Why are chickpeas used in this fudge recipe?

Chickpeas provide a creamy base and add protein, contributing to the fudge's unique cookie dough-like texture without needing to bake.

Can I use a different nut butter instead of peanut butter?

Yes, you can substitute almond butter or cashew butter for peanut butter in both the fudge base and the topping, adjusting consistency as needed.

How should I store the Biscoff Crumb Cookie Dough Fudge?

Store the fudge in the freezer and remove it to defrost slightly before eating to achieve the best texture.

What kind of protein powder is best for this recipe?

A plant-based protein powder, such as pea or soy, in a neutral or vanilla flavor would work well to complement the other ingredients.

How do I ensure the fudge base is smooth?

Blend the chickpeas, peanut butter, yogurt, and maple syrup thoroughly in a food processor until very smooth before adding the dry ingredients. Wetting your spatula also helps when pressing it into the tin.

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Biscoff Crumb Cookie Dough Fudge
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Close-up of vegan Biscoff Crumb Cookie Dough Fudge bars, cut into squares, showing the creamy base, dark chocolate drizzle, and crunchy Biscoff biscuit crumbs on top.

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Discover more recipes with these ingredients

Biscoff Crumb Cookie Dough Fudge

Dairy Free

Vegan

Vegan, healthy, and gluten-free but most importantly delicious! A rich chocolate and peanut butter fudge filled with chunks of chocolate and topped with crumbly Biscoff biscuit... dessert heaven!

Ingredients You Need for Biscoff Crumb Cookie Dough Fudge [Vegan]

For the Fudge:

1 can of chickpeas (drained)
3 tablespoons Peanut Butter
2 tablespoons coconut yoghurt
2.46 ounces maple syrup
1.75 ounces Protein powder
1.6 ounces ground almonds
.88 ounces coconut flour
.88 ounces Chocolate Chips

For the Toppings:

2.15 ounces Chocolate chips
Peanut Butter
Crushed Biscoff Biscuits

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How to Prepare Biscoff Crumb Cookie Dough Fudge [Vegan]

Blend in a food processor the chickpeas, peanut butter, yogurt, and maple syrup
Once almost blitzed add in the flour, protein powder, and ground almonds
Once smooth fold through the choc chips with a spatula and press into a parchment-lined loaf tin. It helps to slightly wet your spatula to smooth over the top
Place in the freezer
Meanwhile, make the topping by melting the chocolate chips with the peanut butter then pour this over the top of the dough.
Sprinkle with the biscuit crumbs
Place back in the freezer for at least an hour or set enough to cut into bars
Store in the freezer (remove to defrost before eating)