanut Butter Maple FudgeCreamy Chickpea Flour Peanut Butter Maple FudgeRecipe 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

Print this recipePrint this recipe


1 teaspoon sesame oil1 cup chickpea (besan) flour1/4 cup coconut oil1/4 cup coconut butter1/2 cup peanut butter1/3 cup maple syrup1/4 cup water1/2 cup coconut sugar1/2 teaspoon floor cardamom1 teaspoon vanilla1/2 teaspoon sea salt2 tablespoon toasted sesame seedsInstructions:

Line a 9-inch loaf pan with parchment paper. Grease flippantly with oil. Set aside.

In a big skillet, warmth the oil over medium warmth. Toast the chickpea flour till it darkens a quantity of shades, stirring continually, for about four minutes. Add the coconut oil, coconut butter, peanut butter and maple syrup to the pan and stir regularly to thicken, about four to five minutes. Switch to a medium bowl and wipe the pan clean.

Now add the water, sugar, cardamom, vanilla and salt to the pan. Stir till the sugar is dissolved and the combination thickens, about 5 minutes.

Return the chickpea flour combination to the pan and simmer for one more four minutes till thick and creamy. Stir within the sesame seeds and switch to the ready pan. Press the combination down evenly. Let cool on the counter for quarter-hour, cowl with plastic wrap, and let set within the freezer for a quantity of hours. When agency, utilizing a pointy knife, lower into small squares. Retailer within the fridge in a well-sealed container for a quantity of weeks.

Makes about 15 to twenty small squares
Creamy Chickpea Flour Fudge
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

[Total: 1    Average: 5/5]

2 Comments so far:

  1. What’s up, of course this post is in fact pleasant and I have
    learned lot of things from it regarding blogging. thanks.

  2. Have you ever thought about writing an ebook or guest authoring on other
    blogs? I have a blog based on the same information you discuss and would really like to have you
    share some stories/information. I know my viewers would value your work.

    If you are even remotely interested, feel free to send
    me an e-mail.

Leave a Reply

Your email address will not be published. Required fields are marked *

%d bloggers like this: