Chocolate Pistachio Fudge
Dense, dark and rich as the fancy stuff - no sugar, no butter, no cream, and nobody will ever guess the beans.
Why you'll love this recipe
- Makes enough for 16 bars
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted very dry
- 1 cup (180 g) soft Medjool dates, pitted (soak 10 min in hot water and drain if firm)
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ cup (120 g) smooth almond butter (or peanut butter)
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 5 oz (150 g) dark chocolate, chopped
- 1 tbsp coconut oil
- ⅓ cup (40 g) shelled pistachios, roughly chopped
How to make it
Blend the chickpeas, dates, cocoa, almond butter, vanilla and salt in a food processor for 2-3 minutes, scraping down the sides, until completely smooth, thick and glossy - no chickpea specks left.
Line an 8-inch (20 cm) square pan with parchment. Press the fudge in firmly and evenly, right into the corners.
Melt the dark chocolate with the coconut oil until pourable. Pour over the fudge and tilt the pan to coat edge to edge.
Scatter the chopped pistachios over the wet chocolate and press them in gently.
Cover and chill 3-4 hours (or freeze 1 hour) until fully set. Slice into 16 bars with a large hot, dry knife. Keep chilled.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
How long does Chocolate Pistachio Fudge keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
How many does Chocolate Pistachio Fudge make?
This makes enough for 16 bars. It scales cleanly, so use the 1x / 2x / 3x buttons on the recipe card if you need more or less.
Chocolate Pistachio Fudge
Dense, dark and rich as the fancy stuff - no sugar, no butter, no cream, and nobody will ever guess the beans.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted very dry
- 1 cup (180 g) soft Medjool dates, pitted (soak 10 min in hot water and drain if firm)
- ⅓ cup (35 g) unsweetened cocoa powder
- ½ cup (120 g) smooth almond butter (or peanut butter)
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 5 oz (150 g) dark chocolate, chopped
- 1 tbsp coconut oil
- ⅓ cup (40 g) shelled pistachios, roughly chopped
Instructions
- Blend the chickpeas, dates, cocoa, almond butter, vanilla and salt in a food processor for 2-3 minutes, scraping down the sides, until completely smooth, thick and glossy - no chickpea specks left.
- Line an 8-inch (20 cm) square pan with parchment. Press the fudge in firmly and evenly, right into the corners.
- Melt the dark chocolate with the coconut oil until pourable. Pour over the fudge and tilt the pan to coat edge to edge.
- Scatter the chopped pistachios over the wet chocolate and press them in gently.
- Cover and chill 3-4 hours (or freeze 1 hour) until fully set. Slice into 16 bars with a large hot, dry knife. Keep chilled.
