Chocolate Pistachio Fudge
A rich, dense chocolate fudge with a secret nobody guesses - it is made from chickpeas and dates. No sugar, no butter, no cream. A glossy dark chocolate shell and a scatter of green pistachios on top, and it slices into bars like the fancy ones from the shop.
Why you'll love this recipe
- One of the most-requested recipes here
- Not one spoon of refined sugar
- No baking required
- Naturally gluten free
- Sweetened with whole dates
What you'll need
Everything here is a real ingredient you can find in a normal shop. Nothing artificial, no powders pretending to be sugar. Here is the full list, with the quantities I actually use.
- 1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted very dry
- 1 cup (180 g) soft Medjool dates, pitted (if firm, soak 10 min in hot water and drain well)
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (120 g) smooth almond butter (or peanut butter)
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 5 oz (150 g) dark chocolate, chopped
- 1 tbsp coconut oil
- 1/3 cup (40 g) shelled pistachios, roughly chopped
How to make it
Put the chickpeas, dates, cocoa, almond butter, vanilla and salt into a food processor. Blend 2-3 minutes, scraping down the sides, until completely smooth, thick and glossy - no chickpea specks left.
Line an 8-inch (20 cm) square pan with parchment. Scrape the fudge in and press it down firmly and evenly with a spatula, right into the corners.
Melt the dark chocolate with the coconut oil until pourable. Pour it over the fudge layer and tilt the pan so it coats edge to edge.
Scatter the chopped pistachios over the wet chocolate and press them in gently.
Cover and chill in the fridge 3-4 hours (or freeze 1 hour), until fully set.
Lift out by the parchment and slice into 16 bars with a large hot, dry knife. Keep chilled.
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Storage
Keep it covered in the fridge and it will hold for three to four days. If you are making it ahead, hold back any fresh topping until just before you serve so nothing goes soft. Most of these freeze well too, wrapped tight, for up to three months.
Questions about this recipe
Is Chocolate Pistachio Fudge really made without refined sugar?
Yes. All the sweetness comes from whole dates - there is not one spoon of white sugar in it. That is the whole point of how I cook.
Do I need to bake Chocolate Pistachio Fudge?
No baking at all. It sets in the fridge, so you do not need to turn the oven on - which makes it an easy one for a hot day.
Is Chocolate Pistachio Fudge gluten free?
Yes, it is naturally gluten free as written - there is no wheat flour in it. Do check any packaged ingredient you use carries a gluten-free label, just to be safe.
How long does Chocolate Pistachio Fudge keep?
Kept covered in the fridge it holds for three to four days. Most of these freeze well too, wrapped tight, for up to three months - hold back any fresh topping until just before serving.
Chocolate Pistachio Fudge
A rich, dense chocolate fudge with a secret nobody guesses - it is made from chickpeas and dates. No sugar, no butter, no cream. A glossy dark chocolate shell and a scatter of…
Ingredients
- 1 can (15 oz / 425 g) chickpeas, drained, rinsed and patted very dry
- 1 cup (180 g) soft Medjool dates, pitted (if firm, soak 10 min in hot water and drain well)
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (120 g) smooth almond butter (or peanut butter)
- 1 tsp vanilla extract
- 1/4 tsp fine salt
- 5 oz (150 g) dark chocolate, chopped
- 1 tbsp coconut oil
- 1/3 cup (40 g) shelled pistachios, roughly chopped
Instructions
- Put the chickpeas, dates, cocoa, almond butter, vanilla and salt into a food processor. Blend 2-3 minutes, scraping down the sides, until completely smooth, thick and glossy - no chickpea specks left.
- Line an 8-inch (20 cm) square pan with parchment. Scrape the fudge in and press it down firmly and evenly with a spatula, right into the corners.
- Melt the dark chocolate with the coconut oil until pourable. Pour it over the fudge layer and tilt the pan so it coats edge to edge.
- Scatter the chopped pistachios over the wet chocolate and press them in gently.
- Cover and chill in the fridge 3-4 hours (or freeze 1 hour), until fully set.
- Lift out by the parchment and slice into 16 bars with a large hot, dry knife. Keep chilled.
