Hazelnut Chickpea Espresso Fudge

Updated at: Thu, 17 Aug 2023 14:00:51 GMT

Step 1

First, line a loaf pan with parchment paper and set aside.

Step 2

Drain your chickpeas and rinse under cold water.

Step 3

In the bowl of your food processor or high powered blender add drained chickpeas, maple syrup, melted coconut oil, espresso powder if using, vanilla, and salt. Blend until smooth for about 1 minute.

Step 4

Scrape down the sides and add in ¼ cup of hazelnuts and process for another 20 seconds. I like to add in the hazelnuts at the end of processing so you have chunks of hazelnuts in your fudge.

Step 5

Pour the fudge batter into your prepared loaf pan and spread evenly smoothing the top of the fudge. Sprinkle two tablespoons of hazelnuts over the top of the fudge and press nuts into fudge making sure they stick. Cover with seran wrap and freeze for 3 hours.

Step 6

Remove fudge from pan, slice and serve! Store in the freezer and allow the fudge to defrost at room temperature for 15 minutes before serving.

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