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Spiced chocolate & ginger fudge squares
Spiced chocolate & ginger fudge squares
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Prep Time:
340 minutes
Cook Time:
Total Time:
340 minutes
Decadent ginger spiced fudge with a guilt-free twist for indulging in seconds.
Ingredients:
  • 150g (1 cup) fresh dates, pitted, chopped
  • 420g can no-added-salt chickpeas, rinsed, drained
  • 2 ripe bananas, peeled, chopped
  • 35g (1/3 cup) raw cacao powder, sifted
  • 40.00 ml cashew spread
  • 33.60 gm coconut oil
  • 3.75 gm ground cinnamon
  • 1.25 gm ground nutmeg
  • 125g pkt glace ginger
  • 30 dry roasted almonds
Instructions:
  • Prepare a 20cm square cake pan by greasing and lining it, ensuring the paper overhangs the sides. Place dates in a heatproof bowl and cover them with boiling water. Let sit for 30 minutes to soften, then drain well.
  • Combine dates, chickpeas, banana, cacao powder, cashew spread, coconut oil, cinnamon, and nutmeg in a food processor, scraping the sides twice. Blend until smooth. Add glace ginger and pulse for another minute until well combined. Spread mixture into a pan, press almonds on top, cover, and freeze for 5 hours until firm.
  • Transfer the fudge to a clean chopping board and cut it into 30 squares using a sharp knife. Keep the squares in an airtight container in the freezer for up to 1 week.

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