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Chickpea Chocolate Fudge Bites

Delicious chickpea chocolate fudge bites made with cooked chickpeas and toasted hazelnuts, sweetened with dates. Vegan and gluten-free.
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Author Nensi Beram


  • 200 g chickpeas cooked and peeled
  • 200 g date paste
  • 50 g creamed coconut highly concentrated coconut in a firm block
  • 60 g dark chocolate
  • 50 g cranberries
  • 100 g roasted hazelnuts 50 g ground, 50 g whole


  • Melt the creamed coconut and chocolate over low heat in a medium pot. Stir until smooth and set aside.
  • Place chickpeas and date paste in a food processor and process until combined completely. Transfer to a bowl.
  • Add melted chocolate and creamed coconut mixture, 50 g ground hazelnuts, and cranberries and stir well until combined. You can also use a hand mixer for this if you'd like.
  • Now press the mixture into small silicone muffin molds and put a couple of whole, roasted hazelnuts on top.
  • Place in a fridge for an hour or so, this allows them to set and firm up. If you are in a hurry, place it in a freezer for about 30 minutes.
  • Store in a fridge.