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Dreamy Dairy-Free Baked Fudge

December 30, 2011

Whether you follow a plant-based diet or just feel compelled to put a healthier spin on an old classic, you NEED to try this recipe. No, really.

You see before this recipe, in my spirited but still limited experience with vegan baking I had yet to produce a dairy-free dessert that was pleasing to both herbivores and dairy-lovers alike.  This creation, however, which is derived from Nada’s blondies recipe at onearabvegan, changed all that.

Although you would never know it, the primary ingredient of this recipe game-changer is chickpeas. With dates substituting as a natural sweetener, it also just so happens to be sugar-free!

     Yum.

Ingredients:

1.5 cups chickpeas (drained and rinsed if using canned)
1/2 cup date paste (instructions to follow)
1/3 cup dark chocolate or carob chips
1/4 cup almond butter (or other nut butter)
2 heaping tsp ground flaxseed
2 tsp of vanilla extract
2 tsp cinnamon
1 level tsp baking powder
1/8 tsp baking soda
pinch of sea salt
pinch of nutmeg and cloves (optional)
1/2 cup toasted walnut pieces
2-3 large pitted dates, chopped

Steps:

  1. Toast the walnuts for 8-10 minutes in your oven at 350 degrees (optional step).
  2. Create date paste by blending 7 medjool dates with 1-2 tsp of water until smooth.
  3. Mix in the remaining ingredients with the paste–except for the walnuts and chopped dates–in a food processor or Vitamix. Once the mixture is smooth, add in the walnuts and dates and pulse to combine.
  4. Spoon the mixture into a greased or non-stick brownie pan, and bake at 220 degrees for about 30 minutes.*
  5. Cut into squares and allow to cool.

*Confession:  The original recipe called for a baking temp of 220 degrees…CELSIUS.  In my haste I forgot that Nada is actually from the UK, hence the temperature differential. Ahem. That would explain why my baked creation had more of a, ehrm, baked fudge like consistency.  That was just fine with me though, as I have fond memories of baked fudge in my teenage, pre-vegan days.  However if you prefer a crispier brownie, try baking at 430 degrees for 20-25 minutes and see how it goes!

Serendipitous much? I’d say so.

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2 Comments leave one →
  1. December 30, 2011 5:49 pm

    I love your presentation! Nothing beats authentic home made foods photographed as it is. I must give this recipe a go as I am into trying all kinds of vegan foods. This one looks rich with chickpeas. I have made tons of raw chocolate desserts but I would give this cooked one a go and get back here to comment again. Thanks for posting.

    • December 30, 2011 7:18 pm

      Thank you so much! Glad you like the presentation. Definitely give this recipe a go…let me know what you think!

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