chickpea peanut butter fudge

Being a northern Michigan gal, as a child I would look forward to the times my family and I would head up to Mackinaw Island. While it was fun to bike around the island and see the historical sites, my favorite part was always the fudge that we would get at the end of the day- what can I say? I've always been a foodie at heart. Getting our fudge was always quite the process. First, we had to scope out which candy shop we deemed to have the best fudge on the island. Then we carefully selected which flavors we would buy. I was always an advocate for anything with peanut butter and chocolate. In more recent years however, fudge has become much too sweet for my taste (much to my dismay). So how did I solve this problem? Make my own fudge recipe of course using unrefined sugars and healthy fats. The chickpeas gives this recipe the dense and creamy consistency of fudge and the maple syrup adds the perfect level of sweetness. Enjoy this fudge as a quick afternoon treat or even as a post-workout snack! 


  • 3/4 cup all natural peanut butter
  • 1 can (16 oz) chickpeas
  • 2/3 cup pure maple syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • Almond milk as needed


In a small sauce pan over medium-high heat melt coconut oil and stir in maple syrup. Bring to a boil, boiling for 2 minutes (this step is important for allowing the fudge to set properly!). Remove from heat and combine with chickpeas and peanut butter in a blender. Blend until smooth and creamy, adding a splash of almond milk as needed to help blend (it will be very thick!). Once blended, scrape mixture into a 9x5 bread pan lined with wax paper or aluminum foil. Place in fridge until the fudge has set (1-2 hours). I recommend storing the fudge in the fridge as it tends to get a little soft if left out for too long!