Updated: Sep 13, 2018
Vegan / Gluten-Free / Lectin-Free / Egg-Free / Grain-Free / Flourless / No Refined Sugar
Prep time: 5 min
Cook time: 30 min
Yield: 9 squares
½ cup almond flour
2 tablespoon organic coconut flour
½ cup Enjoy Life mini-chocolate chips (dairy-free)
⅓ cup organic cacao powder
½ teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon Himalayan salt
1 can Eden organic chickpeas (15 ounce can, drained)
¼ cup organic maple syrup
¾ cup organic applesauce
2 tablespoons organic coconut oil
1 teaspoon organic vanilla bean powder
For the topping:
¼ cup Enjoy Life mini-chocolate chips
* Lectin-Free: substitute organic date nectar for maple syrup and substitute stevia dark chocolate chips for semi-sweet mini-chocolate chips
Preheat oven to 350 degrees
Prepare the dry ingredients:
Add all the dry ingredients to a medium-size bowl and stir together well. Set aside.
Prepare the wet ingredients:
Add all the wet ingredients to a blender and blend together until it is smooth and well combined.
Transfer the contents of the blender to the bowl with the dry ingredients and stir until well combined.
Transfer the mixture to an 8x8 baking dish lined with parchment paper.
Sprinkle the mini-chocolate chips topping evenly over the top and gently pat them into the mixture.
Bake at 350 degrees for approximately 30-35 minutes.
Remove from oven and allow to completely cool.
Transfer the baking pan to the refrigerator so the fudge can firm up and it will hold together well when cut.
Store in an airtight BPA-free container in the refrigerator.
The following recipe was retrieved from https://thehealthyfamilyandhome.com/gluten-free-vegan-flourless-chickpea-brownie-fudge/
by Karielyn Tillman