Peanut butter and chocolate fudge – Gluten free

These peanut butter and chocolate fudge – Gluten free is just to die for. I have been waiting for a long time to make something like this that was healthy and feeling.

Peanut butter and chocolate fudge

I really didn’t know what to call this dessert. The bottom part is kind of soft, just like fudge, and the top part, well hard since it is melted chocolate that has been added for the top layer to harden. Either way I though these little square things to be just great.

I must worned you, theis fudge contains chickpeas, however, you will not be able to tell or taste them at all. I used them for added protein and fiber and I think they make the fudge even better.

For my first time around making these I made a slight mistake. My chocolate top layer was so think that I couldn’t chop the darn fudge easily at all. Make no mistake, they were a bit messy to cut through, but worth every bite. I have adjusted the recipe accordingly so that you don’t come to the same mistake I made, so you are safe!

I added a few hazelnuts and shredded coconut over the top for the sake of taking pictures. They looked much more attractive that way however you can omit that step if you like.

My European holidays are coming to an end. We will be going back to the US on Wednesday. I am sad and happy at the same time, mostly because I have a few great things waiting for me. Goodies that I have ordered, new floors that were replaced while I was away, but most importantly, to get back to my kitchen.

I have a long list of goodies to make so stay tuned for the next weeks to come :-)

Enjoy!

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Here you can see the bottom layer. Just make sure you press it down before placing the melted chocolate over it. Also make sure you use foil paper for easy release when its time to cutting the fudge.

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I used a 6×6 square baking pan. You may also noticed hat my chocolate layer was rather thick. Mine was literally a mistake. I should have used a lot less because when I took the fudge out of the fridge it was really hard to cut through. The recipe has been adjusted so that you don’t encounter this problem though :-)

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Peanut butter and chocolate fudge - Gluten free

Miryam's original recipe

Yield: 12-14 pieces

Total Time: 20 minutes max!

Ingredients:

 

Directions:

Line a 6x6 square pan with foil paper and set aside.

In your food processor add the dates and pulse until they are paste like and smooth. Place them in a bowl or a plate and set aside. Add the chick peas with the milk and pulse until smooth. Add the peanut butter and dates to the food processor and pulse for another 10 seconds or so. You will have a paste like consistency batter. Add the oats and pulse until they are well incorporated and they have reduced in size some what.

Place this mixture in the prepared pan. Flatten with a spatula. On a double boiler, or microwave, melt the chocolate. Spread melted chocolate over the fudge mixture. At this point you can leave it as is or add some chopped nuts, shredded coconut or any other topping of your choice.

Refrigerate until mixture has harden. Remove fudge from pan and unpeeled the foil paper. Cut into squares and store in the refrigerator.

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Nutrition facts calculated based on the recipe giving 12 pieces


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7 comments

  1. Is there a substitute for the medjool dates? So many recipes use them and I can’t due to the sugar content

  2. You can use dried prunes, or any dried fruit of choice however there would be quite some sugar in that too. Besides that I can’t think of anything right now. Sorry!

  3. I love pumpkin!! what a great recipe and love that it’s no-bake!! heading over to get the recipe now!

  4. I love the use of cashews – I had no idea cashews could turn into a cheesecake!! Brilliant!! I will have to give these a try asap!!

  5. Made these yesterday and L.O.V.E.D. them! Super tasty, rich, sweet, with all the pumpkin goodness. Thanks a lot for sharing this great – and, super easy to prepare – recipe!!!

  6. I’ve seen so many of these great vegan “cheesecake” recipes and would love to try this pumpkin one but my SO is allergic to cashews! He’s not allergic to almonds, could I use those as a substitute? Or do you have any other recommendations? Thanks!

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