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!

Biscoff Crumb Cookie Dough Fudge [Vegan]

Serves

14

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Ingredients

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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Preparation

  1. Blend in a food processor the chickpeas, peanut butter, yogurt, and maple syrup
  2. Once almost blitzed add in the flour, protein powder, and ground almonds
  3. 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
  4. Place in the freezer
  5. Meanwhile, make the topping by melting the chocolate chips with the peanut butter then pour this over the top of the dough.
  6. Sprinkle with the biscuit crumbs
  7. Place back in the freezer for at least an hour or set enough to cut into bars
  8. Store in the freezer (remove to defrost before eating)
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