Sunday, March 8, 2015

Cookie Dough Freezer Fudge

  • 1 can chickpeas (drained and rinsed)
  • ½ cup salted smooth nut/seed butter (peanut butter, almond butter, sunbutter...)
  • ½ cup milk (almond, coconut, cow's milk...)
  • 6-8 pitted soft dates
  • 1 tsp vanilla
  • ½ cup mini chocolate chips
  • Top with a sprinkle of sea salt
  1. In a food processor add chickpeas, nut/seed butter, milk, pitted dates and vanilla. Mix until smooth. About 1 minute.
  2. Stir in by hand chocolate chips.
  3. Place batter into silicon molds ( I used standard sized muffin molds) Parchment lined 8x8 baking dish works great too.
  4. Freeze the fudge for at least 4 hours.
  5. Enjoy!

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