Peanut Butter Chickpea Fudge
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,032.6
- Total Fat: 51.6 g
- Cholesterol: 0.0 mg
- Sodium: 3,250.7 mg
- Total Carbs: 348.4 g
- Dietary Fiber: 58.3 g
- Protein: 65.8 g
View full nutritional breakdown of Peanut Butter Chickpea Fudge calories by ingredient
Number of Servings: 1
Ingredients
-
4 cups of hot, cooked chickpeas (fresh cooked, canned will add saltiness)
1/2 cup of granulated sugar
5 tablespoons of unadulterated creamy peanut butter
3 tablespoons of cinnamon
water; and
cookie sheet.
Directions
Basically, I just pureed the chickpeas with a little bit of water immediately after cooking them to make a paste with the peanut butter. I realize now that it would have been much easier to add the sugar/cinnamon/coffee first to water, then the peanut butter, and then adding that to the chickpeas. It should end up being thicker than peanut butter - very thick - and just wet enough to incorporate everything into the chickpea puree. The amount of water will vary with the moisture left in the chickpeas after draining of course.
Grease a cookie sheet, and spread the mixture with a spatula. I actually put them on a piece of waxed paper laid inside the cookie sheet, and this was fine…but it would have worked better if I had greased it first - later I had to absolutely pry them off that paper. I put them in an oven that I preheated to 425, for about 1/2 hour. Makes about 50 approximately 3/4″ x 2″ pieces (covers 1 cookie sheet fully) for less than $.03 a piece (as in, makes $1.40 divided by 50 = $.028).
Let these cool before eating. They will taste sweeter. The pizza wheel was very handy for cutting these, by the way. The peanut butter and cinnamon stand up and shout, which is just what I like. It freezes like a champ. I absolutely adored having this with my lunch the other day. They are a little bit moist, and very crumbly. (Update: likely a more experienced baker would add some sort of binder, like cornstarch, to render less breakable. But not me!) It’s perfect to have with a cup of strong tea, after popping a frozen one in the microwave for 15-20 seconds.
Number of Servings: 1
Recipe submitted by SparkPeople user CORRAMAS.
Grease a cookie sheet, and spread the mixture with a spatula. I actually put them on a piece of waxed paper laid inside the cookie sheet, and this was fine…but it would have worked better if I had greased it first - later I had to absolutely pry them off that paper. I put them in an oven that I preheated to 425, for about 1/2 hour. Makes about 50 approximately 3/4″ x 2″ pieces (covers 1 cookie sheet fully) for less than $.03 a piece (as in, makes $1.40 divided by 50 = $.028).
Let these cool before eating. They will taste sweeter. The pizza wheel was very handy for cutting these, by the way. The peanut butter and cinnamon stand up and shout, which is just what I like. It freezes like a champ. I absolutely adored having this with my lunch the other day. They are a little bit moist, and very crumbly. (Update: likely a more experienced baker would add some sort of binder, like cornstarch, to render less breakable. But not me!) It’s perfect to have with a cup of strong tea, after popping a frozen one in the microwave for 15-20 seconds.
Number of Servings: 1
Recipe submitted by SparkPeople user CORRAMAS.