As I grew up every year my mother always made a batch or two of chocolate fudge for the holidays. I looked online and found many suggestions for producing a plant based version, but they all used sugar. In my effort to product a more WFPB version I blended several recipes and added my own twist.
Ingredients
1 box chickpeas, drained, not rinsed
2 cups vegan chocolate chips
½ cup natural peanut butter
10 pitted and soaked dates
½ cup homemade almond milk or any plant-based milk
3 tbsp Cocao + Reishi
1 tsp vanilla powder
Pinch sea salt (+/-) * optional
Directions
Soak dates for at least 30 mins.
Add drained dates, chickpeas and almond milk to food
processor and blend until smooth.
Melt chocolate chips on low heat.
Add melted chocolate and remain ingredients to food processor and blend again.
Place in your container and chill for a couple of hours to overnight.