Chocolate Chickpea Fudge Bites — Protein-Packed Snack Recipe

GETTING YOUR SWEET FIX WITH CHICKPEAS

Chickpea chocolate fudge bites are a delicious, guilt-conscious treat. These small, fudgy bites are nutrient-dense, high in plant protein, simple to prepare, and surprisingly indulgent.

Serve them as a healthy snack, a light dessert, or an afternoon pick-me-up.

They’re rich and fudgy while being vegan, gluten-free, dairy-free, soy-free, and free of refined sugar—sweetened naturally with date paste.

MEET THE INGREDIENTS

This recipe uses wholesome, minimally processed ingredients. You’ll need:

• Cooked chickpeas (peeled)
• Date paste
• Coconut butter (or creamed coconut)
• Dark chocolate (about 85% cacao)
• Roasted hazelnuts (some ground, some whole)

HOW TO MAKE CHICKPEA CHOCOLATE FUDGE BITES

Tip: If coconut butter isn’t available, creamed coconut is a fine substitute.

STEP 1

Gently melt the coconut butter in a small pot over low heat, then set it aside.

STEP 2

Melt the dark chocolate in a separate pot over low heat, stirring until smooth. Keep warm.

STEP 3

In a high-speed blender combine the cooked, peeled chickpeas, date paste, and the melted coconut butter. Blend until completely smooth. If the mixture is too thick, add 1–2 tablespoons of rice or almond milk to help it blend.

STEP 4

Transfer the chickpea mixture to a bowl. Stir in the melted chocolate and 50 g ground hazelnuts. Use a hand mixer briefly to combine everything evenly.

STEP 5

Press the mixture into small silicone muffin molds or baking cups. Top each bite with 3–4 whole roasted hazelnuts.

STEP 6

Chill in the refrigerator for a couple of hours to set. If you need them quickly, freeze for about 30 minutes until firm.

Storing suggestion

Keep the bites refrigerated. They will keep well for several days chilled.

HOW-TOS

Chickpeas are sold either dried or canned. I prefer cooking dried chickpeas myself (instructions below), but canned chickpeas work fine for this recipe—just rinse and peel them for the best texture.

HOW TO COOK CHICKPEAS

• Rinse the dried chickpeas thoroughly, place them in a large bowl and cover with plenty of water. Chickpeas expand significantly, so allow enough water. Soak at least 12 hours or overnight.
• Drain and rinse the soaked chickpeas, place in a large pot, cover with fresh water and bring to a boil. Reduce heat and simmer until tender, about 1½ to 2 hours.
• Cook with the lid slightly ajar so some steam can escape. Watch the water level and add hot water if needed during cooking.
• Refrigerate cooked chickpeas for 3–4 days, or freeze for longer storage.

HOW TO ROAST HAZELNUTS

Roasting brings out hazelnuts’ flavor and adds crunch. Do this:

• Preheat the oven to 175 °C (350 °F). Spread hazelnuts in a single layer on a baking sheet. Roast 10–15 minutes, stirring or shaking the tray every 5 minutes for even browning.
• When the skins are browned and the nuts smell toasted, remove them from the oven and transfer to a plate to cool briefly.
• Once cool enough to handle, place the nuts in a clean towel and rub to remove most of the skins. Chop or grind as needed for the recipe.

CHICKPEA CHOCOLATE FUDGE BITES ARE:

• Vegan
• Gluten-free
• Dairy-free
• Soy-free
• Nutrient-packed
• Protein-rich
• Fudgy
• Easy to make

Chickpea Chocolate Fudge Bites

Nensi Beram

Chickpea chocolate fudge bites are made with wholesome ingredients for a treat you can feel good about.

Prep Time
30 mins

Cook Time
30 mins

Cuisine Gluten-free, Vegan

Servings 4

Equipment

• High-speed blender
• Electric hand mixer
• Mixing bowl
• Silicone spatula
• Silicone muffin cups

Ingredients

• 200 g cooked and peeled chickpeas
• 200 g date paste
• 50 g coconut butterOr creamed coconut as an alternative
• 100 g dark chocolate (85% cacao)
• 100 g roasted hazelnuts50 g ground, 50 g whole

Instructions

1. Melt coconut butter or creamed coconut over low heat in a medium pot and set aside.
2. Melt the dark chocolate over low heat in a separate pot, stirring until smooth.
3. Combine chickpeas, date paste, and melted coconut butter in a high-speed blender. Process until smooth, adding 1–2 tablespoons of rice or almond milk if needed.
4. Transfer to a bowl, add the melted chocolate and 50 g ground hazelnuts, and mix briefly with a hand mixer until evenly combined.
5. Press the mixture into small silicone muffin molds and top each with 3–4 whole roasted hazelnuts.
6. Refrigerate for a couple of hours to set, or freeze for about 30 minutes if you need them quickly.
7. Store chilled in the refrigerator.

Did you make this recipe?
Please leave a comment below and let us know how it turned out. We appreciate your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword chickpea dessert, chickpea fudge, chocolate fudge, healthy chickpea dessert, no-bake chickpea fudge